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This easy Fall Chicken Sheet Pan Dinner combines juicy chicken, butternut squash, Brussels sprouts, red onion, and creamy feta for a cozy, high-protein autumn meal made on one pan.
Sheet Pan Chicken with Fall Vegetables
If you’ve been here a while, you know I love a good sheet pan dinner: minimal prep, easy cleanup, and everything cooks together for maximum flavor. This Fall Chicken Sheet Pan Dinner pairs juicy chicken with colorful autumn vegetables and creamy, melty feta, all roasted together on one pan. It’s an easy, healthy, high-protein dinner with warm autumn flavors that will make you excited to cook with fall produce.
Why You’ll Love This Fall Chicken Sheet Pan Dinner
If you enjoyed my sheet pan shawarma, you’ll love the warm paprika-cinnamon seasoning that adds incredible flavor without being too sweet. The roasted butternut squash, Brussels sprouts, and red onion caramelize beautifully in the oven. Then the magic happens: crumble feta over everything and broil until melty and golden. It’s cozy, balanced, and so satisfying.
- One pan = simple cleanup: Make it even easier by lining your baking sheet with parchment paper.
- High in protein and fiber: Thanks to the chicken and feta, it’s packed with 40 grams of protein, and the fiber-rich veggies make it both filling and nourishing. It’s a perfect macro-friendly meal!
- Cozy fall flavors: Smoked paprika, cumin, and cinnamon add warmth and depth.
- Veggie-packed: Loaded with colorful fall produce for a satisfying and healthy dinner.
- Great for meal prep: Store leftovers in individual glass containers for quick grab-and-go lunches.
- 100% weeknight-approved: Prep everything in advance so it only takes minutes to season and pop in the oven.
Ingredients You Will Need
Here’s all you need for this fall chicken sheet pan recipe. See the recipe card below for the exact measurements.
- Boneless, Skinless Chicken Thighs are my favorite because they’re naturally more flavorful and juicier than chicken breasts. Cut them into small 1-inch pieces to ensure even cooking.
- Red Onions soften and become sweeter as they roast.
- Brussels Sprouts are an excellent source of fiber, protein, and vitamins C and K.
- Butternut Squash: Buying pre-cut butternut from the supermarket is a fantastic timesaver, but cutting it yourself at home is more cost-effective. Hot tip —microwaving it first makes slicing and peeling butternut squash easier.
- Olive Oil helps the spices stick to the chicken and vegetables and keeps everything from sticking to the pan.
- Feta: Crumbled feta melts and slightly chars at the end, providing the perfect salty, tangy contrast to the spiced vegetables.
- Spices: Create this autumn-inspired smoky, warm spice blend with smoked paprika, cumin, garlic powder, onion powder, cinnamon, and salt.
How To Make Fall Chicken Sheet Pan Dinner
You can prepare the chicken, vegetables, and spice mix a day early, so they’re ready to go when it’s time to cook dinner. Keep all three veggies in one airtight container, and store the chicken and spices in separate ones. See the recipe card at the bottom for printable directions.
- Season the vegetables with olive oil and half of the spices. Spread them evenly on a rimmed sheet pan.
- Prep the chicken thighs: Sprinkle the cubed chicken with the remaining spices and oil, and add them to the veggies.
- Roast the chicken and veggies for 30 to 35 minutes at 425°F. Then, crumble feta over everything and broil for a few minutes until melted and golden.
Tips for the Best Results
- Cut veggies into similar sizes so they cook evenly.
- Spread everything in an even layer, leaving some space between, so the vegetables roast rather than steam.
- Buy a block of feta because it’s creamier and melts better than pre- crumbled feta.
- Broil at the end to get melty feta and crispy edges, but be careful not to burn.
What are some variations of sheet pan chicken?
- Swap thighs for boneless, skinless chicken breasts. Since they only take about 20 minutes to cook, roast the vegetables for 10 minutes, then add the chicken breasts.
- Vegetarian: Omit the chicken and add extra vegetables or a can of chickpeas for extra protein and fiber.
- Try different veggies, like carrots, cauliflower, zucchini, or bell peppers, depending on what’s in season.
- Don’t have time to prep butternut squash? Replace it with sweet potatoes.
- Make it spicy: Sprinkle red pepper flakes or a pinch of cayenne.
- Mediterranean twist: Add oregano, rosemary, or lemon zest before roasting, or top your bowl with tzatziki for a bright, tangy finish.
- Cheese: Substitute goat cheese or omit it to keep it dairy-free.
Serving Suggestions
This dish is delicious on its own, but you can also serve it any of the ways below to make it more filling.
  • Over rice, quinoa, or farroÂ
  • With a side of greens, such as an arugula salad or sautéed spinach
  • As meal prep bowls for the week
Storage
This feta chicken sheet pan recipe keeps its texture and flavor really well, making it ideal for meal prep.
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Reheat: The oven and air fryer (reheat at 350°F) will give you a crisper texture, but the microwave is the fastest and most convenient option.
More Sheet Pan Chicken Recipes You’ll Love
Looking for more fall dinner ideas? Try one of my butternut squash recipes or these one-pan recipes to make clean up a breeze.
Yield: servings
Serving Size: 1 ½ cups
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Preheat the oven to 425F. Combine all the spices and salt in a small bowl.
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Add the veggies to a large mixing bowl. Drizzle with 1 tablespoon of the olive oil and season with half of the spices. Mix to evenly combine. Transfer onto a large rimmed sheet pan and spread into an even layer.
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Season the chicken with remaining oil and remaining spices. Transfer to the baking sheet in between the veggies in an even layer.
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Transfer the baking sheet to the oven and roast for 30-35 minutes, until the chicken is cooked through and the vegetables are tender.
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Top with feta and broil 2 to 3 minutes, until melted and slightly charred.
Last Step:
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Serving: 1 ½ cups, Calories: 401 kcal, Carbohydrates: 18.5 g, Protein: 40.5 g, Fat: 18.5 g, Saturated Fat: 6.5 g, Cholesterol: 185 mg, Sodium: 922.5 mg, Fiber: 4.5 g, Sugar: 4 g