This one pan chicken breast and potatoes combines garlic-herb chicken with golden Yukon Gold potatoes, lemon, and Dijon mustard. The potatoes go into the oven first, giving them time to brown before the chicken joins them on the same sheet pan.

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One pan chicken breast and potatoes roasted with garlic, herbs, and golden baby potatoes on a baking tray.

Why You'll Love This One Pan Chicken Breast and Potatoes

Main and side together: The chicken and potatoes share one roasting pan, with no separate pot needed for the potatoes.
No stovetop searing: The chicken goes straight into the oven after being coated in the seasoning mixture.
A savory, tangy coating: Garlic, Dijon, lemon, rosemary, and thyme add flavor without making a separate sauce.

On busy days when I'm too tired to spend much time cooking dinner, this is the kind of meal I'm grateful to have. Most of the work happens in the oven, and having the chicken and potatoes on one pan keeps cleanup to a minimum. I still get a satisfying dinner with plenty of flavor from the garlic, herbs, lemon, and Dijon, without having to prepare a separate main and side.

The potatoes get a head start in the oven before the chicken goes in, so they have time to brown without keeping the breasts cooking longer than they need. If you enjoy the simplicity of my baked chicken breast, this version includes the potato side in the same pan. My roasted chicken thighs and potatoes offer another option when you prefer bone-in chicken with golden skin.

Juicy oven-baked chicken breasts surrounded by golden roasted potatoes with garlic and herbs.

Key Ingredients in One Pan Chicken Breast and Potatoes

You'll find the exact measurements in the recipe card, but here's what the main ingredients contribute.

Boneless, skinless chicken breasts: These provide the lean main part of the dish, while the garlic-herb coating adds flavor. Choose breasts of similar thickness to help them cook evenly.
Baby Yukon Gold potatoes: These give the dish creamy potato centers and browned cut surfaces. Halve or quarter them into roughly 1-inch pieces so they cook evenly.
Extra virgin olive oil, Dijon, and lemon juice: Olive oil coats the potatoes and chicken, while the mustard and lemon give the chicken seasoning a tangy edge.
Garlic, thyme, rosemary, and sweet paprika: Garlic and dried herbs provide the savory flavor, while sweet paprika adds mild warmth and color. Crush the dried rosemary before mixing it into the coating.
Fresh parsley: Added after cooking, it brings a fresh finish to the roasted chicken and potatoes.

How to Make One Pan Chicken Breast and Potatoes

You can find the complete printable recipe with measurements below, but here's a quick overview of the method:

1. Start the potatoes: Preheat the convection/fan oven to 390°F (approximately 200°C). Toss the prepared potatoes with their portion of olive oil, salt, and pepper on a large rimmed sheet pan. Arrange them cut-side down where possible and roast for 20 minutes.

2. Season the chicken: While the potatoes roast, pat the chicken breasts dry. In a mixing bowl, coat them with the remaining olive oil, salt, and pepper, along with the lemon juice, Dijon mustard, minced garlic, thyme, crushed rosemary, and sweet paprika.

3. Combine and roast: Move the potatoes toward the sides of the pan. Place the chicken breasts in the center in a single layer. Roast for another 18-22 minutes, until the potatoes are tender and browned and the thickest part of each chicken breast reaches 165°F (74°C).

4. Rest and finish: Transfer the chicken to a plate and rest for 5 minutes before slicing. Finish with chopped parsley and serve with lemon wedges.

Oven-roasted chicken breast served with crispy golden potatoes and fresh parsley on a ceramic plate.

Tips for Recipe Success

Divide the seasoning before starting: Set aside the chicken's share of the oil, salt, and pepper before seasoning the potatoes. These ingredients are used in both stages, so this helps avoid accidentally adding the full amount to the potatoes.
Keep the potato cut sides down: When moving the potatoes aside to add the chicken, keep their flat surfaces against the sheet pan. This maintains contact with the hot metal as they finish roasting.
Check the potatoes in the center: Pierce one of the larger pieces with a fork before serving. A browned surface does not always mean the middle is tender; the fork should slide in easily.

Storage

Transfer leftovers to shallow, covered containers and refrigerate within 2 hours of cooking, or within 1 hour if the temperature is above 90°F (32°C). Keep the refrigerator at 40°F (4°C) or below and eat the leftovers within 3-4 days. Reheat only the portion you need until the chicken and potatoes reach 165°F (74°C).

What to Serve With One Pan Chicken Breast and Potatoes

With the potatoes already included, a vegetable side is all you need to round out the meal. Try steamed green beans, a simple green salad, or this cucumber avocado feta salad for a cool contrast to the roasted chicken. Serve the lemon wedges at the table so everyone can add an extra squeeze to taste.