Tender chunks of chicken breast roasted in a zesty tomato sauce with sausage and potatoes — this one-pan chicken sausage and potato bake is an easy crowd-pleaser!
One-Pan Chicken, Potato, and Sausage Bake
This recipe has been in our family for years and it is one of Granny’s favorites. She calls it “No Name Chicken” …and we all know what she is talking about!
Recently I visited my mom in her new home. At age 90, Granny still lives independently but she doesn’t enjoy cooking as much as she used to. However, she still loves some of her favorite meals and this is definitely one of them!
Granny had bought the ingredients for this chicken and Italian sausage dish and asked if I would make it for her. Of course, I was happy to do that! But I hadn’t made it for years and Mom had to walk me through it. It’s really not that hard but having her there helped me make the best version that I ever had.
This recipe was given to my sister by a friend many years ago and then she made it for my mom, Granny. This is another recipe that has an oral tradition instead of being written down. While making it I took pictures and wrote down the steps so I could share with our Granny’s in the Kitchen fans. Granny oversaw the project and helped clarify directions when I had questions.
Most of the ingredients are usually in our kitchens, so it’s easy to throw together. It keeps and reheats well, so it also is great for leftovers.
This dish is very easy. While I did use a mixing bowl to combine the ingredients, you could just do it in the baking pan. So it would truly be a one-pan dinner! If you love sheet pan dinners, this one is a must try!
I used about two pounds of chicken, one pound of sweet Italian sausage, one sweet potato, and two medium russet potatoes. Additional ingredients are one can of diced tomatoes, a teaspoon of chopped garlic, olive oil, and salt and pepper.
These flavors really develop together during the cooking. I started it out covered at 350 degrees. This wasn’t hot enough in the oven I was using, so I bumped it up to 375. I also uncovered it after about 20 minutes.
Granny says you don’t want to steam it — you want to roast it. So, that’s what I did. And she was right; it turned out perfect.
Granny proclaimed my effort a great success! It really did turn out pretty because everything browned just enough. The chicken and sausage were perfectly done.
I am in love with this combination of flavors and plan on making it again. All it needs is a salad on the side or another green vegetable. Though Granny and I just ate it by itself in bowls!
Ingredients
- 1 ½ pound of chicken breast, chopped
- 1 pound of Italian sausage (either sweet or hot)
- 1 large sweet potato
- 2 medium russet potatoes
- ¼ cup olive oil
- 1 can diced tomatoes
- 1 teaspoon chopped garlic (or garlic powder)
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
To Prep: Preheat the oven to 375 degrees F.
- Chop the chicken breasts and slice the sausage into bite-sized pieces. Peel potatoes and cut into chunks (1-2 inch pieces).
- Stir together the diced tomatoes, olive oil, garlic, salt, and pepper.
- Combine the meat and potatoes in a large mixing bowl with the tomato sauce. Gently stir to coat everything in the sauce.
- Scoop the mixture into a large baking pan, cover, place in preheated oven, and bake for 20 minutes. Remove the cover and stir, then again at the 40 minute mark. Total baking time is 1 hour.
Allow to rest for about 10 minutes. Serve and enjoy!
Prep Tips
- After one hour of baking, check for doneness. Everything should be lightly browned and the potatoes cooked through. Oven temperatures may vary, and therefore your total cooking time may vary too. So if needed, bake an extra 10-20 minutes so the potatoes roast all the way.
- You can make this a one-pan meal by mixing everything in the baking pan, if you don’t want to dirty a mixing bowl. I use a large bowl to prevent splashing of the sauce while stirring, but it’s totally up to you!
- This is a well-seasoned dish, so you probably won’t need to add more salt or pepper after baking. Taste first before you add anything!
Frequently Asked Questions
Can You Use Chicken Thighs Instead?
Yes, you can substitute chicken thighs for chicken breasts in this recipe. The great thing about chicken thighs is that they are almost impossible to overcook, so the baking time should remain the same.
Can You Use a Different Type of Sausage?
We used Italian sausage because it is so flavorful, but you are welcome to substitute with a similar type of protein, such as turkey sausage. Just make sure that it is not the pre-cooked kind.
More Chicken Recipes To Try
- Mémère’s Old Fashioned Chicken & Dumplings
- Chicken Lettuce Wraps
- Tequila Lime Chicken Pasta
- Classic Chicken a la King
Roasted Chicken Sausage and Potato Recipe (Printable Recipe Card)
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Chicken, Potatoes, and Italian Sausage Bake
Equipment
- 1 large mixing bowl
- 1 9 X 13 baking pan
Ingredients
- 1 1/2 pounds chicken breast
- 1 pound Italian sausage can use either sweet or hot
- 1 large sweet potato
- 2 medium russet potatoes
- 1 can diced tomatoes
- 1/4 cup olive oil
- 1 teaspoon chopped garlic or garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Preheat the oven to 375°F.
- Chop the chicken breasts into large bite-sized pieces.
- Slice the Italian sausage into large bite-size pieces.
- Peel both types potatoes and cut into chunks.
- Stir together diced tomatoes, olive oil, garlic, salt, and pepper.
- Add meat, potatoes, and sauce to a large mixing bowl and stir gently to coat.
- Scoop mixture into a baking pan, cover, and bake for 20 minutes.
- Stir, remove cover and bake uncovered for another 20 minutes.
- Stir and bake for another 20 minutes.
- Check for doneness. If needed stir and bake another 10-20 minutes until lightly browned and potatoes are done.
- Allow to rest for about 10 minutes. Serve and enjoy!
Notes
Nutrition
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