Name: CHICKEN SHEET PAN BAKE, EASY DISH
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 3 Large Chicken Breasts (1.5-2 pounds total); 1.5 Pounds Tri Colored Baby Potatoes (red, gold, and blue); 3 Red Sweet Peppers (deseeded and chopped); 2 Tablespoons Olive Oil (divided); 1 1/2 Teaspoons Ground Pepper (divided); 1 1/2 Teaspoons Coarse Sea Salt (divided); 1/2 Teaspoon Paprika; 1/2 Teaspoon Garlic Powder

Jump to Recipe Print Recipe

This Chicken Pan Bake is perfect for a July 4th cookout with its patriotic colors. It's a quick and healthy dinner recipe that combines juicy chicken breasts with tri-colored baby potatoes in red, gold, and blue hues, along with diced red sweet peppers.

Seasoned with a blend of paprika, garlic powder, sea salt, and pepper, everything is roasted to perfection on a single sheet pan, ensuring easy cleanup and even cooking.

In just 30 minutes, you'll have tender chicken and crispy potatoes, making this dish not only delicious but also a patriotic feast for the senses.

Why You'll Love Chicken Sheet Pan Bake

Colorful Presentation: Enjoy a visually appealing dish with vibrant red, gold, and blue hues from the tri-colored baby potatoes and red sweet peppers.
Easy Preparation: Simple steps like tossing ingredients in seasoned olive oil and roasting on a sheet pan make this recipe effortless to prepare.
Quick and Easy: Ready in just 20 minutes of baking, perfect for a speedy weeknight dinner without sacrificing flavor.
Versatile Ingredients: Customize with your favorite herbs and spices to suit your taste preferences.
Minimal Cleanup: Cook everything on a single baking sheet for easy cleanup afterward.

This Chicken Sheet Pan Bake is a delightful blend of flavors and colors, perfect for a quick and satisfying meal.

Roasted to tender perfection on a single sheet pan, this dish not only offers ease of preparation but also a visually stunning presentation.

Whether for a July 4th cookout, busy weeknight dinner, or a casual gathering, this recipe promises deliciousness with minimal effort and cleanup, making it a go-to favorite for any occasion.

Ingredients for Chicken Sheet Pan Bake

3 Large Chicken Breasts (1.5-2 pounds total)
1.5 Pounds Tri Colored Baby Potatoes (red, gold, and blue)
3 Red Sweet Peppers, deseeded and chopped
2 Tablespoons Olive Oil, divided
1 1/2 Teaspoons Ground Pepper, divided
1 1/2 Teaspoons Coarse Sea Salt, divided
1/2 Teaspoon Paprika
1/2 Teaspoon Garlic Powder

Equipment Needed to Make Chicken Sheet Pan Bake

Instructions for Chicken Sheet Pan Bake

Step 1

Preheat the oven to 375 degrees Fahrenheit.

Step 2

Slice the potatoes in half.

Place them in a small mixing bowl with the diced peppers.

Place Sliced Potatoes in Bowl with Peppers

Step 3

Place 1 tablespoon olive oil, 1 teaspoon salt, and 1 teaspoon pepper in the bowl and toss until evenly coated.

Step 4

Place the remaining salt and pepper in a small bowl with the paprika and garlic powder. Mix until fully combined.

Step 5

Place the three chicken breasts in the middle of the baking sheet and coat the chicken breasts with olive oil.

Sprinkle with the seasoning mix.

Step 6

Place the potatoes and peppers around the chicken.

Step 7

Bake for 20 minutes or until the potatoes are tender and the chicken, in the thickest part, reaches an internal temperature of 165 degrees. Serve and Enjoy!

What to Serve with Chicken Sheet Pan Bake

Sides

Complement the flavors of our Chicken Sheet Pan Bake with a variety of delicious sides. Consider serving it alongside a fresh Spinach, Strawberry and Fennel Salad with a tangy vinaigrette, or roasted garlic butter vegetables for added depth and color.

Desserts

After enjoying the savory flavors of our chicken sheet pan bake, treat yourself to a delightful dessert. Pair it with a Star Spangled Fruit Salad for a patriotic meal of red, white, and blue.

It would also pair perfectly with No Bake 4th of July Cheesecake Jars. This dessert would blend well with this patriotic Chicken Sheet Pan Bake.

Cocktails

Elevate your dining experience with a selection of cocktails that complement the patriotic colors of our chicken pan bake. Start with a Red, White, and Blue Whipped Cream Jello Shots.

For a refreshing twist, try our Mouthwatering Boozy Patriotic Cherries. These are fun, colorful, and they taste delicious.

Popular Substitutions and Additions

You can customize this recipe to suit dietary preferences or ingredient availability. Instead of chicken breasts, use boneless chicken thighs for a richer flavor or swap with firm tofu cubes for a vegetarian option.

Substitute the tri-colored baby potatoes with sweet potatoes or regular white potatoes if desired.

If red sweet peppers are unavailable, bell peppers of any color can be used as a substitute.

Make sure you adjust seasoning and cooking times accordingly based on ingredient substitutions to ensure optimal flavor and texture.

You can consider adding additional ingredients. Enhance the flavors and textures of this Red, White, and Blue Chicken Sheet Pan Bake by adding fresh herbs like rosemary or thyme for an aromatic twist.

For a touch of creaminess, sprinkle crumbled feta or goat cheese over the finished dish.

For an extra burst of freshness, toss in some cherry tomatoes during the last few minutes of baking.

For a heartier meal, add sliced sausage or bacon to the pan alongside the chicken and potatoes, ensuring they cook thoroughly.

How to Store Chicken Sheet Pan Bake

Best Way to Store Chicken Sheet Pan Bake

To store the Chicken Sheet Pan Bake, allow it to cool completely before transferring leftovers into an airtight container. Refrigerate promptly and consume within four days for the best quality.

How Long Will Chicken Sheet Pan Bake Last in the Fridge?

After preparing the Chicken Sheet Pan Bake, it will stay fresh in the refrigerator for up to four days when stored properly in an airtight container.

Ensure the dish is cooled to room temperature before refrigerating to maintain its quality. Reheat thoroughly before serving to enjoy the flavors at their best.

Can I Freeze Chicken Sheet Pan Bake

To freeze, store in a freezer-safe container for up to three months. When ready to enjoy again, thaw overnight in the refrigerator and reheat in the oven until warmed through to maintain its delicious flavors and textures.

Chicken Sheet Pan Bake FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, you can substitute chicken thighs for chicken breasts in this recipe. Adjust cooking time as needed to ensure they reach an internal temperature of 165°F.

Can I use different types of potatoes?

Absolutely! Feel free to use sweet potatoes, regular white potatoes, or any other variety you prefer. Adjust cooking times if necessary based on the type and size of potatoes used.

What can I substitute for red sweet peppers?

If you don't have red sweet peppers on hand, you can use bell peppers of any color as a substitute. They will add a similar sweetness and texture to the dish.

Can I prepare this ahead of time?

While this dish is best enjoyed fresh, you can prepare the ingredients ahead of time and store them separately in the refrigerator. Assemble everything on the sheet pan just before baking for optimal results.

How do I know when the chicken is done?

Use a meat thermometer to check that the thickest part of the chicken breasts reaches an internal temperature of 165°F. This ensures the chicken is cooked through and safe to eat.

Other Recipes You'll Love

Enhance your mealtime with complementary dishes that pair perfectly with our Chicken Sheet Pan Bake.

Whether you're planning a casual family dinner or entertaining guests, these recipes are sure to delight alongside this flavorful chicken bake. Together, they make a delightful combination that's perfect for any occasion, from family dinners to festive gatherings.

CHICKEN SHEET PAN BAKE, EASY DISH

This Chicken Sheet Pan Bake combines juicy chicken breasts with tri-colored baby potatoes and diced red sweet peppers, seasoned and roasted on a single sheet pan for a quick, flavorful meal. Perfect for busy evenings, it offers easy preparation and minimal cleanup, making it a go-to recipe for delicious, hassle-free dinners.

Jenn Farmer

Prep Time 10

Cook Time 20

Total Time 30

Equipment

Standard Baking Sheet
Mixing Bowl
Meat Thermometer

Ingredients

3 Large Chicken Breasts 1.5-2 pounds total
1.5 Pounds Tri Colored Baby Potatoes red, gold, and blue
3 Red Sweet Peppers deseeded and chopped
2 Tablespoons Olive Oil divided
1 1/2 Teaspoons Ground Pepper divided
1 1/2 Teaspoons Coarse Sea Salt divided
1/2 Teaspoon Paprika
1/2 Teaspoon Garlic Powder

Instructions

Preheat the oven to 375 degrees Fahrenheit.
Slice the potatoes in half and place them in a small mixing bowl with the diced peppers.
Place 1 tablespoon olive oil, 1 teaspoon salt, and 1 teaspoon pepper in the bowl and toss until evenly coated.
Place the remaining salt and pepper in a small bowl with the paprika and garlic powder.
Mix until fully combined.
Place the three chicken breasts in the middle of the baking sheet and coat with olive oil.
Sprinkle with the seasoning mix.
Place the potatoes and peppers around the chicken.
Bake for 20 minutes or until the potatoes are tender and the chicken, in the thickest part, reaches an internal temperature of 165 degrees.
Serve and Enjoy!

Notes

Store in an airtight container for up to 4 days. To freeze, store in an airtight container for up to 3 months. If you want to make a bigger batch, you can either use a bigger pan or use two separate pans. Just make sure you don’t pile the ingredients on top of each other or it won’t cook evenly or at the correct rate. You shouldn’t have to adjust the amount of cooking as long as everything stays in one layer and not piled. To avoid the chicken from sticking together while cooking, separate the breasts on the sheet pan and put some of the potato and peppers mixture in between them. Do not bake at a lower or higher temperature or it won’t cook properly or turn out looking good. There are quite a few brands of red baby potatoes that turn brown when cooked instead of remaining red. Simply Potatoes was the only brand that remained red enough to look red. I used thinner chicken breasts and not super thick chicken breasts. You may have to adjust the cooking time if the breasts are very thick. Keep an eye on the internal temperature as it should always reach 165 degrees to be finished and safe regardless of the size of the chicken.