Description
This 5-Ingredient Sheet Pan Chicken and Potatoes takes two common dinner items to next-level deliciousness — all in one pan for easy cleanup!
Ingredients
Scale
- 4 boneless skinless chicken breasts or 4–6 boneless thighs
- 1 ½–2 pounds baby red and/or gold potatoes
- ¼ cup oil
- salt and pepper to taste
- 3 tablespoons dry Ranch seasoning mix
- 2 teaspoons garlic powder
- ¼ cup grated parmesan cheese
Instructions
- Step 1: Preheat oven to 425 degrees and pound chicken breasts to even thickness (less than 1 inch throughout). Grease a large sheet pan and set aside.
- Step 2: Arrange chicken and potatoes on prepared pan in a single layer. Drizzle with oil and toss to coat. Season generously with salt and pepper, Ranch seasoning, and garlic powder. Toss to coat well. Sprinkle parmesan over the potatoes.
- Step 3: Bake for 15 minutes, then switch to broil for 3-5 minutes until potatoes are crispy and chicken is browned. Garnish with parsley if desired and serve.
Notes
For added color, brown the chicken in a lightly oiled skillet over medium-high heat for 1-2 minutes on each side before transferring to a sheet pan and baking in the oven.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 544 kcal
- Sugar: 1 g
- Sodium: 369 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 18 g
- Trans Fat: 1 g
- Carbohydrates: 31 g
- Fiber: 4 g
- Protein: 54 g
- Cholesterol: 150 mg
Keywords: sheet pan chicken, chicken and potatoes, 5-ingredient meal, easy dinner, American cuisine