The Perfect Sheet Pan Chicken Breast Recipe!
Looking for a one pan chicken and potatoes recipe? This simple, healthy Sheet Pan Chicken and Potatoes will be your new go-to chicken breast recipe! Made all on ONE pan, and paired with vegetables this sheet pan chicken breast recipe is perfect for any night of the week.
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This healthy chicken and potatoes recipe will be your new weeknight dinner idea!
I’m always looking for simple, healthy sheet pan dinners. They are easy to make on busy weeknights when time is tight. This Sheet Pan Chicken and Potatoes recipe is my new favorite.
This sheet pan dinner includes potatoes, a mix of vegetables and chicken breasts all with a lemon pepper seasoning. It’s healthy, flavorful and completely delicious.
This recipe also makes for a great meal prep option for lunches, too!
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What do I need to make this Sheet Pan Chicken Breast Recipe?
For this one pan chicken and potatoes recipe, you’ll need the following:
- Thinner cut chicken breasts – thinner cut measures approximately 1/2″ in thickness. Many stores sell thicker cut chicken breasts (3/4″ to 1 1/4″ thick breasts). You can use these as well. We will talk about how to prepare this sheet pan dinner using both sizes of chicken breasts.
- Potatoes – I used baby yellow potatoes, but you can also use Yukon gold, red potatoes or any other potato you might have in your pantry.
- Vegetables – broccoli and carrots are a go-to in our house, but you can also use green beans, asparagus, or any other preferred veggies.
- Lemon pepper seasoning
- Marinade ingredients: olive oil, lemon juice, lemon zest, garlic and the lemon pepper seasoning
For the exact ingredient amounts and FULL recipe instructions, be sure to reference the recipe at the bottom of the post.
Step 2: Marinate the chicken
Marinating chicken is one of my favorite ways to achieve really juicy, flavorful chicken. One of my all time favorite chicken marinades comes from my Lemon Pepper Grilled Chicken recipe.
You can marinate chicken up to 24 hours prior to making the recipe, or just toss it together 30 minutes before dinner.
I will mix this 5-minute marinade together the night before I make this chicken dinner recipe, and when I’m ready to toss it on the sheet pan, the chicken is ready to go!
Step 3: Prep Your Potatoes and Vegetables
Preheat your oven to 400 degrees.
When you’re ready to make dinner, begin by cutting your potatoes and veggies. Toss in a bowl with olive oil and the lemon pepper seasoning. You can do them all together in own bowl, separate (pictured above) or even do it directly on the sheet pan.
Step 4: Pre-Cook The Potatoes and Vegetables (Important!)
Once the oven reaches 400 degrees, place the potatoes and veggies on a shallow sheet pan. I really like these NordicWare Natural Aluminum Half Sheet Pans. Bake for 20 minutes (without the chicken). This is actually a really important step!
The reason we are cooking the potatoes and vegetables before adding the chicken to the pan is because they take longer to cook than the chicken.
These thinner cut chicken breasts only needs about 20 minutes to cook at 400 degrees. The potatoes and vegetables which need about 40 minutes.
NOTE: If you are using a thicker cut chicken breast, you will likely need the full 40 minutes to cook the chicken. A thicker cut chicken breast is one that is 3/4″ – 1 1/4″ in thickness. These are often the ones that come two to a pack.
Step 5: Add the chicken to the pan with the potatoes and veggies
Once the potatoes and veggies have baked for 20 minutes, remove from the oven. Add the marinated chicken breasts to the hot pan. Place back into the oven, and bake for an additional 20 minutes.
Dinner is served!
Once the chicken and potatoes recipe comes out of the oven, let it cool for a few minutes, slice up your chicken breasts and dig in!
Wanna seem my Google Web Story for this Recipe? Check it out here!
FAQ’s about baking chicken breasts:
Can I bake chicken and potatoes at the same time?
Yes, BUT start by pre-baking the potatoes and vegetables. They will need longer to cook.
Place the potatoes and veggies on the sheet pan and bake for 20 minutes. Then, add the chicken (1/2″ thinner cut breasts) to the hot pan and put back into the oven. Bake all on one pan for an additional 20 minutes.
Note: If you are using thicker chicken breasts 3/4″ – 1 1/4″ in thickness, they will need the full 40 minutes on the pan with the potatoes and vegetables.
How long does it take to bake a chicken breast at 400 degrees?
Boneless, skinless 1/2″ thick chicken breasts will need 18-20 minutes to cook at 400 degrees. Note that this is a THINNER cut of chicken breasts (approximately 1/2″ in thickness.)
Thicker chicken breasts, often the ones that come two to a pack, need much longer to cook. A thicker chicken breast 3/4″-1 1/4″ in thickness will need 30-45 minutes to bake at 400 degrees.
How do I know when my chicken is done?
You will know your chicken is done by cutting into the thickest part of the chicken breast half-way through. You will know the chicken is done when no longer pink in the center and the juices run clear.
For best results in checking doneness of meat, I recommend using a digital instant read thermometer. I use the Thermapen MK4 Digital Instant Read Meat Thermometer. Chicken needs to have an internal temperature of 165 degrees.
How to Meal Prep this sheet pan chicken breast recipe:
This sheet pan chicken breast recipe is perfect for meal prepping and taking to work. You’ll start by simply making the recipe as directed. Once it comes out of the oven, let it cool to near room temperature.
Slice the chicken and place it in your meal prep containers along with the potatoes and vegetables. I really love these Prep Naturals Two Compartment Glass Meal Prep Containers.
They are durable, dishwasher/oven/freezer/microwave safe and store easily. If meal prepping is your thing, be sure to check out my post for my Best Meal Prep Containers that I use and love!
If you loved this delicious sheet pan chicken breast recipe, then check out some of my other dinner recipes:
- Honey Dijon Chicken
- Baked Parmesan Crusted Chicken
- Honey Sesame Chicken
- Healthy Cashew Chicken Recipe
- Chicken and Broccoli Alfredo
- Sheet Pan Chicken Fajitas
- Baked Italian Chicken
- Baked Sausage and Peppers
- Sheet Pan Sweet and Sour Shrimp
- Sheet Pan Citrus Salmon and Asparagus
Looking for some additional inspiration for your healthy living journey? Check out some of my other resources:
- How I Gave Up Sugar and Survived
- 30 Best Healthy Snacks from Target
- 15 Things I Buy at Costco for Healthy Meals
- Healthy Meal Prep For the Week
- 10 Best Health and Wellness Journals
Here’s the recipe for my delicious Sheet Pan Chicken and Potatoes:
- 1.5 lb. boneless, skinless chicken breasts, thinner cut (approximately 1/2" in thickness)
- 1 lb. yellow potatoes, cubed into small pieces
- 2 c. broccoli florets
- 2 c. carrots, sliced thickly
- 2 Tbsp. olive oil
- 1 Tbsp. lemon pepper seasoning
Lemon Pepper Marinade:
- 1/4 c. olive oil
- 1/2 c. lemon juice (juice of 2 lemons)
- 2 Tbsp. lemon zest (zest of about 1 lemon)
- 3 cloves of garlic, minced
- 1 tsp. lemon pepper seasoning
- Begin by marinating your chicken in advance. You can marinate your chicken breasts anywhere from 24 hrs up to 30 minutes prior to cooking.
- To prepare the marinade, in a medium bowl, whisk together the olive oil, lemon juice, lemon zest, garlic and lemon pepper seasoning. Place the chicken breasts into a resealable plastic bag or shallow baking dish. Pour the marinade over the top and seal the bag or cover the dish with plastic wrap. Refrigerate for 30 minutes or up to 24 hours.
- When ready to bake the chicken, potatoes and veggies: Preheat oven to 400 degrees.
- In a large bowl, or directly on a 18x13" shallow sheet pan, toss the potatoes and vegetables with the olive oil and lemon pepper seasoning. Bake the potatoes and vegetables for 20 minutes BEFORE adding the chicken to the pan.
- Once the potatoes and vegetables have baked for 20 minutes, remove the sheet pan from the oven and add the marinated chicken to the pan. Continue baking for an additional 20 minutes. Be sure to discard the remaining marinade.
- Remove the chicken, potatoes and vegetables from the oven and let cool about 5 minutes before serving.
- Refrigerate any leftovers in airtight containers for up to 5 days.
Note that sizes of chicken breasts can vary widely! For this recipe I recommend using a thinner cut breast that is approximately 1/2" in thickness.
You can definitely use thicker cut chicken breasts that are 3/4" - 1 1/4" in thickness. Just be aware that these will need to bake for much longer. (See the notes in the blog post for how this is determined.) For a thicker chicken breast, expect a 40 minute cook time for the breasts to cook all the way through.
Instead of boneless, skinless chicken breasts, you can also use chicken thighs or legs. Both bone-in thighs and legs will take longer to cook. For these, add the chicken to the pan with the potatoes and vegetables. Cook chicken, potatoes and vegetables for 40 minutes at 400 degrees.
Nutrition Information:Yield: 4 Serving Size: 1 breast, 1 1/2 cups of potatoes and vegetables
Amount Per Serving: Calories: 391Total Fat: 7gSaturated Fat: 2gTrans Fat: 1gUnsaturated Fat: 4gCholesterol: 98mgSodium: 1055mgCarbohydrates: 41gFiber: 9gSugar: 4gProtein: 43g