Sometimes the day gets away from you, and dinner needs to be both easy and satisfying. This Chicken and Shrimp Sheet Pan Meal fits that bill perfectly. It’s the kind of dish where you toss everything on one pan, pop it in the oven, and before you know it, dinner is ready with minimal cleanup.
I remember the first time I tried this recipe—it was a chaotic evening with the kitchen timer blaring in the background and a distracted conversation about what to watch on TV later. Somehow, amidst the hustle, the smell of garlic and roasted paprika filled the air, and the colors of bright peppers and broccoli made the whole thing look inviting even before tasting. The shrimp turned out just right, tender but not rubbery, and the chicken was juicy. I didn’t follow the steps perfectly—forgot to toss the shrimp right away—but honestly, it didn’t matter much. The flavors still came together in that cozy, homey way that makes you want to eat it all over again the next night.
Why You’ll Love It:
- It’s a one-pan meal that cuts down on washing dishes, which feels like a small victory after a busy day.
- The combination of chicken and shrimp keeps things interesting—surf and turf, but simple.
- Roasting veggies alongside the proteins brings out natural sweetness and a bit of smoky depth.
- The seasoning is straightforward and comforting; it’s simple—and that’s kind of the point.
- You can prep it in about 15 minutes and have a delicious dinner in under 45.
If you’re ever worried about overcooking the shrimp or chicken, just keep an eye on it the last few minutes. It’s forgiving, but those proteins do have their sweet spots.
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Chicken and Shrimp Sheet Pan Meal
- Total Time: 40 minutes
- Yield: 4 1x
Description
A quick and delicious sheet pan meal featuring tender chicken thighs and succulent shrimp roasted with colorful vegetables and a flavorful garlic herb seasoning.
Ingredients
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
1 pound raw shrimp, peeled and deveined
2 cups broccoli florets
1 red bell pepper, sliced into 1-inch strips
1 yellow bell pepper, sliced into 1-inch strips
1 small red onion, cut into wedges
3 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
1 lemon, cut into wedges
2 tablespoons fresh parsley, chopped
Instructions
Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it.
In a large bowl, combine the olive oil, minced garlic, dried oregano, dried thyme, smoked paprika, salt, and black pepper. Stir well to create the seasoning mixture.
Add the chicken pieces to the bowl and toss to coat evenly with the seasoning mixture.
Add the broccoli florets, red bell pepper strips, yellow bell pepper strips, and red onion wedges to the bowl. Toss everything together until the vegetables are well coated.
Spread the chicken and vegetable mixture evenly on the prepared sheet pan in a single layer.
Roast in the preheated oven for 15 minutes.
Remove the sheet pan from the oven and add the shrimp, spreading them evenly over the chicken and vegetables. Gently toss the shrimp with the other ingredients on the pan to coat with the seasoning.
Return the sheet pan to the oven and roast for an additional 10 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the shrimp are pink and opaque.
Remove from the oven and squeeze fresh lemon juice over the entire sheet pan meal.
Sprinkle chopped fresh parsley on top before serving.
Serve warm with lemon wedges on the side.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Kitchen Notes: You don’t need anything fancy to pull this off—just a sturdy sheet pan and some parchment if you want less mess. I usually serve this with a crisp green salad or a crusty bread to soak up the lemony juices. If you want to switch things up, swapping broccoli for asparagus or bell peppers for cherry tomatoes might work, though I haven’t tested all those combos. Sometimes, adding a pinch of chili flakes gives it a little kick, but that’s totally optional and depends on your mood.
FAQ:
Can I make this ahead? You can prep the veggies and seasoning a few hours early, but it’s best to roast the shrimp just before serving to keep them tender.
What if I only want to use chicken or shrimp? That works too—adjust the cooking time accordingly. Chicken usually takes longer, so add shrimp later or cook separately.
Is this meal freezer-friendly? Leftovers refrigerate well but don’t freeze beautifully because shrimp texture changes.
Ready to give this sheet pan meal a try? Grab your pan, preheat the oven, and let the flavors do the rest.