Chicken & Cauliflower Sheet Pan Dinner

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

5 from 1 vote

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Chicken & Cauliflower Sheet Pan Dinner

Total Time

55 mins

 

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.

Course: dinner

Cuisine: sheet pan dinner

Keyword: all-in-one, cauliflower, chicken, easy recipe, one pan meal, sheet pan, sheet pan dinner

Servings: 4 people

Author: Rachel Singer Gordon

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

1. Preheat oven to 425 degrees. Line a rimmed baking sheet with foil, and spray lightly with cooking spray.

2. Combine smoked paprika, Italian seasoning, garlic powder, pepper, cayenne, and seasoned salt in a small bowl.

3. 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.

4. Arrange the seasoned cauliflower & onion in a single layer on the prepared baking sheet, and roast at 425 degrees for 25 minutes.

5. 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.

6. 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.

7. Return pan to the oven and cook for another 15 minutes, stirring halfway through, or until chicken is cooked through to temperature.

8. Optional serving suggestion: Sprinkle with fresh chopped parsley (I had some handy from my garden) and serve with naan.

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