Autumn Sheet Pan Chicken Recipe

Chicken, sweet potatoes, and Brussels sprouts cook together fast for this Autumn Chicken Sheet Pan recipe, helped out with basic pantry seasonings. Dinner is served!

Sheet pan meals are my favorite! Don't you love how easy they are to prepare? There's so much less mess to clean up afterward, which means dinner comes together faster. They're a weeknight winner, that's for sure. Winner winner, sheet pan chicken dinner!

This recipe has all those warm flavors that get you in the mood for fall, right down to apples and bacon. The apples add a nice sweetness, along with the sweet potatoes.

How to Make Autumn Sheet Pan Chicken

All of these ingredients cook together at the same time on one sheet pan. You can even mix everything together if you want, right on the pan itself. To start, just put it all on the pan, seasonings and olive oil included, and toss it together with a big wooden spoon. Then, pop it in the oven. Voila!

Autumn Sheet Pan Chicken Ingredients

  • 2 cups chopped Brussels sprouts
  • 2 fuji apples, chopped
  • 1 large sweet potato, diced
  • 2 shallots, chopped
  • 2 large chicken breasts, diced
  • 4-6 slices bacon, diced
  • 2 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 1 tbsp salt
  • 1 tablespoon pepper
  • 1 tbsp thyme
  • 1 tbsp sage
  • 1 tbsp rosemary

How to Store Autumn Sheet Pan Chicken

Meal prep this to your heart's content, or make it as a family dinner; it serves four. Once it's cooked, it should stay fresh in the fridge in sealed containers for up to 4 days or so. Reheat in a 350-degree oven and you're good to go.
You can also make this meal and freeze it, and then reheat it. Just defrost it in the fridge overnight before heating it up. Otherwise, if you cook from frozen it will take much longer.

Substitutions and Alterations

  • Feel free to use chicken thighs instead of chicken breasts. They'll certainly stay moist more easily than white meat, and they're a smidge cheaper than chicken breasts.
  • Regular potatoes would work here, too (we're partial to sweets, though), and you can use pancetta instead of bacon. If you go that route, add the pancetta during the last 10 minutes or so of roasting.
  • Broccoli also works great in this flavor combination, as it's also a cruciferous veggie like Brussels sprouts.
  • Fresh herbs are lovely in this dish, too, instead of dried. If you have fresh, by all means use them liberally.
  • Pink Lady, Honeycrisp, or Gala apples would work if you can't find Fujis.

Tips for Sheet Pan Dinner Success

There's a LOT of food here to cook at once. If you can fit everything on one large sheet pan, great. But if you can help the situation, don't crowd the pan. It's classic old-school cooking advice. In the case of sheet pan meals, if you crowd the pan, you run the risk of just steaming your food. That might be fine for chicken, but you probably want your veggies crispy, right?

In that case, feel free to split up the food among two smaller sheet pans. Trust us, you don't want to pull a sheet pan out of the oven and wonder why it's not all cooked yet!

READ MORE: 35 Sheet Pan Meal Prep Recipes That Will Change Your Life!

Autumn Sheet Pan Chicken Single bowl 1000x1200

Autumn Sheet Pan Chicken Recipe

Make this delicious sheet pan chicken recipe from scratch using only ingredients found in your pantry. It’s easy to prepare and tastes great!
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Course: Lunch
Cuisine: American
Keyword: Chicken
Servings: 4 servings
Calories: 331kcal
Author: Meal Prep Mondays


  • 2 cups chopped Brussels sprouts
  • 2 Fuji apples chopped
  • 1 large sweet potato diced
  • 2 shallots chopped
  • 2 large chicken breasts chopped
  • 4-6 slices bacon chopped
  • 2 tablespoon olive oil
  • 2 tablespoon red wine vinegar
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • 1 tablespoon thyme
  • 1 tablespoon sage
  • 1 tablespoon rosemary


  • Heat oven to 450°F. Line a large rimmed sheet pan with foil.
  • Add the Brussels sprouts, apples, sweet potato, shallots, chicken, and bacon to the pan.
  • In a small bowl, whisk together the olive oil and red wine vinegar, along with the seasonings.
  • Drizzle the seasoned oil and vinegar over the ingreidents on the sheet pan, tossing gently with a spatula or wooden spoon.
  • Transfer the pan to the oven and bake for 25 minutes, checking to make sure the chicken and bacon are cooked completely. If so, remove from the oven and let it rest for five minutes. Otherwise, return to the oven for another 5 minutes and check again.
  • Distribute everything among four meal prep containers and enjoy throughout the week. If need be, this can be served cold, or heated in the oven or the microwave.



Serving: 1meal | Calories: 331kcal | Carbohydrates: 31g | Protein: 27g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 1922mg | Potassium: 944mg | Fiber: 7g | Sugar: 14g | Vitamin A: 8530IU | Vitamin C: 48mg | Calcium: 76mg | Iron: 2mg
Tried this recipe?Mention @mealpreponfleek or tag #mealpreponfleek!

AboutMeal Prep Mondays

Meal Prep Monday is the day that meal preppers around the globe are sharing and inspiring others to lead a healthier lifestyle.

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