Easy Baked Chicken Breast and Potatoes

Getting a satisfying weeknight dinner on the table without spending hours in the kitchen can feel like an impossible task. Between work, family activities, and everything else on your plate, the last thing you want is a complicated recipe with a mile-long ingredient list and tons of cleanup.

That’s exactly why I love this baked chicken breast and potatoes recipe. It’s a complete one-pan meal that comes together with minimal effort, uses simple ingredients you probably already have in your pantry, and delivers tender, flavorful chicken with perfectly roasted potatoes and broccoli every single time.

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What Kind of Chicken Breast Should I Use?

For this recipe, you’ll want boneless, skinless chicken breasts that are roughly the same size so they cook evenly. If you can only find really thick chicken breasts at the store, you can either pound them to an even thickness or slice them horizontally to create thinner cutlets. Fresh or frozen chicken breasts both work fine here – just make sure frozen ones are completely thawed and patted dry before seasoning. Try to look for chicken breasts that are around 6-8 ounces each, which is a pretty standard serving size and will cook through nicely alongside your potatoes.

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Options for Substitutions

This recipe is really forgiving when it comes to swapping ingredients:

• Boneless, skinless chicken breasts: You can use bone-in chicken breasts or chicken thighs instead. Just keep in mind that bone-in pieces will need about 10-15 minutes longer in the oven, and thighs are a bit more forgiving if you accidentally overcook them.
• Potatoes: Any potato works here – russets, red potatoes, or Yukon golds are all great choices. Sweet potatoes are another option, though they’ll cook a bit faster, so check them around the 25-minute mark.
• Italian seasoning: Don’t have Italian seasoning? Mix together equal parts dried basil, oregano, and rosemary. Or use whatever dried herbs you have on hand – the recipe is pretty flexible.
• Broccoli: Feel free to swap broccoli with other vegetables like green beans, Brussels sprouts, cauliflower, or bell peppers. Just add them at the same time as the broccoli in the recipe.
• Olive oil: Avocado oil or melted butter work just as well for coating the chicken and vegetables.
• Paprika: Regular paprika is fine, but smoked paprika adds a nice depth of flavor if you have it.

Watch Out for These Mistakes While Baking

The biggest mistake when baking chicken breasts is overcooking them, which leaves you with dry, rubbery meat – pull them from the oven when an instant-read thermometer reads 155°F in the thickest part, and they’ll reach a safe 165°F while resting.

Another common error is cutting your potatoes into uneven pieces, which means some will be mushy while others stay hard, so take an extra minute to make sure they’re all roughly the same size for even cooking.

Don’t skip drying the chicken breasts with paper towels before seasoning – excess moisture prevents browning and creates steam instead of that nice golden crust you’re looking for.

Finally, resist the urge to add the broccoli at the beginning since it only needs 10-15 minutes to cook, and adding it too early will turn it into an overcooked, mushy mess instead of tender-crisp florets.

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What to Serve With Baked Chicken Breast and Potatoes?

Since this dish already comes with potatoes and broccoli, you’ve got a complete meal right in one pan. If you want to add something extra, a simple side salad with mixed greens, cherry tomatoes, and a light vinaigrette keeps things fresh without making the meal too heavy. Dinner rolls or garlic bread are always a good call if you want something to soak up the juices from the chicken and veggies. For a heartier option, you could also serve this with a side of roasted carrots or green beans seasoned with a bit of garlic and olive oil.

Storage Instructions

Store: Keep your leftover chicken, potatoes, and broccoli in separate airtight containers in the fridge for up to 4 days. I find that storing them separately helps everything maintain its texture better, especially the broccoli which can get a bit mushy if mixed with everything else.

Freeze: The chicken and potatoes freeze really well for up to 3 months in freezer-safe containers. I’d skip freezing the broccoli though, since it tends to get watery and lose its texture when thawed. Just make fresh veggies when you’re ready to eat the frozen portions.

Reheat: Warm everything up in the oven at 350°F for about 15-20 minutes until heated through, or use the microwave for a quicker option. The oven method keeps the chicken from drying out and helps the potatoes crisp back up a bit.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1350-1500
• Protein: 100-115 g
• Fat: 35-42 g
• Carbohydrates: 120-135 g

Ingredients

For the chicken:

• 1 lemon (halved, for zesting and juicing)
• 1/2 tbsp dried Italian seasoning
• black pepper to taste (freshly ground)
• 1 tbsp olive oil (I use extra virgin for better flavor)
• 1/2 tsp dried thyme
• salt to taste (kosher salt preferred)
• 3.5 lb boneless skinless chicken breasts (or about 6-8 breasts)
• 1/2 tsp onion powder
• 1/2 tsp paprika (smoked paprika adds depth)

For the potatoes:

• 1/2 tbsp dried Italian seasoning
• salt to taste
• 1 tbsp olive oil
• 1.5 lb potatoes (cut into 1-inch cubes)
• black pepper to taste

For the broccoli:

• fresh parsley (finely chopped for garnish)
• salt to taste
• 1 large head broccoli (cut into florets)
• 1 tbsp olive oil
• black pepper to taste

Step 1: Prepare the Oven and Mise en Place

• 1 lemon
• 1/2 tbsp dried Italian seasoning
• 1/2 tsp dried thyme
• 1/2 tsp onion powder
• 1/2 tbsp dried Italian seasoning
• 1/2 tsp paprika
• 3.5 lb boneless skinless chicken breasts
• 1.5 lb potatoes
• 1 large head broccoli

Preheat your oven to 425°F.

While it heats, prepare all your ingredients: pat the chicken breasts dry with paper towels (this helps them brown better), cut potatoes into 1-inch cubes, cut broccoli into florets, and zest and juice the lemon.

Combine all the dried seasonings (Italian seasoning, thyme, onion powder, and paprika) in a small bowl to create a unified spice blend.

I find mixing the spices together first ensures even distribution across all components rather than seasoning each ingredient separately.

Step 2: Season and Prepare Chicken and Potatoes

• 3.5 lb boneless skinless chicken breasts
• 1 tbsp olive oil
• salt to taste
• black pepper to taste
• spice blend from Step 1
• 1.5 lb potatoes
• 1 tbsp olive oil
• spice blend from Step 1
• 1 lemon

Season the dried chicken breasts generously with kosher salt, freshly ground black pepper, and about half of your spice blend from Step 1, drizzling with 1 tablespoon olive oil as you season.

In a separate bowl, toss the cubed potatoes with 1 tablespoon olive oil, kosher salt, black pepper, and the remaining half of your spice blend.

Spread the seasoned potatoes in a single layer on your baking sheet, then arrange the seasoned chicken breasts on top of or next to the potatoes (they can be close but shouldn’t overlap).

If desired, scatter lemon slices around the pan for subtle citrus flavor during roasting.

Step 3: First Stage of Roasting

• baking sheet with chicken and potatoes from Step 2
• 1 large head broccoli
• 1 tbsp olive oil
• salt to taste
• black pepper to taste

Place the baking sheet in your preheated 425°F oven and roast for 20 minutes.

The chicken will begin to cook through and the potatoes will start to soften and develop golden edges.

While this is roasting, prepare the broccoli by tossing it in a bowl with 1 tablespoon olive oil, kosher salt, and freshly ground black pepper—have this ready to add when you pull the pan from the oven.

Step 4: Add Broccoli and Complete Roasting

• baking sheet with chicken and potatoes from Step 3
• prepared broccoli mixture from Step 3

Carefully remove the baking sheet from the oven after 20 minutes.

The chicken should be mostly cooked but not yet fully done, and the potatoes should be getting tender.

Add the prepared broccoli from Step 3 to the baking sheet, arranging the florets around the chicken and potatoes so they roast evenly.

Return to the oven and roast for another 10 to 15 minutes until the chicken is cooked through (165°F internal temperature), the potatoes are tender and golden, and the broccoli is bright green with slightly crispy edges.

Step 5: Rest and Serve

• roasted chicken, potatoes, and broccoli from Step 4
• fresh parsley
• lemon juice

Remove the baking sheet from the oven and let the chicken rest for 5 minutes before serving—this allows the juices to redistribute throughout the meat, keeping it moist and tender.

I always let my chicken rest even though it’s tempting to dive right in; it makes a noticeable difference in texture.

Transfer the chicken, roasted potatoes, and broccoli to serving plates, garnish with fresh chopped parsley and a squeeze of fresh lemon juice if desired, and serve while hot.

Easy Baked Chicken Breast and Potatoes

Delicious Easy Baked Chicken Breast and Potatoes recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 52 minutes mins

Servings 6 servings

Calories 1425 kcal

Ingredients

  

For the chicken:

• 1 lemon (halved, for zesting and juicing)
• 1/2 tbsp dried Italian seasoning
• black pepper to taste (freshly ground)
• 1 tbsp olive oil (I use extra virgin for better flavor)
• 1/2 tsp dried thyme
• salt to taste (kosher salt preferred)
• 3.5 lb boneless skinless chicken breasts (or about 6-8 breasts)
• 1/2 tsp onion powder
• 1/2 tsp paprika (smoked paprika adds depth)

For the potatoes:

• 1/2 tbsp dried Italian seasoning
• salt to taste
• 1 tbsp olive oil
• 1.5 lb potatoes (cut into 1-inch cubes)
• black pepper to taste

For the broccoli:

• fresh parsley (finely chopped for garnish)
• salt to taste
• 1 large head broccoli (cut into florets)
• 1 tbsp olive oil
• black pepper to taste

Instructions

 

• Preheat your oven to 425°F. While it heats, prepare all your ingredients: pat the chicken breasts dry with paper towels (this helps them brown better), cut potatoes into 1-inch cubes, cut broccoli into florets, and zest and juice the lemon. Combine all the dried seasonings (Italian seasoning, thyme, onion powder, and paprika) in a small bowl to create a unified spice blend. I find mixing the spices together first ensures even distribution across all components rather than seasoning each ingredient separately.
• Season the dried chicken breasts generously with kosher salt, freshly ground black pepper, and about half of your spice blend from Step 1, drizzling with 1 tablespoon olive oil as you season. In a separate bowl, toss the cubed potatoes with 1 tablespoon olive oil, kosher salt, black pepper, and the remaining half of your spice blend. Spread the seasoned potatoes in a single layer on your baking sheet, then arrange the seasoned chicken breasts on top of or next to the potatoes (they can be close but shouldn't overlap). If desired, scatter lemon slices around the pan for subtle citrus flavor during roasting.
• Place the baking sheet in your preheated 425°F oven and roast for 20 minutes. The chicken will begin to cook through and the potatoes will start to soften and develop golden edges. While this is roasting, prepare the broccoli by tossing it in a bowl with 1 tablespoon olive oil, kosher salt, and freshly ground black pepper—have this ready to add when you pull the pan from the oven.
• Carefully remove the baking sheet from the oven after 20 minutes. The chicken should be mostly cooked but not yet fully done, and the potatoes should be getting tender. Add the prepared broccoli from Step 3 to the baking sheet, arranging the florets around the chicken and potatoes so they roast evenly. Return to the oven and roast for another 10 to 15 minutes until the chicken is cooked through (165°F internal temperature), the potatoes are tender and golden, and the broccoli is bright green with slightly crispy edges.
• Remove the baking sheet from the oven and let the chicken rest for 5 minutes before serving—this allows the juices to redistribute throughout the meat, keeping it moist and tender. I always let my chicken rest even though it's tempting to dive right in; it makes a noticeable difference in texture. Transfer the chicken, roasted potatoes, and broccoli to serving plates, garnish with fresh chopped parsley and a squeeze of fresh lemon juice if desired, and serve while hot.