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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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Check out my Buffalo Chicken Bites and Sheet Pan Chicken Fajitas 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 degrees F.
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 degrees F.
- 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
Yes, you can use boneless, skinless chicken thighs instead of chicken breasts. Keep in mind that the cooking time may be slightly longer, as chicken thighs are typically thicker and take longer to cook.
Yes, you can use any vegetables that you like in this recipe. Just be sure to adjust the cooking time as needed, as some vegetables may cook faster or slower than others.
Yes, you can use dried herbs instead of fresh herbs. Just keep in mind that dried herbs are more potent than fresh herbs, so you will need to use less.
More Oven Baked Chicken Recipes
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Creamy Garlic Herb Chicken Sheet Pan Meal
Ingredients
- 1 pound golden potatoes diced
- 10 ounces frozen fine green beans thawed
- 3 boneless skinless chicken breasts (about 4 oz each)
- 2 tablespoons olive oil
- 1 tablespoon salt
- 1 tablespoon ground pepper
- ½ tablespoon butter
- 1 tablespoon minced garlic
- 1 tablespoon all-purpose flour
- ½ cup nonfat milk
- 2 ounces reduced fat cream cheese
- 2 teaspoons oregano
- 3 sprigs thyme remove from stem
- 2 tablespoons shredded parmesan cheese
- Fresh parsley optional
Instructions
- Preheat the oven to 425°F.
- Arrange the diced potatoes, green beans, and chicken breast on a sheet pan.
- 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.
- In a small saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant.
- Sprinkle the flour over the garlic and butter, stirring to combine. Cook for an additional 1-2 minutes to create a roux.
- 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.
- Stir in the oregano and thyme leaves, then pour the sauce over the chicken, potatoes, and green beans.
- 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.
- Remove from the oven and sprinkle the shredded parmesan cheese over the entire sheet pan.
- Optional, garnish with fresh parsley before serving.
Notes
- 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 degrees F.
- 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.
- 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.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Sue
You had me at creamy garlic, those chicken breasts look so MOIST!!
Angela
I love that fact that everything you need for the entire meal is here. Such a great recipe!
Krissy Allori
Sheet pan dinners are the best! Love the flavor this dinner had.
Toni
We just had this for dinner last night! My family loved it!
Jessica Formicola
Sheet pan meals are my absolute favorite! I can't wait to make this chicken for dinner!