How to Make a Chicken Sheet Pan Meal

This post was written in a paid partnership with Manitoba Chicken Producers. As always, all opinions are my own and I only promote products and services that I use and love.

Sheet pan meals are my absolute favorite quick weeknight meal because you can prep them entirely ahead of time. While they’re baking, your hands are free to do other tasks, like empty the dishwasher or prep for the next day’s meal. This Sheet Pan Pomegranate Orange Chicken recipe from manitobachicken.ca looks festive and contains warm spices like cinnamon and cumin as well as fresh orange and pomegranate.

Sheet pans are versatile

The great thing about this cooking method is that you can use any vegetable, and seasoning that you like. For example, this recipe contains squash, which we’re all not crazy about in our house so I’m swapping it for sweet potato. There are a few other substitutions you could make in this recipe if you don’t have the ingredients, for example, you can use carrots instead of parsnips, or cranberry juice instead of pomegranate juice.

This sheet pan builder shows you how to use any cut of fresh Manitoba chicken to make endless sheet pan combinations.

Choosing chicken

Depending on the cut of chicken you decide to use, your cooking time will vary. This is something to consider when you’re looking for a quick weeknight meal and want to keep the cook time within 30 minutes. Bone-in pieces such as breasts, thighs and drumsticks, wings and drumettes will take the longest to cook. Whole chicken breasts and ground chicken meatballs will cook within the 30 minute time-frame and you can even shave that down to 20-25 minutes by thinly slicing boneless skinless chicken breasts, for example for fajitas.

Prepping components

When prepping components for your meal, you can chop all of the veggies, and marinate the chicken. Combine your ingredients, marinate and store in a freezer bag or container overnight to let the marinade work its magic.

For the Sheet Pan Pomegranate Orange Chicken recipe, you will need to chop the vegetables and make the sauce, which is tossed with the vegetables and chicken prior to baking.

Alternatively, you can also use dry seasonings and spices that don’t require marinating. When I use this method, I like to drizzle a sauce on top when the pan comes out of the oven, like balsamic reduction, pesto, or a squeeze of roasted or fresh citrus like lemon, lime, or orange.

Cooking sheet pan meals

I have learned that the perfect temperature for these meals is 425°F for 25 minutes. It’s important to note that oven temperatures can vary and some cuts of chicken take longer to cook than others, depending on the size of the pieces and if they are bone-in pieces. Even if you are following a recipe, always use a meat thermometer to check for doneness. You know that chicken pieces are fully cooked when the thermometer reads 165°F or 74°C.

When cooking at this temperature, I like to cut veggies in approximately 1-inch pieces. This ensures that they don’t overcook and burn or get too mushy.

Space your ingredients out on your tray if you like crispier vegetables. If you crowd them on the pan, as shown in the image above, it will create a lot of steam, giving the vegetables a softer texture. Consider using two sheet pans if you like crispy veggies.

Different combinations

There are many great chicken sheet pan combinations on manitobachicken.ca like this Sheet Pan Lemon Chicken that we shared last week on the Cooking Comfort Facebook Live Event. You can watch it here if you missed it and would like some meal prep tips for making sheet pans.

Here are a few more of my favorite combinations:

Sheet Pan Chicken and Sweet Potatoes with Warm Spice
Sheet Pan Chicken Fajitas
Chicken Teriyaki w/pineapple (chicken breasts, mushrooms, pineapple, bell peppers)
Lemon Basil Chicken meatballs w/tomatoes and pesto

Try one of these done-for-you ideas or use this sheet pan builder to create your own!

How to prep chicken for quick meals featuring One-Pan Chicken Souvlaki

This post was written in a paid partnership with Manitoba Chicken Producers. As always, all opinions are my own and I only promote products and services that I use and love.

It’s no secret that I make chicken ALL. THE. TIME. It is a protein that the whole family loves and no matter what cut you use, it’s versatile and easy to prepare. I use a few simple prep strategies that can help get dinner on the table in under 30 minutes.

Last year, I talked about how to cook, portion and shred chicken for quick meals. Today I’m showing you how to portion and prep a family pack of chicken breasts. 

We don’t realize how much time we spend taking out ingredients and doing dishes when we prep meals. 

Meal Prep Tip: To save time, it’s best to tackle as much prep as you can in one session. This is especially helpful when prepping on the weekend for busy weeknights. 

60-Second Meals

Manitobachicken.ca has some great 60-Second Meal Videos that show you step-by-step how to make each recipe.  This week I’m trying the One-Pan Chicken Souvlaki.  I prepped my chicken as soon as I brought it home from the store. 

Meal Prep Tip: Slice, portion and freeze boneless skinless chicken breasts as soon as you bring them home from the store.

I had a family pack of 11 chicken breasts.  I divided them and sliced them in three different ways:

  • Three chicken breasts, sliced in medium pieces for the One-Pan Chicken Souvlaki
  • Four chicken breasts, sliced in strips for Chicken Strips
  • Four chicken breasts, sliced thinly for a sheet pan or stir-fry (portioned in two bags)

That makes four meals that are ready to cook.

Meal Prep Tip: You can even go one step further and marinate the chicken before you freeze it.  Depending on your recipe, you can also marinate whole chicken breasts. 

Before you freeze the chicken, flatten the bags as much as you can.  They will stack neatly in your freezer and will also take less time to defrost. 

Food Safety Tip: The best way to defrost frozen chicken in overnight in the fridge. Never thaw chicken at room temperature on the counter, as it may promote bacteria growth.  Thawed chicken should be cooked within 48 hours.  

Check out the Storing Chicken section on manitobachicken.ca for a chart on safe thawing methods, as well as other food safety tips.

How to cook One-Pan Chicken Souvlaki

There are two ways that you can cook the One-Pan Chicken Souvlaki, depending on how much time you have. 

If you are pressed for time, cook it in the skillet, as directed in the 60 Second Meal Video.

If you are not pressed for time, but you have other tasks you want to do while you wait for it to be ready, you can bake it on a sheet pan at 425°F for 20-25 minutes.

Food Safety Tip: Always use a thermometer to check if your chicken is ready. Cooked chicken breast should read 165°F on a digital thermometer when inserted into the thickest part of the breast meat.

How to serve One-Pan Chicken Souvlaki

There are a variety of ways you can serve One-Pan Chicken Souvlaki.  I like to set out all the components and let everyone decide how they want to eat it.  Deconstructing is a great strategy to use for picky eaters or for people who have dietary restrictions.  Everyone can serve themselves the components they would like to have.  I talk more about deconstructing in this blog post.

Here are some of the components that you could put out on the table for serving:

  • Warmed naan, pitas or mini pitas
  • Chunky Greek Salad
  • Tzatziki
  • Hummus
  • Lettuce
  • Tomatoes
  • Olive tapenade
  • Tabouleh
  • Lemon roasted potatoes
  • Rice

My partner likes his as a wrap in naan with all the fixings. I like mine deconstructed, using the tzatziki and hummus as a dip for the chicken and the naan.  The kids will most likely just have chicken, naan, lettuce, and tomatoes, all separate and not touching on the plate! If we have leftovers to take for lunch, a great side is a tabouleh salad, made with bulgur, fresh herbs, lemon juice, olive oil and tomatoes, as this can be made and dressed ahead of time.

This meal is so versatile that you can try it over and over it again with different sides.   Head to manitobachicken.ca to check out the 60-second video, as well as more 60-second meal ideas!

Perogy & Farmer Sausage Sheet Pan w/ Mushrooms

I’m always looking for low-maintenance weeknight meals, so that I can get them in the oven, and tend to other tasks, like prepping for the next day’s meal, making lunches, emptying the dishwasher or sitting down for a break at the end of a long day. This perogy sheet pan does just that.

Use ingredients from your freezer

This is a great back-up plan if your intended meal doesn’t come to fruition. Frozen perogies, smoked sausage and vegetables (fresh or frozen) are all tossed on one tray so that you can pop it in the oven and do something else while you wait for it to be ready. You can also try to find local perogies (especially here in Winnipeg) like these ones from Sevalas, which we love.

Choose your veggies

I used mushrooms when I made this, because that’s what I had, but you could use any combination of vegetables that you like or have on hand. Onions, peppers, cauliflower and brussels sprouts will all work well in this dish.

Butter is better

I usually use oil for most sheet pan recipes but for this one, you really have to go with butter. It adds so much flavor to the perogies and the mushrooms. You’re going to want to drizzle some butter over it once it’s cooked too.

One sheet pan or two?

Typically, I like to use two pans when making sheet pan meals so that the veggies can crisp up. If the ingredients are too crowded on one pan, they will steam and be soft. For this recipe, I like to stick to one pan, because the perogies tend to dry out. Make sure the perogies are the bottom layer, so they can soak up the moisture from the veggies and the sausage.

Feeling adventurous?

You can take this to the next level and add some fun condiments to this like Three Herb Pesto or Big Batch Freezer Friendly Chimichurri. This Everything Spice, would also add interesting texture and flavor to this dish. Make a side salad with this Poppy Seed Vinaigrette to complete this meal.

Perogy & Farmer Sausage Sheet Pan w/Mushrooms

A quick and easy weeknight meal using ingredients from your freezer.

Course Main Course
Keyword dill, farmer sausage, mushrooms, perogies, sheet pan, sheet pan dinner, sheet pan meal
Prep Time 10 minutes
Cook Time 25 minutes
Servings 6
Author SL

Ingredients

  • 1 bag frozen perogies
  • 530 g farmer sausage (two links)
  • 2 cups sliced cremini mushrooms
  • 1/2 cup butter, melted
  • 1 tbsp garlic powder
  • 1 tbsp dill weed
  • salt & pepper to taste

Instructions

  1. Preheat the oven at 425 F.

  2. Combine perogies & mushrooms in a large bowl.

  3. Melt butter and pour over perogies and mushrooms. Toss to coat.

  4. Sprinkle with dill, garlic powder, salt & pepper.

  5. Cover a sheet pan with parchment paper.

  6. Spread perogies and mushrooms evenly on the pan. Top with sliced farmer sausage.

  7. Bake for 20-25 minutes.

  8. Toss with another 1/4 cup melted butter before serving if desired.

Recipe Notes

Any vegetable can be used here. Some good options are: onions, bell peppers, cauliflower (fresh or frozen), broccoli, brussels sprouts. 

*If using brussels sprouts, cook them on a separate pan so they crisp up nicely.