10 Sheet Pan Dinners That Clean Up In Minutes

Sheet pan dinners are a lifesaver when it comes to quick and easy meals that don’t skimp on flavor. These delicious recipes let you toss everything onto one pan, so you can enjoy a stress-free night and a fast cleanup afterwards. Here are 10 sheet pan dinners that will have you covered for your next family meal or busy weeknight!

Sticky Honey Soy Glazed Salmon with Asparagus

This Sticky Honey Soy Glazed Salmon with Asparagus is a simple yet delicious dish that combines sweet and savory flavors. The salmon comes out flaky and tender, perfectly paired with the crisp-tender asparagus, making it a fantastic weeknight dinner option.

Preparing this meal is a breeze, as everything cooks together on a single sheet pan. This means less cleanup and more time to enjoy your meal with family or friends. The honey-soy glaze adds a delightful stickiness, enhancing the natural flavors of the salmon and greens.

Ingredients

• 4 salmon fillets
• 1 bunch asparagus, trimmed
• 1/4 cup honey
• 1/4 cup soy sauce
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon sesame oil
• Juice of 1 lime
• Salt and pepper to taste
• Sesame seeds for garnish
• Optional: lime wedges for serving

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together honey, soy sauce, garlic, ginger, sesame oil, lime juice, salt, and pepper.
3. Place the salmon fillets on one side of the baking sheet and arrange the asparagus on the other side.
4. Brush the honey soy mixture generously over the salmon and drizzle some over the asparagus.
5. Bake for about 15-20 minutes, or until the salmon flakes easily with a fork and the asparagus is tender.
6. Sprinkle sesame seeds over the top before serving, and enjoy with lime wedges for an extra zing!

One-Pan Lemon Garlic Chicken and Veggies

This One-Pan Lemon Garlic Chicken and Veggies is a delightful meal that brings together tender chicken and vibrant vegetables, all infused with zesty lemon and garlic flavors. It’s a quick and easy dish, perfect for busy weeknights and packed with nutrition.

The recipe not only boasts a fresh taste profile but also makes cleanup a breeze, as everything cooks together on a single sheet pan. The bright notes of lemon paired with garlic create a mouthwatering aroma that fills the kitchen.

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 lemon, thinly sliced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 zucchini, chopped
• 1 yellow squash, chopped
• Fresh parsley for garnish

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, mix the olive oil, minced garlic, oregano, salt, and pepper. Add the chicken breasts and coat them well with the mixture.
3. Place the coated chicken breasts on a sheet pan. Arrange the sliced lemon on top of the chicken.
4. In the same bowl, add the sliced bell peppers and chopped zucchini and squash. Toss them in the remaining oil mixture, then spread them around the chicken on the sheet pan.
5. Bake for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender. Garnish with fresh parsley before serving.

Crispy Sheet Pan Tacos with Avocado

Crispy Sheet Pan Tacos with Avocado are a fun and easy way to enjoy taco night without the fuss. Bursting with flavor and topped with creamy avocado and fresh cilantro, these tacos offer a delightful crunch in every bite. Perfect for busy weeknights, this recipe allows you to whip up a delicious dinner with minimal effort and clean-up.

This dish is not only simple to make but also versatile. You can customize the fillings to your liking, whether you prefer ground beef, chicken, or even a plant-based option. The combination of textures and tastes makes this a family favorite that everyone will love!

Ingredients

• 1 lb ground beef or turkey
• 1 packet taco seasoning
• 12 small flour tortillas
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1 ripe avocado, sliced
• 1/2 cup diced tomatoes
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a skillet over medium heat, cook the ground meat until browned. Drain excess fat, then stir in the taco seasoning and a splash of water. Cook for another 2-3 minutes until well combined.
3. Place the tortillas on the prepared baking sheet and fill each one with the meat mixture and a sprinkle of cheese.
4. Bake in the oven for 10-12 minutes or until the tortillas are crispy and the cheese is melted.
5. Remove from the oven and top with avocado slices, diced tomatoes, and fresh cilantro. Serve with lime wedges for squeezing over the tacos.

Roasted Vegetable and Feta Couscous

This Roasted Vegetable and Feta Couscous is a delightful dish that combines hearty vegetables and creamy feta, creating a burst of flavor in every bite. It’s simple to prepare, making it a perfect choice for a busy weeknight dinner. The roasted veggies add a wonderful sweetness, while the feta contributes a tangy creaminess that elevates the entire meal.

The best part? Cleanup is a breeze! With everything cooked on a single sheet pan, you can enjoy more time with family or friends instead of scrubbing pots and pans. This dish is not only pleasing to the palate but also visually appealing, making it a great option for both casual and special occasions.

Ingredients

• 1 cup couscous
• 2 cups vegetable broth
• 2 cups mixed vegetables (such as bell peppers, zucchini, and butternut squash)
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 teaspoon dried oregano
• 1 cup crumbled feta cheese
• Fresh parsley for garnish (optional)

Instructions

1. Preheat the oven to 400°F (200°C).
2. On a large sheet pan, toss the mixed vegetables with olive oil, salt, pepper, and oregano. Spread them out in a single layer.
3. Roast the vegetables for about 20-25 minutes, or until they are tender and starting to caramelize.
4. While the vegetables are roasting, cook the couscous. In a saucepan, bring vegetable broth to a boil, then stir in the couscous. Remove from heat, cover, and let sit for about 5 minutes. Fluff with a fork.
5. Once the vegetables are done, combine them with the cooked couscous on the sheet pan. Top with crumbled feta cheese and mix gently.
6. Garnish with fresh parsley if desired and serve warm.

Spicy Sausage and Peppers Mix

This Spicy Sausage and Peppers Mix is a quick and delicious one-pan meal that’s bursting with flavor! With the combination of savory sausage, sweet bell peppers, and a hint of spice, it’s a crowd-pleaser that everyone will love. It’s simple to make and perfect for busy weeknights.

Just toss everything together on a sheet pan, roast it in the oven, and you’ve got a hearty dish in no time. Serve it over rice or in a toasted hoagie for a satisfying dinner that requires minimal cleanup!

Ingredients

• 1 pound spicy sausage, sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 onion, sliced
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C).
2. On a large sheet pan, combine sliced sausage, bell peppers, and onion. Drizzle with olive oil and sprinkle with garlic powder, Italian seasoning, salt, and pepper.
3. Toss everything together until well coated, then spread out in an even layer.
4. Bake for 20-25 minutes, or until the sausage is browned and the peppers are tender.
5. Serve hot, over rice or in hoagie rolls, and enjoy!

Mediterranean Chickpea and Quinoa Bake

This Mediterranean Chickpea and Quinoa Bake is a delightful dish that is both nutritious and bursting with flavor. It combines the earthiness of chickpeas with the nutty essence of quinoa, creating a satisfying meal that’s perfect for any day of the week.

Simple to make, this recipe requires minimal prep time and one sheet pan for easy cleanup. The vibrant blend of spices and fresh herbs makes it a great choice for a healthy dinner that doesn’t compromise on taste!

Ingredients

• 1 cup quinoa
• 2 cans chickpeas, drained and rinsed
• 1 bell pepper, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups vegetable broth
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• Juice of 1 lemon
• Olive oil for drizzling

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, combine the quinoa, chickpeas, bell pepper, onion, garlic, cumin, smoked paprika, salt, and pepper.
3. Pour the vegetable broth over the mixture and stir to combine. Transfer everything to a sheet pan.
4. Drizzle with olive oil and toss to coat. Bake for about 25-30 minutes, or until the quinoa is fluffy and the vegetables are tender.
5. Remove from the oven, stir in the fresh parsley and lemon juice, and enjoy!

Italian Herb Roasted Potatoes and Green Beans

Italian Herb Roasted Potatoes and Green Beans are a delightful, easy-to-make dish that packs a punch of flavor without much fuss. The combination of crispy roasted potatoes and tender green beans is not just visually appealing but also brings a wonderful balance of textures and tastes to your dinner table.

This dish is infused with fragrant Italian herbs, which elevate the simple ingredients into something special. Perfect for busy weeknights, it requires minimal prep and clean-up, making it a go-to recipe for anyone looking to simplify their cooking routine.

Ingredients

• 1.5 pounds baby red potatoes, quartered
• 1 pound green beans, trimmed
• 3 tablespoons olive oil
• 2 teaspoons Italian seasoning
• 3 cloves garlic, minced
• Salt and pepper to taste
• Fresh rosemary or thyme for garnish (optional)

Instructions

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, toss the quartered potatoes with olive oil, Italian seasoning, minced garlic, salt, and pepper until well coated.
3. Spread the potatoes in a single layer on a sheet pan and roast for about 20 minutes.
4. Add the green beans to the sheet pan, tossing them with any remaining oil and seasoning. Roast for another 15-20 minutes or until everything is golden brown and cooked through.
5. Remove from the oven, garnish with fresh herbs if desired, and serve hot.

Teriyaki Chicken and Broccoli

This Teriyaki Chicken and Broccoli recipe is a delightful blend of tender chicken coated in a sweet and savory teriyaki sauce, paired with crunchy broccoli. It’s a simple dish that packs a punch of flavor while being quick to prepare and clean up. Perfect for busy weeknights, this meal is not only delicious but also healthy!

The combination of succulent chicken and fresh broccoli drizzled with a homemade teriyaki sauce makes for a satisfying dish that the whole family will love. Plus, everything cooks together on a single sheet pan, minimizing your prep and clean-up time.

Ingredients

• 1 pound boneless, skinless chicken breasts
• 2 cups broccoli florets
• 1/2 cup teriyaki sauce
• 2 tablespoons sesame oil
• 1 tablespoon honey (optional)
• 1 teaspoon garlic powder
• 1 teaspoon ginger powder
• Salt and pepper to taste
• 1 tablespoon sesame seeds (for garnish)

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, mix together the teriyaki sauce, sesame oil, honey, garlic powder, ginger powder, salt, and pepper.
3. Add the chicken breasts to the bowl and coat them in the marinade. Let it sit for about 10 minutes.
4. Line a sheet pan with parchment paper and place the marinated chicken in the center. Arrange the broccoli florets around the chicken.
5. Drizzle any remaining marinade over the broccoli.
6. Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and the broccoli is tender.
7. Sprinkle sesame seeds on top before serving.

Shrimp and Garlic Butter Rice Bake

This Shrimp and Garlic Butter Rice Bake is a simple yet delicious dish that brings a taste of the sea into your kitchen. The juicy shrimp are perfectly complemented by aromatic garlic and a buttery rice base, making it a satisfying meal for any night of the week.

What makes this recipe even better is how quick and easy it is to prepare. Just toss everything onto a sheet pan, bake, and you have a flavorful dish that’s ready to serve in no time. Cleanup is a breeze, so you can spend more time enjoying your meal and less time worrying about the dishes.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 cups long-grain white rice
• 4 cups chicken broth
• 1/4 cup unsalted butter
• 4 garlic cloves, minced
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, melt the butter and mix in the minced garlic, paprika, salt, and pepper.
3. Add the rice to the bowl and stir to coat it evenly with the garlic butter.
4. Spread the rice mixture in an even layer on a large sheet pan.
5. Pour the chicken broth over the rice, then arrange the shrimp on top.
6. Bake for about 25-30 minutes, or until the rice is tender and the shrimp are cooked through.
7. Remove from the oven and sprinkle with fresh parsley before serving.

BBQ Pork Tenderloin with Root Vegetables

This BBQ Pork Tenderloin with Root Vegetables is a delightful one-pan meal that brings together sweet, tangy flavors and hearty vegetables. The tenderloin is slathered in a rich barbecue sauce, which caramelizes beautifully as it cooks, creating a mouthwatering glaze that pairs perfectly with the roasted vegetables.

Not only does this dish taste fantastic, but it’s also incredibly simple to make. Just season your pork, toss in some root vegetables, and let the oven do the work. It’s an easy way to get a wholesome dinner on the table with minimal cleanup!

Ingredients

• 1 pound pork tenderloin
• 1 cup barbecue sauce
• 3 medium carrots, sliced
• 2 medium potatoes, cubed
• 1 medium sweet potato, cubed
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• Fresh rosemary for garnish (optional)

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a large mixing bowl, combine the carrots, potatoes, sweet potato, olive oil, garlic powder, onion powder, salt, and pepper. Toss until the vegetables are well coated.
3. Place the seasoned vegetables on a sheet pan, spreading them out evenly.
4. Rub the pork tenderloin with barbecue sauce and place it in the center of the pan with the vegetables.
5. Drizzle any remaining barbecue sauce over the pork and vegetables.
6. Bake for 25-30 minutes or until the pork reaches an internal temperature of 145°F (63°C) and the vegetables are tender.
7. Let the tenderloin rest for a few minutes before slicing. Serve with roasted vegetables and garnish with fresh rosemary if desired.