5 Sheet Pan Dinners for Busy Weeknights

For about the past ten months, most of us have been working to step up our kitchen skills as we spend more time at home. We’ve tried new recipes, read up on the latest cookbooks, and even reorganized our pantry to make dinner prep way easier. Out of all the meals we’ve made this year, we keep coming back to the easy (and super delicious) sheet pan dinners we love. Not only are sheet pan dinners the very definition of convenience, but they also make for a quick clean-up. Fewer pots and pans to clean = more time spent together. And that’s always a win in our book.

 

Sheet Pan Dinners Ideas

Lemon Butter Garlic Shrimp and Asparagus for easy sheet pan dinner ideas

 

Before hopping into meal-prep mode, a really important element of home cooking is having the right tools for the job. That means making sure your kitchen is fully stocked with high-quality cookware, pot holders, tongs, and of course, sheet pans. The Home Depot has become our one-stop-shop for a wide assortment of cookware supplies, and lucky for us, they’ve made online shopping easier than ever. Think free shipping over $45, flexible delivery options like free in-store pickup, or super quick shipping right to your door. And of course, free returns, just in case you need a swap. The New Year is the perfect time to give your kitchenware collection a refresh, and The Home Depot has great values on cookware you’ll use day in and day out.

So without further adieu, let’s put those sheet pans to work with five tasty meals to whip up any night of the week.

 

Lemon Butter Garlic Shrimp and Asparagus for easy sheet pan dinner ideasLemon Butter Garlic Shrimp and Asparagus for easy sheet pan dinner ideas

 

One Pan Lemon Butter Garlic Shrimp

 

When you’ve got a hungry family to feed, sometimes you need dinner FAST. This one-pan wonder is the answer. You’ll start by roasting your asparagus and adding in your shrimp at the last six minutes. The overall cook time is about 15 minutes, which means dinner is on the table quicker than any takeout option out there. Serve this with a side of rice (grab a microwave bag for extra convenience), and you have a healthy meal everyone will love.

Recipe via Carlsbad Cravings

 

INGREDIENTS

  • 1 pound asparagus, ends trimmed
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 1/2 pounds medium uncooked peeled shrimp deveined
  • 1 tablespoon olive oil
  • 2-3 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon paprika
  • 1/8 teaspoon pepper
  • 1/8 teaspoon red pepper flakes
  • 3 tablespoons chopped fresh parsley
  • 1 1/2 tablespoons lemon juice or more to taste
  • 3 tablespoons butter, cubed

 

INSTRUCTIONS

1. Preheat oven to 400 degrees. Line a sheet pan with foil and lightly spray with cooking spray. Add asparagus and drizzle with 1 tablespoon olive oil. Add 1 minced garlic clove, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Toss until evenly coated then line asparagus in a single layer. Roast for 4-6 minutes.

2. Meanwhile, remove tails from shrimp. Then, remove pan from oven and push asparagus to one side of the pan (keep in a single layer). Add shrimp and drizzle with 1 tablespoon olive oil. Add 2-3 minced garlic cloves, 1/2 teaspoon salt, 1/4 teaspoon paprika, 1/8 teaspoon pepper, 1/8-1/4 teaspoon red chili flakes and fresh parsley. Toss until evenly coated then line shrimp in a single layer.

3. Top asparagus with 1 tablespoon cubed butter, evenly spaced. Top shrimp with 2 tablespoons cubed butter, evenly spaced. Roast for 6 minutes or until shrimp is opaque. Remove pan from oven and drizzle with lemon juice and season with salt and pepper to taste.

 

Sheet Pan Chicken Tacos Al Pastor for easy sheet pan dinner ideasSheet Pan Chicken Tacos Al Pastor for easy sheet pan dinner ideas

 

Sheet Pan Chicken Tacos Al Pastor

 

Whether it’s Taco Tuesday or any time a craving strikes, we believe tacos are always a good idea. This version begins with a tangy chipotle marinade, which helps gives your chicken a maximum flavor punch. You’ll roast your chicken with fresh pineapple placed on top and serve immediately in delicious warm tortillas. The toppings are totally your call, but we highly recommend the creamy avocado salsa and a generous squeeze of lime.

Recipe via Craving California

 

INGREDIENTS

  • 2 lb boneless skinless chicken thighs
  • 1 cup fresh pineapple chunks
  • 12 tortillas, corn or flour
  • 1 bunch cilantro, finely chopped
  • 1 onion, diced
  • 3-4 limes
  • creamy avocado salsa for serving
  • 3-4 sliced radishes for serving

Marinade

  • 1 chipotle chile in adobo, chopped, plus 2 tablespoons adobo sauce
  • 3 tablespoons tomato paste
  • 4 cloves garlic, grated
  • 1/4 cup honey
  • 1 tablespoon salt

 

INSTRUCTIONS

1. Preheat the oven to 425 degrees. In a large bowl whisk together the marinade ingredients. Toss the chicken with the marinade and let sit for ten minutes.

2. Arrange the marinated chicken on a baking sheet pan. Scatter the pineapple slices over the chicken. Bake for 25 minutes, turning halfway through. After 25 minutes, broil for five minutes or until the chicken and pineapple is caramelized and slightly charred. Take the sheet pan out of the oven and squeeze the juice of two limes over the chicken and pineapple.

3. Roughly chop the chicken then serve with warm tortillas, salsa, extra lime wedges, radish slices, onions, and cilantro.

 

 

kitchenware favorites

 

 

Roasted Chicken Gyros with Feta for sheet pan dinner ideasRoasted Chicken Gyros with Feta for sheet pan dinner ideasRoasted Chicken Gyros with Feta for sheet pan dinner ideas

 

Roasted Chicken Gyros with Tzatziki & Feta Fries

 

Is there anything better than homemade Greek food? Our answer: No way. While this recipe requires using multiple sheet pans, it’s so worth the extra clean-up. One sheet pan will be used for your chicken, while you’ll want two more for those feta fries.  Pro tip: when roasting your potatoes (we made a thick-cut variation) don’t overcrowd the pan. You want those fries to crisp rather than steam, so space them out between two pans with plenty of room to breathe.

Recipe via Half Baked Harvest

 

INGREDIENTS

  • 1/2 cup plain full-fat Greek yogurt
  • 1/4 cup extra virgin olive oil
  • 1/4 cup fresh lemon juice
  • 5 garlic cloves, finely minced or grated
  • 1 tablespoon smoked paprika
  • 1 tablespoon chopped fresh oregano
  • Kosher salt and black pepper
  • 1 1/2 pounds boneless skinless chicken breasts
  • 6 fresh pitas or naan bread, warmed
  • Tzatziki, pickled onions, radish, and lettuce, for serving

Thick-Cut Feta Fries

  • 1/4 cup extra virgin olive oil
  • 2 garlic cloves, minced or grated
  • 3 tablespoons chopped fresh oregano
  • ½ to 1 teaspoon cayenne pepper
  • Kosher salt and black pepper
  • 4 medium russet potatoes, cut into ¼-inch-thick matchsticks
  • 1/2 cup crumbled feta cheese

 

INSTRUCTIONS

1. In a 9 x 13-inch baking dish, combine the yogurt, olive oil, lemon juice, garlic, paprika, oregano, and a pinch each of salt and black pepper. Add the chicken and toss to coat. Cover and marinate in the fridge for at least 1 hour.

2. Preheat the oven to 425 degrees F. Remove the chicken from the fridge and let it sit at room temperature while the oven preheats.

3. Transfer the chicken to a full-size sheet pan and roast in the oven for 20 minutes, or until the chicken is cooked through. Remove the chicken and let cool for 5 minutes. Shred the chicken or thinly slice.

4. Meanwhile, make the fries. Whisk together the olive oil, garlic, oregano, cayenne, and salt and black pepper to taste. Place the potatoes in a large bowl and pour over half the garlic mixture. Gently toss to coat. Divide the fries between two baking sheets, arranging them in a single layer. Bake for 15 to 20 minutes, then flip, reduce the oven temperature to 400 degrees F, and bake for 15 to 20 minutes more. Remove from the oven and toss with the remaining garlic mix and the feta.

5. Assemble the chicken inside gyro wraps or sandwich style and serve with the fries, tzatziki, pickled red onions, and radishes.

 

Everything Bagel Salmon and Veggies for sheet pan dinner ideasEverything Bagel Salmon and Veggies for easy sheet pan dinner ideas.Everything Bagel Salmon and Veggies for easy sheet pan dinner ideas.

 

Everything Bagel Salmon & Veggies

 

Salmon is one of our favorites weeknight dinners, but it can feel a bit boring without proper seasoning. *Enter* this Everything Bagel version that elevates homemade salmon to a restaurant-worthy meal. You’ll want to pick up “Everything But the Bagel” seasoning from Trader Joe’s, but you can also find a similar version from most major grocery stores. You’ll start the cooking process by giving your potatoes a head-start in the oven and add the veggies and salmon towards the end. Out of all the sheet pan dinners, this one couldn’t be easier.

Recipe via Hungry Hobby

 

INGREDIENTS

  • 1 lb salmon (2-4 filets)
  • 2-3 tablespoons “everything but the bagel” seasoning
  • 12 oz broccoli spears
  • cooking oil spray (we used avocado oil spray)
  • ½ teaspoon garlic salt
  • 24 oz small red potatoes, sliced
  • 1 tablespoon melted butter
  • ¼ teaspoon garlic salt
  • dash of fresh black pepper
  • ¼ teaspoon crushed rosemary
  • ¼ teaspoon onion powder

 

INSTRUCTIONS

1. Preheat your oven to 425F. Line a baking sheet with a silicone baking mat, parchment paper or aluminum foil sprayed with cooking spray.

2. Toss potatoes with melted butter, garlic salt, black pepper, rosemary, and onion powder.

3. Place potatoes evenly spread on the center of the baking sheet and bake for 10 minutes.

4. Remove the baking sheet from the oven. Place the broccoli on the baking sheet, coat it with cooking spray, then sprinkle on the garlic salt.

5. On the other side of the potatoes, place salmon fillets face up and coat with everything but the bagel seasoning.

6. Place the whole sheet back in the oven and bake for an additional 20 minutes until salmon is cooked/flaky and veggies are tender.

 

Crispy Sheet Pan Gnocchi and Veggies for easy sheet pan dinner ideas.Crispy Sheet Pan Gnocchi and Veggies for easy sheet pan dinner ideas.

 

Crispy Sheet Pan Gnocchi & Veggies

 

Get dinner on the table in 20 minutes with this game-changing recipe featuring potato gnocchi and roasted veggies. It’s as simple as tossing your ingredients with a little olive oil + seasonings, placing everything on a sheet pan, and roasting in the oven. For serving, add some freshly grated cheese and chopped herbs to the equation. All in all, this is one of those meals that looks beautiful, yet takes very minimal effort.

Recipe via The Kitchn

 

INGREDIENTS

  • 1 lb fresh, shelf-stable, or frozen potato gnocchi
  • 12 ounce bag mixed baby bell peppers (or 2 medium bell peppers), cut into 1-inch chunks
  • 1 pint grape or cherry tomatoes
  • 1 small red onion, cut into chunks
  • 4 cloves garlic, smashed
  • 1 teaspoon coarsely chopped fresh rosemary leaves
  • 1/4 teaspoon kosher salt
  • freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons coarsely chopped fresh basil leaves
  • Pecorino Romano or Parmesan cheese for serving

 

INSTRUCTIONS

1. Arrange a rack in the middle of the oven and preheat to 450 degrees. Line a rimmed baking sheet with parchment paper.

2. Place the gnocchi, peppers, tomatoes, onion, garlic, rosemary, salt, and a few generous grinds of black pepper in a large bowl. Drizzle with the oil and gently toss to combine. Spread the gnocchi mixture out evenly on the prepared baking sheet.

3. Roast, stirring halfway through, until the gnocchi are plump and the vegetables are tender and caramelized, about 20 minutes.

4. To serve, spoon the gnocchi and vegetable mixture into individual bowls and garnish each bowl with the basil and cheese.

 

 

kitchenware favorites

 

 

 


 

This post was created in collaboration with The Home Depot. All opinions, selections and photos are mine. I’m so grateful for your commitment to help us create original content for you by shopping our links directly.

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  1. […] love sheet pan dinners! This post made my mouth […]

  2. Donna says:

    I love these! I can’t eat shrimp so I thought I’d sub chicken (I know, boring) how would I adjust the cooking time? Any suggestion? Thx!

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