Sheet Pan Chicken and Potatoes with Cheese Curds Step-by-step instructions

Before you start

Preheat the oven to 400°F (200°C) so it’s ready when you are. Line a sheet pan with parchment paper to prevent sticking and ease cleanup. Cut the chicken into 1-inch chunks and dice the potatoes into 1/2-inch pieces.

If using whole cheese curds, break them into smaller clusters if they are very large. Melt the garlic butter in a small saucepan or microwave-safe bowl, and have your salt and pepper within reach. This prep takes about 15 minutes and ensures everything comes together smoothly.

Instructions

Assemble the Pan

1. 1Prepare the Pan
   Heat the oven to 400°F (200°C). Line a sheet pan with parchment paper. Arrange the diced potatoes and chicken chunks in a single layer on the pan, leaving space between pieces for even browning. Season with salt and pepper.
   Look for The pan should be filled edge to edge with a single layer of chicken and potatoes.
   Tip Cut the potatoes and chicken into similar-sized pieces so they cook evenly.
2. 2Add Cheese Curds
   Tuck the cheese curds evenly among the chicken and potatoes, pressing them slightly into the gaps. They will melt during baking, so distribute them evenly for cheesy pockets throughout.
   Look for Cheese curds are nestled between the chicken and potato pieces.
   Tip If the curds are very large, break them into smaller clusters for better distribution.
3. 3Drizzle Garlic Butter
   Pour the melted garlic butter evenly over the entire pan, making sure to coat the chicken, potatoes, and cheese curds. Use a spatula or spoon to gently toss everything so the butter coats all surfaces.
   Look for The butter glistens over the ingredients, coating them evenly.
   Tip If the butter has solidified, reheat it gently until liquid again before pouring.

At the end of this phase, the pan is filled with a colorful array of raw chicken, diced potatoes, and cheese curds, all glistening with garlic butter. The seasoning is evenly distributed, and the pan is ready to go into the oven. You should see a single layer with no overlapping pieces, which ensures even cooking and browning.

Bake to Perfection

4. 4Bake Until Golden
   Place the sheet pan in the oven and bake for 25 to 30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C), and the potatoes are tender and golden. The cheese curds should be melted into soft golden pools.
   Look for The chicken is opaque with no pink, the potatoes are crisp at the edges, and the cheese is melted and golden.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip For extra browning, switch to broil for the last 2 minutes, watching closely to avoid burning.

After baking, the chicken is opaque and golden, the potatoes are crisp at the edges, and the cheese has melted into soft golden pools. The kitchen smells of garlic and roasted goodness.

The pan should be sizzling slightly, and the cheese should be bubbly but not burnt. Check that the chicken reaches 165°F (74°C) before moving on.

Rest and Serve

5. 5Rest and Serve
   Remove the pan from the oven and let it rest for 3 minutes. Use a spatula to lift portions onto plates, making sure to include some melted cheese with each serving. Serve hot.
   Look for The cheese is molten and stretches slightly as you lift the portion.
   Tip Letting the dish rest allows the juices to redistribute, keeping the chicken moist.

After a brief rest, the dish is ready to serve. The cheese is molten and stretches as you lift portions with a spatula. The chicken is juicy, the potatoes are crisp, and every bite is coated with garlicky, cheesy goodness. Serve immediately for the best texture and flavor.

Common mistakes

One common mistake is overcrowding the pan, which causes the food to steam instead of brown. Make sure the chicken and potatoes are in a single layer with a little space between pieces. Another is cutting the potatoes too large, which means they won’t be tender by the time the chicken is cooked.

Stick to 1/2-inch dice. Finally, be careful not to overcook the chicken — it can dry out quickly. Use a thermometer to check for doneness and remove the pan as soon as the chicken reaches 165°F (74°C).

How to tell it’s done

The dish is done when the chicken is cooked through and reaches an internal temperature of 165°F (74°C) on an instant-read thermometer. The potatoes should be fork-tender and golden brown at the edges.

The cheese curds should be fully melted into soft, golden pools, with no visible curd shape remaining. If the cheese starts to brown too much, cover the pan loosely with foil and continue baking until the chicken is done.

• Poultry: 165°F (74°C) in the thickest part