Zesty Sheet Pan Chicken and Potatoes
My zesty sheet pan chicken and potatoes are simple to make and full of flavor! You get creaminess from mayo and tanginess from stone ground mustard. It's quick to toss together with hands-free cooking. It's one of our favorite meals!
Ingredients
- 1 large boneless skinless chicken breast or 2 small
- 3 medium or 2 large russet potatoes
- 1/4 cup stone ground mustard
- 1/3 cup avocado oil mayonnaise or your favorite mayonnaise
- 2 tsp finely ground sea salt
- 3/4 tsp ground black pepper
- 1/2 tsp garlic powder
- 2 garlic cloves, minced or 1 tsp garlic powder
Instructions
- Preheat the oven to 425 degrees Fahrenheit and line a sheet pan with parchment paper. Set aside.
- Cut chicken breast into small bite-sized chunks (about 1/2 inch) and set aside.
- Rinse, dry, peel, and slice potatoes into small bite size cubes (about 1/4 inch thick).
- In a mixing bowl, add mustard, mayonnaise, sea salt, ground black pepper, garlic powder, and minced garlic cloves. Whisk to completely combine.
- Add sliced chicken and potatoes to mixture in the bowl and stir until everything is fully coat.
- Dump everything out on prepared sheet pan and spread so it’s in an even layer for baking.
- Bake at 425 degrees Fahrenheit for 35-40 minutes or until chicken is fully cooked and potatoes are soft.
- Remove from oven, if desired add a little sprinkle of garlic powder, sea salt, and ground black pepper over the top (first taste test before adding). Enjoy!
Notes
Did you make this recipe? – If you loved it, I’d be so grateful if you left a comment on the blog post. It helps more than you know. You can share a photo on social media, tag @plumbranchhome
A Note From Molly – This recipe was developed and tested by me, NEVER AI (artificial intelligence). My recipes on Plum Branch Home are created with purpose and cherished in our own home. What you see from PBH is real, made for a reason, tested, and loved! We’re serving God by loving our families one recipe at a time.