When I need a low-effort dinner that still feels like a real meal, this 5-ingredient oven chicken is one of my favorite sheet pan tricks. Everything goes right onto the metal baking sheet, which means almost no prep bowls and very little cleanup after a long workday. Using raw diced chicken helps it cook quickly, and the colorful vegetables turn tender and a little caramelized in the oven, making this a practical, family-friendly dinner that tastes like you worked harder than you actually did.
Serve this oven chicken on its own for a simple all-in-one meal, or pair it with steamed rice, buttered noodles, roasted potatoes, or warm crusty bread to stretch it a little further. A crisp green salad, simple fruit, or even a spoonful of ranch or garlic yogurt sauce on the side also works really well if you want to round things out for dinner guests or meal prep lunches.
5-Ingredient Oven Chicken
Servings: 4
Ingredients
1 1/2 pounds raw diced chicken breast or chicken thighs
Directions
1. Preheat the oven to 425°F and lightly grease a large metal baking sheet or line it with parchment for easier cleanup.
2. Add the diced chicken, chopped bell peppers, and red onion directly to the baking sheet. Drizzle with the olive oil and sprinkle the Italian dressing seasoning evenly over everything.
3. Toss everything together right on the pan until the chicken and vegetables are evenly coated, then spread the mixture into a single layer so it roasts instead of steams.
4. Bake for 20 to 25 minutes, stirring once halfway through, until the chicken is cooked through and the vegetables are tender with lightly browned edges.
5. Serve hot straight from the pan or spoon onto plates, rice, or noodles for an easy dinner.
Variations & Tips
Use chicken thighs: If you want a juicier result, boneless skinless chicken thighs work beautifully here. They stay tender and are especially forgiving if the pan needs a couple extra minutes in the oven.
Add more vegetables: Zucchini, broccoli florets, or chunks of yellow squash can be added if you want to make the meal go further. Just keep the vegetables cut into similar-size pieces so everything cooks evenly.
Don't overcrowd the pan: This is the biggest tip for getting roasted edges instead of a watery sheet pan dinner. If your baking sheet looks packed, split the mixture between two pans.
Meal prep friendly: This recipe reheats well for lunches during the week. Store leftovers in airtight containers and microwave until hot, then serve in wraps, over rice bowls, or tossed with pasta.
Easy flavor swap: If you like bolder flavor, use fajita seasoning or lemon pepper in place of the Italian dressing mix. It changes the whole vibe of the meal without changing the easy method.
