Herb and Butter Chicken Sheet Pan Supper


Herb and Butter Chicken Sheet Pan Supper



Today I’m back with another sheet pan supper (can you tell I freaking love these?). It only takes a few minutes to put together, and about a half hour to cook. Use foil, and you might not even have to wash the pan. Score!


Herb and Butter Chicken Sheet Pan Supper

·         4 boneless, skinless chicken breasts

·         ¼ cup low sodium chicken broth

·         3 T. unsalted butter, melted

·         1 T. chopped garlic

·         ½ T. dried parsley

·         1 t. dried thyme

·         1 t. dried rosemary

·         ½ teaspoon salt

·         Pinch black pepper

·         2 cups Cubed potatoes (I used 1 cup regular white potatoes and 1 cup sweet)



Seasoning for Potatoes

·         Salt, pepper, garlic powder, and parmesan for white potatoes

·         Cinnamon sugar for sweet potatoes





1.      Preheat oven to 400⁰.

2.      Mix broth, melted butter, garlic, herbs, salt and pepper in a bowl.




3.      Dunk chicken breasts in mixture, making sure they are all coated with herbs.

4.      Place chicken in the center of the sheet tray and place potatoes on either side.

5.      Season potatoes with listed ingredients.


6.      Bake in oven for 15 minutes. Flip the chicken breasts and bake for another 15 minutes.






Dinner is served, friends! 

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