This Sheet Pan Blackened Chicken is bold, smoky, and packed with flavor, all made on one pan for easy cleanup. Juicy chicken breasts are coated in a rich blackened seasoning and roasted alongside tomatoes, jalapeños, and red onion until everything is tender and slightly caramelized. It’s a simple, high-impact dinner that comes together quickly and delivers big flavor with minimal effort. If you love easy chicken recipes, be sure to check out our Balsamic Chicken with Caprese Salsa for another fresh, flavor-packed option.
Why You’ll Love This Recipe
This recipe is all about bold flavor and simplicity. The blackened seasoning creates a smoky, slightly spicy crust on the chicken, while the roasted vegetables add sweetness and texture. Everything cooks together on one pan, making it perfect for busy nights.
Tips for Success
- Pound the chicken evenly so it cooks at the same rate.
- Don’t overcrowd the pan to allow the vegetables to roast, not steam.
- Use a rimmed baking sheet to catch any juices.
- Adjust jalapeño based on your preferred heat level.
How to Serve
This Sheet Pan Blackened Chicken pairs well with a variety of sides, depending on whether you want to keep it light or make it more filling. Serve it with:
- Garlic Parmesan rice for a balanced, flavorful plate
- Warm homemade tortillas or flatbread for an easy taco-style meal
- Roasted potatoes or crispy smashed potatoes for something hearty
- A fresh cucumber salad s to balance the spice
Storage
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
To reheat: Microwave in short intervals to avoid drying out the chicken or warm in the oven at 350°F until heated through
Sheet Pan Blackened Chicken
Ingredients
- ¼ cup extra virgin olive oil
- 2 tablespoons blackened seasoning
- 1 package (10-ounces) cherry tomatoes
- 1 large jalapeño, sliced
- 1 large red onion, sliced into half-moons
- 4 medium boneless skinless chicken breasts, pounded even
- Kosher Salt, to taste
- Lime wedges, for serving
Instructions
- Preheat oven to 425°F. Line a large baking sheet with parchment paper.
- In a small bowl, combine olive oil and blackened seasoning.
- Add tomatoes, jalapeño, and red onion to the baking sheet. Drizzle with half of the oil mixture and toss to coat.
- Brush the chicken evenly with the remaining oil mixture.
- Nestle the chicken among the vegetables in a single layer.
- Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are roasted.
- Season with salt to taste. Serve with lime wedges.
This recipe was inspired by iamhomesteader.com’s Sheet Pan Roasted Salsa Chicken.
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