Hicham Welcome to our easy and delicious meal section! Today, we’re sharing a simple yet flavorful recipe for One-Pan Chicken, Potatoes, and Greens. This dish is perfect for a quick weeknight dinner, combining tender chicken, hearty potatoes, and fresh green beans all in one pan. Let’s get started!
Ingredients
- 3 skinless chicken breasts, cut in half
- 2 cans of drained green beans
- 6 large red skin potatoes, cut into quarters
- 1 package of zesty Italian dressing mix
- 1 stick (1/2 cup) of melted butter
Instructions
Step 1: Prepare the Ingredients
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Cut Chicken and Potatoes: Cut the chicken breasts in half and quarter the red skin potatoes. Drain the green beans from the cans.
Step 2: Arrange the Ingredients in the Pan
- Arrange in Pan: In a large baking dish or sheet pan, arrange the chicken breast halves in the center. Place the quartered potatoes on one side of the chicken and the drained green beans on the other side.
Step 3: Season and Add Butter
- Sprinkle Dressing Mix: Evenly sprinkle the zesty Italian dressing mix over the chicken, potatoes, and green beans.
- Drizzle Melted Butter: Drizzle the melted butter over the entire dish, ensuring everything is well-coated.
Step 4: Bake the Dish
- Cover and Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
- Remove Cover and Continue Baking: Remove the aluminum foil and continue baking for an additional 15-20 minutes, or until the chicken is cooked through, the potatoes are tender, and everything is nicely browned.
Step 5: Serve
- Serve Hot: Serve the chicken, potatoes, and green beans hot, directly from the pan. Enjoy this easy and flavorful one-pan meal!
Cooking Notes and Tips
- Chicken Breasts: Ensure the chicken breasts are cut evenly to cook at the same rate. You can also use skinless, boneless chicken thighs if you prefer.
- Potatoes: Red skin potatoes hold their shape well and add great texture. You can substitute with Yukon Gold or baby potatoes.
- Green Beans: Fresh green beans can be used instead of canned. If using fresh, blanch them in boiling water for 2-3 minutes before adding them to the pan.
Variations
Lemon Herb Chicken
Add the juice of one lemon and some fresh herbs like thyme, rosemary, or parsley to the melted butter for an added burst of flavor.
Spicy Chicken
Add 1-2 teaspoons of red pepper flakes or a dash of hot sauce to the melted butter for a spicy kick.
Garlic Parmesan
Mix 2-3 minced garlic cloves and ¼ cup of grated Parmesan cheese into the melted butter before drizzling it over the dish.
Honey Mustard
Combine 2 tablespoons of honey and 2 tablespoons of Dijon mustard with the melted butter for a sweet and tangy twist.
Frequently Asked Questions (FAQs)
Can I use different vegetables?
Yes, you can substitute or add other vegetables such as carrots, broccoli, or bell peppers. Just ensure they are cut into similar sizes to cook evenly with the potatoes and chicken.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
Can I prepare this dish ahead of time?
Yes, you can assemble the dish ahead of time and store it covered in the refrigerator for up to 24 hours. When ready to bake, follow the instructions as usual.
What can I serve with this dish?
This dish is complete on its own, but you can serve it with a fresh salad, crusty bread, or rice for a more substantial meal.
Can I use a slow cooker?
Yes, you can adapt this recipe for a slow cooker. Place the ingredients in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken and potatoes are tender.
This One-Pan Chicken, Potatoes, and Greens recipe is a quick and easy meal that’s perfect for busy weeknights. With its simple preparation and delicious flavors, it’s sure to become a family favorite. Enjoy making and sharing this comforting dish with your loved ones!
