Sheet Pan Chicken and Potatoes with Cheese Curds Tips, FAQ & printable recipe

Tips for success

For the crispiest potatoes, pat them dry with a paper towel before tossing with salt and pepper. Moisture on the surface will steam instead of brown.

Also, make sure the sheet pan is not overcrowded; if necessary, use two pans or cook in batches to keep everything in a single layer. This ensures even heat circulation and better browning.

If you want extra garlic flavor, add a few whole garlic cloves to the pan before baking. They will roast and become sweet and mellow.

You can also sprinkle fresh herbs like parsley or chives over the finished dish for a pop of color, but the video doesn’t show that, so keep it optional. The key is to let the simple flavors shine.

Variations

• Add Vegetables: Add bell peppers, zucchini, or broccoli to the pan for extra color and nutrition. Cut them into similar-sized pieces and toss with the chicken and potatoes before baking.
• Spicy Version: Sprinkle red pepper flakes or a dash of hot sauce over the finished dish for a kick of heat. You can also mix a pinch of cayenne into the garlic butter before pouring.
• Herb Infusion: Stir chopped fresh rosemary or thyme into the melted garlic butter for an aromatic twist. The herbs will perfume the dish as it bakes.
• Swap the Cheese: If cheese curds are hard to find, use cubed mozzarella or a mild cheddar. The cheese will melt similarly, though the texture may be slightly different.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying out the chicken.

Freezer

Freeze leftovers in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

Reheat

Reheat in a 350°F (175°C) oven for 10-15 minutes, or microwave in 30-second bursts until hot.

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a 350°F (175°C) oven for 10 minutes or until heated through. The microwave works too, but the potatoes may lose their crispness.

You can prep the chicken and potatoes up to a day ahead and store them separately in the refrigerator. Assemble the pan just before baking. The garlic butter can also be made in advance and stored in the fridge; melt it before using.

Serving ideas

Serve this sheet pan dinner straight from the pan for a casual, family-style meal. The melted cheese is best enjoyed hot, so bring the pan to the table and let everyone serve themselves.

A simple green salad or steamed vegetables make great sides, but the dish is satisfying on its own.

For a more composed plate, use a spatula to lift a portion of chicken, potatoes, and cheese onto each plate.

Spoon any extra melted cheese from the pan over the top. This dish pairs well with a crisp white wine or a light beer, though water or iced tea are just as good.

Frequently asked questions

Recipe card

Sheet Pan Chicken and Potatoes with Cheese Curds

Prep 15 minCook 30 minTotal 45 minServes 4

Ingredients

• 1 1/2 lb boneless skinless chicken breasts, cut into 1-inch chunks
• 1 1/2 lb yellow potatoes, diced into 1/2-inch pieces
• 8 oz cheese curds
• 1/4 cup garlic butter, melted
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Contains: milk

Estimated nutrition per serving

Calories

520

Protein

38 g

Carbohydrates

30 g

Fat

28 g

Automatic estimate from the ingredient list, not laboratory-verified.