Spicy Italian Chicken and Potatoes Sheet Pan Dinner

We’re currently up in Breckenridge, CO, and made this incredible Spicy Italian Chicken and Potatoes Sheet Pan Dinner. It all started when we found a great deal on frozen Tyson Boneless Skinless Diced Chicken Breasts. We also found some new potatoes on sale, so we bought a bunch. When we got home, we started searching for recipes that would use both of them. There are a bunch, so I asked ChatGPT for some ideas, that used the ones we were finding but gave it a spicy flair and used more Italian seasonings, since that’s our style 😎

We made this hearty one-pan dinner up here in Breckenridge — just shy of 10,000 feet — and it hit the spot on a cold autumn evening. The roasted potatoes, peppers, and balsamic drizzle brought all the cozy Italian flavors we were craving.

At high altitude, the chicken cooked a little faster than expected, so next time we might pan-sear or grill the chicken first and toss it in near the end. We also used up a few older peppers — two serranoes and one red jalapeño — instead of red pepper flakes, and it gave the dish a perfect kick.

As for serving proportions, we are two adult men and have enough leftover for a large lunch or light dinner for two. If you’re making this for four adults, you might add a little extra chicken and potatoes, or plan to have some appetizers, a side salad and /or dessert with this meal.

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Brian

Spicy Italian Chicken and Potatoes Sheet Pan Dinner

A one-pan dinner with Italian spice, golden potatoes, and a touch of balsamic sweetness — simple, spicy, and perfect for cool nights.

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 4 people

Course: Main Course

Cuisine: Italian

Ingredients Method Notes

Ingredients

  

• 1 pound cubed chicken breast
• 1 pound small potatoes, halved Yukon golds or baby reds
• 1 small red onion, cut into wedges
• 1 red bell pepper, chopped optional but adds color
• 3 cloves garlic, minced
• 2 olive oil
• 2 tsp Italian Seasoning
• 1 tsp crushed red pepper flakes or 2 serranos + 1 jalapeno, finely chopped
• 1 tsp smoked paprika
• ½ tsp fennel seeds optional – gives that spicy Italian sausage vibe
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp balsamic vinegar added near the end for brightness
• Fresh parsley or basil for garnish
• 5 or 6 cherry peppers, halved add a few cherry tomatoes tossed in during the last 10 minutes

Method

 

1. Preheat oven to 425℉ (220℃).
2. In a large bowl, toss chicken, potatoes, onion, bell pepper, garlic, olive oil, Italian seasoning, red pepper flakes (or fresh peppers), smoked paprika, fennel, salt, and pepper.
3. Spread everything on a sheet pan in a single layer.
   
4. Roast for 30–35 minutes, flipping halfway through, until potatoes are tender and chicken is cooked through.
   
5. In the last 10 minutes, add the cherry tomatoes. You can also substitute Campari tomatoes cut into quarters.
6. In the last 5 minutes, drizzle balsamic vinegar over the pan to let it caramelize slightly.
7. Garnish with fresh herbs before serving.
   

Notes

• Tip: For easy cleanup, line your sheet pan with parchment paper — it helps the potatoes crisp up without sticking.

• At high altitude, you might want to pan-sear or grill the chicken first to avoid dryness.

• Serrano and red jalapeño peppers add fresh, bright heat — use what you have on hand.

Pair With:

• a simple arugula salad with lemon & olive oil

• Crusty bread to soak up the juices

• a glass of Chianti or Montepulciano d’Abruzzo