9 Sheet Pan Dinners That Will Save Your Life When You Work Late This Winter

Okay so first thing, if you don't know what a sheet pan dinner is... well you do now. It's just what it sounds like. You throw a bunch of sh*t on a sheet pan, add some seasoning or even a sauce if you're feeling #classyaf, and put it in the oven for q quick and delicious dinner. They are epic timesavers and many an overworked mother have sought solace in their simplicity. So we found 9 DELICIOUS recipes (after a thorough round of testing, you're welcome...) that are true lifesavers for those nights when you work late or just feel a little lazy (*cough* every night for this babe). **Special Note** They WILL be amazing and delicious, but they will NEVER look as beautiful as these ladies' photos when you make them, trust us, we really tried.

 

1. Sheet Pan Steak & Veggie

from Damn Delicious

Because nothing says "I promise I put in effort" like steak.

INGREDIENTS:

  • 2 pounds baby red potatoes

  • 16 ounces broccoli florets*
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • Kosher salt and freshly ground black pepper, to taste
  • 2 pounds (1-inch-thick) top sirloin steak, patted dry

DIRECTIONS:

  1. Preheat oven to broil. Lightly oil a baking sheet or coat with nonstick spray.

  2. In a large pot of boiling salted water, cook potatoes until parboiled for 12-15 minutes; drain well.
  3. Place potatoes and broccoli in a single layer onto the prepared baking sheet. Add olive oil, garlic and thyme; season with salt and pepper, to taste. Gently toss to combine.
  4. Season steaks with salt and pepper, to taste, and add to the baking sheet in a single layer.
  5. Place into oven and broil until the steak is browned and charred at the edges, about 4-5 minutes per side for medium-rare, or until desired doneness.
  6. Serve immediately with garlic butter, if desired.

 

2. Sheet Pan Thai Peanut Coconut Chicken with Pineapple

One-Pan-Thai-Peanut-Coconut-Chicken-1.jpg

by Carlsbad Cravings

INGREDIENTS:

  • 8-10 chicken tenders or approx. 1 1/2 lbs. chicken breasts, pounded thin, cut into tenders size
  • 3 cups fresh pineapple chopped into 1” chunks
  • 3 cups broccoli florets chopped into bite size pieces (not too small)
  • 1 egg, whisked
  • 1/2 teaspoon cornstarch
  • 1/3 cup smooth peanut butter
  • olive oil

Thai Peanut Pineapple Marinade/Sauce

  • 1/2 cup coconut milk (lite is fine)
  • 1/3 cup pineapple juice
  • 1/4 cup reduced sodium soy sauce
  • 1/4 cup brown sugar, packed
  • 1 tablespoon fish sauce
  • 1 tablespoon lime juice
  • 1 teaspoon sriracha
  • 1 teaspoon dried basil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon black pepper

Chicken Breading

  • 3/4 cup salted roated peanuts
  • 3/4 cup panko
  • 1/3 cup flour
  • 1/3 cup shredded coconut

DIRECTIONS:

  1. MARINADE: In a medium bowl, whisk Thai Peanut Pineapple Chicken Marinade/Sauce ingredients together. Add 1/3 cup of this Marinade and 2 tablespoons olive oil to a large freezer bag along with chicken. Marinate in the refrigerator 2-6 hours. Refrigerate remaining Marinade/Sauce separately.

  2. BROCCOLI: When ready to cook, line a large baking sheet with foil. Lightly grease. Add broccoli to baking sheet and toss with 2 tablespoons olive oil, ½ tablespoon Reserved Marinade, ¼ teaspoon salt and a dash of pepper. Push into a row on the left side of the pan.

  3. PINEAPPLE: Toss pineapple with 1 tablespoon olive oil and 1 tablespoon brown sugar. Push into a row on the right side of the pan.

  4. CHICKEN: Add another piece of foil in between the broccoli and pineapple to cradle your chicken – you want to create a barrier between the chicken and the pineapple so the pineapple juices don’t make the chicken mushy. Spray piece of foil with cooking spray.

  5. Add peanuts to food processor and processes until the size of panko breadcrumbs. Add peanuts, panko, flour and shredded coconut to a large freezer bag. Set aside.

  6. Add whisked egg to chicken in marinade and stir to evenly combine. Working with a few chicken tenders at a time, remove from marinade, dab off any excess and add to breading mixture. Toss to coat then press mixture firmly into chicken with your fingers to make sure the coating sticks.

  7. Line breaded chicken in between the broccoli and chicken. Sprinkle with some of the remaining breading mixture. Bake at 400 degrees F for 15-20 minutes or until chicken is cooked through (registers 165 degrees F). Broil for a couple minutes for extra crispiness. (Note: the panko will remain pale in color).*

  8. THAI PEANUT SAUCE: Meanwhile, add reserved Thai Peanut Sauce to a small saucepan and whisk in cornstarch. Bring to a boil, reduce heat and simmer until slightly thickened. Remove from heat and stir in peanut butter. If sauce becomes too thick, thin with coconut milk. Drizzle baked chicken with sauce or use as a dip. Best served with rice.

 

3. Sheet Pan Teriyaki Chicken with Vegetables

by The Recipe Critic

INGREDIENTS:

Teriyaki Glaze

  • 1 cup low sodium soy sauce
  • 4-5 tablespoons honey (depending on how sweet you like it)
  • 3½ tablespoons rice wine vinegar
  • 1½ teaspoons sesame oil (plus more for drizzling on vegetables)
  • 3 garlic cloves, minced
  • ¾ teaspoon grated ginger
  • 1 tablespoon cornstarch
  • ¼ cup water
  • Salt and black pepper, to taste
  • 3 boneless skinless chicken breasts, cut in half lengthwise (about 1½ pounds)
  • 3 cups broccoli florets (about 2 bunches)
  • 1 cup sliced carrots

Additional vegetables (optional)

  • ¼ cup edamame beans, ¼ cup pineapple chunks
  • Green onions and sesame seeds for garnish

DIRECTIONS:

For the glaze:

  1. In a medium saucepan over medium heat, whisk together soy sauce, honey, vinegar, sesame oil, garlic, ginger, cornstarch and water until combined. Bring to a simmer, stirring frequently, until sauce thickens and bubbles. Remove from heat and set aside.

For the chicken and vegetables

  1. Preheat oven to 400°F. Line a large sheet pan with parchment paper or foil coated with cooking spray and set aside.
  2. Season each side of the chicken with salt and black pepper then drizzle spoonfuls of glaze over the chicken coating well on both sides. Reserve at least half of the glaze for later.
  3. Cook in preheated oven for 20 minutes then remove the pan. Top chicken with additional glaze, flip chicken and glaze again.
  4. Arrange the broccoli florets, carrots, edamame and pineapples in a single layer around the chicken. Season with black pepper and drizzle with ¼ teaspoon of sesame oil and teriyaki glaze and toss to coat. Return to the oven and bake for another 15-20 minutes, or until the chicken is cooked through and juices run clear.**
  5. Remove pan from oven, slice chicken into strips and drizzle with remaining sauce. Serve over rice or quinoa and garnish with green onions and sesame seeds, if desired.

 

4. Sheet Pan Cauliflower Fajitas (Vegan)

by Nora Cooks

INGREDIENTS:

  • 1 large head cauliflower, chopped small
  • 2 red peppers, sliced into 1/4 inch slices
  • 2 green peppers, sliced into 1/4 inch slices
  • 1 medium onion, sliced lengthwise,into 1/4 inch slices
  • 2 tablespoon olive oil *optional, use water for oil free
  • 1 teaspoon salt, or to taste

Spice Mix

  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder

DIRECTIONS:

  1. Preheat oven to 425 degrees and spray a large sheet pan or two smaller sheet pans with oil. Or cover in parchment paper or use a silicone mat if avoiding oil.

  2. Add all spices to a small bowl and mix. Set aside.

  3. Place the chopped cauliflower, peppers, onions, spice mixture, salt and olive oil (if using) in a large bowl. Mix well.

  4. Add the mixture to sheet pan(s) and roast for 20-25 minutes. 

  5. Serve on corn or flour tortillas alongside rice and beans. Add guacamole, cashew sour cream or other desired toppings. 

 

5. Sheet Pan Lemon Parmesan Chicken and Asparagus

Sheet-pan-lemon-chicken.jpg

by Chelsea's Messy Apron

INGREDIENTS:

  • 1 and 1/2 pounds boneless skinless chicken breasts or tenders
  • 1/3 cup flour
  • 1 cup panko*
  • 1 cup parmesan cheese separated
  • 1 teaspoon dried parsley
  • 1/2 teaspoon garlic powder
  • 3-4 lemons
  • 1 tablespoon minced garlic
  • 8 tablespoons melted butter separated, I use unsalted
  • 1 tablespoon lemon pepper seasoning
  • 1 pound asparagus
  • 3 tablespoons olive oil
  • 3 tablespoons honey
  • Optional: fresh parsley, 1 lemon for topping

DIRECTIONS:

  1. Preheat the oven to 400 degrees F. Line a large sheet pan with parchment paper and set aside.

  2. Grab three bowls. Add the flour to one bowl.

  3. Combine panko, 1/2 cup freshly grated parmesan cheese, dried parsley, garlic powder, about 1/2 teaspoon each of salt (I use seasoned salt) and pepper. Stir.

  4. In the final bowl, add 1-2 teaspoons lemon zest, 4-5 tablespoons lemon juice (depending on lemon flavor intensity desired), minced garlic, and 5 tablespoons melted butter. Stir. Remove 4 tablespoons of this mixture and set aside.

  5. Slice chicken breasts to the size of tenders (about 1 and 1/4th inch strips) or use chicken tenders.

  6. Coat in flour, heavily dredge in garlic lemon mixture, and then coat in the Parmesan panko mixture.

  7. Place on prepared sheet pan. Use any remaining Parmesan panko mixture and sprinkle over tenders. Sprinkle lemon pepper seasoning over the tenders (I use Mrs. Dash lemon pepper)

  8. Bake in preheated oven for 10 minutes and remove.

  9. Flip the tenders to the other side.

  10. Place the asparagus next to the tenders and drizzle the reserved lemon butter sauce. Sprinkle remaining 1/2 cup Parmesan cheese over the asparagus and toss with tongs.

  11. If desired place lemon slices over the chicken (optional)

  12. Return to the oven and bake for another 10-12 minutes or until the internal temperature of the chicken has reached 165 degrees F.

  13. Meanwhile, whisk remaining 3 tablespoons melted butter, 3 tablespoons lemon juice, 1-2 teaspoons lemon zest, 3 tablespoons olive oil, and 3 tablespoons honey in a small bowl. Add some pepper and parsley if desired.

  14. Remove from the oven and top with the honey lemon mixture and fresh parsley if desired and enjoy immediately.

  15. Do not top chicken breasts with the honey lemon mixture unless eating immediately and aren't planning on having leftovers since it will make it soggy.

 

6. Sheet Pan Garlic Roasted Salmon with Brussels Sprouts

Sheet-Pan-Roasted-Salmon.jpg

by Katerina Petrovska via Diethood

INGREDIENTS:

FOR THE BRUSSELS SPROUTS

  • 2 pounds brussels sprouts , ends trimmed
  • 3 tablespoons STAR Garlic Flavored Olive Oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground pepper

FOR THE SALMON

  • 2 pounds salmon fillet , skinned and cut into 6 portions
  • 1 tablespoon STAR Garlic Flavored Olive Oil
  • 3 to 4 garlic cloves , minced
  • 1 tablespoon dried oregano
  • 1/2 teaspoon salt
  • fresh ground pepper , to taste

DIRECTIONS:

  1. Preheat oven to 450F.

  2. Lightly grease a rimmed baking sheet with cooking spray and set aside.

  3. In a large mixing bowl combine trimmed brussels sprouts, olive oil, salt and pepper; mix until well combined.

  4. Transfer brussels sprouts to previously prepared baking sheet; arrange in a single layer and bake for 15 minutes, stirring once or twice during cooking.

  5. In the meantime, prepare the salmon.

  6. Drizzle salmon with olive oil.

  7. Evenly divide and press minced garlic on top of each fillet.

  8. Season with oregano, salt and pepper.

  9. Remove baking sheet from oven; move the brussels sprouts around, making 6 empty spots for the salmon fillets.

  10. Place salmon in empty spots and bake for 10 to 12 minutes, or until salmon is cooked through.

  11. Remove from oven; let stand 2 minutes and serve.

 

7. Sheet Pan Tequila Lime Chicken Nachos

tequila-lime-sheet-pan-chicken-nachos-4-of-7.jpg

by The Cookie Rookie

INGREDIENTS:

  • 32(ish) Tequila Lime Baked Tortilla Chips (recipe HERE ) (you can also use your favorite tortilla chips instead)
  • 6 boneless skinless chicken tenders, cut into small strips
  • 1 (1 ounce) packet taco seasoning (I'm partial to Old El Paso )
  • 1 tablespoon olive oil
  • 1 tablespoon tequila
  • 1 tablespoon lime juice
  • 1/2 cup chopped onion
  • 1/4 cup White Queso (store-bought or recipe HERE )
  • 2 cups shredded Mexican blend cheese
  • 1 cup prepared pico de gallo
  • 1/4 cup fresh chopped cilantro (optional)
  • Optional additional toppings: black beans, mexi-corn, jalapeños, refried beans, olives, or anything you love!
  • Garnish ideas: sour cream, avocado, guacamole, salsa, the list goes on and on!

DIRECTIONS:

  1. Preheat your oven to 350F
  2. In a large skillet, heat your oil over medium/high heat
  3. Add the chicken into the skillet and toss in the tequila, taco seasoning, and lime juice, Stir to combine. Cook the chicken until fully cooked; about 4-5 minutes. Set aside.
  4. Lay the chips on a large sheet pan/cookie sheet sprayed with nonstick spray. Lay them pretty much in a single layer, only slightly overlapping. (I hate when chips get caught underneath and don't get any toppings!)
  5. Arrange the chicken and onion over the chips.
  6. Drizzle the chips and chicken with the white queso, a little goes a long way. You don't want everything to get soggy.
  7. Sprinkle everything with the shredded cheese
  8. Top with the pico and cilantro.
  9. Bake for approximately 10-15 minutes, rotating halfway through. You want the cheese fully melted and the chips starting to turn brown on the edges.
  10. Remove from the oven and top with all your favorites: sour cream, guac, salsa, the works!
  11. Enjoy!

 

8. Sheet Pan Chili Lime Salmon

Salmon-20.jpg

by Cafe Delites

INGREDIENTS:

  • 1/2 cup freshly squeezed lime juice (or juice of 2 limes)
  • 1/4 cup fresh chopped parsley
  • 2 tablespoons olive oil
  • 2 tablespoons water
  • 1 tablespoon minced garlic (or 4 crushed garlic cloves)
  • 1 1/2 teaspoons red chilli flakes (adjust to your preference of spice)
  • 1 teaspoon ground Cumin
  • 1 1/2 teaspoons salt
  • 1 tablespoon honey
  • 4 salmon fillets (wild caught if possible)
  • 1 red bell pepper (capsicum), deseeded and chopped
  • 1 green bell pepper (capsicum), deseeded and chopped
  • 1 yellow bell pepper (capsicum), deseeded and chopped
  • 1 onion , cut into wedges

DIRECTIONS:

  1. Preheat oven to grill/broil settings on high heat. Spray a baking sheet tray with cooking oil spray; set aside.

  2. Whisk lime juice, parsley, olive oil, water, garlic, chilli flakes, cumin, salt and parsley together to combine. Add the honey and whisk again until the honey runs smooth through the rest of the ingredients. Arrange the salmon fillets, peppers and onion in a single layer on the prepared baking tray; and pour over half of the marinade. Toss peppers and onion to coat; and rotate the salmon to coat in the marinade.

  3. Broil / grill until the peppers are just beginning to char at the edges (about 10 minutes) and the salmon is cooked to your liking (about 10 minutes). Remove from the oven and serve immediately with lime wedges and remaining marinade for added flavour. (If the peppers are not done to your liking, simply transfer the salmon to a plate and return peppers to the oven until roasted to your liking).

 

9. Sheet Pan Honey Garlic Chicken and Veggies

IMG_0617edit-copy.jpg

by Damn Delicious

INGREDIENTS:

  • 3 tablespoons olive oil, divided

  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons honey
  • 2 tablespoons brown sugar
  • 1 tablespoon Dijon mustard
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Kosher salt and freshly ground black pepper, to taste
  • 16 ounces baby red potatoes, halved
  • 4 boneless, skinless chicken breasts
  • 24 ounces broccoli florets*
  • 2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

  2. In a small bowl, whisk together 2 tablespoons olive oil, butter, honey, brown sugar, Dijon, garlic, oregano and basil; season with salt and pepper, to taste. Set aside.
  3. Place potatoes in a single layer onto the prepared baking sheet. Drizzle with remaining 1 tablespoon olive oil and season with salt and pepper, to taste. Add chicken in a single layer and brush each chicken breast with honey mixture.
  4. Place into oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.* Stir in broccoli during the last 10 minutes of cooking time. Then broil for 2-3 minutes, or until caramelized and slightly charred.
  5. Serve immediately, garnished with parsley, if desired.

 

Which one of these meals are you most excited to try? Comment below and let us know!

 

 

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