Published August 10, 2016. Updated December 2, 2018
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I love that this One Pan Garlic Herb Chicken and Veggies is ahealthydinner choice with the lean protein and plenty of veggies, yet it isaperfectly hearty and flavorful meal! I also love that it’s adishmy family can agree on, picky eatingkids included!
I love the trio combination of garlic, fresh herbs and lemon and it goes so well with chicken and the veggies used here.
One Pan Chicken and Veggies
One thing I learned with the garlic in this recipe is that there isn’t really a way around getting bitter garlic if you cook it with the chicken (because of how longthe chicken iscooked for over hot heat, I mean you could add it in with the chicken during the last 2 minutes but at that point it’s not going to flavor the chicken much).
So instead I opted to just add all of the garlic to the potato mixture, which works out fine in the end because you eat it all together anyway.
Par Cook the Potatoes First
Then with the potatoes I found it works best to par-cook them in the microwave before sauteing them. That way it cuts back on cooking time and you don’t need to add even more oil (potatoes tend to have a way of soaking it up).
This is a simple 30 minute chicken meal that you’ll want to make again and again!
Plus you’re in luckif you’ve got an herb garden, this will put those herbs to great use. This is a meal definitely worthy of adding to your weeknight menu rotation, what’s not to love here?
More One Pan Chicken Recipes to Try
- One Pan Balsamic Chicken and Veggies
- Sheet Pan Chicken and Root Vegetables
- One Pan Creamy Chicken and Rice
- Sheet Pan Chicken Fajitas
- Garlic Parmesan Chicken with Green Beans and Tomatoes
16 Quick & Easy 30 Minute Recipes! (plus weekly recipe updates)
Print Recipe
One Pan Garlic Herb Chicken and Veggies
An easy, delicious one pan meal including lean protein and lots of fresh veggies. Flavored with garlic, herbs and fresh lemon.
Servings: 4
Prep10 minutes minutes
Cook22 minutes minutes
Ready in: 32 minutes minutes
Ingredients
- 20 oz petite red potatoes (about 10)
- 4 (6 oz) boneless skinless chicken breasts
- Salt and freshly ground black pepper
- 3 tsp chopped fresh rosemary leaves, divided, plus more for garnish
- 2 tsp chopped fresh thyme leaves, divided, plus more for garnish
- 2 Tbsp butter, divided
- 2 Tbsp olive oil, divided
- 3 cloves garlic, minced
- 1 (12 oz) pkg. frozen green beans (whole or cut)
- 1 medium lemon
Instructions
Pierce each potato twice (once on top and once on bottom). Microwave 5 - 8 minutes until nearly soft, set aside to cool slightly then cut into quarters while chicken is cooking.
Pound thicker parts of chicken to an even thickness. Season top of chicken with salt and pepper and sprinkle 1 tsp of the rosemary and 1 tsp of the thyme evenly over chicken.
Melt 1 Tbsp butter in a large skillet over medium-high heat and add olive oil. Add chicken to skillet seasoned side down, cover with a splatter screen if you have one.
Allow to cook until bottom is golden brown, about 6 minutes, then sprinkle tops with salt and pepper and 1 tsp rosemary and 1 tsp thyme.
Flip chicken to opposite side and allow to cook until center registers 165 degrees, about 6 minutes longer. Transfer chicken to a sheet of foil, spritz with juice of half of the lemon (1 1/2 Tbsp), wrap to keep warm.
Melt remaining 1 Tbsp butter in same skillet over medium-high heat and add olive oil. Add garlic and saute until lightly golden, about 30 seconds then add potatoes and remaining 1 tsp rosemary.
Cook tossing occasionally for 3 minutes then add green beans. Season veggies with salt and pepper to taste and cook until veggies are tender, about 4 minutes longer.
Spritz with juice of remaining lemon half (1 1/2 Tbsp juice), return chicken to skillet. Sprinkle with a little more rosemary and thyme and serve immediately.
Nutrition Facts
One Pan Garlic Herb Chicken and Veggies
Amount Per Serving
Calories 441Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 5g31%
Cholesterol 124mg41%
Sodium 279mg12%
Potassium 1472mg42%
Carbohydrates 30g10%
Fiber 5g21%
Sugar 4g4%
Protein 34g68%
Vitamin A 860IU17%
Vitamin C 30.4mg37%
Calcium 70mg7%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.
Course: Main Course
Cuisine: American
Keyword: One Pan Chicken and Veggies
Author: Jaclyn
Categorized:
- Healthy
- Main Dish
- Poultry
Tagged:
- butter
- chicken
- garlic
- green beans
- lemons
- olive oil
- potatoes
- rosemary
- thyme
You Might Also Like:
- Roasted Chicken and Veggies with Garlic Herb Vinaigrette
- Garlic Herb Roasted Potatoes Carrots and Green Beans
- Easy Skillet Chicken with Garlic Herb Butter Sauce
- One Pan Autumn Chicken Dinner
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10 Comments
Brandi Bower
Made it and loved it!
Venus28
The seasoning was awesome but the chicken was dry and the potatoes were barely cooked even after multiplying the amount of time in the microwave. Will not make again.
Jaclyn
Sorry to hear that, it sounds like your chicken was over-cooked. I’ve cooked chicken in a skillet many times and it never turns out dry as long as I don’t cook it past 165 degrees (a instant read thermometer is very important when cooking chicken breasts). Sorry it didn’t turn out perfect for you.
Kevin – Knife Supremacy
Thank you for the recipe! The rosemary and thyme are so tasty on it! And lovely photos :)
Jaclyn
Thanks Kevin!
Caryn Jeffery
Do you thaw the green beans first or throw them in frozen?
Adriane
THIS IS SO INSANELY GOOD. I’m going to make it all the time now. Thank you!
Jaclyn
I’m so glad you liked it Adriane! Thanks for your comment!
Missy D
I am more of a baker than a cook and don’t experiment with savory spices. On that note, I do not like Rosemary. Do you have a suggestion for another spice?
V
Thyme would be delicious!
