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–+ servings

CHICKEN SHEET PAN BAKE, EASY DISH

Chicken Pan Bake
This Chicken Sheet Pan Bake combines juicy chicken breasts with tri-colored baby potatoes and diced red sweet peppers, seasoned and roasted on a single sheet pan for a quick, flavorful meal. Perfect for busy evenings, it offers easy preparation and minimal cleanup, making it a go-to recipe for delicious, hassle-free dinners.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Equipment

  • Standard Baking Sheet
  • Mixing Bowl
  • Meat Thermometer

Ingredients

  • 3 Large Chicken Breasts 1.5-2 pounds total
  • 1.5 Pounds Tri Colored Baby Potatoes red, gold, and blue
  • 3 Red Sweet Peppers deseeded and chopped
  • 2 Tablespoons Olive Oil divided
  • 1 1/2 Teaspoons Ground Pepper divided
  • 1 1/2 Teaspoons Coarse Sea Salt divided
  • 1/2 Teaspoon Paprika
  • 1/2 Teaspoon Garlic Powder

Instructions

  • Preheat the oven to 375 degrees Fahrenheit.
  • Slice the potatoes in half and place them in a small mixing bowl with the diced peppers.
  • Place 1 tablespoon olive oil, 1 teaspoon salt, and 1 teaspoon pepper in the bowl and toss until evenly coated.
  • Place the remaining salt and pepper in a small bowl with the paprika and garlic powder.
  • Mix until fully combined.
  • Place the three chicken breasts in the middle of the baking sheet and coat with olive oil.
  • Sprinkle with the seasoning mix.
  • Place the potatoes and peppers around the chicken.
  • Bake for 20 minutes or until the potatoes are tender and the chicken, in the thickest part, reaches an internal temperature of 165 degrees.
  • Serve and Enjoy!

Notes

Store in an airtight container for up to 4 days. To freeze, store in an airtight container for up to 3 months. If you want to make a bigger batch, you can either use a bigger pan or use two separate pans. Just make sure you don’t pile the ingredients on top of each other or it won’t cook evenly or at the correct rate. You shouldn’t have to adjust the amount of cooking as long as everything stays in one layer and not piled. To avoid the chicken from sticking together while cooking, separate the breasts on the sheet pan and put some of the potato and peppers mixture in between them. Do not bake at a lower or higher temperature or it won’t cook properly or turn out looking good. There are quite a few brands of red baby potatoes that turn brown when cooked instead of remaining red. Simply Potatoes was the only brand that remained red enough to look red. I used thinner chicken breasts and not super thick chicken breasts. You may have to adjust the cooking time if the breasts are very thick. Keep an eye on the internal temperature as it should always reach 165 degrees to be finished and safe regardless of the size of the chicken.