One Pan Chicken & Veggies


I hope everyone has had a good week. For my fellow 9-5er’s, welcome to the weekend! This past week has been busy here for us. Work has become busier, which is a great thing. We also celebrated the Fourth of July this week. That basically meant food, fireworks, family, and loads of fun. It was a great time that spanned over several days. Independence Day was always a time I enjoyed. Not only is it wonderful to celebrate those who have fought so diligently to ensure our freedom and celebrate the beginning of a new nation, but it has always been a time that I spent surrounded by family. Growing up, we had family reunions that would always happen right around the fourth. We would spend days, weeks together. Surrounded by aunts, uncles, cousins, grandparents…everyone. Family dinners and outings happened daily. Celebrations in local towns and nights full of fireworks always took place. It was just a great time.

One-Pan-Chicken-Veggies-Wholeheartyhappy Anyhow, on to the recipe. This week, I decided to cook a one pan meal of chicken and veggies and play around with some seasonings. It was so super easy to make and took little to no effort. I combined it all, popped it in the oven, and left it to do its thang (yes, I meant thang). I always love one pan dinners that are baked where the veggies and meat have time to soak up those yummy seasonings and juices. Yum!

I combined some green beans, potatoes, and carrots in with our chicken. Now, you can use whatever veggies you want. These are just what I had on hand. I keep baby carrots in the fridge, I had some frozen green beans (like the Steamers kind), and some small new potatoes. So I figured I might as well make use of those. I also made myself a small side dish of zucchini and yellow squash. I had some left over and frozen (about a half of each) and chopped them. I added a mixture of Italian seasonings and olive oil and had them bake while the chicken was cooking. I could have added them in with the others, however my husband is not a squash-fan and so I put them separate.

The chicken ended up tasting perfect. It was so juicy and extremely tender. It was a perfect “comfort food” type of taste without the worry of that feeling of excessive heaviness after eating it. Now, as far as the seasonings go, I added in a pretty decent amount. If you are not one to like the stronger tastes of the spices, you may want to reduce the amount from what I have listed.

One Pan Chicken & Veggies

  • Servings: 4-6
  • Difficulty: easy
  • Print

A one-pan dinner that anyone can make...and enjoy!

The timing includes prep as well as additional broiling.


  • 4 boneless, skinless chicken breasts
  • 1 quart bag green beans (I used frozen)
  • 1/2 lb cut new potatoes
  • 8-12 cut baby carrots
  • 3 Tbsp olive oil
  • 1/2 tsp parsley and rosemary
  • 1/4 tsp salt & black pepper combined
  • 1 Tbsp minced garlic


  1. Preheat oven to 350 degrees
  2. Place chicken in cooking dish. Add green beans, carrots, and potatoes around chicken breasts.
  3. In a small bowl, mix the following: olive oil, garlic, parsley, rosemary, salt and pepper. Drizzle mix over chicken & vegetables.
  4. Cook for approximately 45 minutes. (If desired, you may wish to broil for a few minutes to brown chicken more, although it is not necessary.)
  5. Serve & Enjoy!

Do you have any one pan dinners that you like to cook?


35 thoughts on “One Pan Chicken & Veggies

  1. This sounds really good. My favorite one-pan dish (more for winter) is a chicken thighs (I’m a dark meat girl) and chunked sweet potatoes and onions. At the end of the roasting, add a drizzle of maple syrup–so good. And congrats on the blogging awards, Shawna!

    Liked by 2 people

  2. Great recipe! We also love making a pan salmon with same veggies! We’ll try this one out, thanks for the recipe!

    Pammy – joyfulsource.com

    Liked by 2 people

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