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5 from 5 votes

Sheet Pan Butter Herb Chicken and Potatoes

Baked buttery herb chicken and potatoes is juicy chicken combined with perfectly tender potatoes! It's an easy one-pan meal you can whip up quickly!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Dinner, Main Course
Cuisine: American
Keyword: baked buttery herb chicken and potatoes, baked buttery herb chicken and potatoes recipe, baked chicken and potatoes, sheet pan chicken and potatoes, Slow Cooker Parmesan Garlic Herb Chicken and Potatoes
Servings: 4 people
Author: Alyssa Rivers

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

Calories: 269kcal | Carbohydrates: 27g | Protein: 3g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 172mg | Potassium: 643mg | Fiber: 3g | Sugar: 1g | Vitamin A: 528IU | Vitamin C: 30mg | Calcium: 24mg | Iron: 1mg

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