Sheet Pan Mississippi Chicken and Potatoes
This Sheet Pan Mississippi Chicken and Potatoes is an easy, no-fuss dinner recipe for the whole family. Everything cooks in one pan, made with chicken, potatoes, ranch, au jus, butter, and pepperoni.
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This one-pan dinner recipe is great for busy weeknights, and it’s also an easy dinner idea when you want something filling and satisfying. You can serve it on its own or with a simple side salad.
Or you may want to serve them with my Creamy Cucumber Salad or Baby Calamari Garden Salad.
How to Make Sheet Pan Mississippi Chicken and Potatoes
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Preheat your oven to 400°F and line a large baking sheet with foil.
2. In a large bowl, combine the cubed chicken, halved potatoes, olive oil, paprika, garlic salt, gravy mix, ranch mix, and pepperoncini juice. Stir until everything is well coated.
3. Spread the mixture evenly on the prepared sheet pan. Bake for 20–25 minutes.
4. About 5 minutes before it’s done, sprinkle the pepperoncinis and mozzarella cheese over the top and bake for the remaining 5 minutes.
Serve and Enjoy!
Important Recipe Notes
- You can use boneless, skinless chicken thighs instead of breasts if you prefer more juicy, tender meat. Cooking time may vary slightly.
- Baby yellow potatoes work best, but you can also use red potatoes or small Yukon golds. Cut them evenly for even cooking.
- Adds tang and mild spice. You can adjust the amount or skip the juice if you prefer a milder flavor.
- If you don’t have mozzarella, you can use provolone or cheddar for a different taste.
- You can prep the chicken and potatoes in the bowl ahead of time, then cover and refrigerate until ready to bake.
- Store leftovers in an airtight container in the fridge for 2–3 days. Reheat in the oven for best texture.
- Sprinkle chopped parsley on top before serving.
Sheet Pan Mississippi Chicken and Potatoes
Ingredients
- 3 boneless skinless chicken breasts cubed
- 1.5 lb bag of baby yellow potatoes cut in half
- 1 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic salt
- 1 packet au jus gravy mix
- 1 packet ranch seasoning
- 1/4 cup pepperoncini juice
- 4 tbsp butter
- 1/2 cup pepperoncinis
- 1 cup shredded mozzarella cheese
Instructions
- Preheat your oven to 400°F and line a large baking sheet with foil.
- In a large bowl, combine the cubed chicken, halved potatoes, olive oil, paprika, garlic salt, gravy mix, ranch mix, and pepperoncini juice. Stir until everything is well coated.
- Spread the mixture evenly on the prepared sheet pan. Bake for 20–25 minutes.
- About 5 minutes before it’s done, sprinkle the pepperoncinis and mozzarella cheese over the top and bake for the remaining 5 minutes.
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Creamy Garlic Marry Me Chicken
