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overhead of sheet pan italian chicken with potatoes and peppers on a baking sheet
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5 from 12 votes

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!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Dish
Cuisine: American, Chicken, Gluten Free
Servings: 4 servings
Calories: 459kcal


  • 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)


  • 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 brown only on one side for about 2 minutes, or until golden. (See notes)
  • Transfer chicken, browned side up, 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.



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.


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