Boneless chicken breasts are marinated in a lemon base, then breaded and roasted on a baking tray making this one-pan chicken and potatoes delicious.
This sheet pan chicken and potatoes recipe is sure to please everyone at the table! All you need to do is mix all of your ingredients together, pop it in the oven, bake and dinner is served!
Check out all the other Family Favorite Chicken Recipes to help you get dinner on the table every night!
A sheet pan chicken dinner is a quick and easy way to get a healthy meal on the table after a busy day.
Simply preheat your oven, add the chicken cutlets and potatoes to a sheet pan, drizzle with olive oil and your favorite seasonings, and bake for about 30 minutes.
Not only does this meal require very little effort, but there's also less clean-up involved which means you get to spend more time enjoying your meal instead of scrubbing dishes.
Looking for more Weekly Meal Plan? Try my Cast Iron Skillet Chicken Breasts, or Monterey Chicken Pasta Recipe.
Table of Contents
- Can you cook raw chicken and potatoes together?
- 🛒Helpful Cooking Tools
- Ingredients
- Step-by-Step Instructions
- Baking Instructions
- Tips for Making Sheet Pan Recipes
- Before You Begin!
- What to make with Chicken Breast and Potatoes
- Tips for Making Sheet Pan Recipes
- Recipe FAQ's
- More Recipes to Love
- 📖 Recipe Card
- 💬 Comments
Can you cook raw chicken and potatoes together?
Yes, you can cook raw chicken and potatoes together in the oven and on the same sheet pan. The key is to make sure the chicken and potatoes are relatively the same size or thickness.
Arrange the chicken and potatoes in a single layer so they cook evenly. Then bake at 375°F for 25-30 minutes or until the internal temperature of the chicken is 165°F and the potatoes are cooked through—and dinner will be ready!
- 【Easy to Use】Easily release the meat probe at the push of a button, and control the backlight or power with another button. With ThermoPro, cooking becomes a seamless, stress-free experience
🛒Helpful Cooking Tools
This post contains affiliate links. Your cost is the same, but I earn a commission when you shop through them. For more information, click here.
4 Pieces Breading Trays SetMore InformationStainless-Steel Breading TraysMore InformationDigital Instant Read Meat Thermometer KitchenMore InformationMeat Tenderizer, Heavy Duty Hammer MalletMore InformationBaking Sheet PansMore Information
Ingredients
This is an overview of the ingredients and instructions. Be sure to see the recipe card below for exact quantities, detailed instructions and special notes.
- Boneless, skinless chicken breasts
- Egg
- Lemon juice
- Fresh minced garlic
- Fresh chopped parsley
- Salt, pepper
- Breadcrumbs
- Freshly grated Parmesan cheese
- Small baby red potatoes
- Butter
Step-by-Step Instructions
Step 1: Whisk together the egg, lemon juice, garlic, parsley, salt and pepper. Place the boneless, skinless chicken breasts in a large baking dish.
Step 2: Pour the marinade over the chicken making sure the chicken is completely covered. Cover and place the baking dish in the refrigerator for the chicken to marinade for at least an hour.
Step 3: Prepare the breadcrumbs and Parmesan cheese mixture.
Step 4: Then slowly add each piece of chicken to the mixture and dredge completely.
- STAY ORGANIZED WHILE BREADING - Our breading trays set, complete with a bread tong, allows you to neatly arrange your meat, breadcrumbs, and egg wash, ensuring a seamless breading experience that enhances your cooking process.
Baking Instructions
Step 5: Place the butter in a microwave safe bowl and melt the butter in the microwave and then add the garlic, salt and pepper. If you find a few of the baby red potatoes are too big, you can cut them in half like I did with a few. Toss the potatoes with about ¾ of the butter mixture and make sure they're coated completely.
Step 6: Add the chicken and then the potatoes on top of the prepared sheet pan. Bake in a 400°F preheated oven for about 15 minutes. Take the sheet pan out of the oven and flip the chicken.
Tips for Making Sheet Pan Recipes
For the most part you can cook everything on one pan, but sometimes two pans is better.
At halfway through the cooking, you should always flip the protein to ensure even cooking.
Step 7: Return the chicken and potatoes to the oven to cook for an additional 10 to 12 minutes or until the chicken reaches an internal temperature of 165 degrees.
Before You Begin!
If you make this recipe, please leave a review and star rating. This helps my business thrive and continue providing FREE recipes.
What to make with Chicken Breast and Potatoes
For some people, this recipe is a full meal. I know it was for my family. However, if you wanted something else, try serving a side salad with my homemade Italian salad dressing recipe. Or you could try my German Cucumber Salad!
Tips for Making Sheet Pan Recipes
- At halfway through the cooking, you should always flip the protein to ensure even cooking.
- For the most part you can cook everything on one pan, but sometimes two pans is better.
Recipe FAQ's
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
Yes, you can still use potatoes that are sprouting for baking. Just be sure to remove any eyes or shoots before cooking them. Make sure the potatoes are not mushy. Once they've been cut and cleaned, cook them as you would normally.
Yes, you can bake frozen chicken breasts. Place the frozen chicken on a greased baking sheet, making sure to keep it in a single layer so that it cooks evenly. Bake them for about 30-40 minutes, or until the internal temperature of the chicken is 165°F.
More Recipes to Love
Stress-Free Dinners for a Whole Month!
📖 Recipe Card
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Walking on Sunshine Recipes.
One Pan Chicken and Potatoes
Ingredients
Ingredients for the Chicken
- 4 skinless boneless, chicken breasts
- 1 egg
- 4 tablespoons lemon juice
- 2 teaspoons fresh minced garlic
- 1 tablespoon fresh chopped parsley
- ½ teaspoon salt
- ½ teaspoon fresh ground pepper
- ¾ cups breadcrumbs
- ½ cup fresh grated Parmesan cheese
Ingredients for the Potatoes
- 1 pound small baby red potatoes
- ¼ cup melted butter
- 2 teaspoons fresh minced garlic
Instructions
- Whisk together the egg, lemon juice, garlic, parsley, salt and pepper.
- Place the boneless, skinless chicken breasts in a large baking dish.
- Pour the marinade over the chicken making sure the chicken is completely covered.
- Cover and place the baking dish in the refrigerator for the chicken to marinade for at least an hour.
- After the chicken has marinated, combine the breadcrumbs and the Parmesan cheese together in a shallow dish.
- Add the chicken to the dish and coat each piece of chicken with the breadcrumbs and Parmesan cheese mixture.
- Place the chicken onto a prepared sheet pan that's been covered with aluminum foil and sprayed with non-stick cooking spray. Set aside while you prepare the potatoes.
- Place the butter in a microwave safe bowl.
- Melt the butter in the microwave and then add the garlic, salt and pepper.
- Place the baby red potatoes in a bowl and then add about ¾ of the butter mixture on top.
- Toss the potatoes and make sure they're coated completely.
- Add the potatoes on either side of the chicken that is on top of the sheet pan.
- Bake in a 400 degree preheated oven for about 15 minutes.
- Take the sheet pan out of the oven and flip the chicken.
- Return the chicken and potatoes oven to cook for an additional 10 to 12 minutes or until the chicken reaches an internal temperature of 165 degrees.
- Serve immediately.
Notes
- If there is no room on your sheet pan for the asparagus, line another sheet pan with aluminum foil and bake for the additional 10 to 12 minutes the chicken and potatoes need to finish baking.
- The chicken is done when it reaches an internal temperature of 165°F
- The potatoes are done when they are fork tender and crispy.
More InformationMore InformationMore InformationMore InformationMore InformationMore Information
This recipe has been updated since it first appeared in 2019 with new photos, information and a new printable recipe card that includes nutritional information. I hope you enjoy the updates as much as I enjoyed working on them!
Maryann Palmeter says
Looking forward to making this. Love the ease and simplicity of sheet pan dinners.
Lois says
Thank you!!!
Stephen says
I’m curious if you sliced the potatoes in half before baking ?
Lois says
I used baby red potatoes and cut most of them in half. I tried to keep all the slices the same thickness. Thanks for visiting.
Kacie Arbuckle says
Made this but marinated my chicken in a pesto parmesan vinaigrette then coated it in italian breadcrumbs. I used gold baby potatoes but they still were hard after cooking....coated them in the vinaigrette mixed with olive oil! Yum!!
Lois says
Love how you made the recipe your own. Thank you for visiting and sharing!
Linda says
Had this for supper last night. I could not get over how unbelievably moist the chicken was. Best I have ever had. And, I followed the recipe exactly!! Thanks!
Lois says
Thank you for the wonderful comment. I'm happy you enjoyed the recipe Linda!
Terri says
This looks awesome. I am definitely making this.
Desiree says
Can you use frozen chicken breast? This looks delicious
Lois says
I sent you a personal email regarding this question Desiree. You can use frozen chicken breast, but just be careful the veggies don't overcook. I would cook the chicken separately for awhile and then add the veggies. I have never tried this recipe using frozen chicken breasts, so let me know how it turns out! Thanks for visiting.
judy cummins says
Love the idea of everything in one pan. I pounded the chicken breasts as they were very thick, probably wasn't a very good idea, my husband felt to dry, the potatoes were wonderful and I put asparagus on its own foil. If I make again, I will bake the chicken on a rack on the pan and still place potatoes around rack. Why, because that wonderful coating is soggy and would probably crisp/brown up better and one wouldn't have to turn it. Thank you for sharing this wonderful quick recipe.
Lois says
I'm guessing the chicken you pounded was too thin and cooked too fast which is why it dried out. Let me know if using the baking rack helps you. Ours didn't come out soggy at all. Thanks for visiting!
Joanne says
This sounds absolutely delicious! Pinned.
Lois says
Thank you Joanne!
Terri says
This looks delicious. I'm always looking for new chicken recipes. I'm definitely going to try this one. I have never had baked asparagus and I'm looking forward to trying it.
Jolina says
We love sheet pan dinners - easy prep and easy clean up! This looks delicious. Thanks for the tips too!
Arlene Mobley says
Ohhh that chicken and those potatoes look so crispy and delicious!
Denise says
That looks like an amazing meal. One pan is always awesome, but everything looks cooked to perfection!
Marisa F. Stewart says
What a great weeknight dinner! We do love our chicken and we like to find different variations on how to serve it. Easy cleanup is a big bonus. We'll be making this recipe this coming week. It looks so tasty especially with the lemon, garlic, and parmesan. YUM!!
Veena Azmanov says
I love this amazing and delicious platter. I want to have it all.
Gloria | Homemade & Yummy says
This looks like a great dinner for any busy weeknight. It can cook while you get lunches ready for tomorrow. I know my family would enjoy this. Chicken is always a hit. Less cleanup means more time to yourself at night too.