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This delicious chicken sheet pan dinner is a super easy meal that's perfect for busy weeknights, but delicious and pretty enough to serve for a dinner party!
I can't decide if I'm getting lazier or smarter as I'm aging, especially in a culinary sense. More and more, I'm loving coming up with easy dinners, desserts, appetizers and snacks that go together easily and don't require a lot of hands-on time. This Mediterranean Sheet Pan Chicken Dinner recipe is a perfect example of what I'm talking about. It takes minimal effort yet produces spectacularly delicious results.
It will take around 15 minutes to put this dinner together. How does it work? So easy; simply combine olive oil, garlic, smoked paprika, dry oregano, cumin, coriander and finely chopped cilantro in a large bowl. Add the chickpeas, tomatoes, olives, chicken and bread cubes and give everything a good stir. Turn the whole works out onto a sheet pan and you're good to go!
Ready for the oven.
Next comes the magic. Place the pan in a hot (450˚F) oven and a wonderful transformation takes place in 25-30 minutes. When you open the oven door you'll be greeted by a beautiful, delicious dinner with tender, perfectly spiced chicken, golden brown, crispy chickpeas, vibrant tomatoes, bursting with sweet juice and shiny, warm Kalamata olives that add a wonderful explosion of saltiness with each bite.
Ready for your dining pleasure!
There's more, I actually saved the best for last. Bite-size squares of sourdough bread are tossed with the chicken mixture before baking and crisp up in the oven to produce the crispest, most flavorful croutons you'll ever have the pleasure of meeting. Top everything off with a shower of Feta cheese, fresh cilantro leaves and a handful of sunny lemon slices. Voila! A complete meal in a bowl!
Sometimes I add a simple green salad, but that's the most you need with this fabulous Mediterranean Sheet Pan Chicken. It's unique, delicious and never fails to bring rave reviews.
What kind of chicken should I use for this recipe?
This recipe calls for chicken thighs. After favoring chicken breasts for many years, I have learned to really appreciate and love chicken thighs. Why? First and foremost, they don't dry out or get tough like chicken breasts often do. With chicken thighs, you don't have to worry about overcooking the meat. In recipes like this Mediterranean Sheet Pan Chicken, that's a great benefit as you can let the bread get crispy and golden without concern that the chicken will dry out.
Chicken thighs are less expensive than chicken breasts so if you're on a budget, that's another benefit. And lastly, they have fantastic flavor, tasting very similar to the breasts, but juicier. I served this sheet pan chicken dinner to a friend and she asked if it was a gourmet cut of chicken breast. All the way around, chicken thighs are a win!
That being said, I did test this recipe with chicken breasts knowing that some of you may not be ready to take the leap to thighs. It works, but I found it best to cut the chicken fairly thin and to bury it underneath the tomatoes and chickpeas to ensure tenderness rather than exposing it to the heat.
An old friend
If this Mediterranean Sheet Pan Chicken seems slightly familiar to you, you're very astute! I actually adapted it from an old Café recipe, this Mediterranean Roasted Chicken Breasts (which was adapted from Epicurious). I had forgotten about it until a reader wrote sharing how much she loved the recipe and served it frequently for dinner parties.
I hadn't made it for years (as I'm always onto something new) but re-visited the post after receiving the email. After reading through the recipe I decided it could be simplified without losing flavor and/or presentation appeal. My sister, Annie was visiting and suggested the addition of sourdough bread. I love the new rendition and so has everyone who's tasted it! I think you will too!
Oh, and after you make it, let me know what you think. Lazier or smarter? I'm still trying to decide!
Café Tips for making this Mediterranean Sheet Pan Chicken Dinner
- This recipe calls for a 450˚F oven which is very hot. You'll want a nice sturdy sheet pan. A thin or flimsy pan will tend to warp in the high heat. I really like this OXO Good Grips non-stick sheet pan. All of the OXO Good Grips bakeware pans are made of heavy-gauge aluminized steel which helps with even baking. If you need an idea for a wonderful Mother's Day or birthday gift for someone who enjoys baking, this would be the gift that keeps on giving (Who knows? You might even be the recipient of some of that delicious giving...)
- Don't like chickpeas? This dish is also delicious with cannellini beans. Or you could skip the beans altogether and just use more tomatoes.
- An important part of the flavor profile in this Mediterranean Sheet Pan Chicken is smoked paprika. Smoked paprika is very different from regular paprika. It's a Spanish specialty made from pimento peppers that are smoked over an oak fire then ground into a fine powder. Smoked paprika has a smoky, complex flavor that adds amazing flavor to this dish. I really like this Chiquilin Smoked Paprika. I discovered it years ago while traveling in France and was thrilled to find it on Amazon (cheaper than France!). This one is smokey, but also slightly sweet. Some smoked paprikas have a little more heat.
- Sometimes I add the lemon slices before baking so they get roasted and slightly caramelized and sometimes I add them right before serving from a fresh layer of flavor. Either way is delicious!
- This recipe calls for 3 cups of cubed sourdough bread. Look for a nice rustic loaf. You'll use about ⅓-½ of it and can use the rest for sandwiches or toast, but it can also be popped in the freezer for the next time you make this Mediterranean Sheet Pan Chicken.
- If you can't find sourdough or just don't like it, any rustic bread will work in this recipe. I've used my Ridiculously Easy Focaccia Bread with delicious results.
- Don't like cilantro? I know there are some who have an aversion to cilantro. I'd suggest you try it in this dish. When cilantro is cooked it has a totally different flavor profile. You could also just skip the fresh cilantro garnish. Another idea is to use basil in place of the cilantro. It will be delicious too!
- This recipe will feed 4-6. If using it for 6, I would use 2 pounds of the chicken thighs.
Thought for the day:
One thing I ask from the Lord,
this only do I seek:
that I may dwell in the house of the Lord
all the days of my life,
to gaze on the beauty of the Lord
and to seek him in his temple.
Psalm 27:4
What we're listening to for inspiration:
If you enjoy any of these recipes, please come back and leave a star rating and review! It’s so helpful to other readers to hear your results, adaptations and ideas for variations.
This delicious Mediterranean Sheet Pan Chicken dinner is a super easy meal that's perfect for busy weeknights; but delicious and pretty enough to serve for a dinner party!
- ⅓ cup extra-virgin olive oil
- 5 medium garlic cloves finely minced
- 1 tablespoon smoked paprika
- 1 ½ teaspoon oregano
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon kosher salt
- ⅓ cup finely chopped cilantro
- 1 ½-2 pounds boneless, skinless chicken thighs
- 2 15-ounce cans garbanzo beans (chickpeas) well drained
- ½ cup Kalamata olives drained
- 1 pint cherry tomatoes I like to use yellow and red
- 3 cups cubed sourdough bread cut into ½-1 inch cubes
- ½ cup crumbled Feta cheese
- cilantro leaves or chopped cilantro for garnish
- 1 medium size lemon washed, halved and thinly sliced
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Preheat oven to 450°. Line a sheet pan with foil for easy cleanup.
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Mix first 7 ingredients in medium bowl. Stir well to combine. Add chicken, garbanzo beans, olives, tomatoes, sourdough cubes and ⅓ cup cilantro. Toss to coat.
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Transfer mixture to prepared pan and spread out to an even layer, exposing the chicken thighs. Sprinkle the thighs with freshly ground black pepper.
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Bake in preheated oven until chicken is cooked through and bread is crisp about 20-30 minutes. Sprinkle with Feta and tent with foil for 5 minutes. Transfer chicken mixture to bowls. Sprinkle with remaining cilantro and more Feta if desired. Garnish lemon slices if desired. Serve and enjoy!
See Café Tips above in the post for more detailed instructions and tips to ensure success.
If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn’t have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.
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Darla says
After a friend made this for me , and it was wonderful , I just had to try it myself! I made a few simple changes that didn’t mess with the amazing flavors .. I only used one can of chickpeas and after draining them threw them in air fryer for additionally crispness, and added small diced pieces of zucchini from my garden! Amazing!! Fed two 91 year old women( who oohed and awed over sheet pan and colors lol) and a hungry male , a teen and myself! Everyone raved about it!! Thanks Chris!!
Chris Scheuer says
That's great, Darla! Thanks for sharing your adaptations, zucchini sounds delicious!
Ann says
Great meal. I took this to friends going through cancer treatment. I fancied it up a bit by using the cherry tomatoes on the vine and whole herb sprigs. I sliced the chees in thick slices and put them on the bottom of the pan so they would roast and hold together. Then I layered things a bit on the serving platter. Rave reviews.
Chris Scheuer says
Thanks so much for letting us know, Ann! Your adaptations sound wonderful.
sunnysewsit says
What a great recipe! I added slices of orange bell pepper, croock-neck squash and mushrooms (don't mushrooms go with everything?) and we loved it. Definitely will make again and again.
Chris Scheuer says
You are very speedy, Sunny! So happy you enjoyed it 💕
Nadine Dunker says
What a delicious and easy dinner. We had two friends for dinner last night. This was the first guests (outside our bubble) since some of the pandemic restrictions were lightened. The evening was such a celebration . Your one pan chicken was a joy to prepare and serve. What lovely flavors!! Thank you for sharing.
Chris Scheuer says
I'm so glad, Nadine! Thanks for letting us know!
Sandy says
This is a fabulous recipe! Not only was it very easy, but everything cooked evenly and the depth of flavors was outstanding. Only changes I made were substituting capers for the olives and using closer to 3 lbs of chicken. Thank you Cafe Sucre Farine for your consistent excellence in all you do!
Chris Scheuer says
Awesome! Thanks so much, Sandy!
Syd says
My teenaged kids said this was one of the best meals I've ever prepared. So much flavor!!! Many thanks for sharing.
Chris Scheuer says
I love this, Syd, makes my day! I'm so glad you enjoyed it and appreciate you sharing your kind review!
Chris Scheuer says
That is awesome, Syd! Especially for teenagers to be so enthusiastic. Thanks so much for sharing your results!
Cathy says
This recipe is fantastic. I made it several months ago and my husband made it again last night. He has a tendency to "loosely" follow recipes, and I was standing over his shoulder saying, Don't change a thing!! You've got a real winner here. Love the garbanzo beans as an unexpected twist instead of potatoes. All the flavors are perfection.
Chris Scheuer says
Haha! I love the image of you standing over your husband, making sure he doesn't improvise 😂 I'm so happy you enjoyed it and appreciate you taking the time to share your results, Cathy!
Brant says
Why would you add sour dough bread to this , I'm very confused.
Chris Scheuer says
They make fabulous croutons. It's a nice alternative to serving bread with a meal like this. Plus it's all done with one pan!
Lucy Rogers says
Made this tonight—so thrilled with the way it came out because it was ridiculously simple and so flavorful. (The extra bit of fresh cilantro really brightens it up, so don’t skip it!) It was exactly what I need after working all day. Used Schar’s gluten-free baguette and it worked beautifully.
Thank you again for all the tasting and tweaking you do—it’s clearly paying off: I haven’t tried a single recipe of yours that hasn’t been rock solid!
Chris Scheuer says
Thanks so much, Lucy! We really appreciate you taking the time to give such a detailed review!
Lucy Rogers says
I tried it with chicken breast pieces, and it worked out pretty well, considering the WW points I save using boneless skinless chicken breast vs. chicken thighs. The excellent mix of flavors compensates for any tiny bit of dryness with the chicken, which I feel was a worthwhile exchange!
Chris Scheuer says
Awesome! You're a great experimenter, Lucy!
Kate says
My husband and I really enjoyed this recipe. The crispy sourdough bread cubes were a nice unexpected touch. For the garbanzo beans, I substituted two large Yukon Gold potatoes that I had on hand and needed to be used up. I cut them into a small dice (about ½ inch) and added another ½ tsp salt to the spice mix. I also added 5 minutes to the baking time to make sure the potatoes were nice and tender. It all came out perfectly. I haven’t found too many sheet pan dinners that I would put into the regular dinner rotation, but this one is a keeper. Thanks!
Chris Scheuer says
Thanks so much, Kate! I know what you mean about sheet pan dinners. We love this one too. So happy you enjoyed it!
jane guillory says
I am a HUGE fan and usually love all of your recipes! I made the Chicken dish and for some reason it seemed quite dry (especially the garbanzo beans) and not a lot of flavor. Maybe I should have let things marinate for a bit before baking? The chicken was moist but needed more flavor. I will definitely try it again!
Chris Scheuer says
Hi Jane, thanks so much.
I'm sorry you didn't enjoy this dish. Not sure what might have been the problem. With the herbs and spices, it was super flavorful for us. I didn't always love garbanzo beans though and yes, they can be a little dry. But they've kind of grown on me. In the past, I would make this recipe with cannellini beans - you might prefer that!
Paige says
This was fabulous! Made just as directed, with white beans (out of garbanzo), and multi grain baguette. I bought smoked paprika for this recipe and it was worth it. Thank you for a delicious recipe. I’m sure it will be a great lunch tomorrow too!
Chris Scheuer says
Thanks for visiting The Café Paige! It always amazes me how just one ingredient can really make a different in the overall flavor of a recipe!
Kristi says
I made this for supper tonight and we loved it! I forgot to add the lemon (I don't think it was actually listed in the ingredients) but it was delicious without it. I used the Smoked Paprika from Penzey's.
Thank you for another delicious recipe!
Chris Scheuer says
Thanks so much, Kristi! I'm so happy you enjoyed it. The lemon is optional but thanks for letting me know it's not listed in the ingredients. I've fixed that.
Tonya says
This was a perfect weeknight dinner! Absolutely delicious and super easy. I like that I can keep most ingredients on hand for a quick meal. Post more recipes like this, please:)
Chris Scheuer says
Awesome! Thanks so much, Tanya for taking the time to share your results. And I actually am working on another sheet pan dinner. I love them too!
Lauren says
This was a winner last night! My household loved it! I must confess I completely forgot to add the bread, so toasted is as a side. I am looking forward to the next time remembering to add that to the sheet. Otherwise the recipe was followed as written. We used the bread to soak up all the goodness left over on the sheet! Thank you for the recipe.
Dena says
Sounds great. Making tonight. Question about cilantro. Ingredients say 1/3 cup but step 2 says add 1/2 cup. Which would you recommend? We do love cilantro.
Thanks!
Chris Scheuer says
Thanks for pointing that out, Dena! I have corrected the recipe. It should be ⅓ cup and then extra for sprinkling right before serving.
Kelly says
This sheet pan chicken dinner looks fabulous! Such wonderful flavors and those bread cubes!!! Can't believe how easy it is!
Chris Scheuer says
Thanks, Kelly, it's definitely a favorite of ours!
Mary Ann | The Beach House Kitchen says
Can't beat a sheet pan dinner for those busy nights Chris! And this one looks totally delicious! So creative!
Susan Schwartzwald says
This is an answer to my prayers! This is the perfect entree dish to bring to potlucks or to serve to a group of friends that want light and healthy. My dish looked as delicious and pretty as the photo.
Just note, the prep time is more like 30 min. Still well worth it!
Chris Scheuer says
Wow! I can't believe you made this already, Susan! So happy you enjoyed it as much as we have.
Thanks for your tip on the prep time. Because I've made it so many times, it goes much faster for me 🙂
Vicki V says
Looks beautiful and yummy as usual! Love easy recipes!
Tricia | Saving Room for Dessert says
Very nice recipe Chris! I love these flavors and one pan dishes are very appealing to me too. We're all about the Mediterranean flavors these days 🙂
Linda R says
I love sheet pan dinners and now I have a new recipe. We love anything Greek with Feta . I have been using Birdseye Steamfresh Roasted Garlic Riced Cauliflower to make a Greek salad,so good. Can't wait to get back to one of our favorite cities, Asheville , a bit jealous you live nearby.
Allison says
Chris, this recipe looks like a winner and like it would work well for a large crowd. What are your thoughts on this? Could it be prepared in shifts and put in large roasting pans for keeping? Prepared early and then add the croutons at serving? What do you think?
Chris Scheuer says
Hi Allison, If it wasn't a huge crowd, you could use the larger sheet pans. The recipe could be all made in advance and then baked right before serving. You want the croutons to bake with the rest so they soak up some of the yummy juice but also get nice and crisp. I guess it just depends on how big of a crowd you're serving.
Liz says
I love the ease of a sheet pan meal! The crispy cubes of bread and Mediterranean ingredients certainly got my attention! So yummy!
Anne Johanson says
When do you ad the garbanzo?, and do you do anything to them, to make them crunchy?
Chris Scheuer says
Hi Anne, you add the garbanzo with the chicken and tomatoes. They get crispy from the heat. Enjoy!
linda says
I plan on trying this delicious looking recipe. I see the nutitional value per serving but am I missing the number of servings this recipe makes in regard to nutritional value. Please reply with number of servings or draw it to my attention from article. Thanks.
Chris Scheuer says
Thanks, Linda, I've added that to the recipe. Somehow it slipped out when I published. It's 4-6 servings. We easily got 6 servings out of it but if you have really big eaters, plan on 4.