This easy one-pan chicken recipe is sure to become a weeknight staple! What could be easier than throwing chicken and veggies in a baking dish, seasoning and putting it in the oven? Pair with a simple side salad for an extra dose of veggies.

Easy One-Dish Chicken & Veggie Bake

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Servings 4 Prep Time 10minutes
Cook Time 50minutes
Servings 4 Prep Time 10minutes
Cook Time 50minutes
This easy one-pan chicken recipe is sure to become a weeknight staple! What could be easier than throwing chicken and veggies in a baking dish, seasoning and putting it in the oven? Pair with a simple side salad for an extra dose of veggies.
Ingredients
  • 1 pound chicken breast, cut in fourths
  • 12 small Green Giant™ Fresh red potatoes, quartered
  • 12 ounces green beans
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 tablespoon herbs de Provence
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
Directions
  1. Preheat oven to 350ºF.
  2. Place chicken, potatoes and green beans in rows in 13x9-inch baking dish with chicken in the middle.
  3. Drizzle with olive oil and season with garlic, herbs de Provence, salt and pepper.
  4. Bake 50 minutes, or until chicken reaches an internal temperature of 165ºF and potatoes are tender.
Nutritional Value
Calories: 554 Fat: 8g Cholesterol: 65mg Carbohydrate: 87g Fiber: 11g Protein: 37g Sugar: 9g Calcium: 82mg Iron: 5mg Sodium: 282mg
Tags , , , , , ,
Servings 4 Prep Time 10minutes
Cook Time 50minutes
Servings 4 Prep Time 10minutes
Cook Time 50minutes
This easy one-pan chicken recipe is sure to become a weeknight staple! What could be easier than throwing chicken and veggies in a baking dish, seasoning and putting it in the oven? Pair with a simple side salad for an extra dose of veggies.
Ingredients
  • 1 pound chicken breast, cut in fourths
  • 12 small Green Giant™ Fresh red potatoes, quartered
  • 12 ounces green beans
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 tablespoon herbs de Provence
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
Directions
  1. Preheat oven to 350ºF.
  2. Place chicken, potatoes and green beans in rows in 13x9-inch baking dish with chicken in the middle.
  3. Drizzle with olive oil and season with garlic, herbs de Provence, salt and pepper.
  4. Bake 50 minutes, or until chicken reaches an internal temperature of 165ºF and potatoes are tender.
Nutritional Value
Calories: 554 Fat: 8g Cholesterol: 65mg Carbohydrate: 87g Fiber: 11g Protein: 37g Sugar: 9g Calcium: 82mg Iron: 5mg Sodium: 282mg

6 comments on “One-Pan Baked Italian Chicken & Veggies

  1. Do you use fresh green beans? Also, should you snap off the ends first? Sorry-not exactly a knowledgeable cook here, but looks good and I want to make sure I do the greens beans correctly.

    • Hi Ruth,

      If you’re using fresh green beans, trim the ends. There are also a few brands like Pero Family Farms and Eat Smart that have fresh green beans that are already trimmed (usually next to other chopped veggies in bags). That helps save a little time 🙂

      – Amber

    • Yes! Feel free to use whichever veggies you want. If using corn, I would go with corn on the cobb if you want to cook along with the chicken in the baking dish. Otherwise, you can just heat up canned or frozen corn like normal and serve alongside.

      – Amber, Produce for Kids

  2. Can you leave the chicken in the pan with the veggies ready to bake the night before? Not sure if the raw meat can sit next to the veggies over night. Thanks!

    • Hi Vicki,

      Safety first! We wouldn’t recommend keeping the chicken and veggies in the pan overnight. Potatoes can also brown after being cut. Since the recipe only takes a few minutes to assemble, we’d suggest waiting until you’re ready to cook to assemble.

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