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+ servings
Roasted chicken, sweet potatoes and stuffing on a sheet pan.

Sheet Pan Turkey Breast Dinner

5 from 31 votes
Course: Main Course, Meals
Cuisine: American
Keyword: sheet pan, Thanksgiving, turkey
Prep Time: 20 minutes
1 hour 30 minutes
Total Time: 1 hour 50 minutes
Servings: 4
Calories: 1098kcal
Author: Bella Bucchiotti
Skip the hassle of cooking the whole turkey. This flavor-packed sheet pan turkey breast dinner is perfect for a delicious Thanksgiving meal.
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For The Stuffing

  • 4 Cups bread cubes brioche, dried in the oven - see notes
  • 2 Tablespoons unsalted butter
  • ½ white onion medium, diced
  • 2 Ribs celery diced
  • ¼ Cup chicken broth
  • 1 Tablespoon sage chopped, fresh
  • 1 Tablespoon thyme chopped, fresh
  • Kosher salt to taste
  • Black pepper to taste

For The Turkey Breast

  • 4 Tablespoons unsalted butter at room temperature
  • 1 ½ Tablespoons sage chopped, fresh
  • 3 Cloves garlic minced
  • ¼ Teaspoon Kosher salt
  • ¼ Teaspoon black pepper freshly cracked
  • 2 boneless turkey breast 2 to 3 pound, skin-on,

For The Green Beans

  • 1 Pound green beans
  • 1 ½ Tablespoons olive oil
  • ½ Teaspoon Kosher salt
  • ½ Teaspoon black pepper

For The Sweet Potatoes

  • 4 sweet potatoes small to medium
  • 2 Tablespoons unsalted butter melted
  • 1 Tablespoon maple syrup
  • 1 Cup mini marshmallows


For The Turkey

  • For The Turkey
  • Preheat oven to 425 degrees F. Spray 1 or 2 large-rimmed baking sheets with nonstick cooking spray.
  • In a small bowl, combine butter, sage, garlic, salt and pepper. Using your fingers, carefully spread the butter mixture on top and under the skin of both turkey breasts. Place them onto a prepared baking sheet.
  • Bake in the oven for 45 minutes.

For The Stuffing

  • Melt butter in a large skillet over medium-high heat. Add diced onions and celery, and cook until tender, about 5 minutes.
  • In a large mixing bowl, combine the onion and celery mixture, dried bread crumbs, chicken broth, sage, and thyme leaves. Season with salt and pepper, to taste. Stir until the chicken broth is absorbed and well combined. Place the stuffing mixture onto one side of the prepared baking sheet with the turkey breasts.

For The Green Beans

  • Place green beans in a single layer onto the baking sheet. Toss in olive oil, salt, and black pepper.
  • Place the sheet pan with the turkey breasts, stuffing, and green beans back into the oven for 15 minutes.

For The Sweet Potatoes

  • Pierce the sweet potatoes with a fork and place into the microwave for 10 to 12 minutes or until tender. Cut the potatoes down the center lengthwise.
  • In a small mixing bowl, stir together the melted butter and maple syrup. Brush the inside of each sweet potato with the melted butter mixture and place marshmallows on top.
  • Place the sweet potatoes onto the sheet pan in a single layer. Place into oven and bake until the marshmallows just start to brown, about 5 minutes.
  • Slice the turkey and serve immediately.


Calories: 1098kcal | Carbohydrates: 98g | Protein: 97g | Fat: 38g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 271mg | Sodium: 1721mg | Potassium: 2158mg | Fiber: 13g | Sugar: 28g | Vitamin A: 33800IU | Vitamin C: 25mg | Calcium: 296mg | Iron: 8mg


  • Before you start cooking, place the bread cubes in the oven at 300 degrees F and bake for 10 to 12 minutes. This is an easy way to quickly dry out your bread cubes. 
  • You can use 1 or 2 sheet pans to make this meal, If you use 2, I recommend using one for the turkey breasts and the other one for the rest of the ingredients.  
  • Depending on the size of your turkey breasts, you may need to add more cooking time. A general rule is 30 minutes per pound. 
  • I recommend using an instant-read internal thermometer to ensure proper cooking. Turkey should be cooked to 165 degrees F. 
  • Real maple syrup works best for the sweet potatoes. 
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The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.