Weeknights are hard. You work all day, come home (unless you have errands to run), have chores to do at home, and you have to cook and eat dinner. Eating out makes life so much easier, but it’s not really what you want to feed your family. This Easy One Pan Chicken And Veggies recipe is.
Everything cooks together in one pan and is all ready at the same time.
It makes life so much easier for you because once it’s all in the pan, it’s hands off. You can binge that latest show on Netflix, fold a load of laundry … whatever you need to get done. And in an hour, dinner is ready.
And, since this is a one pan meal, after dinner, all you need to wash is that one pan. Then you can get back to Netflix. Or the laundry. Or sleep.
This easy One Pan Chicken And Veggies recipe is one of our favorite frugal chicken recipes. For more of those, be sure to check out our list of 25+ Budget Chicken Recipes.
Easy One Pan Chicken And Veggie Bake Recipe
One Pan Chicken And Veggie Bake Ingredients:
- 4 potatoes
- 1 medium onion
- 1 can French style green beans, strained
- 2 chicken breasts
- 1 stick unsalted butter
- 1 tablespoon Italian seasoning
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2 teaspoons salt
- 1 small can crispy fried onions
How To Make One Pan Chicken And Veggie Bake:
Preheat the oven to 350 F.
Dice your potatoes into small pieces.
Put them on the far left of a baking pan.
Slice the onion. Put the slices on the far right of a baking pan.
Drain a can of French style green beans. Add the remaining contents on top of the sliced onions. Mix them together slightly.
Add the chicken in the center of the pan, making sure to not overlap the pieces (if you do, they’ll stick together as they cook and be a pain to break apart before serving).
Side note: Two chicken breasts is enough for three servings. If you want more servings, just add more chicken breasts.
Cut the stick of butter into nine pats. Evenly disperse three over the potatoes, three over the chicken, and three over the vegetables.
Sprinkle the Italian seasoning, onion powder, garlic powder, and salt on top.
Add almost the entire can of crispy fried onions across the entire pan. Reserve the rest for garnish.
Cover the pan with foil and bake for one hour.
Remove the foil. Crush the remaining crispy fried onions and sprinkle them on top before serving.
When serving, make sure to get potatoes, vegetables, chicken, and some of the pan drippings. Pan drippings are the liquid left behind after cooking meat. In this one pan chicken and veggies recipe, the pan drippings are basically a seasoned oil from melted butter that’s incredible and tastes so good on top of everything. So don’t waste that. Make sure each serving gets a glistening bit of that on top.
One Pan Chicken And Veggies: Frequently Asked Questions
We use a 9×13-inch cake pan for this recipe. This pan has 2-inch sides, which is perfect because it will hold in all of the pan drippings. Using a cookie sheet of this side wouldn’t be best because you risk the pan drippings flowing over the sides and onto the bottom of the oven.
Any vegetables would work in this recipe. Seasonal vegetables are best for your budget. So think about adding eggplant in late summer/early fall or sweet potatoes in late fall/early winter. Carrots are great at any time. Canned peas work well if you don’t have canned French green beans.
If you are adding different vegetables, just be conscious of cutting them to size. Carrots take a long time to cook if you cut them in large chunks, so you’ll want to cut those small. Zucchini cooks quickly, so you’ll want to cut that into large, diced pieces rather than thin rounds.
I prefer chicken breast in this recipe because it cooks a little bit quicker than bone in chicken. You can use bone in chicken if you prefer, but keep in mind that it’ll take longer and your potatoes and vegetables may overcook while waiting for the chicken.
If you would rather use bone in chicken, cut your potatoes and other vegetables a little bit thicker than you would for this recipe as is to assure that everything is finished cooking at the same time.
This recipe has your protein, carb, and vegetables, so it’s a complete meal on its own. You don’t need to serve anything on the side.
But, if you want to, a simple side salad would be the perfect accompaniment to this chicken recipe.
Store any leftovers in the fridge in an airtight container for three to four days. If you aren’t planning on eating it within that time frame, you can freeze it. Just be sure to thaw it completely before reheating.
The easiest way to reheat leftovers is in the microwave, although if you are reheating the full portion, you can reheat it in the oven at 350 F for 25 minutes.
More One Pan Meals:
This recipe is delicious, so yes, that’s probably the reason we make this so often. But honestly, the best part of this meal is the fact that it’s made in one pan. That means, there’s only one pan to clean. And on weeknights, that’s the kind of meal you want.
So, to make your life easier, a few of our other one pan meals are below.
One Pan Chicken And Veggies
Want a one-pan weeknight dinner? This easy One Pan Chicken And Veggies is perfect. Chicken, vegetables, and potatoes cook in a single pan.
Ingredients
- 4 potatoes
- 1 medium onion
- 1 can French style green beans, strained
- 2 chicken breasts
- 1 stick unsalted butter
- 1 tablespoon Italian seasoning
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2 teaspoons salt
- 1 small can crispy fried onions
Instructions
- Preheat the oven to 350 F.
- Dice the potatoes into small pieces. Put them on the far left of a baking pan.
- Slice the onion. Put the slices on the far right of a baking pan.
- Drain a can of French style green beans. Add the remaining contents on top of the sliced onions. Mix them together slightly.
- Add the chicken in the center of the pan, making sure to not overlap the pieces.
- Cut the stick of butter into nine pats. Evenly disperse three over the potatoes, three over the chicken, and three over the vegetables.
- Sprinkle the Italian seasoning, onion powder, garlic powder, and salt on top.
- Add almost the entire can of crispy fried onions across the entire pan. Reserve the rest for garnish.
- Cover the pan with foil and bake for one hour.
- Remove the foil. Crush the remaining crispy fried onions and sprinkle them on top before serving.
Nutrition Information
Yield
3Serving Size
1Amount Per Serving Calories 680Total Fat 35gSaturated Fat 20gTrans Fat 0gUnsaturated Fat 13gCholesterol 149mgSodium 1528mgCarbohydrates 62gFiber 9gSugar 8gProtein 33g
Have you tried our easy One Pan Chicken And Veggies recipe yet? Let us know in the comments.
Rosie
Saturday 5th of March 2016
This sounds soo good, and sure looks yummy! I'd love to try it, if you said you are an expert chef, I'd have believed it!