One-Pan Garlic Herb Chicken with Potatoes & Green Beans
Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 4
Calories: ~400 per serving
Ingredients
For the Chicken
4 boneless, skinless chicken breasts
2 tbsp olive oil
2 tsp garlic powder
1 tsp dried oregano
1 tsp paprika
Salt & black pepper to taste
For the Vegetables
3 cups baby potatoes
(quartered)
2 cups fresh green beans
2 tbsp olive oil
2 garlic cloves
(minced)
1 tsp dried thyme
1 tsp smoked paprika
Salt & pepper to taste
For the Sauce
1/4 cup chicken broth
Juice of 1 lemon
1 tbsp Dijon mustard
Directions
Preheat the oven: Preheat to 400°F (200°C) and lightly grease a large baking dish.
Season the chicken: Rub chicken breasts with olive oil, garlic powder, oregano, paprika, salt, and pepper. Set aside.
Prepare the veggies: Toss potatoes and green beans in olive oil, minced garlic, thyme, paprika, salt, and pepper. Spread evenly in the baking dish.
Assemble the dish: Nestle the chicken breasts on top of the veggies.
Make the sauce: Whisk together chicken broth, lemon juice, and Dijon mustard. Drizzle over the chicken and vegetables.
Bake: Roast for 40-45 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender.
Serve & enjoy: Let rest for 5 minutes before slicing the chicken.
Plate with veggies and drizzle any remaining sauce from the pan for extra flavor!
Notes & Variations
Veggie swap: Use carrots, zucchini, or bell peppers instead of green beans.
Make it spicy: Add a dash of chili flakes for a kick.
Add cheese: Sprinkle Parmesan over the dish during the last 10 minutes of baking for a cheesy finish.
For a delicious twist on this One-Pan Garlic Herb Chicken, try swapping the green beans with seasonal vegetables like zucchini, bell peppers, or carrots, or go low-carb by using cauliflower or turnips in place of the potatoes.
Add heat with red pepper flakes or cayenne, or a savory-sweet contrast by whisking a bit of honey or maple syrup into the sauce.
For extra richness, sprinkle grated Parmesan or crumbled feta over the dish during the last 10 minutes of baking.
To ensure even cooking, cut the vegetables uniformly and pound the chicken breasts to an even thickness.
If you prefer crispier veggies, roast them for 10 minutes before adding the chicken.
Always let the dish rest for a few minutes after baking so the juices redistribute and flavors meld beautifully.
To store One-Pan Garlic Herb Chicken with Potatoes & Green Beans, allow the dish to cool completely before transferring it to an airtight container.
Refrigerate for up to 4 days. For meal prep, divide into individual portions to make reheating easier.
To reheat, warm in the microwave for 2–3 minutes or in the oven at 350°F (175°C) until heated through.
If the chicken seems a bit dry after reheating, drizzle with a little extra chicken broth or olive oil.
This dish is not ideal for freezing due to the texture change in potatoes and green beans, but the chicken itself can be frozen separately for up to 2 months.
Here is the approximate nutritional information per serving for the One-Pan Garlic Herb Chicken with Potatoes & Green Beans (based on 4 servings):
Calories: ~400 kcal
Protein: 35–38g
Carbohydrates: 25–28g
Dietary Fiber: 4–5g
Sugars: 2–3g
Fat: 18–20g
Saturated Fat: 3g
Cholesterol: 90–100mg
Sodium: ~450mg (varies based on broth and seasoning)
Note: These values are estimates and may vary based on exact ingredient brands and portion sizes used. To lower carbs, reduce the amount of potatoes or substitute with low-carb vegetables like cauliflower or zucchini.
