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Easy Sheet Pan Chicken and Potatoes (Five Ingredients) Dinner Recipe | lecremedelacrumb.com

Sheet Pan Chicken and Potatoes (Five Ingredients)

This 5-Ingredient Sheet Pan Chicken and Potatoes takes two common dinner items to next-level deliciousness — all in one pan for easy cleanup!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
0 minutes
Total Time 35 minutes
Servings 4 servings
Calories 544kcal
Author Tiffany


  • 4 boneless skinless chicken breasts or 4-6 boneless thighs
  • 1 ½-2 pounds baby red and/or gold potatoes
  • ¼ cup oil
  • salt and pepper to taste
  • 3 tablespoons dry Ranch seasoning mix (about two packets)
  • 2 teaspoons garlic powder
  • ¼ cup grated parmesan cheese (shredded or from the green can)


  • Preheat oven to 425 degrees and pound chicken breasts to even thickness (less than 1 inch throughout). Grease a large sheet pan and set aside. 
  • Arrange chicken and potatoes on prepared pan in a single layer. Drizzle with oil and toss to coat. Season generously with salt and pepper, Ranch seasoning, and garlic powder. Toss to coat well. Sprinkle parmesan over the potatoes. 
  • Bake for 15 minutes, then switch to broil for 3-5 minutes until potatoes are crispy and chicken is browned. (Watch carefully so it doesn't burn). Garnish with parsley if desired and serve. 


For added color, brown the chicken in a lightly oiled skillet over medium-high heat for 1-2 minutes on each side before transferring to a sheet pan and baking in the oven. 


Calories: 544kcal | Carbohydrates: 31g | Protein: 54g | Fat: 22g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 150mg | Sodium: 369mg | Potassium: 1578mg | Fiber: 4g | Sugar: 1g | Vitamin A: 125IU | Vitamin C: 36mg | Calcium: 102mg | Iron: 2mg