Description
This one-pan chicken dinner is perfect for busy weeknights or a cozy weekend meal. Juicy chicken breasts roast alongside seasoned baby potatoes and green beans, all tied together with a zesty garlic herb sauce. Simple, flavorful, and minimal cleanup—this is a complete meal your whole family will love.
Ingredients
For the Chicken
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4 boneless, skinless chicken breasts
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2 tbsp olive oil
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2 tsp garlic powder
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1 tsp dried oregano
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1 tsp paprika
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Salt and black pepper to taste
For the Vegetables
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3 cups baby potatoes, quartered
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2 cups fresh green beans, trimmed
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2 tbsp olive oil
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2 garlic cloves, minced
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1 tsp dried thyme
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1 tsp smoked paprika
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Salt and pepper to taste
For the Sauce
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1/4 cup chicken broth
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Juice of 1 lemon
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1 tbsp Dijon mustard
Instructions
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Preheat oven to 400°F (200°C) and lightly grease a large baking dish.
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Rub chicken breasts with olive oil, garlic powder, oregano, paprika, salt, and pepper. Set aside.
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In a large bowl, toss baby potatoes and green beans with olive oil, minced garlic, thyme, smoked paprika, salt, and pepper.
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Spread the vegetable mixture evenly in the baking dish. Nestle the seasoned chicken breasts on top.
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In a small bowl, whisk together chicken broth, lemon juice, and Dijon mustard. Drizzle evenly over the chicken and vegetables.
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Bake uncovered for 40–45 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and potatoes are tender.
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Let rest for 5 minutes before serving. Spoon any remaining pan sauce over the chicken and vegetables when plating.
Notes
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Swap green beans for carrots, zucchini, or bell peppers depending on your preference.
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Add a sprinkle of red chili flakes for heat.
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For a cheesy finish, sprinkle Parmesan over the top during the last 10 minutes of baking.
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Store leftovers in an airtight container and refrigerate for up to 3 days. Reheat in the oven for best texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes