Sheet Pan Chicken and Potatoes (Chicken Meal Prep Recipe)

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This sheet pan chicken and potatoes dinner is one that my family keeps coming back to. The entire meal cooks together on one pan, so there’s very little to clean up. Even better, this recipe can be prepped up to 3 days ahead to save you even more time!

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A hand holding a white plate with baked chicken breast, potatoes, asparagus, and a fork and knife.

I absolutely love sheet pan meals, and this one has become a regular at my house.

The chicken marinates in red wine vinegar, olive oil, and Italian seasoning, which is what keeps the boneless, skinless breasts juicy and full of flavor instead of drying out like they sometimes do in the oven.

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Why This Recipe is a Family Favorite

While everything cooks, you can set the table, help with homework, or just sit down for a few minutes. And when I have people over, I love that I can prep it ahead and pop it in the oven without being stuck in the kitchen while everyone else is visiting.

If you love easy Italian chicken dinners, baked Tuscan chicken is another one worth making!

Happy Kitchen Secrets

Here are my important mom-tested cooking tips for making this recipe! I’ve made this countless times to save you from a failed attempt.

Marinate the chicken for at least 20-30 minutes. This is what makes the difference between bland and flavorful chicken breasts. You can actually marinate the chicken for up to 12 hours in the refrigerator if you want to prep ahead.
Use a rimmed sheet pan and line it with parchment paper or foil. This keeps the juices from running off into the oven and makes cleanup even faster.
Cut your potatoes into similar-sized pieces. If some pieces are much larger than others, you’ll end up with a mix of undercooked and overdone.
Don’t overlap the potatoes on the pan. If the pieces are touching, they’ll steam instead of roast, so they won’t have a crispy exterior.
If your chicken breasts are on the thicker side, butterfly them or pound them out before marinating so they cook more evenly with the potatoes.

Ingredients

For the baked chicken breast, look for boneless, skinless chicken breasts that are around half a pound each. If you prefer dark meat, this recipe also works with boneless, skinless chicken thighs.

Asparagus is in season in the spring and early summer, so that’s when you’ll find the best prices. Look for thin to medium size spears, as the thicker ones tend to be tough and woody.

For the potatoes, Yukon gold potatoes are my favorite for roasting because they’re not too starchy and they crisp up beautifully. Red potatoes or sweet potatoes work well with chicken and asparagus, too!

The marinade is just red wine vinegar, olive oil, and Italian seasoning. You can use a store-bought blend or make your own homemade Italian seasoning.

If you want to mix things up, swap out the asparagus and use broccoli, cauliflower, zucchini, and/or bell peppers. They all taste delicious with the Italian seasoning.

How to Make Sheet Pan Chicken and Potatoes

This is a summary of the steps. For the full instructions, see the recipe card! ⬇️

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Raw chicken pieces marinating in a clear glass bowl with herbs and seasoning, placed on a light-colored surface.

Boneless skinless chicken breasts rest on a plate with oil and herbs, surrounded by chopped potatoes and asparagus spears on a cutting board, a knife, small bowl of oil, and seasoning scattered across a white surface.

Make the marinade by combining the red wine vinegar, olive oil, and Italian seasoning in a small bowl. Pour it over the chicken breasts and turn them to coat on all sides.

Let the chicken marinate while you prep the vegetables. Trim the woody ends off the asparagus and cut the potatoes into bite-sized pieces.

Two raw, seasoned chicken breasts and chopped potatoes sit on a parchment-lined baking sheet—classic sheet pan chicken and potatoes, ready to be cooked.

Sheet pan chicken and potatoes with asparagus spears, all seasoned and baked to perfection.

Toss the potatoes with olive oil and seasoning and arrange them on the sheet pan with the marinated chicken breasts. Leave the asparagus off for now. Bake the chicken and potatoes together until the potatoes are starting to get tender and the chicken is nearly cooked through.

Pull the pan out of the oven and use tongs to turn the potatoes over so they brown evenly on the other side. Push them to one side to make room, then add the asparagus. Drizzle the spears with the remaining oil.

Not sure if your chicken is done?

Use a meat thermometer to check the internal temperature. Chicken is safe to eat once it reaches 165°F.

A sheet pan topped with cooked seasoned chicken breasts, roasted potatoes, and asparagus.

Now, return the sheet pan dinner to the oven to finish cooking. After removing the baked chicken breast from the oven, let it rest for about 5 minutes before serving. This way, the juices won't run out when you slice it.

Make it kid friendly: Not a fan of asparagus in your house? Green beans, broccoli, or even carrots are easy swaps that work just as well in this recipe, and most kids are a lot more willing to eat them.

How to Meal Prep Sheet Pan Chicken and Potatoes

To prep ahead, cut the potatoes and asparagus and store them in separate airtight containers in the refrigerator for up to 3 days. You can also freeze the chicken in the marinade for up to 3 months. Just thaw it in the refrigerator before baking and discard the marinade.

When you're ready to bake, everything goes right onto the sheet pan!

Reheating Instructions

There are 3 ways to reheat the baked chicken breast, potatoes, and asparagus:

Oven or toaster oven: Reheat at 350°F. on a sheet pan for about 15 minutes, or until the internal temperature of the chicken reaches 165°F.
Microwave: You can reheat individual servings or all of the leftovers at one time. Use 80% power to prevent the chicken and asparagus from becoming too dry.

FAQ

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. I haven't tried freezing the meal after it's cooked, but the baked chicken breast and roasted potatoes should freeze well for up to 3 months. Unfortunately, cooked asparagus gets a soggy texture after it's frozen and thawed.

Can I reuse the chicken marinade?

You should never reuse marinade that has had raw chicken in it. If you want to use the marinade as a sauce, make extra and set some aside before adding the chicken.

Planning to make this recipe?

After you make it, please leave a comment and star rating below to let me know how it went!