Sheet Pan Mississippi Chicken And Potatoes

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Sheet Pan Mississippi Chicken And Potatoes

Serves: 4
Prep time: 5 minutes
Cook time: 25 minutes
Total time: 30 minutes

This super easy Sheet Pan Mississippi Chicken And Potatoes is absolutely mouth watering good.

Juicy, tender chicken is seasoned with ranch and au jus, topped with melty butter, tangy pepperoncini peppers and mozzarella cheese, then roasted alongside golden potatoes until perfectly crisp.

It’s a no fuss, full-flavor meal all made on one sheet pan!

A plate of seasoned roasted potatoes garnished with herbs sits on a red and white cloth, with kitchen utensils and greenery in the background.

How To Make Sheet Pan Mississippi Chicken And Potatoes

Raw chicken breasts on a plate with bowls of shredded cheese, ranch seasoning, sliced pepperoncini, spices, milk, brown sugar, butter, and small yellow potatoes on a white surface.

Ingredients

  • 3 boneless skinless chicken breast (cubed)
  • 1.5 lb bag of baby yellow potatoes (cut in half)
  • 1 tbsp of olive oil
  • 1 tsp of paprika
  • 1 tsp of garlic salt
  • 1 packet of aus ju gravy mix
  • 1 packet of ranch seasoning
  • 1/4 cup of pepperoncini juice
  • 4 tbsp of butter
  • 1/2 cup of pepperoncinis
  • 1 cup of shredded mozzarella cheese
A plate of seasoned roasted potatoes garnished with chopped parsley, served on a white plate with a red patterned napkin underneath.
A white plate of spiced potato and tofu stir-fry garnished with chopped herbs sits on a red patterned napkin, next to a wooden spoon on a woven placemat.

Step-by-Step Guide

1. Preheat the oven to 400° and line a large baking sheet with foil.

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In a large bowl add the cubed chicken, diced potatoes, oil, paprika, garlic salt, gravy packet, ranch packet and pepperoncini juice.

A bowl containing chopped yellow potatoes, diced raw chicken, and various seasonings on a white marble surface.

Stir until everything is coated.

2. Dump on the sheet pan and spread out.

A foil-lined baking sheet with diced potatoes and seasoned chicken pieces, topped with four pats of butter, ready to be cooked.

Bake in the oven for 20 to 25 minutes.

A foil-lined baking sheet filled with evenly spread, roasted yellow potatoes and chicken pieces, seasoned with spices.

5 minutes before ready sprinkle the pepperoncinis on top and mozzarella cheese.

A foil-lined baking sheet filled with roasted potatoes and chicken pieces, topped with sliced yellow peppers.
Sliced potatoes topped with shredded cheese and banana pepper rings spread on a foil-lined baking sheet.
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Bake in the oven for the remaining 5 minutes.

Sheet pan with roasted potato slices, shredded cheese, and sliced yellow peppers on aluminum foil, photographed from above.

Serve and enjoy!

Sliced roasted potatoes topped with melted cheese and sliced yellow peppers on a foil-lined baking sheet.
A white plate filled with cooked, seasoned potatoes garnished with chopped parsley, placed on a red patterned cloth.

Tips and tricks!

  • Store in an airtight container in the fridge for 2-3 days.
  • You can sprinkle chopped parsley on top but it’s optional.
  • You can skip out on the pepperoncini juice if you don’t want the extra zing and spice from it.
A white plate filled with cooked, seasoned potatoes garnished with chopped herbs and shredded cheese, set on a red-patterned cloth.
A plate of cooked potatoes and chicken garnished with chopped parsley, placed on a white plate with a red patterned napkin underneath. Fresh herbs and a wooden spoon are nearby.

Sheet Pan Mississippi Chicken And Potatoes

Print Recipe
A white plate of seasoned, roasted potatoes garnished with chopped herbs, set on a red patterned cloth near a wooden spoon, with parsley and a drink in the background.
Prep Time:5 minutes
Cook Time:25 minutes
Total Time:30 minutes

Ingredients

  • 3 boneless skinless chicken breast cubed
  • 1.5 lb bag of baby yellow potatoes cut in half
  • 1 tbsp of olive oil
  • 1 tsp of paprika
  • 1 tsp of garlic salt
  • 1 packet of aus ju gravy mix
  • 1 packet of ranch seasoning
  • 1/4 cup of pepperoncini juice
  • 4 tbsp of butter
  • 1/2 cup of pepperoncinis
  • 1 cup of shredded mozzarella cheese

Instructions

  • Preheat the oven to 400° and line a large baking sheet with foil. In a large bowl add the cubed chicken, diced potatoes, oil, paprika, garlic salt, gravy packet, ranch packet and pepperoncini juice. Stir until everything is coated.
  • Dump on the sheet pan and spread out. Bake in the oven for 20 to 25 minutes. 5 minutes before ready sprinkle the pepperoncinis on top and mozzarella cheese. Bake in the oven for the remaining 5 minutes. Serve and enjoy!

Notes

  • Store in an airtight container in the fridge for 2-3 days.
  • You can sprinkle chopped parsley on top but it’s optional.
  • You can skip out on the pepperoncini juice if you don’t want the extra zing and spice from it.
Servings: 4 servings
A white plate filled with seasoned roasted potatoes and garnished with chopped herbs, sits on a red patterned napkin.
A white plate of seasoned, roasted potatoes garnished with chopped parsley, placed on a red-patterned napkin with fresh parsley and a drink in the background.

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