If you are looking for dinner magic that comes together with minimal fuss and maximum flavor, this One-Pan Garlic Herb Chicken with Potatoes & Green Beans Recipe is calling your name. Tender chicken breasts seasoned with fragrant garlic, thyme, and smoked paprika roast alongside crispy golden potatoes and vibrant green beans, all bathed in a tangy lemon-Dijon sauce. It’s a symphony of textures and tastes, from juicy meat to caramelized veggies, all made in one simple pan to save you time and cleanup. This dish not only makes weeknight dinners feel special but also gives you that warm, home-cooked comfort you crave without spending hours in the kitchen.
Ingredients You’ll Need
Gathering straightforward, fresh ingredients is key to unlocking the full potential of this dish. Each element plays a specific role—bringing brightness, depth, or a satisfying crunch to your plate. Here’s what you’ll need to create this harmonious meal:
- 4 boneless, skinless chicken breasts: Lean and tender, perfect for quick cooking without losing juiciness.
- 2 tbsp olive oil: Adds rich, fruity notes and helps create a golden, crispy exterior on the chicken and veggies.
- 2 tsp garlic powder: Infuses a savory, warm garlic flavor that penetrates the chicken perfectly.
- 1 tsp dried oregano: Brings a subtle earthiness and herbal aroma that complements the garlic beautifully.
- 1 tsp paprika: Adds a mild smokiness and brilliant color to the chicken.
- Salt & black pepper to taste: Essential for seasoning, enhancing every single flavor in the dish.
- 3 cups baby potatoes, quartered: These become beautifully crispy on the edges while remaining tender inside.
- 2 cups fresh green beans: Provide a crisp, fresh contrast and vibrant green color on the plate.
- 2 tbsp olive oil (additional): Used to coat the veggies and garlic, helping them roast to perfection.
- 2 garlic cloves, minced: Delivers a punch of fresh, aromatic garlic to the vegetables.
- 1 tsp dried thyme: Offers a delicate, woodsy flavor that pairs wonderfully with potatoes and green beans.
- 1 tsp smoked paprika: Deepens the smoky flavor, making every bite crave-worthy.
- Salt & pepper to taste (for veggies): To perfectly season and enhance the natural flavors.
- 1/4 cup chicken broth: Adds moisture and a savory base to the lemon-Dijon sauce.
- Juice of 1 lemon: Brightens the entire dish with a fresh, zesty kick.
- 1 tbsp Dijon mustard: Balances the tanginess and adds a subtle spicy complexity.
How to Make One-Pan Garlic Herb Chicken with Potatoes & Green Beans Recipe
Step 1: Preheat and Prepare Your Pan
Start by setting your oven to 400°F (200°C) and lightly greasing a large baking dish. This will help prevent sticking and allow the potatoes and chicken to roast with that perfect golden crust. A well-prepared pan is the foundation for success here, so don’t skip this simple step.
Step 2: Season the Chicken
In a small bowl or directly on a plate, rub each chicken breast with olive oil, garlic powder, dried oregano, paprika, salt, and black pepper. The olive oil helps the spices adhere and promotes browning in the oven, while the aromatic herbs give the chicken its irresistible flavor. Set these aside so the seasoning can start to meld.
Step 3: Toss the Vegetables
Grab your baby potatoes and green beans and toss them with olive oil, minced garlic, dried thyme, smoked paprika, salt, and pepper. This combination gives your veggies a lively flavor boost and ensures they roast up tender yet slightly crispy. Spread them out evenly in your prepared baking dish to allow for even cooking.
Step 4: Assemble the Dish
Now it’s time to nestle the seasoned chicken breasts right on top of the vegetable bed. Arranging everything in one pan allows the flavors to mingle as they cook, creating a mouthwatering harmony. Don’t crowd the pan too tightly; leaving some space helps heat circulate for better roasting.
Step 5: Prepare the Lemon-Dijon Sauce
In a small bowl, whisk together the chicken broth, fresh lemon juice, and Dijon mustard until smooth. This sauce will add a punch of brightness and slight tang that elevates the whole dish. Drizzle it generously over the chicken and vegetables, letting it soak in as the roasting works its magic.
Step 6: Roast to Perfection
Put the baking dish into your preheated oven and roast for 40 to 45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are fork-tender. You’ll notice the chicken skinless breasts stay moist, and the potatoes develop those delicious golden edges, all while the green beans soften without losing their snap.
Step 7: Rest and Serve
Once out of the oven, give the chicken a 5-minute rest. This step allows the juices to redistribute, keeping the meat juicy and tender when sliced. Serve the chicken sliced atop the roasted potatoes and green beans with the extra sauce drizzled over everything for that perfect finishing touch.
How to Serve One-Pan Garlic Herb Chicken with Potatoes & Green Beans Recipe
Garnishes
Fresh herbs like chopped parsley or thyme sprigs add a beautiful pop of color and an herbaceous freshness to the dish. A light sprinkle of lemon zest can also brighten the flavors and enhance the citrus notes in the sauce. For a little extra flair, a few shavings of Parmesan cheese make an indulgent finishing touch.
Side Dishes
While this recipe is perfectly balanced on its own, you can always pair it with a light side salad of mixed greens tossed with a citrus vinaigrette to complement the lemony chicken. Crusty artisan bread works beautifully for soaking up any remaining sauce on the plate. If you want to go even heartier, a simple quinoa or brown rice pilaf would round out the meal well.
Creative Ways to Present
Consider plating this dish family-style on a large wooden board for a rustic, cozy feel that encourages sharing. Alternatively, serve each portion on brightly colored plates to contrast with the warm tones of the roasted food. For a modern touch, place the sliced chicken over the veggies with a fresh herb garnish neatly arranged on top to create an elegant presentation.
Make Ahead and Storage
Storing Leftovers
Leftover One-Pan Garlic Herb Chicken with Potatoes & Green Beans Recipe keeps well in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it a great meal to prepare ahead for busy days. Just be sure to cool the dish to room temperature before refrigerating to maintain texture.
Freezing
You can freeze the cooked chicken and vegetables for up to 2 months. Portion it into freezer-safe containers or bags to make reheating easier on busy nights. When freezing, try to leave out the lemon-Dijon sauce and add it fresh after reheating, so it maintains its bright flavor and prevents any textural changes.
Reheating
Reheat your leftovers gently in a 350°F (175°C) oven for about 15-20 minutes or until warmed through. For quicker reheating, use the microwave but cover the plate to keep moisture in. If you separated the sauce, warm it gently on the stove or in the microwave and drizzle over the chicken and vegetables right before serving.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Bone-in or boneless chicken thighs will work nicely and often bring extra juiciness and flavor. Just adjust the cooking time slightly, as thighs may need a few more minutes to reach a safe internal temperature.
What if I don’t have baby potatoes? Can I use regular potatoes?
Yes, regular potatoes work fine; just cut them into smaller, evenly sized pieces to ensure they cook through at the same rate as the chicken and green beans. Yukon Gold or red potatoes are great choices for their creamy texture.
Is this recipe gluten-free?
Yes, the One-Pan Garlic Herb Chicken with Potatoes & Green Beans Recipe is naturally gluten-free, as it relies on fresh ingredients and simple seasonings. Just double-check your chicken broth to make sure it’s gluten-free if that’s a concern.
How can I make the green beans more tender if I don’t like them too crisp?
If you prefer softer green beans, try slicing them slightly thinner or tossing them in the pan a bit earlier before adding the chicken. You can also cover the dish loosely with foil for the first half of roasting to trap steam and soften the beans more.
Can I prepare this recipe ahead of time and bake it later?
Yes, you can assemble everything in the baking dish, cover it tightly, and refrigerate for up to 24 hours. When ready to cook, just add a few extra minutes to the baking time since the ingredients will start cold.
Final Thoughts
There is something truly comforting about sinking your fork into juicy, garlicky chicken paired with roasted potatoes and crisp green beans, all made effortlessly in one pan. This One-Pan Garlic Herb Chicken with Potatoes & Green Beans Recipe is a beautiful example of how simple ingredients and a little bit of love come together to create an unforgettable meal. Give it a try tonight and enjoy the ease and deliciousness it brings to your table—you may just find your new favorite weeknight dinner!
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One-Pan Garlic Herb Chicken with Potatoes & Green Beans Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This One-Pan Garlic Herb Chicken with Potatoes & Green Beans is a simple, wholesome meal perfect for busy weeknights. Tender chicken breasts are seasoned with a fragrant blend of garlic, oregano, and paprika, then roasted alongside baby potatoes and fresh green beans. The dish is elevated by a tangy sauce made with chicken broth, lemon juice, and Dijon mustard, creating a delicious, juicy dinner with minimal cleanup.
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
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 400°F (200°C) and lightly grease a large baking dish to prevent sticking and make cleanup easier.
- Season the Chicken: Rub the chicken breasts with 2 tablespoons olive oil, garlic powder, dried oregano, paprika, salt, and black pepper evenly. Set aside while you prepare the vegetables.
- Toss Vegetables with Seasoning: In a bowl, combine the quartered baby potatoes and fresh green beans with 2 tablespoons olive oil, minced garlic, dried thyme, smoked paprika, salt, and pepper. Toss well to coat all the vegetables with the seasonings.
- Arrange in Baking Dish: Spread the seasoned potatoes and green beans evenly in the prepared baking dish. Nestle the seasoned chicken breasts on top of the vegetables to allow even roasting.
- Prepare and Drizzle Sauce: In a small bowl, whisk together the chicken broth, lemon juice, and Dijon mustard until smooth. Drizzle this sauce evenly over the chicken breasts and vegetables to infuse flavor and moisture during roasting.
- Roast the Dish: Place the baking dish in the preheated oven and roast for 40-45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender when pierced with a fork.
- Rest and Serve: Remove the dish from the oven and let the chicken rest for 5 minutes to retain its juices. Slice the chicken and serve with the roasted vegetables, drizzling any remaining sauce on top for extra flavor.
Notes
- Make sure to check the internal temperature of the chicken to ensure it is fully cooked and safe to eat.
- You can substitute baby potatoes with fingerling or red potatoes if preferred.
- Green beans can be replaced with asparagus or broccoli for variation.
- For extra crispiness, broil the dish for the last 2-3 minutes, watching closely to avoid burning.
- This recipe is easily doubled for larger families or meal prep.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
