This sheet pan Italian chicken and potatoes recipe (that also includes broccoli!) is a quick and easy way to get a very filling and delicious dinner into your family’s bellies AND save yourself clean up time. It seems like a win-win-win all the way around. And who doesn’t like winning? We certainly do, especially when it comes to dinner.
The recipe is really simple – and I mean realllly simple, like just five ingredients and a little chopping simple. You can skip ahead to the ingredients and directions, or if you would you like some clarifications and tips about our sheet pan Italian chicken and potatoes recipe, you can keep reading to get your questions answered.
We also have a short video between the ingredients and directions showing you step by step how to make this sheet pan Italian chicken and potatoes recipe, so if you learn by watching, be sure to check out the video!
What Chicken Should I Use?
For this recipe, we used our already marinated Italian Romano Chicken Breast. It has that zippy Italian dressing flavor with just a bit of rich Romano cheese flavor to balance out the flavor. Since we have really awesome machinery to marinate chicken, the flavor gets more evenly distributed in the chicken than it would if you did an at home marinade.
This recipe works well with some of our other marinated chicken breast flavors as well. The balsamic or garlic parmesan flavors would also be excellent choices to use with this recipe.
If you’re not in the area and would like a marinated chicken breast to use for your sheet pan Italian chicken and potatoes recipe (the Italian part is pretty important, after all), it’s very easy to make a replacement marinade at home. Just cut your chicken into cutlets, then place them in a sealable plastic bag and cover them with your favorite zesty-style Italian dressing. Let them sit in your refrigerator for 1 – 24 hours and you’ll be good to go!
You could also use a plain, unmarinated chicken breast for this sheet pan Italian chicken and potatoes recipe if you prefer. We do recommend seasoning the chicken with a combination salt, pepper, garlic powder and dried Italian seasoning at a minimum if you go with a plain chicken breast!
Why do you cut your chicken into cutlets and how do you do that?
The chicken breasts at Lake Geneva Country Meats are very large – jumbo sized to be precise – and they take a long time to cook in the oven. To speed up the cooking process, we make them into cutlets. That means we take a knife and make a horizontal cut down the middle of the breast, cutting it into two smaller pieces that cook more evenly and faster. If you’re breading and frying the chicken, you can pound it even thinner, but that’s not necessary for this recipe. To see a step by step guide, check out this post.
If you’re using smaller chicken breast (a 5 / 6oz size breast, for instance), you can skip this step and just cook the whole breasts.
What Vegetables Should I Use?
One of the great things about this sheet pan Italian chicken and potatoes recipe is that you can customize the vegetables used. We used red potatoes and broccoli, but you can make some substitutions if you would like. Here are some tips on how to get your vegetables to cook well and possible additions / substitutions:
- Make sure you cut your red potatoes into small pieces so they cook through. If they’re not done when the chicken is done, you can pull the chicken and broccoli off the plate and put the potatoes back in to finish cooking.
- If you like very soft potatoes, you can boil them, drain them, and then cut them up to cook even more.
- I like my broccoli well cooked – if you prefer them al dente, wait 10 minutes into the cooking time before adding the broccoli to the sheet pan.
- This recipe would be perfect for Brussels sprouts instead of broccoli if you love sprouts or don’t like broccoli.
- If you like onions, you can thinly slice yellow onions and toss them in with the potatoes and broccoli for a little extra flavor.
- Since this is an Italian flavored meal, you can add tomatoes to this recipe! Slice cherry tomatoes in half, toss them in Italian dressing, and add them around the chicken with 15 minutes left in the cooking time!
I really like this sheet pan Italian chicken and potatoes recipe – do you have other sheet pan recipes?
Of course! We love sheet pan recipes, so check these ideas out:
- Sheet Pan Lemon Chicken Thighs
- Sheet Pan Teriyaki Pork Tenderloin & Vegetables
- Sheet Pan Pork Chops & Pears
- Sheet Pan BBQ Chicken Thighs
- Sheet Pan Garlic Parmesan Pork Chops
- Sheet Pan Chicken Fajitas
I hope we answered all the questions you have about our sheet pan Italian chicken and potatoes recipe. If we missed something, or you have tips and suggestions on the recipe, you can leave us a comment below. We appreciate your feedback, so please, get in touch. Have a great day, and we hope to see you soon at Lake Geneva Country Meats!
- 1.5 lb LGCM Italian Romano Chicken Breast (use a double / full breast so you get 4 cutlets)
- 6 Red Potatoes (cut into 1/2″ pieces)
- 2 cup Broccoli (florets)
- Italian Dressing (about 1.5 cups)
- Grated Parmesan (for serving)
Cut the Italian Romano chicken breast into 4 cutlets (see note above for directions if you’re not sure how) and place on one side of a half sheet pan.
Add the cut up red potatoes and broccoli to a mixing bowl and pour Italian dressing on top. Toss to combine. Add the vegetables to the other side of the sheet pan.
Place the sheet pan into an oven preheated to 425ºF for 30-35 minutes, until the chicken reaches 160ºF and the potatoes are cooked – see notes above for cooking time suggestions / tweaks.
Once the chicken is cooked, remove from oven and let rest for 5 minutes before serving. Slice the chicken, and serve slices of chicken with potatoes and broccoli. Sprinkle with grated parmesan cheese to bring even more flavor to your sheet pan Italian chicken and potatoes dinner. Enjoy!