Sheet-Pan Chicken & Shrimp


This Creole-inspired variation of a shrimp boil can be made in the oven on just one baking sheet. A medley of spices gives this healthy dish of chicken, sausage and veggies a rich, complex flavor. Bonus: This easy sheet-pan dinner requires just 20 minutes of active prep time.

Prep Time:
20 mins
Additional Time:
20 mins
Total Time:
40 mins
12 cups


  • 1 teaspoon garlic powder

  • 1 teaspoon paprika

  • ¾ teaspoon ground pepper

  • ¾ teaspoon dried thyme leaves

  • ¼ teaspoon cayenne pepper

  • ¼ teaspoon salt

  • 2 tablespoons olive oil, divided

  • 4 medium ears corn, husks removed, each cut crosswise into 4 pieces

  • 1 medium red bell pepper, cut into 1-inch dice

  • 1 medium green bell pepper, cut into 1-inch dice

  • 1 medium onion, cut into 1-inch dice

  • 2 cups cherry tomatoes

  • 2 links cooked chicken sausage, cut into 1/2-inch slices

  • 8 ounces boneless, skinless chicken thighs, trimmed and cut into 1-inch cubes

  • 8 ounces raw shrimp (31-35 count), peeled and deveined

  • 2 tablespoons chopped fresh parsley (Optional)

  • 1 lemon, quartered (Optional)


  1. Place a large rimmed baking sheet in the oven; preheat to 425 degrees F.

  2. Combine garlic powder, paprika, ground pepper, thyme, cayenne, and salt in a large bowl. Set aside 2 tsp. of the mixture. Add 1 Tbsp. oil to the remaining spice mixture in the large bowl; stir to combine. Add corn, red and green bell peppers, onion, tomatoes, and sausage; toss to coat.

  3. Remove the baking sheet from the oven; coat with cooking spray. Spread the vegetable mixture on the prepared pan; roast for 10 minutes

  4. Meanwhile, whisk the remaining 1 Tbsp. oil and the reserved spice mixture in the large mixing bowl. Add chicken and shrimp; toss to coat.

  5. Remove the pan from the oven. Stir the vegetables and arrange the chicken and shrimp mixture on top. Roast until the chicken and shrimp are cooked through and the vegetables are tender, 10 to 15 minutes more. Sprinkle with parsley and serve with lemon wedges, if desired.


No corn on the cob? No problem! Substitute 2 cups frozen sweet corn kernels for the cobs--no need to thaw. Thawed frozen shrimp works in this recipe too.

To make ahead

Prepare spice mixture (Step 2); store in an airtight container for up to 6 months.

Nutrition Facts (per serving)

368 Calories
16g Fat
31g Carbs
29g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size about 3 cups
Calories 368
% Daily Value *
Total Carbohydrate 31g 11%
Dietary Fiber 5g 18%
Total Sugars 12g
Protein 29g 58%
Total Fat 16g 20%
Saturated Fat 3g 13%
Cholesterol 138mg 46%
Vitamin A 2321IU 46%
Vitamin C 81mg 90%
Folate 91mcg 23%
Sodium 724mg 31%
Calcium 64mg 5%
Iron 2mg 12%
Magnesium 80mg 19%
Potassium 780mg 17%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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