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 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 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.
This is another recipe that needs to make it's way to your Weekly Meal Plan.
Table of Contents
- Can you cook raw chicken and potatoes together?
- 🛒Helpful Cooking Tools
- Step-by-Step Instructions
- Baking Instructions
- Before You Begin!
- What to make with Chicken Breast and Potatoes
- Tips for Making Sheet Pan Recipes
- Recipe FAQ
- Can I use potatoes if they are sprouting?
- Can you bake frozen chicken breasts?
- 🌟Try these recipes next...
- 📇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!
- Super-fast: Instant reading thermometer with backlight features 3.9 inches food grade stainless steel probe gets temp readout within 3-5 seconds with high precision sensor
🛒Helpful Cooking Tools
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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
- Lemon juice
- Fresh minced garlic
- Fresh chopped parsley
- Salt, pepper
- Freshly grated Parmesan cheese
- Small baby red potatoes
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.
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.
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!
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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.
Can I use potatoes if they are sprouting?
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.
Can you bake frozen chicken breasts?
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.
🌟Try these recipes next...
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
- 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.
- 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.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount 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.
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!