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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KJ
Wednesday 14th of September 2022
This was amazing. I will most likely omit the cayenne pepper as it was just a bit too spicy for my stomach. But otherwise, this is a keeper!
Charley
Wednesday 25th of August 2021
This was fantastic, just as written. Chicken was perfectly cooked - big hit with the family, thanks!
Cheryl
Tuesday 6th of October 2020
This was awesome- I followed the recipe as you directed, except I was feeding 6, so I added more chicken breast and adjusted the seasoning & time. Very easy cleanup & everyone loved it, including a 2 year old! The bread & parsley was a great touch. I did make some yogurt dipping sauces on the side; pesto & mustard, because we are a dipping family; but it really wasn’t needed - Thanks for an easy one for me!
Katilda
Monday 27th of July 2020
This was freakin awesome!!!
Gary
Thursday 28th of May 2020
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.