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one pan chicken and veggies


  • Author: Tiffany Dahle
  • Prep Time: 20 min
  • Cook Time: 25 min
  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Description

This easy prep one pan chicken and veggies recipe is perfect for the busiest weeknights. Kids will gobble up the breaded chicken with buttery potatoes and green beans.


Scale

Ingredients

  • 24 skinless boneless chicken breasts
  • 1 egg
  • 1/2 lemon
  • 2 tsp minced garlic
  • 2 tbsp mustard
  • Salt & pepper to taste
  • 810 baby red potatoes
  • 3 tbsp olive oil
  • 1 tbsp Italian seasoning
  • 1/2 tsp roasted red pepper flakes
  • 1 pound green beans (cut in half)
  • 1/2 cup breadcrumbs
  • 1/2 cup grated parmesan cheese
  • 4 tbsp butter
  • 2 tsp minced garlic

Instructions

To prep the meal:

Place the chicken inside a zip-top plastic bag and pound it to an even thickness. Crack the egg into the bottom of a large dish with a lid. Add the lemon, garlic, mustard, and a pinch of salt & pepper and whisk them together with the egg. Toss the chicken to coat in the marinade, add the lid to the dish and store it in the fridge for at least 30 minutes.

Chop the potatoes and add them to a zip-top plastic baggie. Add the olive oil, Italian seasoning, and red pepper flakes. Seal the bag and toss to coat. Squeeze all the air out of the bag possible and store the potatoes in the fridge.

Wash and trim the green beans. Cut them in half and store them in the fridge.

When you’re ready to bake:

Preheat the oven to 400 degrees. Spray a cookie sheet with cooking spray and set aside.

Mix the breadcrumbs and parmesan in a pie dish or large plate. Dredge each chicken breast through the crumbs to coat. Place the chicken on the prepared cookie sheet.

Pour the potatoes on a second cookie sheet. Bake the chicken and potatoes in the oven for 15 min. 

In a microwave safe container, melt the butter and garlic. Set aside.

Toss the potatoes and add the green beans to the pan. Pour the melted butter and garlic over the green beans and toss to coat. Flip the chicken over to the other side. Return both pans to the oven, rotating their position within the oven. Bake for an additional 10 minutes or until the chicken is 180 degrees and the potatoes are crispy and golden brown.


  • Category: Dinner
  • Method: Roasting
  • Cuisine: American

Keywords: chicken, potatoes, one pan, easy, weeknight dinners,