What could be better than a meal cooked entirely in one pan? Not just any meal but an extremely tasty, easy to prepare chicken dinner that uses ingredients you most likely already have! What’s more, with this sheet pan chicken recipe, if you use our Checkered Chef Stainless Steel Half Sheet Pan, you’ll be able to pop your one and only pan straight in the dishwasher for super quick and easy clean up!

It’s no wonder sheet pan cooking has become so popular recently!

We used fresh herbs from our garden to create this dish but, if you don’t have any growing, you can always use some from the supermarket or even dried herbs if it’s all you have.

Also, because we have every Checkered Chef product at our disposal, we used our Mezzaluna and Herb Cutting Board to quickly and easily chop up our herbs. But, if you don’t have one to hand, you could use a knife and board or even herb scissors.

We used our Stainless Steel Half Sheet Pan, but you could also use our Aluminum Half Sheet Pan – you’d get the same results, but you’d need to hand wash the baking sheet.

Preheat your oven to 200℃/ 400℉.

Spray the sheet pan lightly with cooking spray or oil to prevent sticking.

Dice your potatoes fairly small (about 1 inch pieces).

Place chicken breasts and potatoes onto your half sheet pan – there’s plenty of space, we could easily cook six chicken breasts on the 1 half sheet pan.

Season with salt and pepper.

Combine chicken stock, melted butter, garlic, and herbs in a small bowl or jug – a jug makes it easier to pour on.

Pour half of this mixture over the chicken and potatoes and toss to coat.

Bake for 15 minutes then remove from the oven and turn chicken breasts. Move potatoes over to one side of the baking tray. Add snow peas/beans or other veggies around the chicken and cover with remaining sauce.

Bake for another 10-15 minutes or until chicken is cooked right through.

Then, broil or grill for 2-3 minutes to lightly brown.

Don’t forget to pour some of the delicious garlic and herb butter from the pan over your chicken and veggies once dished up – delicious!

Sheet Pan Chicken With Garlic & Herb Butter Recipe

Print Recipe

Sheet Pan Chicken With Garlic & Herb Butter

Ingredients

4 Chicken Breasts 6 if you’re cooking for 6
4 Potatoes 6 if you’re cooking for 6
Snow Peas or Beans or other vegetables - enough to feed your family
⅓ Cup Chicken Stock
¼ Cup Melted Unsalted Butter
4 Cloves Minced Garlic
2-4 teaspoons Fresh Chopped Parsley Thyme and Rosemary

Instructions

Preheat oven to 200℃/ 400℉
Lightly coat half sheet pan/baking tray with cooking spray/oil.
Combine chicken stock, melted butter, garlic and herbs.
Cut potatoes into 1 inch pieces.
Place chicken breasts on baking tray and surround with chopped potatoes.
Lightly season with salt and pepper.
Pour half the stock mixture over chicken and potatoes and toss to coat.
Bake for 15 minutes.
Remove pan from oven and flip chicken breasts.
Move potatoes to one side of the pan and then add snow peas or beans or other vegetables around the chicken.
Pour remaining sauce over the chicken and new vegetables.
Bake for another 10-15 minutes or until chicken is cooked right through.
Place baking tray under grill or broiler to brown for 2-3 minutes.
Serve with pan juices and enjoy.

There are so many meals and desserts you can make entirely in a sheet pan – it’s a great way to cook – quick and convenient and less washing up.
We hope you enjoy our Sheet Pan Chicken with Garlic & Herb Butter.