Sheet Pan Boneless Chicken Breasts and Potatoes

Name: Sheet Pan Boneless Chicken Breasts and Potatoes
Prep time: 10 min
Cook time: 20 min
Ingredients: 4 small boneless skinless chicken breasts (about 1 1/2 lbs); 3 cups cubed potatoes; 1 teaspoon salt; 1/4 teaspoon pepper; 2 tablespoons olive oil; 3 garlic cloves, minced; 2 tablespoons chopped parsley, plus extra for garnish; 3 lemons, halved

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Sheet pan boneless chicken breasts and potatoes is a simple one-pan dinner that's mostly hands-off. Combine seasoned chicken with garlic, potatoes and fresh lemon juice for a flavorful dinner that's ready in minutes. Pair it with vegetables or a salad for a complete meal. Roasted juicy chicken breasts and potatoes never tasted so good.

Roasted chicken breast and potatoes with parsley on a baking sheet.

Sheet pan meals are quickly becoming my favorite method for quick and simple dinners, especially on a busy weeknight. Simple ingredients get tossed together with seasoning and the entire meal bakes in harmony until tender and flavorful on a single sheet pan in the oven.

I've been cooking meals this way for some time and every time I do, I fall in love with this method again. Sheet pan salmon and asparagus is always a hit with my family and guests. This sheet pan sausage is incredible on its own and makes the perfect filling for tasty sandwiches.

Sheet pan dinners like this sheet pan boneless chicken breast and potatoes cooks quickly, is basically hands-off and there are fewer dishes to wash. This roasted chicken breast and potatoes sheet pan dinner is bright and fresh. The potatoes are tender and the chicken is juicy. It's a simple all-in-one weeknight dinner that the entire family will love.

Sheet pan dinners are also customizable. Add in your favorite root vegetables, swap the potatoes, use your favorite chicken cut and substitute the salt and pepper with any herb or seasoning blend that strikes your fancy.

Ingredients

Chicken – Boneless skinless chicken breasts work well for this recipe but you can use other chicken cuts as well.
Potatoes – Use your favorite potatoes. I prefer waxy potatoes such as Yukon golds or red baby potatoes but any potato will work, including sweet potatoes.
Salt and Pepper – Season to taste with kosher or sea salt and freshly ground black pepper.
Olive Oil – Use any light, neutral-flavored oil.
Garlic – Mince fresh garlic cloves for aroma and flavor. You can also use garlic powder.
Chopped Parsley – Parsley adds flavor and color. Substitute other fresh herbs as desired.
Lemons – Fresh lemon halves are roasted with the chicken and add a wonderful citrus flavor.

See recipe card for quantities.

Instructions

Seasoned chicken and potatoes on an baking sheet.

Add the chicken and potatoes to the baking sheet. Season with salt, pepper, oil, garlic and parsley and toss all together so that chicken and potatoes are coated. Squeeze the lemons over the chicken and place on the tray.

A baking tray with roasted chicken breast.

2. Bake in the middle of the preheated oven for 20 minutes or until potatoes are crispy and chicken juices are no longer pink. The internal temeprature of the chicken should reach 165 degrees F when checked with a instant-read thermometer.

Sliced roasted chicken breasts surrounded by cubes of roasted potatoes.

3. Allow the chicken to rest for 5 minutes after removing from the oven. Slice the breasts if desired.

4. Plate the chicken and potatoes. Garnish with parsley and serve.

Hint: Spread the ingredients around the sheet pan so it has plenty of space to cook evenly.

Variations/ Substitutions

Swap the Potatoes – I used unpeeled Yukon gold potatoes but you can use the potato of your choice.
Veggies - Add veggies such as green beans, asparagus or broccoli to your sheet pan.
Swap the seasonings - Instead of parsley use Italian seasoning or fresh Rosemary leaves. Or add a pinch of cayenne pepper for some extra spice.
Use Butter - Add melted butter in place of the olive oil for a buttery flavor.
Use Chicken Thighs – Boneless, skinless chicken thighs are a great replacement for chicken breast and will cook in about the same amount of time.

A fork picks up a piece of roasted chicken from a white plate.

Leftovers/ Storage

Store leftover sheet pan boneless chicken breast and potatoes in an airtight container in the fridge for up to 4 days. To reheat, cover with foil and place in a 350 degree F oven for about 25 minutes or until warmed through.

Leftovers can be frozen for up to 3 months and defrosted overnight in the fridge.

Looking for ways to use leftover roasted chicken? It can easily be added to sandwiches, soup, salads and casseroles. A few of my favorite ways to use leftover chicken are:

Cooking Tips

Line your sheet pan with parchment paper for easy cleanup.
Cut the potatoes into similar sized cubes for even cooking.
Peeling the potatoes is optional, but the peels do contain a lot of nutrients.
Toss the chicken and potatoes will the seasoning until they are well coated.
Spread everything around the pan in a single layer.
Toss the lemon halves onto the prepared baking sheet pan and let them roast with chicken and potatoes.
Use a digital thermometer to check for doneness. Chicken breast should be cooked to an internal temperature of at least 165 degrees F.

FAQ

What size sheet pan should I use?

A half sheet pan which measures 18x13 is the best size for this meal. It provides plenty of room for the ingredients and the rim holds in all of the juices.

Do the chicken and the potatoes get done at the same time?

The key to everything cooking at the same rate is to cut the potatoes. Cutting the potatoes into quarters or smaller pieces helps them to cook quickly so they are done at the same time as the chicken.

More Chicken Recipes

Looking for more chicken recipes? Try these:

Pairing

These are my favorite side dishes to serve with this delicious meal:

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RECIPE

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5 from 8 votes