Best 2 One Pan Chicken And Veggies Recipe By Tasty Recipes

Are you looking for a quick and easy weeknight meal that's also healthy and delicious? Look no further than this one-pan chicken and veggies recipe. This dish is made with tender chicken breasts, colorful vegetables, and a flavorful sauce, all cooked together in one pan. With minimal prep and cleanup, you'll have a satisfying meal on the table in no time. This recipe is also versatile, allowing you to customize it to your liking by choosing your favorite vegetables and seasonings. Whether you're a seasoned home cook or a beginner in the kitchen, this one-pan chicken and veggies recipe is sure to become a favorite.

In addition to the main recipe, the article also includes variations for a one-pan chicken and rice dish, a one-pan chicken and potatoes dish, and a one-pan chicken and pasta dish. All of these recipes are easy to follow and packed with flavor. Whether you're looking for a classic comfort food or something more adventurous, you're sure to find a recipe in this article that you'll love.

Let's cook with our recipes!

PAN-ROASTED CHICKEN AND VEGETABLES

Pan-Roasted Chicken and Vegetables image

This one-dish roast chicken with vegetables tastes as if it took hours of hands-on time to put together, but the simple ingredients can be prepped in mere minutes. The rosemary gives it a rich flavor, and the meat juices cook the veggies to perfection. It's unbelievably easy! -Sherri Melotik, Oak Creek, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 10

Ingredients

2 pounds red potatoes (about 6 medium), cut into 3/4-inch pieces
1 large onion, coarsely chopped
2 tablespoons olive oil
3 garlic cloves, minced
1-1/4 teaspoons salt, divided
1 teaspoon dried rosemary, crushed, divided
3/4 teaspoon pepper, divided
1/2 teaspoon paprika
6 bone-in chicken thighs (about 2-1/4 pounds), skin removed
6 cups fresh baby spinach (about 6 ounces)

Steps:

Preheat oven to 425°. In a large bowl, combine potatoes, onion, oil, garlic, 3/4 teaspoon salt, 1/2 teaspoon rosemary and 1/2 teaspoon pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray., In a small bowl, mix paprika and the remaining salt, rosemary and pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Roast until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender, 35-40 minutes., Remove chicken to a serving platter; keep warm. Top vegetables with spinach. Roast until vegetables are tender and spinach is wilted, 8-10 minutes longer. Stir vegetables to combine; serve with chicken.

Nutrition Facts : Calories 357 calories, Fat 14g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 597mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges

ONE-PAN CHICKEN AND VEGGIES RECIPE BY TASTY

One-Pan Chicken And Veggies Recipe by Tasty image

Here's what you need: chicken breast, broccoli, carrots, tomatoes, potatoes, salt, pepper, garlic salt, onion salt, dried rosemary, dried thyme, herbs de provence, olive oil

Provided by Lucia Plancarte

Categories Dinner

Yield 2 servings

Number Of Ingredients 13

Ingredients

1 chicken breast, cut in half
1 head broccoli
3 carrots
3 tomatoes
8 potatoes
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic salt
1 teaspoon onion salt
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon herbs de provence
5 tablespoons olive oil

Steps:

Preheat the oven to 400ºF (200ºC).
Cut the broccoli, carrots, tomatoes, and potatoes in small pieces.
For the seasoning, combine the salt, pepper, garlic salt, onion salt, rosemary, thyme, and Herbes de Provence.
Put the olive oil in the vegetables and sprinkle the seasoning, stir to combine.
Put the chicken breast cut in half with the vegetables. Add seasoning to chicken on both sides.
Bake 35-40 minutes, or until the chicken is cooked through.
Serve the chicken with some of the roasted vegetables.
Enjoy!

Nutrition Facts : Calories 1010 calories, Carbohydrate 133 grams, Fat 38 grams, Fiber 19 grams, Protein 39 grams, Sugar 14 grams

Tips:

Mise en Place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid scrambling.
Use a Large Pan: A large pan will give the chicken and veggies plenty of room to cook evenly.
Season Generously: Don't be afraid to season your chicken and vegetables generously. This will help bring out their flavor.
Cook the Chicken First: Chicken takes longer to cook than vegetables, so start by cooking the chicken first. Once the chicken is cooked through, remove it from the pan and set it aside.
Cook the Vegetables in Batches: If you're cooking a lot of vegetables, cook them in batches so that they don't crowd the pan and steam instead of sautéing.
Add the Chicken Back to the Pan: Once the vegetables are cooked, add the chicken back to the pan and stir to combine.
Serve Immediately: This dish is best served immediately, so that the chicken and vegetables are still hot and flavorful.

Conclusion:

This one-pan chicken and veggies recipe is a quick, easy, and healthy meal that's perfect for busy weeknights. The chicken is juicy and tender, the vegetables are crisp and flavorful, and the whole dish comes together in just 30 minutes. With a few simple tips, you can make this dish even more delicious and satisfying. So next time you're looking for a quick and easy weeknight meal, give this one-pan chicken and veggies recipe a try. You won't be disappointed!