Sheet Pan Paprika Chicken

Course: Main Course
Cuisine: American
Keyword: chicken, paprika, sheet pan
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 servings
Calories: 504 kcal

Paprika chicken and vegetables made on a sheet pan!



  • 16 ounces boneless chicken breasts sliced in half
  • 4 tablespoons olive oil divided
  • 1 tablespoon smoked paprika
  • 4 cloves garlic, crushed and divided
  • 1 tablespoon Dijon mustard
  • 1 tablespoon freshly squeezed lemon juice
  • 2 teaspoons kosher salt divided
  • 1/2 teaspoon black pepper
  • 5 medium yukon gold potatoes, diced
  • 1 medium sweet potato, diced
  • 1 medium sweet onion, sliced


  1. Preheat oven to 425 degrees F. Place vegetables on a large sheet pan. Drizzle with 2 tablespoons olive oil, sprinkle with 1 teaspoon garlic, salt and fresh cracked black pepper. Toss until everything is coated.

  2. In a small dish, mix together 2 tablespoons olive oil, paprika, 2 cloves garlic, mustard, lemon juice, 1 teaspoon salt, and black pepper. Spread over both sides of chicken breasts and then make space for them on the pan of vegetables. Bake for 30 minutes or until chicken is done. Sprinkle with parsley and serve.
Nutrition Facts
Sheet Pan Paprika Chicken
Amount Per Serving (1 serving)
Calories 504 Calories from Fat 225
% Daily Value*
Total Fat 25g 38%
Saturated Fat 5g 25%
Cholesterol 72mg 24%
Sodium 1326mg 55%
Potassium 1370mg 39%
Total Carbohydrates 40g 13%
Dietary Fiber 7g 28%
Sugars 4g
Protein 30g 60%
Vitamin A 139.8%
Vitamin C 35.8%
Calcium 10.6%
Iron 48%
* Percent Daily Values are based on a 2000 calorie diet.