This recipe for One Pan Chicken and Potatoes easy to put together with breaded chicken breasts marinated in a lemon base and roasted baby new potatoes. Let me help you get dinner on the table with this delicious recipe!
Check out all the other Chicken Cutlet 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 some chicken cutlets and potatoes to a sheet pan, drizzle with olive oil and your favorite seasonings, and bake for about 30 minutes.
The result is a delicious and satisfying meal that the whole family will enjoy. Plus, cleanup is a breeze since everything cooks in one pan. So next time you're short on time, give sheet pan chicken and potatoes a try.
This is another recipe that needs to make it's way to your Weekly Meal Plan. Not only because it's delicious, but it's easy and cleanup is a snap! Sheet pan recipes are really popular these days.
Table of Contents
One Pan Chicken and Potatoes
I thought it was time for me to try a sheet pan chicken and potatoes recipe or as I'm calling it One Pan Chicken and Potatoes Recipe. I made this for dinner the other night and was really surprised at how delicious it was.
Not only was it easy to prepare, but cleanup was easy too. This is another of my easy one pan chicken recipes like my Cast Iron Skillet Chicken Breasts, Sheet Pan Chicken and Potatoes or Monterey Chicken Pasta Recipe.
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🥘 Main Ingredients Needed
For the Chicken
- 4 skinless, boneless, chicken breasts; pounded thin
- 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
For the Vegetables
- 1 pound small baby red potatoes
- ¼ cup melted butter
- 2 teaspoons fresh minced garlic
🔪Step-by-Step Directions
Step 1: Prepare the Chicken
- 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.
- Prepare the breadcrumbs and Parmesan cheese mixture.
- Then slowly add each piece of chicken to the mixture and dredge completely.
Step 2: Prepare the Red Potatoes
- 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 3: Bake the Chicken and Potatoes
- Add the chicken and then the potatoes on top of the prepared sheet pan.
- Bake in a 400 degree preheated oven for about 15 minutes.
Step 4: Flip the Chicken
- Take the sheet pan out of the oven and flip the chicken.
- 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.
💭Side Dishes to Serve
You could serve salad on the side with this sheet pan chicken and potatoes recipe. Here are a few favorites:
- German Cucumber Salad
- A simple tossed salad on the side with my homemade Italian salad dressing recipe.
- Roasted Asparagus
💭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.
Tried any of my recipes? Let me know in the comments!
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One Pan Chicken and Potatoes
One Pan Chicken and Potatoes – easy to put together with breaded chicken breasts marinated in a lemon base and roasted baby new 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 degrees.
- The potatoes are done when they are fork tender and crispy.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 559Total Fat: 22gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 190mgSodium: 854mgCarbohydrates: 41gFiber: 3gSugar: 3gProtein: 48g
The nutrition information is calculated automatically. I cannot guarantee its accuracy. If this data is important to you, please verify with your trusted nutrition calculator.
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.