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You are here: Home / Recipes / One Pan Chicken and Potatoes

Main Dishes Recipes
Published: June 12, 2019 | Last Updated: February 20, 2021 | Author: Lois

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. Let me help you get dinner on the table with another one of my Family Favorite Chicken Recipes I know you’re going to love.

one pan chicken and potatoes with asparagus.

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.

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 or Monterey Chicken Pasta Recipe.

Sheet pan chicken and potatoes.

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.

  • Half sheet pan – use the correct sized. I needed to use a large sheet pan.
  • Parchment paper – lining the pan with either parchment paper or aluminum foil makes cleanup so easy!
  • Digital Meat Thermometer – use this to make sure the chicken is fully cooked.

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Ingredients: 

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
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh ground pepper
  • 3/4 cups breadcrumbs
  • 1/2 cup fresh grated Parmesan cheese

For the Vegetables

  • 1 pound small baby red potatoes
  • 1/2 cup melted butter
  • 2 teaspoons fresh minced garlic
  • 1 pound fresh asparagus
Ingredients for Sheet Pan Vegetables from WOS

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.

one pan chicken recipes

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.

Chicken marinading in garlic, lemon juice and fresh parsley from WOS

Prepare the breadcrumbs and Parmesan cheese mixture. 

Marinaded chicken ready to be dipped in Breadcrumbs and Parmesan Cheese mixture

Then slowly add each piece of chicken to the mixture and dredge completely. 

Dip chicken in Bread Crumb Parmesan Cheese Mixture

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 3/4 of the butter mixture and make sure they’re coated completely.

Red Potatoes with Garlic Butter Salt and Pepper from WOS

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.

one pan 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.

Chicken and Red Potatoes Sheet Pan Recipe

Step 4: Roast the Asparagus

For tonight’s meal plan, I roasted asparagus to serve on the side. You could also add the asparagus to the sheet pan with the chicken and potatoes. But I didn’t have room, so I used a separate pan.

Toss the asparagus with the remaining melted butter mixture and then add the asparagus to the sheet pan.

You could also 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.
Asparagus on Baking Tray lined with Parchment Paper

Tips for Making Sheet Pan Recipes

  • Make sure you add the softer vegetables in stages, like I did with the asparagus. Add them about halfway through the cooking. 
  • 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 this recipe? Let me know in the comments and don’t forget to rate it!

Sheet Pan Chicken with Red Potatoes Roasted Asparagus Garlic Butter from WOS

Like this recipe? Try these other  Easy Chicken Dinner Recipes: 

  • Hasselback Chicken Stuffed with Mozzarella, Tomatoes and Basil
  • Grilled Chicken Sandwiches
  • Chicken Cutlets Italian Style
  • Parmesan Crusted Chicken
  • Crock Pot Salsa Chicken
  • Chicken Marsala 

Easy Chicken Cookbook: 75 SimpleMore InformationThe Chicken Bible: Say GoodbyeMore InformationBetty Crocker The Big BookMore InformationWinner! Winner! Chicken Dinner: 50More InformationThe Complete Diabetes Cookbook: TheMore InformationAir Fryer Cookbook: 600 EffortlessMore Information

 

Sheet Pan Chicken and Potatoes with Roasted Asparagus

One Pan Chicken and Potatoes

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

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
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh ground pepper
  • 3/4 cups breadcrumbs
  • 1/2 cup fresh grated Parmesan cheese

Ingredients for the Vegetables

  • 1 pound small baby red potatoes
  • 1/2 cup melted butter
  • 2 teaspoons fresh minced garlic
  • 1 pound fresh asparagus

Instructions

  1. Whisk together the egg, lemon juice, garlic, parsley, salt and pepper.
  2. Place the boneless, skinless chicken breasts in a large baking dish.
  3. Pour the marinade over the chicken making sure the chicken is completely covered.
  4. Cover and place the baking dish in the refrigerator for the chicken to marinade for at least an hour.
  5. After the chicken has marinated, combine the breadcrumbs and the Parmesan cheese together in a shallow dish.
  6. Add the chicken to the dish and cover each piece of chicken with the breadcrumbs and Parmesan cheese mixture.
  7. 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 vegetables.
  8. Place the butter in a microwave safe bowl.
  9. Melt the butter in the microwave and then add the garlic, salt and pepper.
  10. Place the baby red potatoes in a bowl and then add about 3/4 of the butter mixture on top.
  11. Toss the potatoes and make sure they're coated completely.
  12. Add the potatoes on either side of the chicken that is on top of the sheet pan.
  13. Bake in a 400 degree preheated oven for about 15 minutes.
  14. Take the sheet pan out of the oven and flip the chicken.
  15. Toss the asparagus with the remaining melted butter mixture and then add the asparagus to the sheet pan.
  16. Return the chicken, potatoes and asparagus to the oven to cook for an additional 10 to 12 minutes or until the chicken reaches an internal temperature of 165 degrees.
  17. Serve immediately.

Notes

  1. 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.
  2. The chicken is done when it reaches an internal temperature of 165 degrees.
  3. The potatoes are done when they are fork tender and crispy.
  4. Depending on how thick the asparagus is, it should be done within 10 to 12 minutes.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Baker's Half Sheet (2 Pack)
    Baker's Half Sheet (2 Pack)
  •  Parchment Paper Baking Sheets
     Parchment Paper Baking Sheets
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 685Total Fat: 34gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 220mgSodium: 961mgCarbohydrates: 45gFiber: 5gSugar: 5gProtein: 51g
© Lois
Cuisine: American / Category: Main Dishes


14 Comments

About Lois

Originally from Queens, NY, Lois now calls northeastern PA home. You can find her blogging over at Walking on Sunshine where she shares a little of her life, but more importantly what’s for dinner at her house tonight.

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Comments

  1. Terri says

    February 3, 2021 at 1:50 pm

    This looks awesome. I am definitely making this.

    Reply
  2. Desiree says

    July 13, 2020 at 4:53 pm

    Can you use frozen chicken breast? This looks delicious

    Reply
    • Lois says

      July 16, 2020 at 9:01 am

      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.

      Reply
  3. judy cummins says

    April 15, 2020 at 5:46 pm

    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.

    Reply
    • Lois says

      April 17, 2020 at 8:00 pm

      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!

      Reply
  4. Joanne says

    March 2, 2020 at 3:37 pm

    This sounds absolutely delicious! Pinned.

    Reply
    • Lois says

      March 7, 2020 at 6:55 am

      Thank you Joanne!

      Reply
  5. Terri says

    January 12, 2020 at 3:56 pm

    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.

    Reply
  6. Jolina says

    June 15, 2019 at 1:36 pm

    We love sheet pan dinners – easy prep and easy clean up! This looks delicious. Thanks for the tips too!

    Reply
  7. Arlene Mobley says

    June 14, 2019 at 10:28 am

    Ohhh that chicken and those potatoes look so crispy and delicious!

    Reply
  8. Denise says

    June 14, 2019 at 9:38 am

    That looks like an amazing meal. One pan is always awesome, but everything looks cooked to perfection!

    Reply
  9. Marisa F. Stewart says

    June 14, 2019 at 8:22 am

    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!!

    Reply
  10. Veena Azmanov says

    June 14, 2019 at 7:05 am

    I love this amazing and delicious platter. I want to have it all.

    Reply
  11. Gloria | Homemade & Yummy says

    June 13, 2019 at 9:49 am

    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.

    Reply

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