Rating: 4 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Easy one-pan dinner that pairs chicken with corn and potatoes. If you use thick pieces of chicken, you'll need to cook the chicken along with the potatoes and corn. If you use a thinner cut, you'll have browned potatoes and corn with just perfect chicken.

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Recipe Summary test

prep:
15 mins
cook:
35 mins
total:
50 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C).

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  • Add potatoes, olive oil, and seasoned salt to a resealable plastic bag. Seal and toss to coat. Arrange potatoes on one third of a sheet pan.

  • Combine corn, onion, and butter in a bowl. Mix well so butter is incorporated all the way through. Spray the other side of the sheet pan with cooking spray and add the corn mixture, leaving space for chicken breasts.

  • Bake potatoes and corn in the preheated oven for 15 minutes.

  • Meanwhile, season chicken with salt and pepper on both sides. Mix mayonnaise, mustard, and honey together. Place bread crumbs in a separate bowl. Dip chicken in the honey mustard mixture, then dredge in the bread crumbs.

  • Remove sheet pan from the oven. Toss the corn mixture and flip the potatoes. Spray the center of the pan with cooking spray and add the chicken breasts.

  • Continue baking until chicken is no longer pink in the center, about 20 minutes.

Nutrition Facts

637 calories; protein 32.9g; carbohydrates 64.7g; fat 28.6g; cholesterol 85.4mg; sodium 1075.3mg. Full Nutrition
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Reviews (1)

2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/30/2021
The chicken was moist, the corn tasty and the potatoes cooked through! Not to mention that clean up was a cinch! What is not to love? Next time I would put my potatoes in a little ahead of time only because we like them nice and brown. Also recommend drizzling the melted butter on top of the corn (thawed) once it is on the pan because you simply cannot mix melted butter with cold corn, it becomes a corn ball. I wasn’t crazy about the mayo, Dijon and honey blend but that could simply be a difference in taste preferences so I would greatly recommend others do this as written. Actually I would encourage anyone looking at this recipe to give it a try, it is worth it. Will definitely be doing this again just changing the chicken dip. Thanks for the recipe. Read More
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