This chicken & cauliflower sheet pan dinner is a deliciously easy all-in-one meal! Serve with naan as I did here, or simply enjoy it on its own.
How about an easy one-pan meal tonight? I served my Chicken & Cauliflower Sheet Pan Dinner with naan because it made for the most delicious little mini sandwiches — but if you are keto, low carb, or gluten free, you can forego the bread and just enjoy a meal of chicken & veggies.
I’m just so happy that we’re creeping back into fall here — no, not for the return of pumpkin spice everything, but for the return of sheet pan dinner season. Seriously, what’s not to like? And with these one pan meals you don’t always need a lot of ingredients to pack a lot of flavor. Here I just tossed some chicken, cauliflower, and onion with spices and olive oil, topped everything with Parmesan cheese to punch it up and add a little tang, and oven roasted it all to perfection.
Chicken & Cauliflower Sheet Pan Dinner
Ingredients
2 tsp smoked paprika
2 tsp Italian seasoning
1 tsp garlic powder
1 tsp seasoned salt
1/4 tsp cayenne (omit if sensitive to spice)
Black pepper, to taste
2.5 Tbsp olive oil, divided
1.5 lbs boneless skinless chicken breast, trimmed and cut into bite sized pieces
1 medium head of cauliflower, cut into bite sized florets
1 medium yellow onion, cut into eighths
1/2 cup shredded Parmesan
Directions
Preheat oven to 425 degrees. Line a rimmed baking sheet with foil, and spray lightly with cooking spray.
Combine smoked paprika, Italian seasoning, garlic powder, pepper, cayenne, and seasoned salt in a small bowl.
Cut up your cauliflower and onion. Place veggies in a large bowl and toss them with 1.5 Tbsp olive oil and half of the spice mixture until nicely coated.
Arrange the seasoned cauliflower & onion in a single layer on the prepared baking sheet, and roast at 425 degrees for 25 minutes.
Meanwhile, trim and cut up your chicken. Add the cut up chicken to the same bowl you used for the cauliflower, then toss with 1 Tbsp olive oil and the rest of the spice mixture to coat.
After 25 minutes, remove the sheet pan from the oven. Stir the cauliflower, then add the seasoned chicken to the pan and spread out the chicken and veggies so that everything is again in a single layer. Sprinkle evenly with the shredded Parmesan.
Return pan to the oven and cook for another 15 minutes, stirring halfway through, or until chicken is cooked through to temperature.
Optional serving suggestion: Sprinkle with fresh chopped parsley (I had some handy from my garden) and serve with naan.
Well, that’s deliciously addictive
I threw a little chopped parsley on my meal to add a pop of color, because everything is honestly very, very orange. But, the smoky, garlicky flavor of this chicken & cauliflower sheet pan dinner has much more depth than its monochromatic appearance might suggest. So satisfying!
The chicken and vegetables themselves are low carb, keto-friendly, and gluten free, but since I am none of these things, I went ahead and added the naan. Omit or substitute the side according to your own dietary needs and preferences. 🙂
Chicken & Cauliflower Sheet Pan Dinner, printable recipe
Chicken & Cauliflower Sheet Pan Dinner
Ingredients
- 2 tsp smoked paprika
- 2 tsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp seasoned salt
- 1/4 tsp cayenne
- Black pepper to taste
- 2.5 Tbsp olive oil divided
- 1.5 lbs boneless skinless chicken breast trimmed and cut into bite sized pieces
- 1 medium head of cauliflower cut into bite sized florets
- 1 medium yellow onion cut into eighths
- 1/2 cup shredded Parmesan
Instructions
- Preheat oven to 425 degrees. Line a rimmed baking sheet with foil, and spray lightly with cooking spray.
- Combine smoked paprika, Italian seasoning, garlic powder, pepper, cayenne, and seasoned salt in a small bowl.
- Cut up your cauliflower and onion. Place veggies in a large bowl and toss them with 1.5 Tbsp olive oil and half of the spice mixture until nicely coated.
- Arrange the seasoned cauliflower & onion in a single layer on the prepared baking sheet, and roast at 425 degrees for 25 minutes.
- Meanwhile, trim and cut up your chicken. Add the cut up chicken to the same bowl you used for the cauliflower, then toss with 1 Tbsp olive oil and the rest of the spice mixture to coat.
- After 25 minutes, remove the sheet pan from the oven. Stir the cauliflower, then add the seasoned chicken to the pan and spread out the chicken and veggies so that everything is again in a single layer. Sprinkle evenly with the shredded Parmesan.
- Return pan to the oven and cook for another 15 minutes, stirring halfway through, or until chicken is cooked through to temperature.
- Optional serving suggestion: Sprinkle with fresh chopped parsley (I had some handy from my garden) and serve with naan.
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Kelsey says
My family and I are not big fans of cauliflower. Is there another veggie that would work well? Would potatoes work well with this? And, would there be any adjusting to the recipe?
rachel says
Potatoes are always good in a sheet pan dinner, and the same spices would go well, so it’s certainly worth a try. Roasting time will depend how small you cut them and what variety of potato you can use, so just watch the cooking time a bit.
Amber Chamblee says
This was so easy and soooo good!!! We will definitely be adding this to our rotation. I think it makes for a good follow up meal when you have leftover cauliflower from making the curried chicken skillet.
Mibbo says
This is a really good idea and the herb mix is yummy, but in my 425 degree oven, the veggies were turned into char and the chicken was like cardboard. Next time (and I will try it again) I’m going to halve the time for both veggies and chicken. Then it might look like Rachel’s photo!
Valerie Jo Sawyer says
Maybe drop your temp to 400*
Geri Huddleston’s says
This meal is wonderful! Lam just watching my weight nit really dieting and this was the bomb I loved it. I did omit the cayenne pepper personal preference, but for sure make this again completed it with a a cup of cottage cheese in the side and it was cooked perfectly and so delicious!
Caroline says
Can I use frozen cauliflower….not sure I want to work that hard LOL
rachel says
Sure. It will likely need less time to cook, though, because it’s blanched before freezing.
Kedra says
This was sooooo good! Used chicken thigh because it’s what we had. The whole family loved it. Amazing! Thank you !
Gary says
Super easy and super delish! Made with three large breasts and a large cauliflower, but all other measurements as written. Had a ‘basil and sundried tomato’ olive oil that seemed to work nicely.
A side salad rounded out the plate. Four of us had seconds, and still we had a little leftover.