30 Minute One Pan Chicken Meal
Craving a satisfying, home-cooked meal without the hassle? This 30-Minute One Pan Chicken Meal delivers big flavors with minimal cleanup, making it the perfect weeknight dinner. Juicy, golden-seared chicken breasts are paired with tender baby potatoes and crisp green beans, all cooked together in a zesty lemon-garlic sauce for a balance of comfort and freshness. With a simple combination of pantry staples like paprika, Italian seasoning, and chicken broth, this wholesome dish comes together in just one skillet, saving you time and effort. Garnished with fresh parsley for a pop of color, it's a deliciously easy way to serve a nutritious, all-in-one meal the whole family will love. Perfect for busy evenings, quick chicken recipes, and one-pot dinners!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces chicken breasts
- 2 tablespoons olive oil
- 3 cloves garlic cloves, minced
- 2 cups baby potatoes, halved
- 2 cups green beans, trimmed
- 1 teaspoon paprika
- 1 teaspoon dried Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup chicken broth
- 2 tablespoons lemon juice
- 2 tablespoons parsley, chopped (optional, for garnish)
Instructions
Heat a large skillet or pan over medium-high heat. Add 1 tablespoon of olive oil to the pan.
Season the chicken breasts with half of the salt, paprika, black pepper, and Italian seasoning.
Place the chicken breasts in the pan and sear for 3-4 minutes on each side until golden brown but not cooked through. Remove chicken and set aside.
In the same pan, add the remaining 1 tablespoon of olive oil and the minced garlic. Sauté for 30 seconds until fragrant.
Add the halved baby potatoes to the pan. Season with the remaining salt, paprika, black pepper, and Italian seasoning. Stir and cook for 5-6 minutes until the potatoes begin to brown.
Pour in the chicken broth and lemon juice, scraping the bottom of the pan to deglaze and loosen any browned bits. Reduce heat to medium and simmer for 3 minutes.
Nestle the chicken breasts back into the pan. Scatter the green beans around the chicken.
Cover and cook for 8-10 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the potatoes are tender.
Remove the pan from heat and let it rest for 2 minutes. Sprinkle with chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
1887 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.4 g | 70% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 3197 mg | 139% | |
| Total Carbohydrate | 113.2 g | 41% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 15.0 g | ||
| Protein | 231.5 g | 463% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 268 mg | 21% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 2902 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
