Go Back
+ servings
baked meal on sheet pan

Sheet Pan Cajun Chicken and Potatoes

Juicy chicken breasts and tender potatoes tossed in a spicy Cajun seasoned sauce and baked to perfection in one pan.  Sheet pan chicken and potatoes are an easy dinner that your family will love.
0 from 0 votes
Print Pin
Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 4


  • 4 Boneless, skinless chicken breasts
  • 4 Red potatoes (medium)
  • 1/4 cup Butter
  • 2 tbsp Lemon juice
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Olive oil
  • 1 tsp Minced garlic
  • 1 tsp Smoked paprika
  • 1 tsp Oregano
  • 1 tsp Chili powder
  • 1 tsp Onion powder
  • 1 tsp Salt
  • 1/2 tsp Cayenne pepper (adjust to your heat preference)
  • 1/4 tsp Black pepper


  • Preheat oven to 400F.  Wash the potatoes, then slice into strips (like I did) or quarter them.  If using a medium potato, slice in half.  Then slice each half into 3 or 4 strips.
  • Add the potatoes and chicken to a large ziplock bag or large bowl.
  • Prepare the sauce by melting the butter over low heat in a small sauce pan.  Add the olive oil, butter, lemon Juice, Worcheshire Sauce, minced garlic, and the rest of the spices/seasonings.  Stir to combine.  (Optional step, but recommended: Raise the heat to medium-high and bring "just to a boil.")  Remove from heat and let cool for about 5 minutes.
  • After the seasoning sauce has cooled off for about 5 minutes, carefully add it to the chicken and potato mixture.  Toss to thoroughly coat the chicken and potatoes
  • Remove chicken and potatoes from the bag, or bowl, and place on a rimmed baking sheet.  Drizzle any remaining seasoning mixture over the chicken and potatoes.  Bake for 15 minutes. Toss or turn the potatoes to ensure even doneness.  Bake for another 10-15 minutes or until the chicken is no longer pink and the potatoes are tender.   Be careful not to overcook the chicken or it'll be dry.  Thicker breasts will require a little more time than thin ones and vice versa.