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Sheet Pan Mississippi Chicken And Potatoes
Juicy cubed chicken breast and baby yellow potatoes roasted on one pan with au jus, ranch, and pepperoncini, then finished with melted mozzarella for an easy weeknight dinner.
Servings 4 people
Calories 375kcal
Equipment
- Large baking sheet
- Aluminum foil
- Knife and cutting board
- Meat thermometer
Ingredients
- 3 boneless, skinless chicken breasts cut into cubes
- 1½ pounds baby yellow potatoes halved
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic salt
- 1 packet au jus gravy mix
- 1 packet ranch seasoning mix
- ¼ cup pepperoncini juice
- 4 tablespoons butter sliced
- ½ cup pepperoncini peppers
- 1 cup shredded mozzarella
Instructions
- Preheat oven to 400°F. Line a large baking sheet with foil.
- Combine chicken, potatoes, olive oil, paprika, garlic salt, au jus mix, ranch mix, and pepperoncini juice in a large bowl. Toss until evenly coated.
- Spread on the prepared baking sheet and distribute butter slices over the top.
- Bake for 20 minutes, then scatter pepperoncini peppers over the top and sprinkle with mozzarella.
- Return to the oven for 5 more minutes until cheese is melted.
Nutrition
Calories: 375kcal | Carbohydrates: 36g | Protein: 28g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 78mg | Sodium: 1408mg | Potassium: 1111mg | Fiber: 4g | Sugar: 3g | Vitamin A: 296IU | Vitamin C: 47mg | Calcium: 186mg | Iron: 2mg