One Pan Chicken and Potatoes

Let me help you get dinner on the table fast tonight with this recipe for One Pan Chicken and Potatoes. Your family will love it and you’ll love that cleanup is going to be really easy tonight because there’s only one pan! 

Sheet pan recipes are really popular these days. One of our weekly meal plans focuses on sheet pan recipes. Did you know that it’s one of the most popular meal plans we have on the site?

One Pan Chicken and Potatoes

I thought it was time for me to try a sheet pan 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. For the most part it was really easy too. 

I say for the most part because I tried to include the asparagus on the same tray as the chicken and potatoes, but the tray wasn’t big enough. As a matter of fact, I used the biggest tray I own but I still couldn’t get everything on one sheet pan. 

Helpful Cooking Tips for Making a Sheet Pan Recipe

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• Make sure you use the correct sized pan like a half sheet pan. 
• Line the pan with either aluminum foil or parchment paper. 
• 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. 

How to Make One Pan Chicken and Potatoes

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

Let’s Get Cooking! 

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. 

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.

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.

Take the sheet pan out of the oven and flip the chicken. Toss the asparagus with the remaining melted butter mixture and then add the asparagus to the sheet pan.

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.

Subsequently, you can bake the asparagus on another sheet pan if there is no room on the original sheet pan with the chicken and potatoes; which is what I did. 

Serve immediately and enjoy! 

More Easy Chicken Dinner Recipes: 

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

One Pan Chicken and Potatoes

Yield: 4 servings

Print

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

• 
  Nordic Ware Natural Aluminum Commercial Baker's Half Sheet (2 Pack), Silver
• 
  Reynolds Kitchens Pre-Cut Parchment Paper Baking Sheets

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Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 685 Total Fat: 34g Saturated Fat: 18g Trans Fat: 1g Unsaturated Fat: 12g Cholesterol: 220mg Sodium: 961mg Carbohydrates: 45g Fiber: 5g Sugar: 5g Protein: 51g

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.