Quick and Easy Chicken Dinner
Whip up a flavorful and satisfying meal with this Quick and Easy Chicken Dinner, perfect for busy weeknights! In just 30 minutes, you’ll have a complete one-skillet meal featuring juicy, golden-brown chicken breasts, tender baby potatoes, and crisp green beans, all infused with the zesty brightness of garlic, lemon juice, and aromatic herbs like paprika and oregano. This recipe keeps things simple yet delicious by combining minimal prep time with bold, comforting flavors that the whole family will love. Serve it straight from the skillet for effortless cleanup, and optionally garnish with fresh parsley to elevate this wholesome, hearty dish. Ideal for those searching for "quick chicken recipes" or "easy one-pan dinners," this meal is as convenient as it is delicious!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 cloves garlic cloves, minced
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 1 pound baby potatoes, halved
- 8 ounces green beans, trimmed
- 0.25 cup chicken broth
- 2 tablespoons lemon juice
- 1 tablespoon chopped parsley (optional, for garnish)
Instructions
Season the chicken breasts on both sides with paprika, oregano, salt, and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the chicken breasts to the skillet and cook for 5-6 minutes per side, until golden brown and fully cooked (internal temperature should reach 165°F). Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and minced garlic. Sauté for 30 seconds, or until fragrant.
Add the halved baby potatoes to the skillet and cook for 5-6 minutes, stirring occasionally, until they begin to brown and soften.
Pour in the chicken broth and cover the skillet with a lid. Let the potatoes simmer for 5 minutes.
Add the green beans to the skillet, season lightly with salt and pepper, and cook uncovered for an additional 4-5 minutes, or until tender-crisp.
Return the cooked chicken breasts to the skillet and drizzle with lemon juice. Let everything heat through for 1-2 minutes.
Garnish with chopped parsley, if desired, and serve hot.
Nutrition Facts
Calories |
1277 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.9 g | 54% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 1621 mg | 70% | |
| Total Carbohydrate | 102.6 g | 37% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 12.3 g | ||
| Protein | 123.0 g | 246% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 207 mg | 16% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 3482 mg | 74% | |
*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.
