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.
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.
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- 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.
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
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
- ½ cup melted butter
- 2 teaspoons fresh minced garlic
- 1 pound fresh asparagus
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.
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.
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.
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 any of my recipes? Let me know in the comments!
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
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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 Vegetables
- 1 pound small baby red potatoes
- ½ cup melted butter
- 2 teaspoons fresh minced garlic
- 1 pound fresh asparagus
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 cover 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 vegetables.
- 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.
- 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.
- 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.
- Depending on how thick the asparagus is, it should be done within 10 to 12 minutes.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 685Total Fat: 34gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 220mgSodium: 961mgCarbohydrates: 45gFiber: 5gSugar: 5gProtein: 51g
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!!
Love how you made the recipe your own. Thank you for visiting and sharing!
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!
Thank you for the wonderful comment. I'm happy you enjoyed the recipe Linda!
This looks awesome. I am definitely making this.
Can you use frozen chicken breast? This looks delicious
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.
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.
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!
This sounds absolutely delicious! Pinned.
Thank you Joanne!
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.
We love sheet pan dinners - easy prep and easy clean up! This looks delicious. Thanks for the tips too!
Ohhh that chicken and those potatoes look so crispy and delicious!
That looks like an amazing meal. One pan is always awesome, but everything looks cooked to perfection!
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!!
I love this amazing and delicious platter. I want to have it all.
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.