WHY YOU’LL LOVE COOKIE SHEET EGGS

• Feeds 12 at once… no flipping, no batches
  
• Perfect for meal prep
  
• Fluffy texture with golden edges
  
• Customizable with your favorite mix-ins
  
• Slices cleanly and reheats beautifully

Sheet Pan Eggs

I love a party. I love a full house. I love people standing around the kitchen island with coffee in their hands, plates balanced, talking over each other.

And if I’m hosting? I don’t want to be stuck at the stove flipping eggs one by one while everyone else is already digging in. That’s exactly why I make these.

While quiches and frittatas are perfect for a weekend morning or brunch with friends, they aren’t the best for larger crowds. Unless you want to juggle making several at a time, that is!

Sheet pan eggs let me feed everyone in one sitting without the chaos. One big pan. One bake. Twelve thick, fluffy squares that slice clean and look like I planned ahead… even if I didn’t.

They’re hearty, they’re satisfying, and they hold beautifully on a brunch table while everything else comes together. When you love cooking for people, you learn quickly that efficiency matters.

And this sheet pan eggs recipe? It lets me host and actually enjoy it. Which is the whole point!

Like eggs with toast? Combine them for another incredibly easy sheet pan breakfast: egg in a hole!

INGREDIENT NOTES

• Large Eggs: Whisk just until blended, which is easier when they’re at room temp. Overmixing can make the texture rubbery.
  
• Half-and-Half: Adds richness and keeps the eggs tender. If it’s not available at your store, mix together ¼ cup milk with ¼ cup heavy cream.
  
• Sharp Cheddar: Freshly shredded melts smoother and tastes better.
  
• Ham: Diced small for even distribution. Ask for thick slices from the deli counter or use up holiday leftovers!
  
• Spinach: Roughly chopped so it disperses evenly without clumping. Don’t forget to rinse and dry it really well. Even “ready to eat” bags will have hidden dirt and grit sometimes. 

VARIATIONS

Bacon & Cheddar: Use cooked, crumbled bacon instead of diced ham.

Veggie Loaded: Swap ham for sautéed mushrooms, bell peppers, and onions.

Southwest Style: Add diced green chiles and Pepper Jack cheese.

Italian Twist: Use mozzarella and cooked Italian sausage.

Crustless Quiche Lorraine: Elevate the flavors with bacon, Gruyère or Swiss cheese, and a pinch of nutmeg.

SERVING SUGGESTIONS

• Pair with crispy bacon or breakfast sausage.
  
• Serve alongside Sheet Pan Pancakes for a full brunch spread.
  
• Add fresh fruit, granola, and toast for balance.
  
• Tuck slices of cookie sheet eggs into breakfast sandwiches.
  
• Serve with our Light and Fluffy Buttermilk Waffles or Crispy Breakfast Potatoes for a weekend brunch board.

BAKING SHEET EGGS FAQ

Egg texture is all about heat control. Baking at 350°F allows the proteins in the eggs to set gently instead of tightening too quickly. That’s how you avoid that rubbery, overcooked texture.

The half-and-half adds fat to baking sheet eggs, which keeps them soft and slightly custardy instead of dry. And tapping the pan before baking releases air bubbles, helping the surface cook evenly.

Let them rest before slicing. Carryover heat finishes the center and makes clean squares possible.

Baking sheet pan eggs in the oven comes down to simple technique. But it makes breakfast feel effortless.

TOOLS NEEDED

• 13 x 18-inch Rimmed Sheet Pan: This sheet pan eggs recipe feeds a crowd!
  
• Large Mixing Bowl: Plenty of room for mixing everything in.
  
• Whisk: A hand mixer at low speed works too.
  
• Rubber Spatula: Gently distributes the ham, eggs, and cheese into the eggs.
  
• Sharp Knife or Bench Scraper: For clean and easy slicing.

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Easy Breakfast Recipes

Easy Mexican Breakfast Casserole Recipe + Video

Baked Egg Casserole + Video

Sausage Egg and Cheese Breakfast Sliders + Video

Crockpot Breakfast Casserole (Overnight Recipe)

Print

Sheet Pan Eggs

These Sheet Pan Eggs are loaded with classic omelet fillings for a hearty dish that isn’t too heavy. Just mix everything together and bake!

Course Breakfast

Cuisine American

Method Oven

Prep Time 5 minutes minutes

Cook Time 23 minutes minutes

Total Time 28 minutes minutes

Servings 12

Calories 180cal

Author Donna Elick

Ingredients

• 18 large eggs
• 1/2 cup half and half
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 12 to 16 ounces diced ham about 2 cups
• 1 1/2 cups sharp cheddar cheese freshly shredded
• 1 cup chopped fresh spinach packed
• chopped fresh chives optional, for garnish

Instructions

• Preheat the Oven: Preheat the oven to 350 degrees Fahrenheit. Liberally grease a 13 x 18-inch half sheet pan with oil (flavorless cooking oil or non-stick spray), ensuring the edges and corners are well-coated to prevent sticking.
• Prepare the Egg Mixture: In a large mixing bowl, combine the 18 large eggs, 1/2 cup half and half, 1 1/2 teaspoons kosher salt, and 1/2 teaspoon freshly ground black pepper. Break the yolks with a fork, then whisk or use electric mixers to blend the ingredients until well combined. Avoid overmixing.
• Add Mix-Ins: Stir the 12 to 16 ounces diced ham, 1 1/2 cups sharp cheddar cheese, and 1 cup chopped fresh spinach into the egg mixture.
• Pour and Bake: Pour the egg mixture into the prepared baking sheet, spreading it evenly. Bake in the preheated oven for 23 to 27 minutes, or until the eggs are set and no longer jiggly in the center.
• Cool and Serve: Allow the eggs to cool for a few minutes before slicing them into 12 squares. Garnish with chopped fresh chives, if desired. Serve as-is, or use for breakfast sandwiches, wraps, or pair with toast, avocado, or fresh fruit.

Notes

Pan Preparation: Eggs can stick to the pan if it’s not greased thoroughly. For best results, use a generous amount of spray oil or line the pan with parchment paper, ensuring it covers the sides and corners.

Cheese: Freshly shredded cheese melts better and creates a creamier texture. Avoid pre-shredded cheese, which contains anti-caking agents.

Vegetarian Option: Omit the ham for a vegetarian version.

Storage: Store individual squares in an airtight container in the refrigerator for 3 to 4 days, or freeze for up to 2 months.

Nutrition

Serving: 1 | Calories: 180cal | Carbohydrates: 1g | Protein: 13g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 297mg | Sodium: 511mg | Sugar: 1g | Fiber: 0.1g | Calcium: 156mg | Iron: 1mg

Originally published March 2025, updated and republished March 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Sheet Pan Eggs appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS SHEET PAN PANCAKE RECIPE

• No flipping, no batches
  
• Feeds a family all at once
  
• Four flavors in one pan
  
• Light, fluffy texture
  
• Freezer-friendly for busy mornings

Sheet Pan Pancakes

There was a season of life when I was standing at the stove making pancakes one by one while everyone else was already eating.

I don’t miss that season.

This sheet pan pancake recipe changed the whole situation. You mix the batter, pour it into the pan, and suddenly breakfast is done all at once.

No flipping. No babysitting. No one standing there waiting with a plate in their hand.

And the best part? You can divide it up and give everyone what they want. Strawberries for one kid. Chocolate chips for another. Blueberries for you. Bananas for whoever claims them first.

It’s practical. It’s simple. And it still feels like a real pancake breakfast. Just without the chaos.

Simplify morning with more sheet pan breakfasts like my egg in a hole recipe!

Try this sweet & crunchy variation of pancakes, Easy Banana Nut Pancakes!

For more easy breakfast recipes, try sheet pan eggs, fluffy egg bites, this cranberry apple crockpot oatmeal, or Chad’s favorite freezer-friendly breakfast burritos!

INGREDIENT NOTES

• All-Purpose Flour: Spoon and level for accuracy. Too much flour makes dense pancakes.
  
• Baking Powder: This is what gives the lift. Make sure it’s fresh.
  
• Whole Milk: Adds richness and tenderness. Room temperature milk blends better.
  
• Unsalted Butter: Melted and slightly cooled so it doesn’t scramble the eggs.
  
• Pure Vanilla Extract: Adds warmth and depth, so don’t skip it.
  
• Toppings: Here’s where you can get creative! I love adding strawberry and banana slices along with fresh blueberries and chocolate chips, but really, the sky’s the limit.

VARIATIONS

All Chocolate Chip: Cover the entire pan with chocolate chips instead of dividing it into separate toppings.

Mixed Berry: Combine blueberries and sliced strawberries in one section.

Peanut Butter Swirl: Drop spoonfuls of peanut butter over one section and lightly swirl.

Cinnamon Sugar: Sprinkle cinnamon sugar over a quadrant before baking.

Nutty Crunch: Add maple candied walnuts or spiced pecans.

Savory Style: Skip the sugar and vanilla, then top the sheet pan pancake batter with cooked bacon, ham, or shredded cheddar.

SERVING SUGGESTIONS

• Drizzle generously with warm maple syrup.
  
• Add a side of crispy bacon or sausage.
  
• Top with whipped cream for a weekend brunch feel.
  
• Serve with fresh fruit salad.
  
• Double up on fruit flavor with homemade berry jam or fruit topping.

SHEET PAN PANCAKE FAQ

I’ve made thousands of pancakes over the years, and here’s what I know: overmixing is the enemy.

When you stir too much, you develop gluten, and that’s what turns light pancakes into something dense and chewy.

Baking them in a sheet pan actually helps keep them tender because the batter spreads evenly and cooks quickly in a hot oven.

The high temperature activates the baking powder fast, giving you that lift before the structure sets.

And greasing the pan generously? That’s how you get those slightly crisp, buttery edges that taste like the best part of a diner pancake.

This sheet pan pancakes recipe is simple science.

Big surface area. Quick rise. Even heat. Breakfast handled.

TOOLS NEEDED

• 13 x 18-inch Rimmed Baking Sheet: Size matters for proper pancake thickness.
  
• Large Mixing Bowl: For easy whisking.
  
• Whisk: Keeps the batter light.
  
• Rubber Spatula: For spreading the batter evenly.
  
• Knife or Bench Scraper: For clean slices

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Easy Breakfast Recipes

Baked Egg Casserole + Video

Almond Blueberry Breakfast Cake Recipe + Video

Sausage Egg and Cheese Breakfast Sliders + Video

Savory Monkey Bread (Breakfast Recipe) + Video

Print

Sheet Pan Pancakes (4 Ways!)

Make Sheet Pan Pancakes with 4 different toppings so you don’t have to choose just one. A whole batch ready in a flash and no need to flip!

Course Breakfast

Cuisine American

Method Oven

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 5

Calories 442cal

Author Donna Elick

Ingredients

• 2 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 tablespoons baking powder
• 1/2 teaspoon kosher salt
• 2 cups room temperature whole milk
• 2 room temperature large eggs
• 1/4 cup melted unsalted butter
• 2 teaspoons pure vanilla extract

Toppings of choice, such as:

• Sliced strawberries
• Sliced bananas
• Blueberries
• Chocolate chips

Instructions

• PREP OVEN AND PAN: Preheat the oven to 425°F. Generously grease a 13 x 18-inch rimmed baking sheet with butter or nonstick spray.
• MIX DRY INGREDIENTS: In a large mixing bowl, whisk together 2 1/2 cups all-purpose flour, 1/4 cup granulated sugar, 2 tablespoons baking powder, and 1/2 teaspoon kosher salt until evenly combined.
• ADD WET INGREDIENTS: Add 2 cups room temperature whole milk, 2 room temperature large eggs, 1/4 cup melted unsalted butter, and 2 teaspoons pure vanilla extract. Whisk just until smooth. A few small lumps are fine. Do not overmix.
• POUR AND LEVEL: Pour the batter onto the prepared baking sheet. Use a rubber spatula to spread evenly to the edges.
• ADD TOPPINGS: Gently tap the pan on the counter a few times to release air bubbles. Visually divide the batter into four sections and sprinkle a different topping over each section.
• BAKE: Bake for 15 to 18 minutes, until the top is lightly golden and the center springs back when gently pressed.
• SERVE: Let cool for 5 minutes. Cut into squares and serve with maple syrup, fresh fruit, or whipped cream.

Notes

Make It Savory: Try bacon, ham, shredded cheddar cheese, or fresh herbs instead of sweet toppings.

Make-Ahead: Bake, cool, and slice. Store in an airtight container for up to 3 days.

Freezing: Freeze sliced pancakes in a freezer-safe bag for up to 2 months. Reheat in the microwave or toaster oven until warmed through.

Texture Tip: Avoid overmixing the batter to keep the pancakes light and fluffy.

Nutrition

Serving: 1 | Calories: 442cal | Carbohydrates: 64g | Protein: 12g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 111mg | Sodium: 881mg | Sugar: 15g | Fiber: 2g | Calcium: 426mg | Iron: 4mg

Originally published February 2025, updated and republished March 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Sheet Pan Pancakes (4 Ways!) appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE SWEET AND SOUR MEATBALLS WITH SWEET AND SOUR SAUCE

• One-pan cleanup. Bless.
  
• Uses frozen meatballs… which means almost zero prep.
  
• Homemade sauce that tastes restaurant-level.
  
• Perfect for make-ahead or freezer meal magic.

Sweet and Sour Meatballs

Okay friend… this is my busy-life lifesaver right here. I swear I keep freezer bags of sweet and sour meatballs with pineapple and peppers tucked away like emergency chocolate. 

Because life gets wild, and sometimes you just need something you can dump, bake, sauce, and call it good.

And that sweet-and-sour glaze??? I mean… c’mon. It’s glossy. It’s tangy. It clings to everything like it’s flirting with you.

The veggies soften, the pineapple gets all warm and happy, and suddenly you’re eating something that feels way fancier than the effort involved. Make it. Freeze it. Live your best low-stress life.

INGREDIENT NOTES 

• Frozen Meatballs: Fully cooked works best. Beef, turkey, pork… all totally fine. My daughter actually likes the Great Value Homestyle Meatballs a lot. Just make sure they’re not Italian-style.
  
• Bell Peppers: Any color works. Green are a bit earthier, while red and yellow peppers are sweeter.
  
• Pineapple: Use canned so you get that juice for the sauce. Chunks stay firmer when added at the end.
  
• Rice Vinegar: Gives the tang. Apple cider vinegar works if you’re out.
  
• Soy Sauce: Adds savory depth so the sauce doesn’t go straight-up candy sweet.
  
• Light Brown Sugar: This one’s important! Dark brown sugar will make the sauce a little too caramely.

VARIATIONS

• Spicy Version: Add a pinch of red pepper flakes to the sauce.
  
• Garlic Twist: Stir in a minced garlic clove while simmering the sauce.
  
• Tropical Vibes: Add extra pineapple or a sprinkle of coconut at the end.
  
• More Veggies: Snap peas or sliced carrots roast well too.
  
• Homemade Meatballs: Prep from scratch and freeze to make this sweet and sour meatball recipe later!
  
• Teriyaki-Style: Swap ketchup for teriyaki sauce to create a deeper sweetness.
  
• Leaner Option: Use turkey meatballs. Just as delicious!

SERVING SUGGESTIONS 

• Spoon sweet and sour meatballs with sweet and sour sauce over jasmine rice or lo mein noodles.
  
• Pair with a crunchy Asian cucumber salad or pickled vegetables.
  
• Make it a full takeout spread with egg rolls or cream cheese wontons.
  
• Sprinkle sweet and sour meatballs with sesame seeds or sliced green onions after baking for flair.
  
• Make a double batch and keep warm in a crockpot for game day snacking.
  

SWEET AND SOUR MEATBALLS RECIPE FAQ

Sweet and sour anything has been a weeknight hero in my kitchen for years.

I figured out early on that roasting everything together gives you flavor that stovetop versions just can’t touch… those caramelized edges are everything! 

And that sauce? It thickens lightning-fast because of the cornstarch, so whisking right when it heats makes it silky instead of clumpy. 

This sweet and sour meatballs recipe is one of those reliable, no-fuss dinners I make when I want guaranteed smiles… even on the “please don’t talk to me until I eat” kind of nights.

Another one of my crowd-pleasing favorites this week, my Bell Pepper Nachos, are also made just so easily with a sheet pan that I’m never like “this is too much to get into making right now.” It comes together in 30 minutes flat and everyone just goes crazy for them!

TOOLS NEEDED

• Sheet Pan: Standard size gives sweet and sour meatballs space to roast instead of steam.
  
• Parchment or Foil: Saves dishes (and my sanity).
  
• Small Saucepan: For whisking up that glossy sauce.
  
• Whisk: Helps the cornstarch behave.
  
• Spatula or Spoon: To toss everything in that gorgeous sauce.

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Easy Sheet Pan Recipes

Sheet Pan Lasagna

Sheet Pan Eggs

Sheet Pan Chicken Pot Pie

Easy Italian Sheet Pan Chicken Thighs Recipe

Print

Sweet and Sour Meatballs (Sheet Pan)

Sweet and Sour Meatballs are as easy as chop, dump, and bake. Whisk together a quick sauce while they’re in the oven, and dinner is served!

Course Main

Cuisine American

Method Oven

Prep Time 8 minutes minutes

Cook Time 22 minutes minutes

Total Time 30 minutes minutes

Servings 4 -6

Calories 550cal

Author Donna Elick

Ingredients

• 1 1/2 pounds fully cooked frozen meatballs
• 2 bell peppers chopped into 1 inch chunks
• 1 onion chopped into 1 inch chunks
• 1 can pineapple chunks in 100 percent juice 8 ounces, pineapple chunks and juice separated (about 1 cup juice)
• 1/4 cup rice vinegar
• 1/4 cup ketchup
• 1/4 cup packed light brown sugar
• 2 tablespoons soy sauce
• 2 tablespoons water mixed with 1 tablespoon cornstarch

Instructions

• PREHEAT OVEN: Preheat the oven to 400°F. Line a 13 by 18 inch sheet pan with parchment paper or foil for easy cleanup.
• ADD MEATBALLS AND VEGGIES: Spread 1 1/2 pounds fully cooked frozen meatballs, 2 bell peppers, and 1 onion on the prepared sheet pan. Spray lightly with extra virgin olive oil and toss to coat.
• BAKE: Bake for 22 to 25 minutes until the meatballs are heated through and the vegetables are softened.
• MAKE THE SAUCE: While the meatballs bake, add 1 cup pineapple juice, 1/4 cup rice vinegar, 1/4 cup ketchup, 1/4 cup packed light brown sugar, and 2 tablespoons soy sauce to a small saucepan. Bring to a simmer over medium high heat. Whisk in 2 tablespoons water mixed with 1 tablespoon cornstarch 1 to 2 minutes until thickened and glossy.
• FINISH: Remove the sheet pan from the oven. Add the pineapple chunks and pour the hot sauce over everything. Stir well to coat.
• SERVE: Serve warm over steamed rice or noodles.

Notes

Make Ahead: Cook as directed and refrigerate in an airtight container for up to 3 days.

Freezing: Cool completely. Portion into freezer safe containers with cooked rice or noodles and freeze up to 2 months.

Reheat: Thaw overnight in the fridge. Microwave for 1 minute, stir, then heat in 15 second bursts until warmed through.

FREEZER MEAL INSTRUCTIONS:
Add frozen meatballs, chopped bell peppers, chopped onion, and drained pineapple chunks to a freezer bag. In a second small bag, combine the pineapple juice, vinegar, ketchup, brown sugar, soy sauce, water, and cornstarch. Freeze both bags together for up to 2 months.

TO PREPARE FREEZER MEAL:
Thaw overnight in the refrigerator. Spread the meatballs and vegetables on a sheet pan and bake at 400°F for 20 to 25 minutes. Warm the sauce in a saucepan until thickened, then pour over the baked meatballs and vegetables.

NO-THAW OPTION:
Bake the frozen meatball and vegetable mixture at 400°F for 30 to 35 minutes, stirring halfway. Heat the sauce in a saucepan while it cooks.

Nutrition

Serving: 1 | Calories: 550cal | Carbohydrates: 24g | Protein: 31g | Fat: 36g | Saturated Fat: 13g | Cholesterol: 122mg | Sodium: 742mg | Sugar: 20g | Fiber: 2g | Calcium: 51mg | Iron: 2mg

Originally published December 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Sweet and Sour Meatballs (Sheet Pan) appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE SHEET PAN BELL PEPPER NACHOS

• All the crunch you love from regular nachos.
  
• Low-carb thanks to sweet mini peppers.
  
• Tons of Tex-Mex flavor and gooey, melted cheese.
  
• Easy to customize with all your favorite toppings.
  
• Fast, simple, and perfect for game day or meal prep.

Bell Pepper Nachos

Listen, I am the nacho queen. If it can be turned into nachos, I have tried it. Hawaiian nachos, BBQ nachos, fajita nachos, Irish nachos, dessert nachos, Greek nachos… You name it, I have nacho’d it. 

I have even taken nachos into the low carb world with pork rinds because my love for nachos has no boundaries! 

This bell pepper nachos recipe brings together two of my favorite things in the world: stuffed peppers and nachos. It is fast, simple, flavorful, and checks every box.

Even better? Once you brown the meat, all that’s left to do is layer and bake. You’ll have a whole sheet pan of irresistible bites ready in 15 minutes or less.

INGREDIENT NOTES 

• Ground Meat: This recipe works with turkey, beef, or chicken. You can also stir in canned beans (drained and rinsed) to stretch the filling.
  
• Mini Bell Peppers: These are sweet and colorful. Regular-sized peppers work if cut into scoopable wedges, but minis are best (and easier to prep) for this bell pepper nachos recipe.
  
• Olive Oil: You only need a small amount to help the peppers roast and develop flavor. Avocado oil is a great sub.
  
• Cheese: Cheddar melts beautifully, especially when it’s shredded fresh off the block!
  
• Toppings: Be generous! Nachos are all about layers and texture.

VARIATIONS 

Seasonings: Use 2 tablespoons of homemade taco seasoning (instead of a packet), or add your favorite individual spices.

Cheese Swap: Try Monterey Jack, Colby Jack, mozzarella, or Pepper Jack cheese.

Vegetarian Version: Swap ground meat with black beans, pinto beans, or seasoned lentils.

Charred Peppers: Broil for a few minutes before filling with meat and cheese.

SERVING SUGGESTIONS

• Keep things low-carb with toppings like shredded lettuce, avocado slices, or pickled jalapeños.
  
• Add some hot sauce or copycat Taco Bell sauce to spice things up!
  
• Squeeze lime wedges over mini bell pepper nachos for brightness.
  
• Pair with cilantro lime rice (I have a cauliflower version too!) or a green salad.
  
• Enjoy with aquas frescas or a blended margarita. 

BELL PEPPER NACHOS RECIPE FAQ

After testing countless nacho combinations over the years, I have learned that mini bell peppers make the perfect base for a low carb nacho. 

They hold their shape, stay slightly crisp, and become sweet as they roast. The key is brushing them lightly with oil so they caramelize in the oven and seasoning them before loading them. 

Ground meat should be flavorful and well seasoned, and freshly grated cheese always melts better than pre-shredded bags.

TOOLS NEEDED 

• Large Sheet Pan: For baking bell pepper nachos.
  
• Wooden Spatula: Helps break up the meat as it browns.
  
• Cutting Board and Knife: To prep the mini peppers and toppings.
  
• Large Skillet: To brown the ground meat.
  
• Cheese Grater: Freshly shredded cheese melts (and tastes!) better.
  
• Measuring Cup: To measure the water and cheese.
  
• Parchment Paper: Line the sheet pan first to make clean up easier.

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Easy Sheet Pan Recipes

20 Minute Easy Sheet Pan Shrimp Fajitas Recipe

Sheet Pan Sausage and Veggies Recipe

Steak Nachos (Sheet Pan Recipe)

Baked Tacos (Sheet Pan Recipe)

Print

Sheet Pan Bell Pepper Nachos

Bell Pepper Nachos are vibrant and crisp, loaded with savory toppings and melty cheese. An easy, low carb version of your favorite snack!

Course Appetizer

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 144cal

Author Donna Elick

Ingredients

• 1 pound lean ground beef
• 1 packet taco seasoning
• 3/4 cup water
• 1 pound mini bell peppers sliced in half lengthwise and seeded
• 1 tablespoon olive oil
• Kosher salt and black pepper to taste
• 1 cup freshly grated cheddar cheese
• Your favorite nacho toppings such as guacamole salsa, sour cream, diced onion, diced tomatoes, black olives, chopped cilantro, green onions, or sliced jalapenos

Instructions

• Preheat the Oven: Preheat the oven to 400 degrees Fahrenheit. Line a large sheet pan with parchment paper to keep cleanup simple.
• Cook the Meat: Warm a large skillet over medium high heat. Add the 1 pound lean ground beef, beef, or chicken. Break it apart with a spatula as it cooks. When the meat is fully browned, drain any excess fat.
• Season the Meat: Add 1 packet taco seasoning and 3/4 cup water to the skillet. Stir to coat the meat. Bring the mixture to a gentle boil, then lower the heat and let it simmer for about five minutes until most of the liquid has absorbed.
• Prepare the Peppers: While the meat simmers, place 1 pound mini bell peppers halves on the sheet pan cut side up. Brush them lightly with 1 tablespoon olive oil. Season with a little Kosher salt and black pepper.
• Assemble the Nachos: Spoon the seasoned meat into each pepper half. Sprinkle 1 cup freshly grated cheddar cheese evenly over the top.
• Bake: Place the sheet pan in the oven and bake for ten to fifteen minutes. The peppers should soften and the cheese should melt and bubble.
• Finish and Serve: Remove from the oven and add your favorite toppings. Serve warm.

Notes

Make-Ahead: You can prepare the meat, cut the peppers, and prep your toppings ahead of time. Assemble and bake when you are ready to serve.

Serving Suggestions: This can be a full meal or an appetizer. It pairs well with cilantro lime rice, beans, or a fresh green salad.

Storage: Store leftovers in an airtight container for up to three days.

Freezing: I do not recommend freezing this meal.

Meat options: You can use ground turkey, or chicken also.

Nutrition

Serving: 1 | Calories: 144cal | Carbohydrates: 5g | Protein: 17g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 47mg | Sodium: 68mg | Sugar: 3g | Fiber: 2g | Calcium: 13mg | Iron: 2mg

Originally published December 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Bell Pepper Nachos (Sheet Pan) appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS HOMEMADE GRANOLA RECIPE

• Easy Cleanup: One bowl, one pan
  
• Texture Balance: Perfectly crunchy with chewy dried fruit
  
• Stores Beautifully: Make-ahead breakfasts and snacks
  
• Endlessly Customizable: Try all your favorite mix-ins.
  
• Better Than Store-bought: Fresher, cheaper, and tastier.

Homemade Granola

Once I learned how to make homemade granola, I wondered why I ever bought it in a box. 

This sheet pan version? It’s ridiculously easy and makes your kitchen smell like heaven… sweet maple, warm cinnamon, and toasty oats. 

And the best part? You can snack on it warm, right off the pan (trust me, you will). 

I love that it’s crunchy enough to hold up in milk but still has those chewy cranberry pops. Plus, it’s a recipe you can change a hundred ways. 

She’s flexible, fabulous, and oh-so-addicting. Honestly, good luck making sheet pan granola last two weeks.

You can also make granola easily in the air fryer too! Whatever’s convenient for you, they’re both super easy!

INGREDIENT NOTES

• Rolled Oats: Use old-fashioned oats for the best crunch. Quick oats absorb too much liquid and won’t bake up crisp.
  
• Nuts & Seeds: Pecans and pepitas add richness and crunch, but almonds, walnuts, sunflower seeds, or cashews also work well.
  
• Maple Syrup: Pure maple syrup sweetens and helps the granola crisp. Honey can be used but will make clusters stickier.
  
• Coconut Oil: Adds flavor and binds everything together. Melted butter works too, but coconut oil keeps it lighter.
  
• Vanilla Extract: Pure vanilla gives warmth. Vanilla bean paste adds even deeper flavor if you have it.
  
• Cinnamon & Salt: Cinnamon adds cozy spice, and salt balances the sweetness. Don’t skip it!
  
• Dried Fruit: Cranberries add tart chewiness. Try raisins, dates, cherries, or dried blueberries for variety.
  
• Coconut Flakes: Toasts quickly and adds tropical flavor. Sliced almonds are a good swap.

VARIATIONS 

• Nut-Free: Use only seeds like pepitas, sunflower, or chia.
  
• Tropical: Add dried pineapple, mango, and macadamia nuts.
  
• Chocolate Lovers: Stir in dark chocolate chips after cooling.
  
• Berry Burst: Mix in dried blueberries and strawberries.
  
• Autumn Spice: Add pumpkin pie spice and dried apples.
  
• Protein Boost: Add hemp seeds or flaxseeds before baking.
  
• Extra Chunky: Press homemade granola firmly onto to pan and don’t stir for larger clusters.

SERVING SUGGESTIONS

• Breakfast: Sprinkle over Greek yogurt with fresh fruit.
  
• With Milk: Enjoy homemade granola like cereal with cold milk.
  
• Snack Mix: Mix with pretzels and chocolate chips for a trail mix.
  
• Toppings: Use as a crunchy topping for strawberry banana smoothies or buttermilk pancakes.
  
• Fancy: Serve sheet pan granola layered in parfait glasses for brunch.
  

GRANOLA RECIPE HOMEMADE FAQ

The secret to great granola is moisture-to-dry ratio and baking technique. Maple syrup and coconut oil coat the oats, helping them caramelize without burning. 

Stirring once keeps it toasty on all sides, while pressing the mixture down gives you those coveted clusters. 

Adding coconut flakes at the end prevents scorching (they toast in minutes), and cooling completely on the pan is essential… the granola crisps as steam evaporates. 

Understanding these simple steps means your granola comes out crunchy, flavorful, and clump-y every single time, instead of soft or uneven. It’s science that tastes like breakfast bliss.

TOOLS NEEDED

• Large Baking Sheet: The bigger, the better for even toasting.
  
• Parchment Paper or Silicone Mat: Prevents sticking and makes cleanup easy.
  
• Large Mixing Bowl: Room to coat oats evenly.
  
• Spatula or Wooden Spoon: For stirring and spreading.
  
• Measuring Cups and Spoons: Accuracy matters for the syrup-to-oats ratio.
  
• Airtight Container or Jars: To store and keep crunchy.

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Easy Breakfast Recipes

Baked Egg Casserole + Video

Ham and Egg Casserole (Cracker Barrel Copycat Recipe)

Almond Blueberry Breakfast Cake Recipe + Video

Spiced Honey Nut Breakfast Granola

Print

Homemade Granola (Sheet Pan)

Homemade Granola is easy to make for a toasty, chewy, and comforting breakfast or snack! One bowl, one sheet pan, endless possibilities.

Course Breakfast

Cuisine American

Method Oven

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 6 -8

Calories 397cal

Author Donna Elick

Ingredients

• 3 cups old-fashioned rolled oats
• 1 heaping cup nuts and/or seeds (such as 3/4 cup pecans and 1/4 cup pepitas)
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon kosher salt
• 1/2 cup pure maple syrup
• 1/3 cup coconut oil melted
• 1 tablespoon pure vanilla extract
• 1/2 cup unsweetened coconut flakes
• 1/4 cup dried cranberries

Instructions

• Preheat the Oven: Preheat oven to 325°F. Line a large sheet pan with parchment paper or a silicone baking mat.
• Mix the Dry Ingredients: In a large mixing bowl, stir together 3 cups old-fashioned rolled oats, 1 heaping cup nuts and/or seeds, 1/2 teaspoon ground cinnamon, and 1/8 teaspoon kosher salt until evenly combined.
• Combine Wet and Dry: Add 1/2 cup pure maple syrup, melted 1/3 cup coconut oil, and 1 tablespoon pure vanilla extract directly to the bowl. Stir well until all oats and nuts look glossy and evenly coated. The mixture should feel slightly sticky.
• Bake the Granola: Spread the mixture in an even layer on the prepared sheet pan. Bake for 20 minutes, stirring once halfway through. Granola should look lightly golden and smell toasty.
• Add the Coconut: Sprinkle 1/2 cup unsweetened coconut flakes over the granola and return to the oven for 5–8 minutes, until the coconut is lightly browned. Watch closely to avoid burning.
• Cool and Add Fruit: Let granola cool completely on the pan — it will crisp as it cools. Once cooled, stir in 1/4 cup dried cranberries. Break into clusters if desired.
• Store: Transfer to an airtight container. Keep at room temperature up to 2 weeks.

Notes

Make-Ahead: Granola stores beautifully. Bake a big batch and keep sealed for 2 weeks or freeze for up to 3 months.

Storage: Store at room temperature in airtight jars or bags. Freeze flat in freezer bags for long-term storage.

Freezing: Freeze granola plain (without fruit) for best texture. Stir in dried fruit after thawing.

Reheating: Not needed! But if granola softens, spread on a sheet pan and bake at 300°F for 5–7 minutes to refresh.

Essential Tip: For extra clusters, press the mixture firmly onto the sheet pan before baking and avoid stirring too much.

Nutrition

Serving: 1 | Calories: 397cal | Carbohydrates: 52g | Protein: 6g | Fat: 19g | Saturated Fat: 15g | Sodium: 56mg | Sugar: 21g | Fiber: 6g | Calcium: 55mg | Iron: 2mg

Originally published November 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Homemade Granola (Sheet Pan) appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS SHEET PAN LASAGNA RECIPE 

• Classic Flavor: Saucy, herby goodness (minus the layering marathon)
  
• Easy Prep: Just stir, spread, and bake
  
• Craveable Texture: Crispy, golden edges and ooey gooey cheese
  
• Weeknight Savior: Great for potlucks too

Sheet Pan Lasagna

Listen, lasagna and I are in a serious relationship. The ooey gooey cheese, the perfectly al dente noodles, the saucy, herby goodness… it’s a love story I never get tired of. 

Over the years, I’ve developed everything from soups and dips to skillet and slow cooker versions, all because I can’t get enough of those layers of pasta, sauce, and cheese.

But sometimes, I crave classic lasagna without the marathon assembly.

I’ve tested so many sheet pan lasagna recipes over the years, and this one wins every single time: it’s faster, crispier, and totally foolproof.

Same cheesy, saucy payoff, but you just stir, spread, and bake. And can we talk about those crispy edges? Be still, my carb-loving heart. 

Trust me, you can have big, bold lasagna flavor with gooey cheese and tender noodles, without spending hours in the kitchen.

This one’s for busy nights, potlucks, or anytime you want lasagna magic without the drama.

INGREDIENT NOTES 

• Lasagna Noodles: Break them into smaller pieces for easier mixing. Cook just shy of al dente since they’ll finish in the oven. Penne or ziti also work.
  
• Ground Beef: I use 88% lean, but ground turkey, pork, sausage, or a mix are all delicious swaps. Drain excess fat if using higher-fat beef.
  
• Onion & Garlic: Classic aromatics for depth. Yellow or white onions both work. Fresh garlic adds the best flavor, but jarred can be substituted.
  
• Marinara: Jarred marinara keeps this sheet pan lasagna recipe easy, but homemade adds a personal touch. Use extra sauce if you like it saucier.
  
  If you really want to step it up a notch, replace marinara with a hearty, creamy authentic bolognese sauce.
  
• Spinach: Frozen spinach saves time. Just thaw and squeeze out every bit of liquid to prevent sogginess. Fresh spinach can be sautéed and stirred into the ricotta.
  
• Cheese: Ricotta gives creaminess, mozzarella melts beautifully, and parmesan adds salty sharpness. Cottage cheese can replace ricotta.
  
• Seasonings: Italian seasoning is convenient, but you can use your own mix of dried basil, oregano, and thyme.

VARIATIONS

Sausage Swap: Replace ground beef with mild or hot Italian sausage.

Lighter Version: Ground turkey, chicken, or pork makes it leaner but still satisfying.

Veggie Boost: Add sautéed mushrooms or zucchini to the meat sauce.

Cheese Twist: Use provolone or fontina in place of mozzarella for extra melt factor.

Spicy Kick: Add red pepper flakes or a drizzle of chili oil.

White Lasagna: Swap marinara for alfredo and use chicken instead of beef.

No-Boil Shortcut: Use no-boil noodles with extra sauce for convenience.

Make It Meatless: Leave out the beef and add extra veggies like eggplant and bell peppers.

SERVING SUGGESTIONS

• Garlic Bread: The buttery crunch is perfect for soaking up every drop of that rich, saucy goodness.
  
• Italian Chopped Salad: Crisp veggies and tangy dressing balance the cheesy layers beautifully.
  
• Roasted Brussels Sprouts: Add a savory, caramelized side that complements the hearty pasta.
  
• Antipasto Platter: Make it a party! Serve with olives, cured meats, and marinated veggies for a family-style spread. I love shaping it into a wreath for the holidays too.
  
• Drink Pairing: A glass of Chianti or a sparkling Italian soda makes this meal complete.
  

SHEET PAN LASAGNE​ FAQ

After more than a decade of developing recipes, I’ve learned that sometimes simpler is better. I wanted all the cozy comfort of lasagna without the extra work of layering, and that’s how this sheet pan lasagna was born. 

The science is in the surface area: baking it flat on a sheet pan gives more crispy edges and faster cooking time. You still get the gooey cheese pulls and hearty layers of flavor, but in a fraction of the time. 

Among all the sheet pan lasagna recipes I’ve tried, this one is my go-to when I want lasagna flavor for a crowd without spending all day in the kitchen.

TOOLS NEEDED

• Half-Sheet Pan (13 x 18 x 1-inch): The perfect size for this recipe.
  
• Large Pot: To boil the pasta.
  
• Large Skillet: For the meat sauce.
  
• Mixing Bowl: To stir together the ricotta and spinach.
  
• Measuring Cups and Spoons: For accuracy.
  
• Wooden Spoon or Spatula: To stir and spread the sauce and noodles.
  
• Colander: For draining pasta and spinach.
  
• Foil or Cooking Spray: To line or grease the pan for easy cleanup.

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Easy Sheet Pan Recipes

Easy Italian Sheet Pan Chicken Thighs Recipe

Sheet Pan Chicken Fajitas

Sheet Pan Sausage and Veggies Recipe

Best Meatloaf Recipe (Sheet Pan)

Print

Sheet Pan Lasagna

Sheet Pan Lasagna delivers all the cheesy, saucy comfort of the classic dish, made easy. No layering or fuss, just golden, bubbly perfection!

Course Main

Cuisine Italian

Method Oven

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 12

Calories 409cal

Author Donna Elick

Ingredients

• 16 ounces lasagna noodles
• 1 1/2 pounds lean ground beef I like 88%
• 1 small white onion diced (about 1/2 cup)
• 4 garlic cloves minced (about 1 tablespoon)
• 4 cups marinara sauce
• 1 tablespoon Italian seasoning
• 1 teaspoon kosher salt divided (plus more for pasta water)
• 1/2 teaspoon fresh ground black pepper divided
• 12 ounces frozen spinach thawed and drained well
• 2 cups ricotta cheese
• 2 cups shredded mozzarella cheese divided (8 ounces)
• 1 cup shredded parmesan cheese divided (4 ounces)
• Fresh basil or parsley chopped (optional, for garnish)

Instructions

• Preheat the Oven: Preheat the oven to 350°F. Lightly grease a 13 x 18 x 1-inch sheet pan with cooking spray.
• Cook the Pasta: Break the 16 ounces lasagna noodles into 2-inch pieces. Bring a large pot of salted water to a boil and cook the pasta for 1 minute less than the package directions for al dente. Drain well and set aside.
• Cook the Meat Sauce: In a large skillet over medium-high heat, cook the 1 1/2 pounds lean ground beef and 1 small white onion until the beef is browned and the onion is soft, about 6–7 minutes. Drain excess fat if necessary. Add the 4 garlic cloves and cook for 1 minute. Stir in the 4 cups marinara sauce, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1 tablespoon Italian seasoning. Let simmer for 10 minutes if time allows.
• Combine Pasta and Sauce: Stir the cooked noodles into the skillet along with half of the 2 cups shredded mozzarella cheese and half of the 1 cup shredded parmesan cheese. Gently toss to coat everything in sauce. Spread the mixture evenly onto the prepared sheet pan.
• Mix Ricotta and Spinach: In a medium bowl, combine the 2 cups ricotta cheese, drained 12 ounces frozen spinach, and the remaining 1/2 of the 1 teaspoon kosher salt and 1/4 teaspoon of the 1/2 teaspoon fresh ground black pepper. Drop dollops of the ricotta mixture evenly across the pasta.
• Top and Bake: Sprinkle the remaining mozzarella and parmesan evenly over the top. Bake uncovered for 25–30 minutes, or until the cheese is melted and bubbly.
• Rest and Serve: Let the lasagna rest for 5 minutes before slicing into portions. Garnish with fresh basil or parsley if desired.

Notes

Make-Ahead Tips: Assemble the lasagna completely, cover with foil, and refrigerate for up to 24 hours before baking. Add 5–10 minutes to the bake time if starting cold.

Storage: Cool completely before cutting into portions. Store in airtight containers in the fridge for up to 4 days.

Reheating: Reheat individual portions in the microwave in 30-second intervals until hot, or cover with foil and reheat a pan of leftovers in the oven at 350°F for 10–15 minutes.

Freezing: Assemble but do not bake. Cover tightly with plastic wrap and foil, then freeze for up to 3 months. Bake from frozen (adding 15–20 minutes) or thaw overnight in the fridge before baking.

Simplify Cleanup: Line your sheet pan with heavy-duty foil before baking for super easy cleanup.

Nutrition

Serving: 1 | Calories: 409cal | Carbohydrates: 36g | Protein: 31g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 77mg | Sodium: 927mg | Sugar: 4g | Fiber: 3g | Calcium: 348mg | Iron: 4mg

Originally published November 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Sheet Pan Lasagna appeared first on The Slow Roasted Italian.

Sheet pan dinners are the best! They’re easy prep, pefect for busy weeknights, and loaded with great flavor.

And don’t forget – easy clean up! Making a complete meal for the whole family on a large sheet pan? Yes, please! 

This easy sheet pan salmon recipe is proof that it’s possible to make an easy dinner and a healthy dinner – all in one!

All you need are a few simple ingredients to get started, and you’ll be hooked on the sheet pan method for all your dinner needs.

Check out the printable recipe card below to get started. 

Sheet Pan Salmon

I recently realized I don’t have too many fish recipes on the site. Shrimp, sure, but definitely not enough fresh filet options!

While I love classic fish and chips, I sometimes crave something a little less heavy. 

But I don’t always want to set up the smoker — especially when it’s dreary out there — so a sheet pan salmon recipe was in order.

Want salmon on the table even faster? Our Teriyaki Salmon in the Air Fryer has a sweet, sticky teriyaki glaze over the fillet in just under 15 minutes with almost zero cleanup!

Roasted salmon has so much flavor, getting perfectly crispy on the outside while staying tender, juicy, and flaky in the center. 

All you need to do is toss a few veggies like Brussels sprouts and onions on the pan to make a simple, delicious meal!

And if you really want to shake things up, my skillet Orange Glazed Salmon will make you fall in love with seafood again!

Ingredient Notes and Substitutions

• Salmon – Look for fresh, skin-on filets that are firm to the touch and pink or orange in color. 
  
  It shouldn’t actually smell overly fishy — and definitely don’t grab anything that smells foul or looks grayish!
  
  You can also make this salmon sheet pan recipe with frozen filets as long as they are thawed first.
  
• Brussels Sprouts – These mini cabbages are so tasty when roasted in the oven! The inside becomes tender while the outer leaves get crispy and slightly charred.
  
  Look for firm sprouts with vibrant green leaves. You may find them loose in bins or sold on the stalk. Either way, remove any damaged outer leaves before trimming and washing.
  
• Red Onion – Becomes sweeter and slightly caramelized when roasted. You can swap in another type of onion or shallots if you prefer.
  
• Olive Oil – Adds rich flavor and helps sheet pan salmon and veggies crisp up nicely. Avocado oil is a great substitute.
  
• Seasonings – Mince fresh garlic cloves for the best flavor and aroma, then combine them with Italian seasoning, salt, and pepper in the oil. 

Tips and Tricks to Make the Perfect Salmon Sheet Pan Dinner

• Roast the vegetables first.

The sprouts especially take much longer to roast, so you’ll want to get those started while you prep the fish.

Start Brussels sprouts cut-side down on the pan, then give everything a stir after the first round of baking.

• Pat the salmon dry before seasoning.

This will help the seasoning stick better to the surface and also make it easier for the top of the fish to crisp.

• Get creative with flavors and seasonings.

While I kept things simple with garlic and Italian seasoning, there are so many ways to make sheet pan salmon extra delicious!

Swap the Italian seasoning with dried oregano and add some lemon juice and Dijon mustard, or whip up a quick teriyaki sauce and spoon it over the filets for an Asian-inspired meal.

This honey garlic sauce would be just as delish, and for a sweeter (and extra caramelized) take, simply drizzle the fish with oil and sprinkle brown sugar on top!

Prep Ahead

• Wash, trim, and halve Brussels sprouts
• Slice onion into wedges
• Mince garlic

Kitchen Tools You Will Need

• Sheet Pan – Behind every one pan meal is a good sheet pan. This is the one I use!
• Heavy Duty Aluminum Foil – This is thicker and sturdier than regular foil, meaning it won’t tear as easily. Line your baking sheet for easy cleanup!
• Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
• Heat-Resistant Spoon or Spatula – Perfect for cooking, stirring, and serving.

Serving Suggestions 

Garnish your salmon sheet pan dinner with chopped parsley and lemon slices for even more freshness and flavor.

While filling enough on its own, this dish is also great with steamed rice, crispy potato stacks, or baked sweet potatoes. I also love pairing it with a big green salad in the summertime!

Storing and Reheating Sheet Pan Salmon and Veggies

Allow any leftovers to cool, then transfer to an airtight container and refrigerate for 3-4 days.

Roasted salmon can also be frozen for up to 2 months. Wrap it tightly in plastic wrap or foil, then store in a freezer-safe Ziploc or container.

While you can certainly use the microwave to warm leftovers in a pinch, it’s not the best option. 

It’s really easy to dry out the fish before it heats through, and the Brussels sprouts won’t heat evenly either.

Reheat sheet pan salmon and veggies in the oven for 10-15 minutes at 350°F. This helps keep the fish moist and gets the vegetables crisp again.

Salmon Sheet Pan Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Easy Sheet Pan Recipes

One Sheet Roasted Chicken and Vegetables with Garlic

Easy Italian Sheet Pan Chicken Thighs Recipe

20 Minute Easy Sheet Pan Shrimp Fajitas Recipe

Steak Sheet Pan Dinner

Print

Sheet Pan Salmon (with Veggies!)

Make Sheet Pan Salmon with Brussel sprouts and onion for a light and healthy Italian-seasoned meal. Prepped in 5 minutes and ready in 30!

Course Main

Cuisine American

Method Oven

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 431cal

Author Donna Elick

Ingredients

• 1 pound Brussels sprouts ends trimmed off and halved
• 1 medium red onion sliced into wedges
• 4 tablespoons olive oil divided
• salt and freshly cracked pepper
• 3 cloves garlic minced
• 2 teaspoons Italian seasoning
• 4 6 oz each salmon filets
• Chopped fresh parsley for garnish, optional

Instructions

• Preheat oven to 425°F.
• Place Brussels sprouts and onions on a large sheet pan. Drizzle with 2 tablespoons olive oil and season with salt and pepper to taste. Toss to coat.
• Spread out in an even layer and turn Brussels sprouts cut side down for perfect roasting. Bake for about 15-18 minutes, or until vegetables are tender.
• While vegetables are roasting, prepare the seasoning mixture for the salmon. In a small bowl, mix together 2 tablespoons olive oil, minced garlic, Italian seasoning, ½ teaspoon salt and ¼ teaspoon pepper. Set aside.
• Carefully remove pan from the oven. Give the vegetables a stir and nestle the salmon in the center of the pan in between the vegetables. Spoon the seasoning mixture over the salmon, spreading it evenly with the back of the spoon. Make sure each fillet is well coated with the mixture.
• Bake for another 10-15 minutes, or until salmon is cooked through and the vegetables are caramelized. If desired, you can broil for 1-2 minutes for a crispy top. Garnish with chopped parsley and lemon slices, if desired.

Notes

Line with parchment or foil for easy cleanup.

Broiling for 1-2 minutes after baking gives a caramelized crispy exterior while keeping the interior of the salmon moist and tender. It also creates a slight char on the vegetables.

Garnish with parsley and lemon slices for a fresh look and taste!

Look for fresh fish, ones that are firm to the touch and are pink or orange in color. Avoid any fish that is foul-smelling because that is a sure sign that it’s not fresh.

Roasting salmon at a high heat is a great way to cook salmon. It will get crispy on the outside while remaining tender, flaky and juicy on the inside.

Take care not to overcook to avoid dry salmon. A good internal temperature for salmon is 145°F.

Nutrition

Serving: 1 | Calories: 431cal | Carbohydrates: 14g | Protein: 38g | Fat: 25g | Saturated Fat: 4g | Cholesterol: 94mg | Sodium: 105mg | Sugar: 4g | Fiber: 5g | Calcium: 95mg | Iron: 3mg

Originally published February 2025, updated and republished November 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Sheet Pan Salmon (with Veggies!) Recipe appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS EASY BRUSCHETTA RECIPE

• Quick prep with simple ingredients.
  
• Broiler method toasts an entire pan of bread at once.
  
• Fresh, bright tomato-basil topping that screams summer.
  
• Customizable with cheese, balsamic glaze, or creamy spreads.
  
• Always a hit at parties, potlucks, or family dinners.

Bruschetta Recipe

I mean… is there anything better than crunchy bread piled high with juicy tomatoes, garlic, and basil??? 

This is by far the best bruschetta recipe,​ and it’s my shortcut to impressing guests with basically zero effort. The sheet pan trick is genius: one broil, and you’ve got golden, crispy bread ready for toppings. 

It hits the same comfort zone as a warm garlic bread or a platter of hot Parmesan zucchini, fresh from the grill.

It’s the perfect appetizer to lead into my Italian dinners like my Sheet Pan Lasagna!

The tomato mixture is fresh, vibrant, and totally addictive. Honestly, I’ve been known to skip the bread and eat it straight from the bowl! 

But when you pile it on a toasty baguette and drizzle with balsamic glaze? It’s appetizer perfection. Serve it once, and you’ll be asked to make it again and again.

INGREDIENT NOTES

Roma Tomatoes: Firm, meaty tomatoes work best because they hold up to marinating without getting too watery. If using garden tomatoes, be sure to seed them.

Red Onion: Adds a sharp bite. Dice finely so it blends evenly into the topping.

Fresh Basil: The star herb! Slice into thin ribbons for the prettiest presentation. Add more for garnish before serving.

Garlic: Minced fresh garlic packs a punch and infuses the topping.

Extra Virgin Olive Oil: Use a good-quality oil since its flavor shines. 3 tablespoons are reserved for toasting the bread. 

Balsamic Vinegar: Just a splash balances the richness of the olive oil. A drizzle of balsamic glaze on top is a bonus.

Bread: A baguette or French loaf works beautifully. Slice on the bias (at an angle) for extra surface area.

Cheese: Optional, but feta, ricotta, or parmesan make it indulgent.

VARIATIONS 

Cheesy Bruschetta: Top with shredded mozzarella and broil briefly for melty goodness.

Balsamic Upgrade: Drizzle balsamic glaze for extra tang and sweetness.

Creamy Base: Spread ricotta, goat cheese, or cream cheese on bread before adding tomatoes.

Roasted Tomato Bruschetta: Roast diced tomatoes with garlic and olive oil for a deeper flavor.

Caprese Style: Add sliced fresh mozzarella and a drizzle of pesto.

Veggie Boost: Mix in diced bell peppers or cucumbers for added crunch.

Party Platter: Serve a variety (some cheesy, some classic, some creamy) for a colorful appetizer spread.

SERVING SUGGESTIONS

• Classic Party Starter: Arrange the bruschetta on a platter with a drizzle of balsamic glaze.
  
• Pair with Drinks: Serve with wine or cocktails. It’s a natural match for Pinot Grigio or an Aperol spritz!
  
• Add to an Italian Spread: Pair with caprese salad or antipasto skewers.
  
• Light Dinner: Serve alongside soup or salad for a simple meal.
  
• Buffet Table: Toast bread ahead, keep tomato mixture chilled, and assemble right before serving.
  
• Serve this bruschetta alongside our Baked Ricotta with Sun Dried Tomatoes for an Italian appetizer spread that looks like it came straight from a restaurant.
  

BEST BRUSCHETTA RECIPE FAQ

Over the years, I’ve learned that the key to a great bruschetta recipe is balance: juicy tomatoes, fragrant basil, and enough garlic to keep it lively, all sitting on bread that’s perfectly crisp. 

I used to toast slices one at a time, but using a sheet pan under the broiler changed the game. Suddenly, I could serve a crowd without babysitting bread. 

And one little tip? Drain the tomatoes if you have time. It concentrates the flavor, makes every bite vibrant, and keeps the bread from getting soggy.

It’s small details like this that turn simple into spectacular!

TOOLS NEEDED

• Mixing Bowl: For marinating the tomato mixture.
  
• Colander: To drain tomatoes (optional but recommended).
  
• Chef’s Knife: For dicing tomatoes and chiffonading basil.
  
• Cutting Board: Large enough to handle the bread and vegetables.
  
• 13×18-Inch Sheet Pan: Fits a full loaf of sliced baguette.
  
• Pastry Brush: For brushing bread with olive oil.
  
• Tongs: For flipping bread under the broiler.

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Easy Appetizer Recipes

Homemade Mozzarella Sticks Recipe (Breaded Cheese)

Beef Carpaccio Recipe (Easy Italian Appetizer)

Easy Olive Garden Inspired Fried Ravioli Recipe

Italian Mozzarella Cheese Stuffed Meatballs Recipe

Print

Bruschetta Recipe (Sheet Pan)

This Bruschetta Recipe makes golden baguette slices topped with juicy tomato-basil goodness. Fresh, zesty, garlicky, and party-perfect!

Course Appetizer

Cuisine Italian

Method Oven

Prep Time 15 minutes minutes

Cook Time 2 minutes minutes

Total Time 17 minutes minutes

Servings 6 -8

Calories 130cal

Author Donna Elick

Ingredients

• 1 1/2 pounds Roma tomatoes cored, seeds removed, and diced (about 7–8 tomatoes)
• 1/4 cup finely diced red onion
• 1/4 cup fresh basil thinly sliced into ribbons (chiffonade), plus more for garnish
• 2 cloves garlic minced (about 2 teaspoons)
• 2 tablespoons extra virgin olive oil divided
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 loaf baguette or French bread sliced on the bias into 1/2–1-inch thick slices
• 3 tablespoons extra virgin olive oil

Optional Toppings:

• Feta mozzarella, ricotta, or parmesan cheese
• Balsamic glaze for drizzling

Instructions

• Prepare the Tomato Mixture: (Optional) For deeper tomato flavor, place diced tomatoes in a colander, sprinkle lightly with salt, and let drain for 10 to 60 minutes. In a medium mixing bowl, stir together 1 1/2 pounds Roma tomatoes, 1/4 cup finely diced red onion, 1/4 cup fresh basil, 2 cloves garlic, 2 tablespoons extra virgin olive oil, 1 tablespoon balsamic vinegar, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Let marinate 10 to 30 minutes for best flavor.
• Toast the Bread: Adjust oven rack 5–8 inches below the broiler and preheat broiler. Arrange bread slices in a single layer on a 13×18-inch sheet pan. Brush both sides with 3 tablespoons extra virgin olive oil. Broil 1 to 3 minutes per side, until lightly golden and crisp. Watch closely to prevent burning.
• Assemble the Bruschetta: Remove the sheet pan from the oven. Top each toasted slice with the marinated tomato mixture. Garnish with extra basil and, if desired, Feta cheese or Balsamic glaze for drizzling.
• Serve & Enjoy: Serve immediately for the crispiest texture.

Notes

Make-Ahead Tips: Tomato mixture can be made up to 24 hours ahead and chilled in an airtight container. Assemble just before serving.

Storage: Store leftover tomato mixture separately in the refrigerator up to 2–3 days. Toast bread just before eating for best results.

Freezing: Bread can be frozen ahead and reheated, but assembled bruschetta does not freeze well.

Customization Ideas: Spread ricotta or goat cheese on toasted bread before adding the tomato topping for an extra creamy twist.

Nutrition

Serving: 1 | Calories: 130cal | Carbohydrates: 6g | Protein: 1g | Fat: 12g | Saturated Fat: 2g | Sodium: 201mg | Sugar: 4g | Fiber: 2g | Calcium: 18mg | Iron: 0.5mg

Originally published November 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Bruschetta Recipe (Sheet Pan) appeared first on The Slow Roasted Italian.

Let’s say a big thank you for sheet pan meals! They’re fast, delicious, and have easy clean up, saving stress in the kitchen after dinner.

I love how this whole meal uses simple ingredients and is one of the best ways to make a delicious meal on busy weeknights. 

It’s so nice having an entire meal cooked and ready, without the stress of making extra side dishes. And minimal clean up? YES!

For the full recipe, check out the printable recipe card below. Give yourself a break tonight with these easy sheet pan pork chops. 

Sheet Pan Pork Chops

A hearty, flavorful sheet pan meal in under an hour? Sign me up!!

The mix of sweet, savory, and tangy flavors along with a variety of different textures and smells makes this dish everything I crave at the end of a long day.

I often feel like I’m juggling too many things at once, and this one pan pork chops and potatoes takes the guesswork out of dinner! 

Everything roasts together in the oven, freeing me up to work on other things without having to babysit the stove.

Plus, this recipe feels a little bit fancier than the usual chicken, and it’s easy to customize with what I have on hand.

If you’re loving easy sheet pan recipes, also try my Sheet Pan Steak Bites for a medley of delicious meat and vegetables!

Ingredient Notes and Substitutions

• Pork Chops – Look for 1-inch thick, bone-in chops for this recipe. They cook up pretty quickly and come out super tender, juicy, and flavorful.
  
  If yours are thinner or boneless, you’ll need to adjust the cooking time — likely adding them to the pan later so the veggies still roast for long enough.
  
• Olive Oil – Adds great flavor to roasted foods. Vegetable, canola, and avocado oils are also great for roasting.
  
• Baby Red Potatoes – These are smaller than the average red potato and typically come in a bag. Or, you can pick out the smallest red potatoes from the bulk section and use those!
  
  Other types of baby potatoes are fine, as are larger red or Yukon gold potatoes cut into 1-inch chunks.
  
• Red Onion – Pairs perfectly with sheet pan pork chops and potatoes, especially since it caramelizes in the oven! Feel free to substitute whatever onion you have on hand. Shallots would work too.
  
• Apples – Choose a firm, slightly tart variety such as Honeycrisp, Pink Lady, or Gala. They’ll hold their shape and become tender instead of mushy.
  
• Seasonings – Toss the potatoes with garlic powder and an Italian spice blend, then season the chops with salt and pepper.
  
  I also like to toss some fresh herb springs onto the potatoes. This is optional but sooo tasty! Choose from thyme, rosemary, sage — or all three.
  
• Honey Mustard Glaze – Whip this up real quick with honey, grainy (stone ground) mustard, and a little A1 sauce! 
  
  Not only do the flavors balance each other, but the honey helps caramelize the pork while the acidity in the mustard tenderizes the meat.

Tips and Tricks to Make Perfect One Pan Pork Chops and Potatoes

• Remove pork chops from the fridge ahead of time.

Let them sit on the counter for about 30 minutes before they go in the oven, which ensures they’ll cook more evenly.

Since the potatoes need to roast for a bit first, this means you can pull the chops out while you start prepping the produce and preheating the oven!

• Chop fruit and veggies to a similar size.

Especially the potatoes! If you’ve got a bunch of different sizes going on, then some will be cooked while others will still be raw.

Baby potatoes are already small, so you should be able to just slice them in half. But you may need to quarter any larger ones.

Cut the onion into thick slices, then cut those into large chunks. Apple slices should be about ¾-inch thick, but you may need to cut those in half if the apples are quite large.

• Drain off excess liquid and remove herbs before broiling.

Sheet pan pork chops will release liquid as they cook, so you’ll need to drain the pan when you flip them. 

Otherwise, the meat and veggies will steam and become soggy instead of roasting properly.

If anything is browning too quickly, cover with aluminum foil. And if things aren’t quite browned enough by the time the chops are done, you can switch on the broiler!

Just be sure to remove all sprigs of herbs from the pan before broiling so they don’t burn.

Prep Ahead

• Chop potatoes, onion, and apples
• Mix honey mustard glaze
• Warm pork chops on the counter

Kitchen Tools You Will Need

• Baking Sheet – Used for anything from cookies to roasting, a good baking pan will last for years.
• Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
• Mixing Bowl – I like to have a variety of sizes on hand, and this set has them all. I use the large bowl the most, but a small bowl is nice for mixing spices and sauces. 
• Basting Brush – I like this one over the silicone ones.

Serving Suggestions 

With meat and veggies cooked together, one pan pork chops and potatoes is a complete meal! That doesn’t mean you can’t add a green salad or a grain to round out your plate.

Try brown rice or pilaf to complement the flavors, or a risotto if you’re feeling fancy. The sweetness of creamed corn or corn casserole would be nice too.

I rarely buy just a few apples at a time, and I think an apple dessert would be so lovely after this meal — especially my easy crisp with oat topping!

Storing and Reheating Sheet Pan Pork Chops with Apples

Place cooled leftovers in an airtight container — I usually store the chops separately from everything else. You may also want to cut up leftover chops to make reheating easier.

Refrigerate sheet pan pork chops and potatoes for up to 3 days.

Warm leftovers in the microwave in 1-2 minutes intervals, or return everything to the oven and heat for 15-20 minutes at 350°F.

Sheet Pan Pork Chops and Potatoes FAQ

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Easy Sheet Pan Recipes

Sheet Pan Philly Cheesesteak Recipe

Steak Sheet Pan Dinner

Easy Italian Sheet Pan Chicken Thighs Recipe

Sheet Pan Sausage and Veggies Recipe

Print

Easy Sheet Pan Pork Chops with Potatoes Recipe

Sheet Pan Pork Chops come out juicy and flavorful thanks to fresh herbs and a homemade honey mustard glaze.

Course Main

Cuisine American

Method Oven

Prep Time 15 minutes minutes

Cook Time 33 minutes minutes

Total Time 48 minutes minutes

Servings 4

Calories 538cal

Author Donna Elick

Ingredients

• 1 pound baby red potatoes halved
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 5-6 sprigs of fresh herbs such as thyme rosemary, or sage, optional but so good!
• 4 bone-in pork chops 1-inch thick
• salt and pepper to taste
• 2 tablespoons honey
• 2 tablespoons grainy mustard
• 1 teaspoon A1 sauce
• 1 medium red onion chopped in chunks
• 2 medium apples such as Honeycrisp or Pink Lady sliced about 3/4 inch thick

Instructions

• Preheat oven to 425°F.
• Lightly spray a large sheet pan with oil. Dump the potatoes on the sheet pan. Drizzle with olive oil, then sprinkle on the seasonings and 3-4 herb sprigs. Toss to coat. Turn the potatoes cut- side down in a single layer and place in oven. Roast in oven for 15 minutes.
• While potatoes are roasting, pat the pork chops dry with a paper towel. Season both sides with salt and pepper to taste.
• Mix together the honey, grainy mustard and A1 sauce in a small bowl. Brush over pork chops on both sides, reserving one tablespoon for basting. Set pork aside until time has run out on the potatoes.
• Remove sheet pan from the oven. Discard the herb sprigs and give the potatoes a stir. Move them to one side of the pan and add the onions on top. Drizzle the onions with a teaspoon of olive oil. Place the pork chops on the other side of the sheet pan. Nestle the apple slices around the pork chops. If desired, add more fresh herb sprigs if desired.
• Return pan to the oven and cook for 15 minutes. Drain excess liquid from the pan. Flip the pork chops over and baste with remaining honey mustard. Bake for another 3-5 minutes, or until pork chops have reached an internal temperature of 145°F. If desired, place under the broiler for 1-3 minutes during the last few minutes of cooking for a nice browning. Be sure to remove any herb sprigs if broiling to avoid burning.
• Let pork rest for 5 minutes before serving.

Notes

If possible, remove pork chops from the refrigerator about 30 minutes prior to cooking. This will allow for more even cooking.

Make sure potatoes are about 1 ½ inches in diameter or cut into smaller pieces. This will ensure they all cook at the proper time. As a general rule, baby potatoes take about 30 minutes to roast in a 425°F oven.

This can be made with any type of pork chops, however bone-in are better because they are juicier and more flavorful than boneless. Cooking times will differ depending on the cut and size of the meat.

For 1-inch-thick bone-in pork chops, bake time is approximately 18-20 minutes at 425°F.
For 1/2-inch-thick bone-in pork chops, bake time is approximately 8-10 minutes at 425°F.

While roasting, the pork chops will release liquid. It’s important to drain it when the time comes to flip them. This will help the pork and vegetables to roast properly, rather than steam cook and become soggy.

Remove any sprigs of herbs prior to broiling to prevent burning.

If any ingredients are browning too quickly, cover them with aluminum foil.

Nutrition

Serving: 1 | Calories: 538cal | Carbohydrates: 45g | Protein: 39g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 117mg | Sodium: 767mg | Sugar: 20g | Fiber: 6g | Calcium: 78mg | Iron: 3mg

Originally published February 2025, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easy Sheet Pan Pork Chops with Potatoes Recipe appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS CHICKEN POT PIE BAKE

• Perfect balance: Just the right ratio of creamy filling to buttery crust.
  
• Big batch: 8 servings per sheet pan.
  
• Easy prep: Use refrigerated pie crust and cooked chicken.
  
• Customizable: Swap in different meats and veggies.
  
• Faster cooking: Bakes in 35 minutes or less!

Sheet Pan Chicken Pot Pie

Chicken pot pie has always been one of those meals that instantly transports me back to childhood. The smell of that buttery crust mingling with creamy filling is enough to make me weak in the knees. 

But let’s be real… traditional pot pies can be fussy. That’s why I fell in love with this sheet pan version! It’s the same bubbling comfort but with half the work. 

The crust-to-filling ratio is spot on, and the whole thing bakes up in one beautiful golden slab that’s perfect for sharing. 

Honestly, this chicken pot pie bake is so cozy and satisfying, it could win over even the biggest skeptic.

Love comfort food? You’ll also want to check out my Skillet Ravioli and Sausage and cozy 30 Minute Chicken and Dumplings!

And instead of getting takeout, try my Sheet Pan Sweet and Sour Meatballs for the same comfort but at a fraction of the price!

INGREDIENT NOTES 

• Pie Crusts: Refrigerated crusts keep this chicken pot pie bake recipe simple, but puff pastry is an upgrade if you’re feeling fancy.
  
• Chicken: Rotisserie chicken works beautifully, or sub with leftover turkey.
  
• Vegetables: Use fresh for best texture, but a 16-ounce frozen veggie mix works in a pinch.
  
• Herbs: Dried thyme and parsley keep it easy, but fresh rosemary, thyme, or sage will give it that Sunday-dinner flavor.

VARIATIONS

Turkey Swap: Perfect way to use up holiday leftovers.

Veggie-Loaded: Add mushrooms, green beans, or diced potatoes.

Cheesy Twist: Stir 1 cup shredded cheddar into the filling before baking.

Extra Fun: Make rustic pie crust shapes with seasonal cookie cutters.

Puff Pastry Upgrade: Swap the pie crust strips for puff pastry sheets for extra flakiness.

SERVING SUGGESTIONS 

• Keep It Simple: Add a fresh green salad with balsamic vinaigrette.
  
• Extra Veggies: Roasted Brussels sprouts, green beans, or broccoli are an easy side.
  
• Bread: Fluffy dinner rolls or cheddar bay biscuits help mop up every last drop!
  
• Drink Pairing: A crisp white wine or sparkling apple cider contrasts the rich filling.
  

BAKED CHICKEN POT PIE FAQ

I’ve tested just about every shortcut pot pie you can imagine: mini muffin tins, biscuit-topped, puff pastry lids… you name it. 

But the sheet pan method is by far the most reliable for getting the perfect balance of filling and crust. 

The shallow pan helps the sauce reduce just enough, so it’s creamy without being soupy, and the wide surface area ensures the crust gets perfectly golden. 

It’s proof that sometimes, the simplest tweaks are the most genius!!

TOOLS NEEDED 

• Large Skillet: To prepare the chicken and veggie filling.
  
• 13×18-inch Half Sheet Baking Pans: Use one for the meal and another underneath to catch drips.
  
• Pizza Cutter or Sharp Knife: For cutting the pie crust into strips.
  
• Spatula: To stir the pot pie filling and spread it into the sheet pan.
  
• Pastry Brush: To apply the egg wash over the crust.

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Easy Sheet Pan Recipes

Sheet Pan Chicken Fajitas

Sheet Pan Gnocchi

Sheet Pan Mac and Cheese

Easy Cheeseburger Sliders in the Oven (Sheet Pan)

Print

Sheet Pan Chicken Pot Pie

Sheet Pan Chicken Pot Pie has all the flaky, creamy goodness you love in an easy, family-style meal that’s ready in a fraction of the time!

Course Main

Cuisine American

Method Oven

Prep Time 25 minutes minutes

Cook Time 1 hour hour

rest time 10 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 8

Calories 532cal

Author Donna Elick

Ingredients

• 4 tablespoons unsalted butter
• 3 large carrots peeled and chopped (about 2 ½ cups)
• 2 large stalks celery chopped (about 1 ¼ cups)
• 1 large yellow onion diced (about 1 ¼ cups)
• 3 cloves garlic minced
• 1/3 cup all-purpose flour
• 2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried parsley
• 2 cups chicken stock
• 1 cup heavy cream
• 4 cups cooked chicken shredded or diced
• 1 cup frozen peas
• 2 refrigerated pie crusts
• 1 egg beaten with 1 tablespoon water (for egg wash)

Instructions

• Preheat the Oven: Preheat oven to 400°F. Lightly grease a 13 x 18-inch sheet pan with a 1-inch rim.
• Cook the Vegetables: In a large skillet, melt the 4 tablespoons unsalted butter over medium heat. Add the 3 large carrots, 2 large stalks celery, 1 large yellow onion, and 3 cloves garlic. Sauté until softened and tender-crisp, about 5–8 minutes.
• Make the Sauce: Sprinkle 1/3 cup all-purpose flour, 2 teaspoons kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon dried thyme, and 1/2 teaspoon dried parsley over the vegetables. Stir and cook for 2 minutes. Slowly stir in the 2 cups chicken stock and 1 cup heavy cream. Cook, stirring frequently, until thick and bubbly, about 5–6 minutes.
• Add Chicken and Peas: Stir in the 4 cups cooked chicken and 1 cup frozen peas. Taste and adjust seasonings as needed. Remove from heat and allow the filling to cool slightly while preparing the crust.
• Prepare the Crust: Roll out 2 refrigerated pie crusts into a 10 x 15-inch rectangle. Using a pizza cutter or knife, cut into 1-inch strips (or use cookie cutters for fun shapes).
• Assemble the Pot Pie: Spread the chicken mixture evenly in the sheet pan. Lay crust strips across the short side of the pan, leaving gaps for steam to escape. Press strips lightly to the pan edges. Brush with 1 egg.
• Bake: Place a foil-lined baking sheet on the rack beneath the pie to catch spills. Bake uncovered for 30–35 minutes, or until crust is golden brown and filling is bubbling.
• Rest and Serve: Let cool 10–15 minutes before slicing. Garnish with fresh parsley if desired.

Notes

Make-Ahead Tips: The filling can be prepared up to 2 days in advance. Store covered in the refrigerator, then assemble with crust when ready to bake.

Freezing Tips: Assemble but don’t add egg wash. Cover tightly with foil and freeze for up to 3 months. Thaw overnight in the fridge, brush with egg wash, and bake as directed.

Storage: Leftovers keep refrigerated in an airtight container for up to 4 days.

Reheating: Microwave single portions for 1–2 minutes or reheat in the oven at 350°F until warmed through.

Customization: Swap the chicken for leftover turkey, or change up the vegetables with corn, mushrooms, or green beans. Puff pastry also makes a fabulous crust alternative.

Nutrition

Serving: 1 | Calories: 532cal | Carbohydrates: 34g | Protein: 25g | Fat: 33g | Saturated Fat: 16g | Cholesterol: 122mg | Sodium: 877mg | Sugar: 3g | Fiber: 3g | Calcium: 69mg | Iron: 3mg

Originally published October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Sheet Pan Chicken Pot Pie appeared first on The Slow Roasted Italian.