Name: Sheet Pan Chicken and Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 boneless, skinless chicken breasts; 1 pound baby Yukon gold potatoes; 2 tablespoons olive oil; 1 teaspoon garlic powder; 1 teaspoon black pepper; 1 teaspoon paprika; 2 teaspoons Kinder’s Buttery Steakhouse seasoning; 3 tablespoons butter; ½ cup honey; 2 cloves garlic, minced; ½ teaspoon black pepper; ¼ teaspoon salt

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This Sheet Pan Chicken and Potatoes recipe is a lifesaver on busy weeknights. With tender, juicy chicken breasts and golden baby Yukon potatoes, all smothered in a rich honey-garlic glaze, I can have a hearty, flavour-packed dinner on the table in under an hour—and with just one pan to wash.

Why You’ll Love This Recipe

I get a complete meal with lean protein and satisfying carbs in a single pan.
The honey glaze adds a sweet-savory punch that makes every bite irresistible.
I can prep it ahead of time and bake it when I'm ready.
Cleanup is minimal—just one sheet pan!
It’s quick, easy, and family-approved.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Chicken and Potatoes:

2 boneless, skinless chicken breasts
1 pound baby Yukon gold potatoes
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon black pepper
1 teaspoon paprika
2 teaspoons Kinder’s Buttery Steakhouse seasoning

For the Honey Glaze:

3 tablespoons butter
½ cup honey
2 cloves garlic, minced
½ teaspoon black pepper
¼ teaspoon salt

Directions

I preheat the oven to 400°F (200°C) and line a baking sheet with foil for easy cleanup.
In a saucepan over medium heat, I melt the butter, then stir in the honey, minced garlic, salt, and pepper. I bring it to a boil, reduce the heat, and let it simmer for 5–6 minutes before setting it aside.
I pound the chicken breasts to an even thickness and cut the potatoes into quarters or sixths, ensuring uniform size for even cooking.
On the prepared baking sheet, I place the chicken breasts and arrange the potatoes around them.
I drizzle olive oil over the chicken and potatoes, then sprinkle them evenly with garlic powder, black pepper, paprika, and Kinder’s Buttery Steakhouse seasoning.
I pour the honey glaze over the chicken, ensuring it's well-coated.
I bake everything for 25–30 minutes, or until the chicken is cooked through and the potatoes are tender.

Servings and Timing

This recipe serves 2 people and takes about 40 minutes from start to finish—10 minutes for prep and 30 minutes for cooking.

Variations

I sometimes swap the chicken breasts for boneless, skinless thighs for a different flavour.
Changing up the seasonings keeps things interesting—Italian herbs, Cajun spices, or lemon pepper all work well.
Adding vegetables like carrots, broccoli, or green beans to the pan makes it a one-pan feast.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, I place the chicken and potatoes on a baking sheet, cover with foil, and bake at 350°F (175°C) for about 25 minutes, or until heated through.
For longer storage, I freeze the chicken and potatoes separately in airtight containers for up to 3 months.

FAQs

What size sheet pan is best for this recipe?

I recommend using a half-sheet pan, which measures 18 x 13 inches. It provides ample space for the chicken and potatoes to cook evenly without overcrowding.

Can I cook raw chicken and potatoes together?

Absolutely. I make sure to cut the potatoes into uniform pieces so they cook at the same rate as the chicken, ensuring everything is done simultaneously.

Do I need to peel the potatoes?

Not at all. I prefer leaving the skins on baby Yukon gold potatoes—they add texture and nutrients, and it saves time.

How do I ensure even cooking of chicken and potatoes?

I pound the chicken breasts to an even thickness and cut the potatoes into similar-sized pieces. This way, both cook evenly and are done at the same time.

Can I prepare this dish ahead of time?

Yes, I often prepare everything on the sheet pan, cover it, and refrigerate. When I'm ready to cook, I let it sit at room temperature for about 15 minutes before baking as directed.

Conclusion

This Sheet Pan Chicken and Potatoes recipe is a go-to in my kitchen for its simplicity, flavour, and minimal cleanup. Whether I'm cooking for my family or meal prepping for the week, it's a reliable and delicious choice that never disappoints.

Sheet Pan Chicken and Potatoes

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Author: Sue
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 2 servings
Category: Dinner
Method: Baking
Cuisine: American
Diet: Gluten Free

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Description

A quick and easy one-pan meal featuring juicy chicken breasts and golden baby Yukon potatoes, all coated in a rich honey-garlic glaze. Perfect for busy weeknights with minimal cleanup.

Instructions

Preheat the oven to 400°F (200°C) and line a baking sheet with foil for easy cleanup.
In a saucepan over medium heat, melt the butter, then stir in the honey, minced garlic, salt, and pepper. Bring to a boil, reduce the heat, and simmer for 5–6 minutes. Set aside.
Pound the chicken breasts to an even thickness and cut the potatoes into quarters or sixths for uniform cooking.
Place the chicken breasts on the prepared baking sheet and arrange the potatoes around them.
Drizzle olive oil over the chicken and potatoes, then sprinkle with garlic powder, black pepper, paprika, and Kinder’s Buttery Steakhouse seasoning.
Pour the honey glaze over the chicken to coat it well.
Bake for 25–30 minutes, or until the chicken is cooked through and the potatoes are tender.

Notes

Use a half-sheet pan (18 x 13 inches) for even cooking.
No need to peel the potatoes—skins add texture and nutrients.
Prepare ahead by assembling everything on the sheet pan and refrigerating until ready to bake.
Reheat leftovers covered in foil at 350°F (175°C) for 25 minutes.
Freeze chicken and potatoes separately for up to 3 months.