Sheet Pan Boneless Chicken Breast And Potatoes

This Sheet Pan Boneless Chicken Breast and Potatoes recipe is a delicious and easy one-pan meal that is perfect for busy weeknights. The chicken is seasoned and is smothered in a creamy garlic sauce. This flavorful meal is sure to become a family favorite!

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• Why You'll Love This Recipe
• Ingredients You'll Need
• Step-By-Step Instructions
• Expert Tips
• Variations
• Storing & Freezing
• Recipe FAQ's
• More Oven Baked Chicken Recipes
• Sheet Pan Boneless Chicken Breast and Potatoes
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Check out my Spicy Chicken Bites and Sausage and Potato Casserole for more oven baked meals!

This sheet pan boneless chicken breast and potatoes recipe an easy meal that is perfect for those looking for a quick and healthy dinner option. This one-pan meal is perfect for busy weeknights and is both satisfying and nutritious.

It's a great way to get your protein, veggies, and carbs all in one dish while keeping the prep and cleanup time to a minimum.

Why You'll Love This Recipe

• This recipe requires minimal prep and is super easy to make, making it perfect for busy weeknights.
• It's a great source of protein, carbs, and veggies, making it a nutritious and balanced meal.
• This recipe is a one-pan meal. This makes cleanup a breeze and saves you time and effort.
• The chicken and veggies are seasoned with simple yet flavorful ingredients, and the creamy garlic sauce adds a deliciously savory and tangy flavor to the dish.
• This recipe is versatile, and you can easily customize it to your liking by adding different herbs and spices or using different vegetables.

Ingredients You'll Need

• Golden Potatoes: Have a thin skin and a buttery, slightly sweet flavor.
• Frozen Green Beans: A great source of vitamins and minerals.
• Boneless, Skinless Chicken Breast: This is a lean source of protein that is easy to cook.
• Olive Oil: A healthy fat that adds a delicious flavor.
• Salt: Enhances the flavor of the chicken, potatoes, and green beans.
• Black Ground Pepper: Adds a subtle heat and aroma to the dish.
• Butter: Used to create a roux for the garlic sauce.
• Garlic: Adds a slightly sweet flavor.
• All-Purpose Flour: Used to thicken the garlic sauce and create a roux.
• Nonfat Milk: Used to create a creamy garlic sauce without adding excess fat.
• Reduced Fat Cream Cheese: Used to add creaminess and tanginess to the garlic sauce.
• Oregano: Adds a savory flavor.
• Thyme: A slightly sweet and earthy flavor.
• Shredded Parmesan Cheese: Adds a nutty and salty flavor to the dish.
• Parsley: Used as a garnish and adds a pop of color and freshness.

Step-By-Step Instructions

Step 1: Preheat the oven to 425 ℉.

Step 2: Arrange the diced potatoes, green beans, and chicken breast on a sheet pan.

Step 3: Drizzle 1 tablespoon of olive oil over the potatoes, then season them with salt and pepper. Use your hands to mix the potatoes and oil/seasonings until they are evenly coated.

Step 4: In a small saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant.

Step 5: Sprinkle the flour over the garlic and butter, stirring to combine. Cook for an additional 1-2 minutes to create a roux.

Step 6: Gradually pour in the nonfat milk, whisking constantly to avoid lumps. Add the reduced-fat cream cheese and continue to whisk until the sauce is smooth and creamy.

Step 7: Stir in the oregano and thyme leaves, then pour the sauce over the chicken, potatoes, and green beans.

Step 8: Bake the sheet pan chicken and potatoes in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the potatoes are tender.

Step 9: Remove from the oven and sprinkle the shredded parmesan cheese over the entire sheet pan.

Step 10: Optional, garnish with fresh parsley before serving.

NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!

Expert Tips

• Use a meat thermometer. The best way to be sure that your chicken is cooked through is to use a meat thermometer. The internal temperature of the chicken should reach 165 ℉.
• Cut the potatoes into small pieces. To be sure that the potatoes cook evenly and become tender, it's important to cut them into small, bite-sized pieces.
• Use fresh herbs. While dried herbs can be used in this recipe, using fresh herbs will add more flavor and aroma to the dish.
• Thaw the green beans. Be sure to thaw the frozen green beans before adding them to the sheet pan. This will help them cook more evenly and prevent them from becoming too soggy.

Variations

• Lemon Herb Chicken and Potatoes: Add lemon juice and zest to the olive oil mixture and use herbs like rosemary, thyme, and parsley for a bright and zesty flavor.
• Honey Mustard Chicken and Vegetables: Mix honey, Dijon mustard, and olive oil together and use as a marinade for the chicken and vegetables. Season with thyme and garlic for a sweet and tangy flavor.
• Sheet Pan Chicken Fajitas: Slice the chicken into thin strips and add bell peppers and onions to the sheet pan. Season with chili powder, cumin, garlic, and lime juice for a Tex-Mex inspired meal.
• Sheet Pan Balsamic Chicken and Vegetables: Mix balsamic vinegar, olive oil, honey, and garlic together and use as a marinade for the chicken and vegetables. Roast with thyme and oregano for a sweet and tangy flavor.

Storing & Freezing

Storing: To store leftover sheet pan boneless chicken breast and potatoes, let them cool to room temperature, then transfer them to an airtight container and refrigerate for up to 3-4 days. You can reheat the leftovers in the microwave, oven or on the stovetop.

Freezing: wrap the chicken and potatoes tightly in aluminum foil or plastic wrap and store them in an airtight freezer-safe container for up to 2-3 months. To reheat, let the dish thaw in the refrigerator overnight, then reheat in the oven or microwave until heated through.

Recipe FAQ's

More Oven Baked Chicken Recipes

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