21 Sheet Pan Spring Recipes for Easy Weeknight Cooking

Weeknight dinners can be super tough. You're not alone, millions of Americans cook at home 3-4 times a week and struggle to find easy solutions. They want something quick and tasty, and that's where sheet pan recipes come in.

Sheet pan recipes are a game-changer, and we have 21 yummy options for you to try. You can pick the one that you like the most and start cooking right away. Which one will you try first and make your dinner time a happy time?

1. One-Pan Chicken Fajitas

Savor the flavors of Mexico with this easy and delicious one-pan chicken fajitas recipe.

Ingredients

• 1 lb boneless, skinless chicken breasts
• 1/2 cup sliced bell peppers
• 1/2 cup sliced onions
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• Salt and pepper, to taste
• 8 small flour tortillas
• Optional toppings: avocado, sour cream, salsa, shredded cheese

Instructions

1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together olive oil, cumin, chili powder, salt, and pepper.
3. Add the chicken to the bowl and toss to coat with the marinade.
4. Spread the chicken, bell peppers, and onions on a large sheet pan.
5. Roast in the preheated oven for 20-25 minutes or until the chicken is cooked through.
6. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
7. Assemble the fajitas with the cooked chicken and vegetables, and add desired toppings.
8. Serve immediately and enjoy!

2. Spring Vegetable Medley

Vibrant spring vegetables roasted to perfection on a sheet pan.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, sliced
• 3 cloves garlic, minced
• 2 large carrots, peeled and sliced
• 2 large Brussels sprouts, trimmed and halved
• 1 large red bell pepper, seeded and sliced
• Salt and pepper, to taste
• Optional: 1/4 cup crumbled feta cheese

Instructions

1. Preheat the oven to 425°F (220°C).
2. Line a sheet pan with parchment paper or aluminum foil.
3. In a large bowl, whisk together olive oil, salt, and pepper.
4. Add the sliced onion, minced garlic, carrots, Brussels sprouts, and red bell pepper to the bowl and toss to coat.
5. Spread the vegetables in a single layer on the prepared sheet pan.
6. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and lightly browned.
7. Remove from the oven and sprinkle with feta cheese, if using.
8. Serve hot and enjoy!

3. Baked Salmon With Lemon and Herbs

Delicious salmon baked with lemon and herbs to perfection.

Ingredients

• 4 salmon fillets
• 2 lemons
• 1/4 cup olive oil
• 4 tbsp chopped fresh rosemary
• 4 tbsp chopped fresh thyme
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. Line a sheet pan with parchment paper or aluminum foil.
3. Place salmon fillets on the prepared sheet pan.
4. Drizzle olive oil over the salmon fillets.
5. Season with salt, pepper, rosemary, and thyme.
6. Slice lemons and place on top of each salmon fillet.
7. Bake for 12-15 minutes or until cooked through.
8. Serve hot and enjoy.

4. Roasted Asparagus With Prosciutto

Delicate asparagus pairs with crispy prosciutto in this simple recipe.

Ingredients

• 1 pound fresh asparagus
• 6 slices of prosciutto
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat the oven to 425°F (220°C).
2. Line a sheet pan with parchment paper.
3. Arrange the asparagus in a single layer on the prepared sheet pan.
4. Drizzle the olive oil over the asparagus and season with salt and pepper.
5. Bake the asparagus in the preheated oven for 12-15 minutes, or until tender.
6. While the asparagus is baking, cook the prosciutto slices in a skillet over medium heat until crispy.
7. Remove the asparagus from the oven and top with crispy prosciutto and Parmesan cheese.
8. Serve immediately and enjoy.

5. Chicken and Strawberry Spinach Salad

Chicken and Strawberry Spinach Salad combines grilled chicken, fresh strawberries, and spinach.

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts
• 2 cups fresh baby spinach leaves
• 2 cups sliced strawberries
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped pecans
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon honey
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. Line a sheet pan with aluminum foil or parchment paper.
3. Place the chicken breasts on the prepared sheet pan.
4. Drizzle the chicken with olive oil and season with salt and pepper.
5. Bake the chicken in the preheated oven for 20-25 minutes or until cooked through.
6. Let the chicken rest for 5 minutes before slicing.
7. In a large bowl, combine the sliced strawberries, baby spinach leaves, and crumbled feta cheese.
8. In a small bowl, whisk together the balsamic vinegar and honey.
9. Drizzle the balsamic glaze over the strawberry spinach mixture and toss to combine.
10. Slice the grilled chicken and place on top of the salad.
11. Sprinkle chopped pecans over the salad and serve.

6. Sheet Pan Pizza Night

Easy and customizable sheet pan pizza for a fun family dinner.

Ingredients

• 1 1/2 cups warm water
• 1 tablespoon sugar
• 2 teaspoons active dry yeast
• 3 1/2 cups all-purpose flour
• 1 teaspoon salt
• 2 tablespoons olive oil
• 1 cup pizza sauce
• 2 cups shredded mozzarella cheese
• Toppings of choice

Instructions

1. Preheat oven to 425°F (220°C).
2. Combine warm water, sugar, and yeast, letting it sit for 5 minutes.
3. Add flour, salt, and olive oil to the yeast mixture, mixing until a dough forms.
4. Knead the dough for 5-7 minutes until smooth.
5. Roll out the dough to fit a sheet pan.
6. Spread pizza sauce over the dough, leaving a small border.
7. Top with mozzarella cheese and desired toppings.
8. Bake for 15-20 minutes or until crust is golden brown.
9. Remove from oven and let cool for a few minutes before slicing.

7. Garlic Shrimp With Zucchini Noodles

Garlic Shrimp With Zucchini Noodles is a delicious seafood recipe.

Ingredients

• 1 pound large shrimp, peeled and deveined
• 2 medium zucchinis
• 3 cloves of garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup white wine
• 1/4 cup chopped fresh parsley

Instructions

1. Preheat oven to 400°F (200°C).
2. Line a sheet pan with parchment paper or aluminum foil.
3. Slice zucchinis into noodle-like strands and place on the sheet pan.
4. Drizzle olive oil over zucchini noodles and sprinkle with salt and pepper.
5. Roast zucchini noodles in the oven for 10-12 minutes or until tender.
6. In a large bowl, whisk together garlic, white wine, and a pinch of salt and pepper.
7. Add the shrimp to the bowl and toss to coat with the garlic mixture.
8. Remove the zucchini noodles from the oven and top with the garlic shrimp.
9. Return the sheet pan to the oven and cook for an additional 8-10 minutes or until the shrimp are pink and cooked through.
10. Garnish with chopped parsley and serve hot.

8. Chicken Feta and Olive Phyllo Triangles

Crispy phyllo triangles filled with chicken, feta, and olives.

Ingredients

• 1 package phyllo dough
• 1 pound cooked chicken
• 1/2 cup crumbled feta cheese
• 1/4 cup pitted and chopped olives
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. Unroll phyllo dough and cut into 4-inch squares.
3. In a bowl, mix together chicken, feta cheese, and olives.
4. Place a tablespoon of the chicken mixture onto the center of each phyllo square.
5. Brush the edges with olive oil and fold into triangles, pressing to seal.
6. Place triangles on a baking sheet lined with parchment paper.
7. Brush tops with olive oil and season with salt and pepper.
8. Bake for 20-25 minutes, or until golden brown.

9. Roasted Carrot and Avocado Soup

Vibrant carrots and creamy avocados blend in a delicious soup.

Ingredients

• 2 large carrots
• 1 large onion
• 3 cloves of garlic
• 2 ripe avocados
• 4 cups of vegetable broth
• 1/2 cup of heavy cream
• 1 tsp of cumin
• Salt and pepper to taste

Instructions

1. Preheat oven to 425°F (220°C).
2. Peel and chop the carrots and onion, and mince the garlic.
3. Spread the chopped carrots and onion on a sheet pan, drizzle with oil, and roast for 25-30 minutes.
4. Scoop the flesh of the avocados into a blender.
5. Add the roasted carrots and onion, vegetable broth, heavy cream, and cumin to the blender.
6. Blend the mixture until smooth.
7. Season the soup with salt and pepper to taste.
8. Serve the soup warm, garnished with chopped fresh herbs if desired.

10. Pan-Seared Cod With Cherry Tomatoes

Pan-Seared Cod With Cherry Tomatoes is a flavorful and easy-to-make dish.

Ingredients

• 4 cod fillets
• 1 pint cherry tomatoes
• 2 tbsp olive oil
• 2 cloves garlic
• 1 tsp dried basil
• Salt and pepper to taste
• 1/4 cup white wine

Instructions

1. Preheat the oven to 400°F (200°C).
2. Rinse the cod fillets and pat them dry with paper towels.
3. Line a sheet pan with parchment paper and arrange the cod fillets.
4. In a bowl, toss cherry tomatoes with olive oil, garlic, and basil.
5. Spread the cherry tomatoes around the cod fillets on the sheet pan.
6. Season the cod with salt and pepper to taste.
7. Drizzle the white wine over the cod and cherry tomatoes.
8. Bake in the preheated oven for 12-15 minutes or until the cod is cooked through.
9. Remove from the oven and serve hot.

11. Lemon Rosemary Chicken Thighs

Lemon rosemary chicken thighs are a flavorful spring dish.

Ingredients

• 4-6 bone-in chicken thighs
• 2 lemons, sliced
• 4 sprigs of fresh rosemary
• 2 cloves of garlic, minced
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Preheat oven to 425°F (220°C).
2. Line a sheet pan with parchment paper or aluminum foil.
3. Place the chicken thighs on the prepared sheet pan.
4. Drizzle olive oil over the chicken and season with salt and pepper.
5. Place a slice of lemon and a sprig of rosemary on each chicken thigh.
6. Sprinkle minced garlic over the chicken.
7. Bake for 30-35 minutes or until the chicken is cooked through.
8. Remove from oven and let rest for 5 minutes before serving.

12. Spring Pea and Mint Risotto

A creamy and invigorating spring-inspired risotto dish featuring peas and mint.

Ingredients

• 1 cup Arborio rice
• 4 cups vegetable broth, warmed
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup fresh spring peas
• 1/4 cup fresh mint leaves, chopped
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• 2 tablespoons white wine

Instructions

1. Heat the olive oil in a large skillet over medium heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the Arborio rice and cook for 1-2 minutes, stirring constantly.
5. Add the white wine and cook until absorbed, stirring constantly.
6. Add 1/2 cup of warmed broth to the rice and cook, stirring constantly, until absorbed.
7. Repeat step 6 until all broth is used, stirring constantly.
8. Stir in the spring peas, mint, and Parmesan cheese.
9. Season with salt and pepper to taste.
10. Serve immediately.

13. Korean-Style BBQ Beef and Vegetables

Marinate beef and vegetables in a sweet and spicy Korean-inspired sauce.

Ingredients

• 1 lb beef, sliced
• 2 tbsp Gochujang
• 2 tbsp soy sauce
• 2 tbsp brown sugar
• 2 tbsp garlic, minced
• 1 tsp ginger, grated
• 1 cup broccoli florets
• 1 cup carrots, peeled and sliced
• 1 cup bell peppers, sliced
• 1/4 cup green onions, chopped
• 1/4 cup toasted sesame seeds
• 2 tbsp vegetable oil
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together Gochujang, soy sauce, brown sugar, garlic, and ginger.
3. Add the sliced beef to the bowl and marinate for at least 30 minutes.
4. Line a sheet pan with aluminum foil or parchment paper and arrange the beef, broccoli, carrots, and bell peppers in a single layer.
5. Drizzle the vegetable oil over the vegetables and season with salt and pepper.
6. Bake for 20-25 minutes or until the beef is cooked through and the vegetables are tender.
7. Garnish with green onions and toasted sesame seeds.
8. Serve immediately and enjoy.

14. Chicken and Mushroom Crepes

Delicate French crepes filled with chicken and mushroom in a creamy sauce.

Ingredients

• 1 cup all-purpose flour
• 2 eggs
• 1/2 cup milk
• 1/2 cup water
• 1/4 teaspoon salt
• 2 tablespoons butter
• 1 cup mixed mushrooms
• 1 cup cooked chicken
• 1/2 cup grated cheese
• 1/4 cup chopped fresh parsley

Instructions

1. In a large bowl, whisk together flour, eggs, milk, water, and salt to make the crepe batter.
2. Heat a small non-stick pan over medium heat and pour a small amount of batter to cook the crepe.
3. Cook the crepe for 1-2 minutes on each side until lightly browned.
4. Repeat the process to make 8-10 crepes.
5. In a separate pan, sauté the mushrooms and cooked chicken in butter until the mushrooms are tender.
6. Add grated cheese and chopped parsley to the mushroom mixture and stir well.
7. Spoon the mushroom and chicken mixture onto the center of each crepe.
8. Roll up the crepes and place them on a baking sheet.
9. Bake in a preheated oven at 375°F for 10-12 minutes until the crepes are heated through.
10. Serve hot and enjoy.

15. Spicy Sausage and Potato Hash

Spicy sausage and potatoes come together in a flavorful hash.

Ingredients

• 1 pound spicy sausage
• 2 large potatoes
• 1 onion
• 2 cloves garlic
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. Slice the potatoes and onion into 1/2-inch thick rounds.
3. Chop the garlic into small pieces.
4. Cut the spicy sausage into 1-inch slices.
5. Line a sheet pan with parchment paper and arrange the sausage, potatoes, onion, and garlic in a single layer.
6. Drizzle with olive oil and season with salt and pepper.
7. Bake for 30-35 minutes or until the potatoes are golden brown and the sausage is cooked through.

16. Baked Chicken Parmesan With Zucchini

Baked chicken parmesan with zucchini is a delicious spring recipe.

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts
• 1 cup breadcrumbs
• 1 cup grated mozzarella cheese
• 1/2 cup grated parmesan cheese
• 2 medium zucchinis, sliced
• 1 cup marinara sauce
• 2 tablespoons olive oil
• Salt and pepper, to taste

Instructions

1. Preheat oven to 400°F (200°C).

2.Season the chicken with salt and pepper.

3. Dip each chicken breast in breadcrumbs, coating both sides evenly.

4. Place the breaded chicken on a sheet pan lined with parchment paper.

5. Drizzle olive oil over the chicken and zucchini.

6. Arrange the zucchini slices around the chicken on the sheet pan.

7. Spoon marinara sauce over the chicken.

8. Sprinkle mozzarella and parmesan cheese over the top of each chicken breast.

9. Bake for 25-30 minutes, or until the chicken is cooked through and the cheese is melted and golden brown.

10. Serve hot and enjoy!

17. Spring Onion and Garlic Chicken

Delicious spring onion and garlic chicken, perfect for a weeknight dinner.

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts
• 2 spring onions, sliced
• 3 cloves of garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• Salt and pepper, to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. Line a sheet pan with parchment paper or aluminum foil.
3. Place the chicken breasts on the prepared sheet pan.
4. In a small bowl, mix together sliced spring onions, minced garlic, olive oil, and dried thyme.
5. Brush the mixture evenly over both chicken breasts.
6. Season with salt and pepper to taste.
7. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through.
8. Let the chicken rest for a few minutes before slicing and serving.

18. Pan-Roasted Turkey Breast With Gravy

Pan-Roasted Turkey Breast With Gravy is a delicious and easy-to-make dish perfect for spring.

Ingredients

• 1 (2-3 pound) boneless, skinless turkey breast
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup chicken broth
• 1/4 cup white wine
• 2 tablespoons all-purpose flour
• 2 tablespoons butter

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, mix together olive oil, thyme, garlic powder, salt, and pepper.
3. Rub the mixture all over the turkey breast, making sure to coat it evenly.
4. Place the turkey breast on a sheet pan lined with aluminum foil or parchment paper.
5. Roast the turkey in the preheated oven for 20 minutes per pound, or until it reaches an internal temperature of 165°F (74°C).
6. While the turkey is cooking, prepare the gravy by melting the butter in a small saucepan over medium heat.
7. Add the flour to the saucepan and whisk together to make a roux, cooking for 1-2 minutes.
8. Gradually add the chicken broth and white wine to the saucepan, whisking constantly to avoid lumps.
9. Bring the gravy to a simmer and cook until it thickens, stirring occasionally.
10. Once the turkey is done, let it rest for 10-15 minutes before slicing and serving with the homemade gravy.

19. Chicken and Broccoli Frittata

A delicious breakfast dish packed with chicken and broccoli.

Ingredients

• 6 eggs
• 1 pound boneless chicken breast
• 3 cups broccoli florets
• 1 medium onion
• 2 cloves garlic
• 1 cup shredded cheddar cheese
• 1/2 cup milk
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, whisk together eggs, milk, salt, and pepper.
3. Add shredded cheese to the bowl and mix well.
4. Heat olive oil in a large skillet over medium heat.
5. Add diced onion and minced garlic to the skillet and cook until softened.
6. Add chicken breast to the skillet and cook until browned.
7. Add broccoli florets to the skillet and cook for 2-3 minutes.
8. Pour the egg mixture over the chicken and broccoli in the skillet.
9. Transfer the skillet to the preheated oven and bake for 20-25 minutes.
10. Remove from the oven and let it cool before slicing and serving.

20. Roasted Vegetable Quinoa Bowl

Vibrant spring vegetables meet nutritious quinoa in a hearty bowl.

Ingredients

• 1 cup quinoa
• 2 cups water
• 2 tablespoons olive oil
• 1 large sweet potato, peeled and cubed
• 1 large carrot, peeled and sliced
• 1 large red bell pepper, seeded and sliced
• 1 small red onion, thinly sliced
• 2 cloves garlic, minced
• Salt and pepper to taste
• Optional: avocado, feta cheese, and fresh herbs for topping

Instructions

1. Preheat oven to 400°F (200°C).
2. In a medium saucepan, bring quinoa and water to a boil.
3. Reduce heat to low, cover, and simmer for 15-20 minutes or until quinoa is tender.
4. In a large bowl, toss sweet potato, carrot, bell pepper, and red onion with olive oil, salt, and pepper.
5. Spread vegetables on a sheet pan and roast for 25-30 minutes or until tender.
6. Add garlic to the sheet pan and roast for an additional 1-2 minutes.
7. Fluff cooked quinoa with a fork and divide among bowls.
8. Top quinoa with roasted vegetables and optional toppings, if desired.
9. Serve immediately and enjoy.

21. Chicken and Bacon Ranch Sheet Pan Dinner

A hearty and flavorful dinner with chicken, bacon, and ranch seasoning.

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts
• 6 slices of bacon
• 1 cup of ranch seasoning
• 1 large onion, sliced
• 2 large bell peppers, sliced
• 2 cloves of garlic, minced
• 2 tablespoons of olive oil
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. Line a sheet pan with aluminum foil or parchment paper for easy cleanup.
3. Cut the chicken into 1-inch pieces and place on one side of the sheet pan.
4. Cut the bacon into 1-inch pieces and place on the other side of the sheet pan.
5. Drizzle the olive oil over the chicken and bacon, then sprinkle the ranch seasoning over the top.
6. Add the sliced onion and bell peppers to the sheet pan, scattered around the chicken and bacon.
7. Sprinkle the minced garlic over the top of the vegetables.
8. Season with salt and pepper to taste.
9. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the bacon is crispy.
10. Serve hot and enjoy!

Conclusion

You'll be a culinary genius with these 21 sheet pan spring recipes, whipping up incredibly delicious meals in no time! They're ridiculously easy, requiring barely any cleanup, and will save you a million hours on weeknights. Your taste buds will do the happy dance with each ridiculously flavorful bite - it's a game-changer for quick spring dinners!