Baked Chicken Breasts with Potatoes and Broccoli is a deliciously simple sheet pan meal. It's packed with flavor from seasoned juicy chicken, crispy potatoes, and tender broccoli. It's wholesome, satisfying, and ready in just 40 minutes!
This Baked Chicken Breasts with Potatoes and Broccoli is the perfect example of how a simple, no-fuss meal can still be full of flavor and a real family-pleaser.
It's healthy, hearty, and incredibly easy to prepare, so I love it as a fantastic option for weeknights, meal prep, or any time I want a wholesome dinner without spending hours in the kitchen.
I've made this Baked Chicken Breasts recipe countless times over the years, and it's become one of those reliable, foolproof meals I turn to when I want something quick, tasty, and healthy.
The beauty of this recipe lies in its versatility- I love that I can mix up the vegetables, adjust the seasonings, or add a few twists to change it up.
Have some butternut squash or carrots in the fridge? Add them in! Only have chicken thighs? Use them instead!
Plus, with minimal cleanup thanks to the sheet pan, it's a win all around. Give it a try, and you'll likely find yourself coming back to it again and again. We certainly do!
This sheet pan dinner is a full meal on it's own, but you could also add appetizers such as Instant Pot Broccoli Cheddar Soup or Spanish Green Beans.
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Why You'll Love This Recipe
- Minimal ingredients: You don't need a long grocery list to whip this up.
- One pan, minimal cleanup: Everything cooks on a single baking sheet, making cleanup a breeze.
- Balanced and healthy: You get protein, carbs, and veggies in one simple dish.
- Customizable: Switch up the vegetables or adjust the seasonings to your liking.
- Quick and easy: Perfect for busy weeknights or meal prep, ready in under 45 minutes.
What Does It Taste Like?
The taste of this Baked Chicken Breasts with Potatoes is simple yet satisfying, with well-balanced flavors that make it a comforting, go-to meal.
The chicken breasts are juicy and tender, seasoned with a mix of Italian herbs, paprika, onion powder, and thyme, giving them a savory, earthy Mediterranean flavor with a touch of warmth from the paprika. If you add lemon slices, they lend a subtle citrus brightness that complements the herbs nicely.
The potatoes, roasted to golden perfection, are crispy on the outside and soft on the inside. They soak up the seasoning and chicken juices, adding a rich flavor. The broccoli adds a fresh, slightly nutty taste as it roasts, developing crispy edges and a tender interior that balances the richness of the chicken and potatoes.
Ingredients
You only need simple pantry ingredients for this recipe!
- Chicken Breasts: Boneless, skinless chicken breasts cook quickly and evenly. You can substitute with chicken thighs for a juicier texture, though they may need a bit more time in the oven.
- Potatoes: The starchiness of the potatoes turns them crispy and golden in the oven. Feel free to swap for sweet potatoes or baby potatoes for a different flavor.
- Olive Oil: Helps everything roast beautifully and adds a rich flavor. You can substitute with avocado oil or any other neutral oil.
- Italian Seasoning: A blend of herbs like basil, oregano, and thyme that infuses the chicken and potatoes with a savory, aromatic flavor.
- Paprika: Adds a subtle smoky warmth. If you like heat, try using smoked paprika or adding a dash of cayenne.
- Onion Powder: Adds a mellow, sweet onion flavor without the hassle of chopping fresh onions.
- Thyme: Earthy and aromatic, thyme enhances the chicken's flavor. Fresh thyme can be used if you have it on hand.
- Broccoli: Adds a pop of green to the dish and roasts to perfection, developing crispy edges. You can substitute with Brussels sprouts or green beans if preferred.
- Lemon Slices (optional): A bright, zesty finish to the chicken and potatoes, balancing the richness of the olive oil.
See the recipe card for quantities and method.
How to make Baked Chicken Breasts and Potatoes
Follow these step-by-step instructions, then scroll down for the full ingredients list and method.
Scroll down for the full ingredients list and method.
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with cooking spray.
Pat the chicken breasts dry with paper towels to ensure better browning. Season both sides with salt, pepper, and 1 tablespoon of olive oil. Sprinkle half of the Italian seasoning, paprika, onion powder, and thyme evenly over the chicken. Set aside.
In a large bowl, toss the peeled and cut potatoes with 1 tablespoon of olive oil, salt, pepper, and the remaining half of the Italian seasoning.
Spread the potatoes in a single layer on one side of the baking sheet.
Place the seasoned chicken breasts in the center of the baking sheet next to the potatoes.
If using, add lemon slices on top of the chicken and around the potatoes for extra flavor. Roast in the preheated oven for 20 minutes.
While the chicken and potatoes start roasting, toss the broccoli florets with the remaining 1 tablespoon of olive oil, salt, and pepper.
After the initial roasting time, remove the baking sheet from the oven and add the broccoli to the empty side of the pan.
Return the sheet pan to the oven and continue roasting for another 10-15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender and golden.
Serving Suggestions
- Serve this dish as-is for a balanced, hearty meal.
- Pair with a simple side salad of arugula or mixed greens for extra freshness.
- For a Greek twist, serve with a side of tzatziki sauce and pita bread.
- Add a dollop of Greek yogurt or a squeeze of extra lemon juice for a tangy finish.
Variations
- Swap the Veggies: Instead of broccoli, you could use Brussels sprouts, green beans, or even asparagus. They all roast beautifully.
- Use Chicken Thighs: For a richer flavor, bone-in chicken thighs work well in this recipe, though they'll require a bit more cooking time.
- Add Heat: For a spicy kick, sprinkle in some red pepper flakes or swap regular paprika for smoked or hot paprika.
- Try Sweet Potatoes: Switch out regular potatoes for sweet potatoes for a sweeter, caramelized flavor.
- Add Cheese: For an indulgent twist, sprinkle grated Parmesan over the broccoli in the last five minutes of roasting.
More Chicken Breast Recipes
Make Ahead Information
You can prep everything ahead of time by seasoning the chicken and potatoes a few hours in advance and storing them in the fridge until ready to bake.
When it's time for dinner, just pop everything in the oven. The broccoli can be prepped and tossed in oil ahead of time, but wait to add it until the chicken and potatoes have roasted for 20 minutes.
Recipe Tips
Make sure the chicken breasts are similar in size to ensure even cooking.
Don't overcrowd the pan - spacing out the ingredients helps them roast and crisp up instead of steam.
Use a meat thermometer to check that the chicken has reached 165°F for food safety.
FAQs
Yes, but they'll need additional cooking time. Add 10-15 minutes, and check that the internal temperature reaches 165°F.
Fresh broccoli is best, but you can use frozen in a pinch. Just roast it for a little longer to crisp up the edges.
Absolutely! Carrots, Brussels sprouts, or bell peppers would all work well.
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📖 Recipe
Baked Chicken Breasts and Potatoes
Equipment
- Baking Sheet
Ingredients
- 3-4 boneless skinless chicken breasts (about 1.5 lbs)
- 1 ½ lb potatoes peeled and cut into 1-inch pieces
- 3 tablespoons olive oil divided
- 1 tablespoon dried Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 lemon sliced (optional)
- 1 large head of broccoli cut into florets
- Fresh parsley chopped (optional, for garnish)
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with cooking spray.
- Pat the chicken breasts dry with paper towels to ensure better browning. Season both sides with salt, pepper, and 1 tablespoon of olive oil. Sprinkle half of the Italian seasoning, paprika, onion powder, and thyme evenly over the chicken. Set aside.
- In a large bowl, toss the peeled and cut potatoes with 1 tablespoon of olive oil, salt, pepper, and the remaining half of the Italian seasoning. Spread the potatoes in a single layer on one side of the baking sheet.
- Place the seasoned chicken breasts in the center of the baking sheet next to the potatoes. If using, add lemon slices on top of the chicken and around the potatoes for extra flavor. Roast in the preheated oven for 20 minutes.
- While the chicken and potatoes start roasting, toss the broccoli florets with the remaining 1 tablespoon of olive oil, salt, and pepper.
- After the initial roasting time, remove the baking sheet from the oven and add the broccoli to the empty side of the pan. Return the sheet pan to the oven and continue roasting for another 10-15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender and golden.
- Remove from the oven and let the chicken rest for a few minutes before slicing. Garnish with fresh parsley if desired. Serve the sliced chicken with the roasted potatoes and broccoli.
Video
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
Sarah says
My family loved this recipe!
Linda says
Delicious & simple
Ashes says
Easy and super delicious! Even works well for leftovers.