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- Meat and poultry
Need to throw together a last-minute dinner on a super busy evening? Look no further! Chicken, potatoes, mixed frozen veg, cheese and herbs all cooked in one pan will transform into a beautiful dinner, simply and quickly.
122 people made this
- 2 tablespoons vegetable oil
- 4 potatoes, thinly sliced
- 450g boneless skinless chicken breasts, cut into cubes
- 1 (295g) tin condensed cream of chicken soup
- 120ml milk
- 1 onion, chopped
- 1/4 teaspoon garlic granules
- 325g frozen mixed vegetables (broccoli, cauliflower and carrots)
- 1/2 teaspoon dried parsley
- 1/4 teaspoon dried marjoram
- 1/4 teaspoon dried basil
- 2 tablespoons grated Parmesan cheese
MethodPrep:10min ›Cook:15min ›Ready in:25min
- Heat oil in large frying pan over medium high heat. Cook potatoes, stirring frequently until tender-crisp. Stir in chicken, and cook until no longer pink. Reduce heat to medium. Stir in condensed soup, milk, onion and garlic granules. Arrange vegetables on top and sprinkle with parsley, marjoram and basil. Cover and simmer over low heat until chicken is cooked through and vegetables are tender, about 5 minutes. Remove from heat, and stir in Parmesan cheese.
Reviews & ratingsAverage global rating:(139)
Reviews in English (112)
Great tasting dish, creamy, and full of herb flavor. Only complaint is that it's hard to control the potatoes from getting burned, need to keep a close eye on them at all times. Also, requires a very large pan in order for everything to cook properly. Overall, it is definitely worth making this.-09 Dec 2002
This recipe is easy and delicious--and I even used the 98% fat free version of the cream of chicken soup because it's all I had on hand. This recipe was much better than I imagined it would be--my husband loved it too. I made delicious homemade style biscuits to go with it and eating pieces of biscuit mixed in with this meal reminded me of a chicken pot pie. The only thing I would mention is that it is not 4 large servings. It was fine for my family because my two children are preschool age and don't eat a lot. I imagine if you have four very hungry adults, you may want to increase the ingredients.-14 Nov 2002
Instead of 1/2 cup of milk, use 1/2 cup of broth (canned, chicken or beef is fine). Then, at the end, stir in 1/4 to 1/2 half cup of sour cream (low-fat is fine) and heat through. Much more savory/tangy flavor!-30 Mar 2003
One Pan Chicken and Veggies Bake for an Easy Meal
I&rsquom all about easy low carb chicken recipes to serve my family on busy weeknights. One of our favorites is my paleo friendly gluten free shake and bake chicken.
My family also loves to eat Filipino chicken adobo and I always make it with skinless boneless meat. In fact, that&rsquos the dish that&rsquos most requested by the picky eaters.
In my quest for simple weeknight dinners, I came up with a super easy one pan chicken and veggies bake recipe. Although I used broccoli and peppers this time, it&rsquos easily adapted to use any low carb vegetables.
My kids actually like to eat broccoli, but my husband does care for it. So he just eats the meat from this dish.
Unfortunately, my husband is a meat and potatoes kind of guy. And, I don&rsquot buy or cook potatoes. But, he does like green beans so maybe I&rsquoll try that next time.
A zipper plastic bag is best for coating the seasonings onto the chicken and vegetables. If you don&rsquot like using plastic, you could use a mixing bowl instead.
I&rsquove started to use reusable zipper bags for many things, but I don&rsquot like to put raw meat in them. That&rsquos why I used a regular large zipper bag for this super easy one pan chicken and veggies bake dish.
When storing food, I never use plastic. I keep everything stored in glass containers or metal storage containers. Unfortunately, it&rsquos tough to find ones without plastic lids.
I&rsquove gotten away from plastic water bottles too. Instead, I fill up glass water bottles with filtered water from our well.
In the past, I&rsquove always liked to save clean-up time by lining the baking pans with aluminum foil. However, recently I&rsquove discovered that this isn&rsquot a good idea as the aluminum can go into the food when cooking as described here.
What I&rsquove found is that using a well seasoned cast iron baking pan or a stoneware baking pan works best. Things that stick to metal baking pans don&rsquot stick as much when using those.
So, you may not want to use aluminum foil for this super easy one pan chicken and veggies bake like I did. I&rsquove now switched to baking my sheet pan dishes in stoneware.
There&rsquos a tons of simple sheet pan dinner recipes out there. One of the other easy recipes I&rsquove tried is shrimp low carb fajitas.
When you don&rsquot feel like standing over the stove to cook, baking your meal in the oven is a great option. And, with sheet pan dishes cooking is a breeze.
- 2 tablespoons olive oil
- 4 red potatoes, cut into large cubes
- 1 (16 ounce) package carrots, cut diagonally into bite-size pieces
- 1 stalk celery, cut diagonally into bite-size pieces
- 1 sweet onion, sliced - divided
- 1 (4.5 pound) whole chicken
- salt and ground black pepper to taste
- garlic powder, or to taste
- ½ cup cubed margarine, divided
- 1 large lemon, sliced
- 1 teaspoon minced garlic
- 1 stalk celery, cut into 3 pieces
- 1 ⅔ tablespoons minced garlic
Preheat oven to 385 degrees F (196 degrees C).
Pour olive oil into a large bowl toss potatoes, carrots, bite-size pieces of celery, and 3/4 of the sliced onion in the oil to coat. Set remaining onion aside. Transfer oiled vegetables to a large cast iron skillet.
Rinse chicken and pat thoroughly dry with paper towels. Generously season the chicken, inside and out, with salt, black pepper, and garlic powder. Place the remaining 1/4 of the sliced onion, 1/4 cup margarine, lemon slices, 1 teaspoon minced garlic, and large pieces of celery into the cavity of the chicken.
Place the chicken atop the oiled vegetables scatter remaining 1/4 cup of margarine pieces and 1 2/3 tablespoon minced garlic in small amounts around the vegetables.
Roast chicken and vegetables in the preheated oven until the skin is browned and crisp, the vegetables are tender, and an instant-read meat thermometer inserted into the thickest part of a thigh reads 165 degrees F (75 degrees C), about 1 hour and 45 minutes. Let chicken rest for 10 minutes before carving and serving with vegetables.
One Pan Honey Garlic Chicken and Vegetables (+ Video)
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This one pan chicken dinner has the most delicious honey garlic glazed chicken alongside tenderly roasted potatoes and green beans. Plus, it’s so easy and flavorful, you’ll make again and again!
This one pan chicken dinner is one of those recipes we’ve made like five, or six, or ten times already, but I keep forgetting I want to blog about it. Well this time, I finally remembered to pull out my camera, so here it is and I hope you love it as much as we do!
One pan honey garlic chicken and vegetables is what dreams are made of! We just love it so much! It’s sweet, it’s savory, and it’s a one pan chicken dinner! You can’t get much better than that! It’s just one of those dinners that we keep in the regular menu rotation — in fact we are having it again next week.
The honey garlic glaze for the chicken, is … dy-na-mite! I could drink that marinade! … but that would be gross, so I won’t. And this recipe makes a lot of glaze, but that’s a good thing! Trust me, you’ll want to stir it up on the potatoes and veggies too. No drop of glaze shall go to waste! At least not at my house.
When the baby “mmm’s” the whole time that he’s eating, you know it’s family friendly too. I love all the recipes on my blog, but this is definitely one of my top favorites! I can’t urge you enough to make it! Pull out your sheet pan, and have an amazing dinner tonight!
10 One Pan Chicken Recipes
Really. With these one pot meals, chicken has never looked so stinking good.
1. One Pan Spanish Chicken – Chicken, sausage and potatoes. Done. [ GET THE RECIPE. ]
2. One Pan Honey Garlic Chicken and Veggies – Tender, juicy chicken breasts baked to perfection with potatoes and broccoli. [ GET THE RECIPE. ]
3. Chicken Zoodle Soup – Just like mom’s cozy chicken noodle soup but made with zucchini noodles instead. So comforting AND healthy. 227.3 calories. [ GET THE RECIPE. ]
4. Lemon Chicken and Potatoes in Foil – These foil packets will save your life. I promise. [ GET THE RECIPE. ]
5. Slow Cooker Maple Dijon Chicken and Broccoli – Sweet, tangy and packed with so much flavor, conveniently made right in your crockpot. [ GET THE RECIPE. ]
6. Honey Balsamic Chicken Breasts and Veggies – The best part about this recipe is how you can pack this with all sorts of veggies for a truly clean-out-the-fridge meal. [ GET THE RECIPE. ]
7. One Pan Garlic Ranch Chicken and Veggies – Crisp-tender chicken coated with Ranch Seasoning and baked with roasted baby carrots and potatoes. I mean, you just can’t go wrong with Ranch, right? [ GET THE RECIPE. ]
8. Creamy Chicken and Mushroom Soup – So cozy, so comforting and just so creamy. Best of all, this is made in 30 min from start to finish. Boom. [ GET THE RECIPE. ]
9. Herb Chicken with Lemon Cream Sauce – This cream sauce is seriously out of this world. So tangy, buttery, creamy and just melt-in-your-mouth AMAZING. [ GET THE RECIPE. ]
10. Slow Cooker Honey Garlic Chicken and Veggies – Simply throw everything in and that’s it. No cooking, no sauteeing. SO EASY. [ GET THE RECIPE. ]
Sheet pan chicken with vegetables
If you have the convection feature on your oven, use it. It will circulate air in the oven to brown everything nicely and it will cook more evenly.
Boneless, skinless chicken breasts can dry out easily, so if you want a bit more color on the chicken, sear it in a hot pan for 5 minutes before putting it on the sheet pan. This is not necessary, but if you want more color on your chicken breast, that’s how you get it.
This roast chicken and vegetables is one of our favorite easy weeknight dinners and I hope it will be one of yours too.
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I hope you love this recipe as much as we do! Please consider rating and/or commenting. I love hearing from you!
Did you make roasted chicken and vegetables? Tag me on instagram @pookspantry or share it in the Fabulous Foodie Friends Facebook group! I can’t wait to see your version!
One Pan Honey Garlic Chicken and Veggies
Yield: 4 servings
prep time: 10 minutes
cook time: 35 minutes
total time: 45 minutes
Tender, juicy chicken breasts baked to perfection with potatoes and broccoli. All cooked on a single pan! EASY!
- 3 tablespoons olive oil, divided
- 2 tablespoons unsalted butter, melted
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 1 tablespoon Dijon mustard
- 3 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Kosher salt and freshly ground black pepper, to taste
- 16 ounces baby red potatoes, halved
- 4 boneless, skinless chicken breasts
- 24 ounces broccoli florets*
- 2 tablespoons chopped fresh parsley leaves
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- In a small bowl, whisk together 2 tablespoons olive oil, butter, honey, brown sugar, Dijon, garlic, oregano and basil season with salt and pepper, to taste. Set aside.
- Place potatoes in a single layer onto the prepared baking sheet. Drizzle with remaining 1 tablespoon olive oil and season with salt and pepper, to taste. Add chicken in a single layer and brush each chicken breast with honey mixture.
- Place into oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.* Stir in broccoli during the last 10 minutes of cooking time. Then broil for 2-3 minutes, or until caramelized and slightly charred.
- Serve immediately, garnished with parsley, if desired.
*24 ounces broccoli florets is equal to about 5 cups.
*Cooking time will vary depending on the size and thickness of the potatoes.
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Preheat the oven to 425 F and line a baking sheet with parchment paper.
In a large bowl, toss together the chicken, lemon slices, 2 tablespoons of olive oil, chopped parsley and chili flakes (optional). Spread this mixture over the baking sheet and roast for about 10 minutes.
While the chicken is roasting, in a separate large bowl, toss together the broccolini, carrots and remaining olive oil.
Add this veggie mixture to the baking sheet with the chicken mixture. Give it a quick toss to combine the flavors.
Bake for an additional 10 minutes or until the broccolini is crispy. Make sure your chicken is fully cooked.
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I told the folks in our Friday night care group that I was going to make some kind of Roast Chicken dinner about a month ago. There are times when I wing it for meals, and other times I follow recipes. I decided to pull some ideas from a few different recipes and came up with this delicious combo meal. Over and over again, I heard how everyone loved the flavors of this chicken entree. One of the gals won’t eat asparagus unless I make it. She loves it roasted this way and I’ve made it several times in different recipes over the past year.
One of the nice things about this entree it’s a clean-eating recipe that’s healthy, low calorie and gluten free. It’s a hearty, satisfying, filling meal that tastes like a million bucks! Yet, it’s much lower in calories than many casseroles or other pasta-type entrees. If you enjoy roasted chicken and vegetable dinners, then Sheet Pan Chicken and Vegetables with Herb Vinaigrette is a marvelous option. Prepare yourself for a lick-smacking recipe that everyone will love.
Sheet Pan Chicken and Vegetables with Herb Vinaigrette is a totally delectable one-dish meal.
Drizzle a little more Herb Vinaigrette over top of the chicken and vegetables before serving and you will be licking your lips in no time.
Sheet Pan Chicken and Vegetables with Herb Vinaigrette includes asparagus, carrots, sweet potatoes, red potatoes, grape tomatoes and red onions.
This tasty dinner is healthy, low calorie, clean eating and gluten free.
I used these ingredients fore the sheet pan. The zip lock bags contain boneless chicken breasts that I had frozen and thawed for this use.
Cut the chicken breasts in half vertically. Place on two parchment paper-lined cookie sheets. Add peeled, sliced sweet potatoes, red bell pepper slices, asparagus, red potatoes, baby carrots and red onion quarters/pieces.
I used these ingredients for the Herb Vinaigrette.
Combine ingredients and stir well.
Drizzle Herb Vinaigrette over top of each pan of chicken and veggies. (I spread the ingredients between two cookie sheets). Bake at 350 for one hour.
Top partially baked cookie sheets with grape tomatoes. Bake an additional 30 minutes until chicken and veggies are cooked through.
Remove from oven and drizzle meat & veggies with the Herb Vinaigrette that’s in the bottom of the pan.
Sheet Pan Chicken and Vegetables with Herb Vinaigrette is such a yummy, wholesome dinner.
All of the veggies turned out so tasty with the Herb Vinaigrette drizzled over top.
Every bite is mouthwatering.
This easy one-dish meal has an assortment of veggies to go along with the chicken.