Known as Pinot Grigio in Italy, and Pinot Gris elsewhere, this is often a lighter white wine with lemon, pear and citrus fruit flavors.
Processing closes at 5 PM on weekdays, is open 9:00 AM – 3:00 PM Saturday, and is closed on Sundays.
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!
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!
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.
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:
Of course! We love sheet pan recipes, so check these ideas out:
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!
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!