Sheet Pan Chicken Kabobs are a colorful, oven-baked dinner with juicy chicken, tender mushrooms, and sweet roasted peppers all cooked on one pan. The marinade is simple but does real work here, giving the chicken plenty of savory flavor from soy sauce, Worcestershire, garlic, and oregano. You get the fun of kabobs without dragging out the grill, and the 15-minute prep keeps this weeknight-friendly!
Before You Get Started
If you're using wooden skewers, soak them in water before threading the kabobs so the exposed ends don't scorch in the oven.
Cut the chicken and peppers into similar-size pieces so everything cooks at the same pace, and pat the mushrooms dry after washing so they roast better on the pan.
This recipe also works best when the chicken gets at least a little time in the marinade, so give it a few hours if you can!
What You Need To Make Sheet Pan Chicken Kabobs
All exact amounts are listed in the recipe card below. Here's what you'll be working with:
- Boneless, skinless chicken breast for a lean, hearty base that roasts quickly on skewers.
- Olive oil to coat the chicken and help the seasonings cling.
- Soy sauce for savory depth and a little salt.
- Worcestershire sauce for extra richness and a deeper, more rounded flavor.
- Minced garlic for bold flavor throughout the marinade.
- Oregano for an herby finish that works really well with the peppers and mushrooms.
- Paprika for a little color and warm flavor.
- Salt and black pepper to season the chicken all the way through.
- Red bell pepper for sweetness and color.
- Yellow bell pepper for another pop of color and a slightly milder flavor.
- White mushrooms for a tender, earthy bite that fits right in with the chicken.
You'll also need measuring spoons, a cutting board, knife, large bowl or gallon ziplock bag, sheet pan, parchment paper, and skewers.
How To Make Sheet Pan Chicken Kabobs
Wash the mushrooms and peppers. Cut the peppers into pieces about 1½ to 2 inches wide, then cut the chicken into 1½-inch pieces.
In a small bowl, whisk together the olive oil, soy sauce, Worcestershire sauce, minced garlic, oregano, paprika, salt, and black pepper.
Add the chicken to a large bowl or gallon ziplock bag and pour the marinade over the top. Stir well so every piece is coated, then refrigerate for a few hours or overnight.
When you're ready to cook, preheat the oven to 425 degrees and line a sheet pan with parchment paper.
Thread the kabobs in this order: yellow pepper, chicken, mushroom, chicken, red pepper, chicken. Repeat that pattern one more time on each skewer.
Arrange the kabobs on the prepared sheet pan and bake for 20 minutes, or until the chicken is cooked through and reaches 165 degrees in the center.
💡 Tip: Leave a little space between the skewers on the pan so the chicken and vegetables roast instead of trapping steam against each other.
Serve hot with your favorite side dish.
Commonly Asked Questions
Can I marinate the chicken overnight?
Yes, that works well here. Overnight marinating gives the chicken more flavor and makes prep even easier the next day.
How do I know when chicken kabobs are done in the oven?
The chicken should be cooked through with no pink in the center, and the thickest piece should hit 165 degrees on an instant-read thermometer. The peppers should be tender and the mushrooms should look roasted, not raw.
Can I use chicken thighs instead of chicken breast?
Yes! Chicken thighs stay very juicy and work great on kabobs. Just cut them into similar-size pieces so they cook evenly.
What other vegetables can I use?
Zucchini, red onion, and cherry tomatoes all work well. Just keep the pieces sturdy enough to stay on the skewer and close in size to the chicken.
Can I make these ahead of time?
Yes. You can marinate the chicken ahead and keep it in the fridge, or fully assemble the skewers a few hours before baking. That makes dinner move a lot faster later.
What should I serve with chicken kabobs?
Rice, couscous, roasted potatoes, pita, or a simple chopped salad all work really well. If you want to keep it extra easy, a packet of microwave rice gets the job done.
Sheet Pan Chicken Kabobs
Ingredients
Equipment
Instructions
- Wash the mushrooms and peppers.
- Cut the peppers into pieces about 1 ½ - 2 inches big.
- Cut the chicken into 1 ½ inch pieces.
- Whisk the olive oil, soy sauce, worcestershire sauce, and seasonings together in a small bowl.
- Add the chicken to a large bowl or gallon ziplock and pour the mixture over the chicken, stir to combine. Allow the chicken to marinade for a few hours, or even overnight.
- Once ready to cook, preheat the oven to 425 degrees.
- Line a baking sheet with parchment paper for easier cleanup.
- Onto the skewer, add a yellow pepper, chicken, mushroom, chicken, red pepper, chicken, and repeat that order one more time.
- Transfer the baking sheet to the oven and bake for 20 minutes, until the chicken is done.
- Serve with your favorite side dish.
