Easy Recipes

Sheet Pan Chicken and Potatoes

Sheet Pan Chicken and Potatoes

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 and Potatoes

sheet pan chicken tikka masala

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.

Sheet Pan Chicken and Potatoes

Related: Healthy Sheet Pan Chicken and Vegetables

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

Almond Sheet Pan Chicken and Asparagus


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Sheet Pan Chicken and Potatoes

Sheet Pan Chicken and Potatoes

  • Author: Anna Young
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 1x
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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

  1. Preheat oven to 425°F.
  2. Lightly oil a sheet pan and set aside.
  3. In a bowl, combine the melted butter, garlic, chicken stock, parley, thyme, rosemary, lemon juice and zest, salt and black pepper to taste.
  4. Place the chicken and potatoes in a single layer onto the prepared baking sheet.
  5. Pour the butter garlic sauce over the chicken and potatoes and toss to coat.
  6. Bake for 15 minutes, then flip each chicken breast and stir the potatoes.
  7. 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.
  8. Serve with pan juices.

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