One of my all-time favorite meals to make is a good sheet pan chicken and potatoes dinner! It’s hearty, soul-satisfying & everyone loves it.
Also try this easy sheet pan chicken and broccoli recipe and this chicken tikka masala (if you’re in the mood for a little spice).
Sheet Pan Chicken Tikka Masala
Today, I’m going to be sharing a recipe that will show you exactly how I like to make my family’s favorite. It combines baby potatoes, boneless, skinless chicken breasts with a delicious garlic butter sauce.
Related: Healthy Sheet Pan Chicken and Vegetables
Healthy Sheet Pan Chicken and Vegetables
For the garlic butter sauce, you’ll need a savory mix of herbs, melted butter, garlic, some low sodium chicken broth, and the juice and zest of a lemon. Put everything on a single sheet pan, toss it in the oven, and within a half hour you’ll be all set to enjoy one ridiculously tasty family dinner. That’s all that goes into it.
P.S. For something a little different (that has an added crunch that’s super addictive) try this almond chicken: https://misswish.com/baked-sheet-pan-chicken-and-asparagus-recipe
Almond Sheet Pan Chicken and Asparagus
Sheet Pan Chicken and Potatoes
Ingredients
- 4 5 ounce each boneless, skinless chicken breasts
- ¼ cup low sodium chicken broth or stock
- 4 tbsp melted unsalted butter
- 4 garlic cloves, minced
- 2 tsp chopped fresh parsley or ½ tsp dried parsley
- 1 tsp chopped fresh thyme or ¼ tsp dried thyme
- 1 tsp chopped fresh rosemary or ¼ tsp dried rosemary
- ½ lemon, juiced and zested
- ½ teaspoon salt
- black pepper to taste
- 1 pound baby potatoes, peeled and quartered into 1-inch pieces
Instructions
- Preheat oven to 425°F.
- Lightly oil a sheet pan and set aside.
- In a bowl, combine the melted butter, garlic, chicken stock, parley, thyme, rosemary, lemon juice and zest, salt and black pepper to taste.
- Place the chicken and potatoes in a single layer onto the prepared baking sheet.
- Pour the butter garlic sauce over the chicken and potatoes and toss to coat.
- Bake for 15 minutes, then flip each chicken breast and stir the potatoes.
- Bake for another 10-15 minutes or until chicken is cooked through and potatoes are fork tender then broil (or grill) for 2-3 minutes until chicken is golden and potatoes crisp.
- Serve with pan juices.
