One-Pan Garlic Herb Chicken Dinner with Potatoes Tips, FAQ & printable recipe

Tips for success

To elevate the flavors of this dish, consider adding a splash of fresh lemon juice over the chicken and vegetables right after they come out of the oven. The bright acidity cuts through the richness of the garlic butter and wakes up the dried herbs.

Additionally, tossing the potatoes in the pan drippings halfway through the baking process ensures they stay moist and absorb as much savory flavor as possible.

If you prefer extra crispy potatoes, you can parboil the halved baby potatoes for about five minutes before tossing them with the butter and herbs. This softens their starch and allows them to develop a much crispier exterior in the oven.

Always let the chicken rest for a full five minutes after baking; this crucial step allows the juices to redistribute throughout the meat, ensuring every slice is exceptionally tender.

Variations

• Lemon Garlic Herb Chicken: Add the juice and zest of one fresh lemon to the melted garlic butter mixture before spooning it over the chicken and vegetables.
• Spicy Garlic Herb Chicken: Mix half a teaspoon of red pepper flakes into the dried herb seasoning to give the chicken and vegetables a subtle, warming kick.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.

Freezer

Freezing is not recommended, as the green beans and potatoes will lose their pleasant texture upon thawing.

Reheat

Reheat in a 350°F (175°C) oven covered with foil for 10-15 minutes, or microwave in 30-second bursts until hot.

Store any leftover chicken, potatoes, and green beans together in an airtight container in the refrigerator. To keep the chicken from drying out, spoon any remaining garlic butter pan juices over the leftovers before sealing the container. Consume the leftovers within three to four days for the best quality and flavor.

You can easily prep this entire meal a few hours in advance. Wash and cut the potatoes, trim the green beans, and arrange them in the baking dish. Place the seasoned chicken breasts in the dish as well.

Cover the dish tightly with plastic wrap and store it in the refrigerator. When ready to eat, simply prepare the garlic butter, pour it over the top, and bake as directed, adding five minutes to the bake time if cooking straight from the fridge.

Serving ideas

Serve this one-pan dinner hot, straight from the oven, slicing the chicken breasts crosswise into thick, juicy medallions. Arrange the sliced chicken on a platter alongside the roasted baby potatoes and green beans.

Pour any leftover garlic butter juices from the bottom of the baking dish directly over the chicken slices to keep them incredibly moist and flavorful.

This complete meal stands beautifully on its own, but it also pairs wonderfully with a simple, crisp green salad tossed in a light vinaigrette. For an extra touch of indulgence, serve it with warm, crusty bread to soak up every last drop of the delicious garlic herb butter sauce left on the plate.

Frequently asked questions

Recipe card

One-Pan Garlic Herb Chicken Dinner with Potatoes

Prep 15 minCook 30 minRest 5 minTotal 50 minServes 4

Ingredients

• 1 1/2 lb boneless skinless chicken breasts
• 1 lb baby potatoes, halved
• 12 oz green beans, trimmed
• 6 tbsp butter, melted
• 4 cloves garlic, minced
• 2 tbsp dried herbs

Instructions

1. Preheat the oven to 400°F (204°C). Lightly grease a 9x13-inch glass baking dish. Place the halved baby potatoes and trimmed green beans directly into the dish.
2. Drizzle the potatoes and green beans with two tablespoons of the melted butter. Sprinkle with half of the dried herbs. Toss well to ensure all the vegetables are evenly coated, then spread them out.
3. Clear spaces among the vegetables and nestle the chicken breasts directly into the baking dish. Season both sides of the chicken breasts with half of the remaining dried herbs.
4. In a small bowl, whisk together the remaining four tablespoons of melted butter and minced garlic. Carefully spoon this garlic butter sauce evenly over the chicken breasts and the surrounding vegetables.
5. Place the baking dish in the preheated oven and bake for 25 to 30 minutes. The chicken must reach a safe internal temperature of 165°F (74°C) on a meat thermometer, and the potatoes should be tender.
6. Remove the dish from the oven. Let the chicken rest in the pan for 5 minutes to lock in the juices. Slice the chicken breasts crosswise and serve warm alongside the roasted potatoes and green beans.

Contains: milk

Estimated nutrition per serving

Calories

430

Protein

41 g

Carbohydrates

26 g

Fat

19 g

Fiber

4 g

Sugar

2 g

Sodium

250 mg

Automatic estimate from the ingredient list, not laboratory-verified.