Name: Sheet Pan Chicken and Potatoes Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 chicken breasts, boneless and skinless; 1 pound baby Yukon gold potatoes; 2 tablespoons oil; 1 teaspoon garlic powder; 1 teaspoon pepper; 1 teaspoon paprika; 2 teaspoons Kinder’s Buttery Steakhouse seasoning; 3 tablespoons butter; ½ cup honey; 2 cloves garlic, minced; ½ teaspoon pepper; ¼ teaspoon salt

If you’re searching for the ultimate comfort meal that comes together with hardly any effort, Sheet Pan Chicken and Potatoes is your new weeknight hero. Juicy, golden chicken breasts are coated with a sweet honey glaze, surrounded by nuggets of perfectly roasted baby Yukon potatoes that soak up all the buttery juices. Every bite is balanced—savory and a little sweet, tender and crisp—and because everything cooks together on one pan, cleanup is a breeze. This Sheet Pan Chicken and Potatoes recipe will become a go-to for busy nights or when you crave cozy flavors with zero fuss.

Sheet Pan Chicken and Potatoes Recipe - Recipe Image

Ingredients You’ll Need

There’s magic in simplicity, and the ingredients for Sheet Pan Chicken and Potatoes prove just that. Each element brings its own character—flavor, color, or texture—to create a dish that feels much fancier than it actually is. Here’s everything you’ll need and why you’ll want to use it:

Chicken breasts: Boneless and skinless for quick cooking and tender results.
Baby Yukon gold potatoes: Their naturally creamy texture holds up beautifully during roasting and soaks in all that delicious sauce.
Oil: Helps crisp up the potatoes and keeps the chicken juicy.
Garlic powder: Infuses savoriness into every bite, no chopping required.
Pepper: Adds a gentle heat and brings out the flavors of both chicken and potatoes.
Paprika: For a pop of color and a hint of smokiness.
Kinder’s Buttery Steakhouse seasoning: This blend is the secret weapon; it adds a rich depth and buttery, herby notes (use your favorite all-purpose blend if you don’t have this).
Butter: The base of the homemade honey glaze—makes everything taste a little more luxurious.
Honey: Brings sweetness and helps the glaze get nice and sticky while roasting.
Fresh garlic (minced): For aromatic kick in the glaze that can’t be beat.
Salt: Just enough to round out the glaze and enhance every flavor.

How to Make Sheet Pan Chicken and Potatoes

Step 1: Prep Your Oven and Baking Sheet

Start by heating your oven to a toasty 400°F—it’s the ideal temperature for caramelizing the potatoes and giving the chicken that golden color we love. Line your sheet pan with foil for easy cleanup, which is one of the big charms of this Sheet Pan Chicken and Potatoes recipe. No fuss, no scrubbing—just great food.

Step 2: Make the Honey Garlic Glaze

Grab a medium saucepan, melt the butter over medium heat, and stir in the honey, minced garlic, salt, and pepper. Bring this mixture to a gentle boil, then lower the heat and let it simmer for about 5-6 minutes. This step concentrates the flavors, turning the glaze into a sticky, glossy goodness. Once it’s ready, set it aside—you’ll pour it over the chicken in just a bit.

Step 3: Prep the Chicken and Potatoes

Pound your chicken breasts so they’re even (about 1-inch thick)—this ensures they cook evenly and stay juicy. Quarter or cut your baby Yukon gold potatoes into sixths, making sure all the pieces are about the same size. Uniform potato pieces roast at the same rate and make every forkful satisfying.

Step 4: Arrange and Season

Lay the chicken breasts in the center of your prepared sheet pan and scatter the potato chunks around them. Drizzle everything with oil and sprinkle on garlic powder, pepper, paprika, and that irresistible Kinder’s Buttery Steakhouse seasoning. Take a moment to toss the potatoes so they’re evenly coated—it’s worth it.

Step 5: Glaze and Bake

Pour the honey garlic glaze you made earlier directly over the chicken. The glaze will trickle down onto the potatoes while baking, infusing them with flavor. Slide the pan into the oven for 25-30 minutes, or until the chicken is cooked through and the potatoes are fork-tender. You’ll know it’s ready when everything is golden and smells absolutely incredible.

How to Serve Sheet Pan Chicken and Potatoes

Garnishes

A final flourish goes a long way! Sprinkle some fresh chopped parsley or chives over your Sheet Pan Chicken and Potatoes right before serving. It not only adds a pop of color but also brings a sharp, herbaceous contrast to the sweet, savory flavors. A few lemon wedges also make a bright, fresh addition for anyone who loves a zesty finish.

Side Dishes

This dish is a full meal on its own, but if you want to round it out, serve it with a crisp green salad or some steamed green beans. A dollop of plain Greek yogurt or a simple cucumber salad complements the honey glaze beautifully and brings a touch of coolness that pairs well with the hot, roasted flavors.

Creative Ways to Present

For a fun family-style presentation, serve Sheet Pan Chicken and Potatoes straight from the tray in the center of your table—there’s something wonderfully inviting about everyone helping themselves. Or, plate individual servings with a drizzle of the leftover pan juices and a sprinkle of flaky sea salt for a restaurant-worthy touch.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, lucky you! Transfer them to an airtight container and keep them in the fridge; they’ll taste just as delicious for up to 3 days. The chicken remains tender, and the potatoes are perfect for reheating.

Freezing

Sheet Pan Chicken and Potatoes can also be frozen for future convenience. Allow everything to cool completely, then portion into freezer-safe bags or containers. Freeze for up to one month for the best flavor and texture. Thaw overnight in the refrigerator before reheating.

Reheating

To bring your Sheet Pan Chicken and Potatoes back to life, place the portions in a preheated oven at 350°F for about 10-15 minutes, or until heated through. If you’re in a hurry, the microwave works too, but the oven helps the potatoes regain their crispness.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs work beautifully in this recipe and tend to stay extra juicy. Just adjust the cooking time, as thighs might take a few minutes longer to cook through than breasts.

Is there a substitute for Kinder’s Buttery Steakhouse seasoning?

If you can’t find Kinder’s seasoning, any all-purpose steak seasoning or a homemade blend of salt, garlic powder, onion powder, and dried herbs will work well. The goal is to add a savory, buttery depth to the Sheet Pan Chicken and Potatoes.

Can I add vegetables to the sheet pan?

Yes! Add quick-roasting veggies like broccoli florets, halved Brussels sprouts, or bell pepper strips around the potatoes in the last 15-20 minutes of roasting for extra color and nutrition.

What’s the best way to ensure the potatoes cook evenly?

Cut your potatoes into uniform pieces—this way they roast at the same pace. Also, spreading them out in a single layer helps get them extra crispy on the outside and soft within.

How can I tell when the chicken is fully cooked?

Use an instant-read thermometer inserted into the thickest part of the chicken—the temperature should read 165°F. If you don’t have a thermometer, the chicken should be opaque all the way through and the juices should run clear.

Final Thoughts

This Sheet Pan Chicken and Potatoes recipe is all about big flavor with minimal effort, and I just know it will win a permanent place at your dinner table. It’s rich, satisfying, and comes together fast with hardly any cleanup—what’s not to love? Give it a try, and let it work its magic for your next cozy dinner at home!