Sheet Pan Italian Chicken with Potatoes and Peppers

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Sheet Pan Italian Chicken with Potatoes and Peppers is a complete, family-friendly dinner recipe. This meal is flavorful and hearty, yet simple to make. It’s perfect for any night of the week!

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I was a little late to the sheet pan dinner party and boy am I realizing what I’ve been missing out on! Sheet pan dinners are such a great option and not just for when you’re short on time. All of the sheet pan meals that I have tried, or created myself, have been extremely flavorful! I also especially love that the mess is minimal, making clean up a cinch! I love to cook and bake, but I despise cleaning up afterwards.

For this Sheet Pan Italian Chicken recipe, I season the chicken with a little garlic and Italian seasoning then cook it on the same baking sheet as the potatoes and peppers. When cooking the chicken on the same pan, the flavors all just meld together. The juice from the chicken mixes with the garlic, seasoning, and peppers to create the best tasting “sauce” that all of the components of this dish end up covered in.

So, while this sheet pan dinner recipe is easy enough for the busiest of weeknights, I’d go as far to say it’s impressive enough for serving guests as well!

How to Make Sheet Pan Italian Chicken with Potatoes and Peppers

Prep!

Preheat your oven to 375°F.

Cut the potatoes in bite-size pieces, about 1-inch or less in size. We’ll prep the shallot and peppers a bit later.

Create!

Place chicken on a lightly oiled sheet pan.

Melt the butter in a sauce pan or in a microwave oven and stir in the garlic. Brush a small amount on to the tops of the chicken breasts. Reserve the remaining butter.

Season the tops of chicken with salt, pepper, and 1/2 teaspoon of the Italian seasoning.

Place the potatoes in a bowl with 1/2 of the remaining butter and 1 teaspoon of the Italian seasoning. Season with salt and pepper and toss to coat.

Pour the potatoes onto the sheet pan all around the chicken. Bake for 15 minutes in the preheated oven.

While the chicken is baking, cut the shallot and peppers into thin strips and add to the same bowl that you used for the potatoes.

Present!

Toss the vegetables together, if desired and serve.

Tips and Techniques

• Lightly oil your sheet pan to prevent the chicken and vegetables from sticking.
• To brown the chicken more after baking, place it under the broiler for a few minutes, watching closely to prevent burning.
• If you can’t find small sweet peppers, you can use any combination of red, orange, and/or yellow peppers.

How to Store Leftover Sheet Pan Italian Chicken with Potatoes and Peppers

Leftover Sheet Pan Italian Chicken with Potatoes and Peppers can be stored in an air-tight container in the refrigerator for 3-4 days. If you prefer to freeze leftovers, you can add them to a freezer bag or air-tight container. Use frozen leftovers within 2-4 months for best results.

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Sheet Pan Italian Chicken with Potatoes and Peppers

Sheet Pan Italian Chicken with Potatoes and Peppers is a complete, family-friendly dinner recipe. This meal is flavorful and hearty, yet simple to make. It's perfect for any night of the week!

Course Main Dish

Cuisine American, Chicken, Gluten Free

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 4 servings

Calories 459kcal

Author Lauren Vavala

Ingredients

• 1.5 pounds boneless, skinless chicken breasts
• 1 tablespoon butter
• salt and pepper
• 2 teaspoons Italian seasoning (divided)
• 1.5 pounds potatoes (cut into wedges)
• 2 tablespoons olive oil
• 1 pound sweet bell peppers (sliced)
• 1 shallot (sliced)
• 4 cloves garlic (minced)

US Customary - Metric

Instructions

• Preheat oven to 375°F.
• Season both sides of the chicken with salt, pepper, and 1 teaspoon of the Italian seasoning.
• Heat butter in a skillet. Add the chicken and cook only on one side for about 2 minutes, or until golden brown. (See notes)
• Transfer chicken to a lightly oiled sheet pan.
• Place the potatoes in a bowl with 1 tablespoon of the olive oil and 1/2 teaspoon of the Italian seasoning. Season with salt and pepper and toss to coat.
• Pour the potatoes onto the sheet pan all around the chicken. Bake for 15 minutes in the preheated oven.
• While the chicken is baking, cut the shallot and peppers into strips and add to the same bowl that you used for the potatoes along with the minced garlic.
• Pour the remaining 1 tablespoon of olive oil into the peppers. Season with salt, pepper, and the last 1/2 teaspoon of Italian seasoning. Toss to coat well.
• When the 15 minutes is up, add the peppers and shallot mixture to the sheet pan.
• Continue baking for another 15-20 minutes or until the chicken is cooked through to an internal temperature of 165°F and the potatoes are fork-tender.

Notes

Tips and Techniques

• Lightly oil your sheet pan to prevent the chicken and vegetables from sticking.
• You do not need to brown the chicken in a skillet first, however, the chicken will not brown as nicely if you only cook it on the sheet pan.
• Leftovers can be stored in an air-tight container in the refrigerator. Use within 3-4 days.

** Nutritional information is an estimate and may vary.

Nutrition

Serving: 1serving | Calories: 459kcal | Carbohydrates: 39g | Protein: 41g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 116mg | Sodium: 214mg | Potassium: 1630mg | Fiber: 7g | Sugar: 7g | Vitamin A: 3706IU | Vitamin C: 182mg | Calcium: 58mg | Iron: 3mg