This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.
Baked buttery herb chicken with potatoes is pure comfort on a plate! I love tossing everything together in one pan and letting it cook! It saves time and all those delicious flavors meld for the juiciest, flavorful chicken and soft, savory potatoes.
A Reader’s Review
Tried this tonight. It was really really good. Will definitely be making it again. Thanks!
Why It Belongs on Your Menu
- Sheet Pan Magic: The whole meal cooks together on one pan, so your clean up is so quick and easy!
- Herb + Butter Bliss: Fresh herbs and melted butter soak into every bite for the most amazing flavor!!!
- Golden + Crispy: The potatoes roast up perfectly crisp on the edges while the chicken stays moist and juicy.
Herb Chicken and Potatoes Ingredients
- Chicken: You can swap the chicken breasts for thighs or tenders. Keep in mind, thighs will need a little more time in the oven, while tenders will cook up quicker.
Sheet Pan Herb Chicken and Potatoes Recipe
Time to cook! These clear, simple steps will guide you to the perfect sheet pan chicken and potatoes.
- Prep and Season: Preheat the oven to 400ºF, then grease a rimmed baking sheet. Place chicken breasts and 4 cups of baby potatoes on a baking sheet, then season with salt and pepper.
- Make the Sauce: Whisk together melted butter, 1 packet dried Italian salad dressing, and minced garlic.
- Add Sauce to Chicken and Potatoes: Brush or drizzle the butter mixture over the chicken and potatoes.
- Bake and Serve: Bake for 20-25 minutes or until chicken is cooked through and potatoes are tender. Sprinkle fresh herbs over the top of the herb chicken and potatoes, then serve immediately.
Alyssa’s Sheet Pan Secrets
- Broil at the End: 2–3 minutes for crispy potatoes and golden chicken.
- Don’t Overcook: Use a meat thermometer; 165ºF is perfect.
- Cook in Butter: Locks in moisture for tender, flavorful meat.
- Let it Rest: Allow 5–10 minutes before cutting to keep juices in.
Pin this now to find it later
Pin It
Sheet Pan Butter Herb Chicken and Potatoes
Ingredients
- 4 boneless, skinless chicken breasts pounded to an even thickness
- 4 cups quartered baby potatoes red and/or gold
- salt and pepper to taste
- 1 packet dried Italian salad dressing
- 6 tablespoons melted butter
- 1 teaspoon minced garlic
- fresh herbs for garnish such as thyme, rosemary, or parsley
Instructions
- Preheat the oven to 400 degrees Fahrenheit and grease a rimmed baking sheet.
- Place 4 boneless, skinless chicken breasts and 4 cups quartered baby potatoes on a baking sheet and season with salt and pepper to taste.
- Whisk together 6 tablespoons melted butter, 1 packet dried Italian salad dressing, and 1 teaspoon minced garlic. Brush or drizzle over chicken and potatoes.
- Bake for 20-25 minutes or until chicken is cooked through and potatoes are tender. Sprinkle fresh herbs for garnish over the top and serve immediately.
Notes
Store and Reheat
- Storage: Store cooled leftovers in an airtight container in the refrigerator for 2–3 days.
- Reheat: Preheat oven to 350ºF. Place chicken and potatoes in a baking dish with a few tablespoons of broth or water. Cover with foil and bake 10–15 minutes, until warmed through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Easy Sheet Pan Dinners
If you loved this herb chicken and potatoes recipe as much as I do, you’ll love these other sheet pan recipes. They are so simple and taste amazing!
How many red potatoes do you need for four cups?
Hi Kevin, it kind of depends on the size of your red potatoes. But here is what I typically go by; 4 to 5 small red potatoes make approximately 1 cup when diced or sliced. And 2 to 3 medium red potatoes make approximately 1 cup when diced or sliced. So depending on the size of your red potatoes, you’d need about 18 small or 10 medium to get 4 cups. I hope this helps!
Thanks I was using baby reds so I went with 20 worked out pretty good. Once I cut them in half and then cut the others in half for quarters.
Nice! So glad it worked out!
Soo tender & delish.
Oh my…this was wonderful! I used chicken tenderloins and baby red potatoes. I don’t know why you gave instructions for leftovers, because there wasn’t a drop left after dinner!
I will make this often!
Can I use Chicken Tenders for this recipe?
Yes, that will work too!
Tried this tonight. It was really really good. Will definitely be making it again. Thanks
This recipe is delicious. Easy to make. My whole family and friends enjoyed it as well. My son’s best friend took the recipe home and made his mom cook it. It’s a hit with my family and is one of our favorites we cook it at least every few weeks.
Thank you for this recipe!!!
Not knowing what to make I googled recipes and this was one I stumbled upon. It was everything it promised – great flavor, easy to make, easy clean up. My family loved it! I probably added more garlic than the recipe calls for because we love garlic so much, but other than that I followed the recipe and it couldn’t have been easier. This is one I will definitely make again. I added some leftover asparagus towards the end of the cooking time and had a complete meal using the one cooking sheet. Do yourself a favor and try this recipe. Many sheet pan recipes don’t deliver on the promised flavor, but this one did.
Hi
Do you have/post nutrition info for your recipe?
I like to use skinny taste.com or myfitnesspal.com for any nutritional information that I may have. Hope that helps!
My husband loved the recipe!! His words were, “I like that recipe, don’t lose that recipe!”
This has quickly become a family favorite. I have made it many times & figured it was time to let you know. I love the simplicity of this dish and the fact that nothing needs to be tweaked. Thank you for posting this.
That is awesome!! I am so glad it is simple and a family favorite! Thanks for sharing! XOXO
I made this last night for my partner and I and all I gotta say is WOW! It was super easy to cook and clean up after, and the flavors and textures were on point. Thanks for sharing this! New favorite and go to recipe for sure.
Just made this for dinner. My hubby loved it and it was super easy to make. Will definitely be making this again.
Woa, it different with us food in Vietnam. I will try it as soon as possible, maybe my cook will not the same your cook, I hope it delicious
Hey girl this looks so yummy!
I used to do a similar thing but with Italian salad dressing in a bottle. Don’t need the butter in that case.