Sheet Pan Chicken Broccoli and Potatoes – Recipe for 2

Sheet pan chicken broccoli and potatoes is a one-pan dinner that is a perfect weeknight meal for those nights when you want a tasty fuss-free dinner. This delicious meal is made with boneless juicy chicken breasts, broccoli and potatoes tossed in a delicate lemon sauce and is ready in under an hour!

A picture of sheet pan chicken broccoli and potatoes out of the oven

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Sheet pan meals are the best, and this chicken sheet-pan dinner is a hit every time I prepare it. I usually prepare extra servings to make the most of this chicken recipe, as it can be easily repurposed into something else on busy nights like quesadillas, tossed into a salad, or reheated for lunch. And since it is made with just a few ingredients in one pan, it’s an easy cleanup recipe, which is a bonus!

If you like sheet pan recipes, you might want to try this tasty honey mustard chicken and potatoes recipe or this sheet pan nachos recipe.

Why you will love this sheet pan dinner

  • It’s convenient! By cooking everything together in one pan, its easy to cook and clean up.
  • It’s a healthy dinner recipe that is a full meal made with veggies and protein.
  • It’s versatile! This recipe can be easily customized with different vegetables and seasonings – see the variations below for inspiration.
a picture of the ingredients needed to make sheet pan chicken and potatoes: chicken, lemon sauce, broccoli, potatoes parmesan cheese

This is a brief summary of the ingredients needed to make this delicious broccoli and chicken breast recipe, along with a convenient shopping list from my Instacart affiliate link. Scroll down to the recipe card section for a printable recipe card with exact measurements and detailed instructions.

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Ingredients

  • Olive Oil
  • Boneless Chicken Breasts
  • Broccoli
  • Potatoes
  • Garlic Powder
  • Oregano or Italian Seasoning
  • White Wine
  • Lemon Juice
  • Grated Parmesan Cheese

How to make sheet pan chicken broccoli and potatoes

The amount of time required to cook each ingredient is different in this recipe. To ensure that all the ingredients cook evenly and don’t dry out, this sheet pan dinner is prepared in stages. First, the potatoes are cooked, followed by the chicken, and finally, the broccoli.

Prepare: Even though we are cooking in steps, it’s very helpful to have all of the ingredients ready to go. Preheat the oven to 400 degrees f. Rinse the potatoes and broccoli under cold water and pat them dry.

Remove the thick stems from the broccoli and cut the florets into bite-sized pieces; cut the potatoes into chunks that are about one inch in size. Mix olive oil, lemon juice, garlic and oregano together in a small bowl. Line a sheet pan with parchment paper for easy cleanup.

A picture of chunks of potatoes in a glass bowl

STEP 1: Place the potato chunks into a large bowl; add the olive oil and toss to coat the potatoes on all sides.

process step 2 potatoes on a sheet pan ready for the oven

STEP 2: Arrange the potatoes on a non-stick baking sheet or one lined with parchment paper. Bake the potatoes for 15 minutes.

A picture of potato chunks around the perimeter with chicken breasts in teh center of a pan

STEP 3: Remove the potatoes from the oven and push them to the perimeter of the sheet pan. Add the chicken breasts and drizzle with half of the olive oil mixture. Bake for 15 minutes.

a picture of broccoli, chicken and potatoes on a sheet pan with cheese on top ready for the oven

STEP 4: Toss the broccoli in the remaining olive oil mixture and arrange the broccoli on the sheet pan with the partially cooked chicken breasts. Sprinkle the grated cheese over the top of the chicken and vegetables; bake for 15 minutes longer or until the chicken reaches an internal temperature of 165 degrees f.

a picture of chicken broccoli and potatoes on sheet pan out of the

STEP 5: Remove the sheet pan from the oven, serve and enjoy!

Ingredient notes and substitutions

Boneless skinless chicken breasts – I prefer organic boneless chicken breasts when I make chicken recipes, they cook fast and are easy to prepare. Organic chicken is usually air-chilled which means it has no added moisture.

If you prefer to use boneless skinless chicken thighs, you can substitute them with boneless chicken breasts.

Potatoes – The best potatoes to use in this recipe are yukon gold potatoes, red potatoes or baby potatoes. The most important part is that they are cut similar in size so that they cook evenly.

Oil – Olive oil is my preferred oil when I cook most dishes, it can be replaced with an equal amount of avocado oil or your favorite cooking oil.

Broccoli – Fresh broccoli florets are the best to use in this recipe. If fresh is not available, you can use frozen broccoli.

White wine – White wine can replaced with another tablespoon of lemon juice or a tablespoon of chicken broth for an alchohol-free version.

a picture of one serving of  sheet pan chicken dinner on a plate

Store leftover sheet pan chicken broccoli and potatoes in an airtight container for up to four days in the refrigerator. Just make sure to let the food cool down before popping it into the container to avoid soggy veggies. When it’s time to use the leftover chicken and broccoli again, reheat your leftovers in the microwave or oven at low heat and enjoy.

Serving suggestions

Although this sheet-pan chicken and broccoli recipe is a complete meal on its own, you can pair this tasty dinner with a refreshing arugula salad or a lemon kale caesar salad.

If you feel like changing things up with your sheet pan chicken broccoli and potatoes recipe, here are a few ideas to try out and make this dinner your own.

Asian inspired – Instead of lemon and olive oil, use a soy sauce, sesame oil, ginger, garlic and honey.

Tex Mex – Season the chicken with chili powder, garlic powder and ground cumin. Swap the potatoes with sweet potatoes.

More Veggies – Use a variety of vegetables such as cauliflower, bell peppers, brussels sprouts, green beans or carrots instead of broccoli only.

Sweet Potatoes – Instead of regular potatoes, use sweet potatoes or a combination of both.

Low Carb – This is an easy recipe to make low carb by omitting the potatoes and adding more broccoli or other vegetables.

an overhead view of the sheetpan chicken on a pan

Tips

  • Save a little bit of time and use pre-cut broccoli from the grocery store.
  • For best results arrange the ingredients in a single layer without overcrowding the pan which can result in steaming rather than browning.
  • Cooking time can vary depending on the size of your ingredients so check for doneness periodically to avoid over or undercooking.
  • Use a meat thermometer to ensure your chicken breasts are perfectly cooked.
  • If you prefer your chicken to be golden brown, pop the sheet pan under the broiler for a few minutes to brown it up.

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Easy & Speedy Dinner Guide

Get dinner on the table fast with these ideas.

Can I use frozen broccoli instead of fresh broccoli?

Yes, you can use frozen broccoli. You may need to adjust the cooking time depending on the size of the florets.

Can I use bone-in chicken breasts instead of boneless?

Yes, you can use bone-in chicken pieces. Bone in chicken will require longer cooking time compared to boneless, so adjust the cooking time accordingly to ensure the chicken is fully cooked.

Can I make this recipe with chicken cutlets?

Chicken cutlets are thinly sliced boneless chicken breasts and can be used to make this sheet pan recipe. Since they are thin the cooking time will be less.

Do you like this recipe or have a question?

Please leave a comment or question and a 🌟🌟🌟🌟🌟 rating below. I answer all questions!

a picture of one serving of sheet pan chicken dinner on a plate

Sheet Pan Chicken Broccoli and Potatoes

An easy, healthy and delicious dinner that everyone will love!
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Click on serving size to scale this recipe

Course: Dinner
Cuisine: American
Keyword: Sheet Pan Chicken Broccoli and Potatoes
Servings: 2 People
Calories: 676kcal
Author: Anne
Scale this Recipe 2 People

Ingredients

  • 2 1/2 tablespoons olive oil
  • 2 boneless chicken breasts
  • 1 head broccoli small head or 3 to 4 cups florets
  • 2 potatoes Yellow or red – medium sized
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 2 tablespoons lemon juice
  • 1 tablespoon white wine
  • 1/4 cup parmesan cheese

Instructions

  • Prepare: Preheat the oven to 400 degrees f. Rinse the potatoes and broccoli under cold water and pat them dry. Remove the thick stems from the broccoli and cut the broccoli into bite-sized pieces; cut the potatoes into chunks that are about one inch in size. Mix the olive oil, lemon juice, garlic, oregano and white wine together in a small bowl. Line a baking sheet with parchment paper.
  • Place the potato chunks into a large bowl; add the olive oil and toss to coat the potatoes on all sides.
  • Arrange the potatoes on the baking sheet in a single layer. Place the baking sheet into a preheated oven and bake for 15 minutes.
  • Remove the baking sheet from the oven and push the potatoes to the perimeter of the sheet pan. Add the chicken breasts and drizzle half of the olive oil mixture over the chicken. Bake for 15 minutes.
  • Toss the broccoli in the remaining oil mixture and arrange it on the sheet pan with the chicken and potatoes. sprinkle grated parmesan cheese on top of the chicken and vegetables; bake for 15 minutes longer or until the chicken reaches an internal temperature of 165 degrees f.

Notes

This is a recipe for two, and can easily be doubled by using the recipe scale above or by using one chicken breast per person and one potato per person.  Depending on the size of the chicken breast, you may have leftovers. 
Leftovers can be stored in an airtight container in the refrigerator for up to four days. Just make sure that the food has cooled down before placing it in the fridge.
See the article above for tips and more.

Nutrition

Serving: 1 | Calories: 676kcal | Carbohydrates: 60g | Protein: 40g | Fat: 33g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 83mg | Sodium: 404mg | Potassium: 2155mg | Fiber: 13g | Sugar: 7g | Vitamin A: 2105IU | Vitamin C: 319mg | Calcium: 297mg | Iron: 5mg

Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used

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