Zesty Sheet Pan Chicken and Potatoes
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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!
I can’t recommend this recipe enough! It’s so easy to make and tastes wonderful. My recipe is inspired by a recipe in an old cookbook I got at a garage sale when I was growing up.
I wanted to make my own version of it that had more flavor and even easier steps! You can serve this meal by itself, add a salad on the side, or homemade garlic knots.
Why You’ll Love This Recipe
- Super easy chicken and potatoes recipe: All you have to do is chop up the chicken and potatoes, toss them in a homemade sauce, and bake!
- Amazing flavor: You get creamy, savory, garlicky, and zesty flavors with every bite.
- Hands-free cooking: After a few minutes of prep work, all you have to do is pop it in the oven!
Ingredients
- chicken breast: boneless, skinless works best
- russet potatoes: I like to get organic but regular russets work great
- stone ground mustard: you could swap this for dijon but I recommend stone ground
- avocado oil mayonnaise: or your favorite kind of mayonnaise
- sea salt: finely ground works great
- ground black pepper: freshly cracked or already ground both work
- garlic powder: make sure it’s salt-free, not garlic salt
- garlic cloves: or you can substitute this for more garlic powder
Tools You May Need
How to Make Zesty Sheet Pan Chicken and Potatoes
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!
Variations
- For a little spice, add diced jalapeños to the mixture.
- Add diced onions if desired for an even fresher taste.
What to Serve with Sheet Pan Chicken and Potatoes
This chicken and potato dish doesn’t need a side, but if you prefer one, here are a few that would go wonderfully:
- Mexican Street Corn Salad
- Italian Chopped Salad
- Old Fashioned Cucumber and Onion Salad
- Sourdough Hawaiian Rolls
- Sourdough Garlic Knots
- Sourdough Texas Toast
My Tips
- Read the entire recipe before you get started so you know what to expect.
- Wait to make any adjustments until you’ve made it once.
- Toss everything together very well to ensure everything is completely coated.
- Be sure to spread out the mixture on the sheet pan so it can bake evenly.
How to Store and Reheat Leftovers
Storing Instructions
You can store leftovers in the fridge for up to 2 days. I recommend using a glass storage container. I don’t recommend freezing.
Reheating Instructions
This recipe is best right out of the oven or as leftovers enjoyed cold; we aren’t fans of the reheated flavor. But you can reheat leftovers, if desired, in the oven at 400 degrees Fahrenheit until warmed.
Recipe FAQs
Yes! You’ll end up adding 1 1/2 teaspoons of garlic powder if you swap out the minced fresh garlic.
For my recipe, I recommend 35 minutes at 425 degrees Fahrenheit to ensure the potatoes are soft.
You’re more than welcome to! I recommend boneless chicken thighs that you cut into chunks.
More Sheet Pan Recipes
- Sheet Pan Chipotle Chicken Peach Tacos
- Sheet Pan Chipotle Chicken Pineapple Tacos
- Sheet Pan Mango Chicken Tacos
- Chicken Shawarma Sheet Pan Dinner
- Sweet Pepper Chicken Sheet Pan Dinner
- Sheet Pan Lemon Chicken and Potatoes
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Recipe
Zesty Sheet Pan Chicken and Potatoes
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!