Sheet Pan Curry Chicken and Vegetables

Whenever I’m in the mood for a cozy, comforting dish, Sheet Pan Curry Chicken and Vegetables is my go-to! It’s one of those recipes that brings the whole family together, filling the kitchen with an enticing aroma that immediately makes everyone’s mouth water. I remember the first time I made it. It was a chilly evening, and I was looking for something easy yet hearty to warm us up. I decided to throw everything onto one pan, and the magic happened! The vibrant colors of the vegetables combined with the fragrant spices create a feast for both the eyes and the palate, making it an instant favorite at our dinner table.

Shopping List for Sheet Pan Curry Chicken and Vegetables

Gathering the right ingredients is key to making Sheet Pan Curry Chicken and Vegetables a success. Each component plays a vital role, contributing not only flavor but also nutrition. The earthy potatoes provide a solid base, while the bell pepper adds a sweet crunch. Chicken is the protein powerhouse, and the peas bring a lovely pop of color and sweetness. The olive oil and spices tie everything together, creating a dish that is truly satisfying.

• 1 pound baby Yukon Gold or red potatoes, halved or quartered
• 1 large bell pepper, red, orange, or yellow, diced into 1-inch pieces
• 6 tablespoons olive oil, divided
• 2 teaspoons kosher salt, or to taste; divided
• 1 teaspoon freshly ground black pepper, or to taste; divided
• 2 to 3 teaspoons Madras curry powder, or to taste
• 1.25 to 1.50 pounds boneless skinless chicken breast, diced into small pieces
• ¾ cup frozen peas

Sheet Pan Curry Chicken and Vegetables Instructions

Making Sheet Pan Curry Chicken and Vegetables is a breeze! Follow these easy steps, and you’ll have a delicious meal ready in no time.

1. Preheat your oven to 425F. If you have a convection oven, this is the perfect time to use it as it helps in even cooking. Line a sheet pan with heavy-duty aluminum foil if you’d like easier cleanup. A quick spray of cooking spray will ensure nothing sticks.
2. To the prepared sheet pan, add the potatoes and the diced bell pepper. Drizzle with 3 tablespoons of olive oil, then sprinkle with 1 teaspoon of salt, 1/2 teaspoon of pepper, and 1 to 1.5 teaspoons of curry powder. Use your hands to toss everything together, ensuring the vegetables are well-coated.
3. Bake the potatoes and peppers in the preheated oven for about 15 minutes. You’re looking for the potatoes to be at least halfway cooked through at this point.
4. Once the timer goes off, carefully remove the pan from the oven. Add the diced chicken evenly around the pan. Drizzle the remaining olive oil, and sprinkle with the remaining salt, pepper, and curry powder. This will ensure the chicken gets all the flavor!
5. Return the pan to the oven and bake for an additional 15 minutes. You should see the chicken cooked through and the potatoes fork-tender when done.
6. Add the frozen peas straight from the freezer. You don’t need to thaw them in advance; just toss them in for the final minute or two of baking until warmed through.
7. Remove from the oven, let it sit for a moment, and then serve immediately. Enjoy the vibrant colors and the delightful aromas that fill your kitchen!

Tips and Variations

Here are some helpful tips to enhance your experience with Sheet Pan Curry Chicken and Vegetables.

• Storage: Store leftovers in an airtight container in the fridge for up to 5 days.
• Freezing: This dish can be frozen for up to 4 months. Just make sure to cool it completely before placing it in the freezer.
• Pairing: Serve with a side of rice or warm naan for a complete meal.
• Spice Level: Adjust the amount of curry powder to suit your taste. If you prefer it spicier, consider adding some cayenne pepper.
• Vegetarian Option: Replace the chicken with chickpeas or tofu for a delicious vegetarian version.
• Herbs: Garnish with fresh cilantro or parsley for added flavor and presentation.

Side Dish Ideas for Sheet Pan Curry Chicken and Vegetables

Pairing the right sides with Sheet Pan Curry Chicken and Vegetables can elevate your meal! Here are some ideas:

• Fluffy Rice: A side of steamed jasmine or basmati rice can soak up the delicious curry flavors.
• Warm Naan: Soft, warm naan bread is perfect for mopping up any leftover sauce on your plate.
• Green Salad: A crisp green salad with a citrus vinaigrette can complement the rich flavors of the dish.
• Yogurt Sauce: A cool yogurt sauce with cucumber can add a refreshing contrast to the spiced chicken.
• Roasted Vegetables: Serve extra roasted vegetables on the side for added nutrition.
• Seasonal Pairings: In the summer, try serving with a light cucumber salad; in the winter, warm roasted squash is a great choice.

FAQ

Conclusion

Sheet Pan Curry Chicken and Vegetables is truly a delightful dish that brings warmth and comfort to any dinner table. The combination of tender chicken, vibrant vegetables, and aromatic spices creates a meal bursting with flavor that you’ll want to make again and again. I hope you give this recipe a try and enjoy every bite!

Don’t hesitate to make it your own by adding your favorite vegetables or adjusting the spice levels. Happy cooking!

Sheet Pan Curry Chicken and Vegetables

The ultimate comfort food, Sheet Pan Curry Chicken and Vegetables combines tender chicken with vibrant vegetables, all tossed in a fragrant curry spice. This easy weeknight dinner is perfect for the whole family and will have everyone coming back for seconds!

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound baby Yukon Gold or red potatoes halved or quartered
• 1 large bell pepper diced into 1-inch pieces
• 6 tablespoons olive oil divided
• 2 teaspoons kosher salt or to taste; divided
• 1 teaspoon freshly ground black pepper or to taste; divided
• 2 to 3 teaspoons Madras curry powder or to taste
• 1.25 to 1.50 pounds boneless skinless chicken breast diced into small pieces
• ¾ cup frozen peas

Equipment

• Frying Pan
• Cutting Board
• Baking Sheet
• Oven

Method

 

1. Preheat your oven to 425F. If you have a convection oven, this is the perfect time to use it as it helps in even cooking. Line a sheet pan with heavy-duty aluminum foil if you’d like easier cleanup. A quick spray of cooking spray will ensure nothing sticks.
2. To the prepared sheet pan, add the potatoes and the diced bell pepper. Drizzle with 3 tablespoons of olive oil, then sprinkle with 1 teaspoon of salt, 1/2 teaspoon of pepper, and 1 to 1.5 teaspoons of curry powder. Use your hands to toss everything together, ensuring the vegetables are well-coated.
3. Bake the potatoes and peppers in the preheated oven for about 15 minutes. You’re looking for the potatoes to be at least halfway cooked through at this point.
4. Once the timer goes off, carefully remove the pan from the oven. Add the diced chicken evenly around the pan. Drizzle the remaining olive oil, and sprinkle with the remaining salt, pepper, and curry powder. This will ensure the chicken gets all the flavor!
5. Return the pan to the oven and bake for an additional 15 minutes. You should see the chicken cooked through and the potatoes fork-tender when done.
6. Add the frozen peas straight from the freezer. You don’t need to thaw them in advance; just toss them in for the final minute or two of baking until warmed through.
7. Remove from the oven, let it sit for a moment, and then serve immediately. Enjoy the vibrant colors and the delightful aromas that fill your kitchen!

Notes

• Storage: Store leftovers in an airtight container in the fridge for up to 5 days.
• Freezing: This dish can be frozen for up to 4 months. Just make sure to cool it completely before placing it in the freezer.
• Pairing: Serve with a side of rice or warm naan for a complete meal.
• Spice Level: Adjust the amount of curry powder to suit your taste. If you prefer it spicier, consider adding some cayenne pepper.
• Vegetarian Option: Replace the chicken with chickpeas or tofu for a delicious vegetarian version.
• Herbs: Garnish with fresh cilantro or parsley for added flavor and presentation.

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Meet Quinn Taylor

Great food doesn't have to be complicated, it just has to be smart. I focus on streamlining our recipes so you get maximum flavor with minimum stress. I cooked, timed, and tasted this dish multiple times to ensure it fits perfectly into your busy life while still delivering that 'wow' factor.