Easy Stuffed Chicken and Veggies on a Sheetpan

Save time on busy nights with this easy stuffed chicken and veggies dinner cooked on one sheetpan. Try these different variations to suit picky eaters or to mix up your family dinner menu.

Why you will love this sheetpan chicken dinner

Lean protein: I chose skinless, boneless, organic chicken breasts for this recipe for a lean protein option. They are the easiest to butterfly and stuff with veggies and cheese

Customize the “stuffing”: There are endless possibilities for what you can stuff inside the chicken breasts and what you can add to the sheetpan. Great for picky eaters or to mix up your family dinner menu. See my suggestions below!

Fibre: Gut-healthy veggies are always a good side to serve with stuffed chicken. Stuff them into the butterflied chicken and roast more on the same pan

Easy prep: Easily butterfly the chicken, season it, fill it with cheese and arrange chopped veggies around the sheetpan. All the hard work is done in the oven!

Can make ahead: You can easily prep dinner ahead of time and roast it when ready so you can serve it cheesy and hot

One pan meal: There’s nothing like saving time in the kitchen so you can focus more on family. One pan meals are ones you can “set and forget” and are so versatile. Some other one pot meals that I have on repeat are my Lemon Chicken and Orzo, One pan Lazy Lasagna, and my Quick Sheetpan Fajitas.

Watch me butterfly chicken for this sheetpan dinner

Variations of stuffed chicken breast

There are many veggie options to both stuff the chicken with and to roast alongside the chicken on the same pan. Here are some of my faves that, as a Nutritionist and mom, I feel good about serving the family:

What to stuff chicken with

• thinly sliced apple and cheddar
• leftover Thanksgiving or Christmas stuffing, brie and cranberry sauce
• tomato and mozzarella
• eggplant, olives and bocconcini
• spinach and cream cheese
• sundried tomatoes and pesto
• asparagus spears, balsamic reduction, and any cheese
• jalapenos and pepper Jack cheese

Veggies to roast on the sheetpan

The key to roasting everything at the same time is to make sure your veggies are cut to the same size as eachother. Roughly chopping them is often best so that they take longer to cook.

• mushrooms, whole or chopped in half
• 1 inch zucchini rounds
• sweet potato rounds
• whole, peeled garlic cloves
• brussels sprouts, halved
• fingerling potatoes, cut in half
• large broccoli or cauliflower florets
• onion or shallots, roughly chopped
• carrots, cut in half or quarters lengthwise

What to season chicken and veggies with

You can get creative and season your chicken and vegetables with complementary spices. Here are some simple spice blends my family loves

• Rub olive oil on the chicken and season with Italian seasoning
• For a crispier chicken, season some breadcrumbs with Italian seasoning and roll the chicken in it. Then, drizzle with olive oil before roasting
• Coat the chicken in BBQ sauce, then season with a chicken seasoning blend (I love Montreal Chicken spice blend)
• Toss the chopped veggies with olive oil, maple syrup and dill
• Dijon mustard, honey, garlic (minced or powder) sea salt and pepper
• Keep it simple and just use classic olive oil, sea salt and pepper
• Use anti-inflammatory turmeric, cumin, chili powder, and/or ginger and garlic

How to butterfly chicken to stuff it

1. Preheat the oven to 400F and line a baking sheet with parchment paper (optional, but prevents sticking and makes clean up easier)
2. Butterfly the chicken breasts by placing one hand over the top of the chicken and use a very sharp knife to cut through the centre of the breast about 3/4 of the way through. You are aiming to open up (butterfly) the chicken, stuff it, and then close it back up. If you accidentally cut all the way through, no big deal. You can always use toothpicks to hold the two halves together while it’s roasting
3. Stuff the opening with veggies, cheese, sliced apple, or whatever you choose. Season the chicken by either rolling it in breadcrumbs, adding olive oil and spices, or BBQ sauce (see recommendations above) and lay it on the baking sheet. Repeat with more chicken breasts
4. Roughly chop the vegetables that you choose and toss them all in a mixing bowl with spices, olive oil, or a marinade and arrange them on the same baking sheet around the chicken
5. Roast everything for 30-35 minutes. Check on the vegetables at around 15 minutes, tossing them if needed. If some of the vegetables need more time, remove the chicken from the pan and continue roasting the veggies for a few more minutes