One-Pan Chicken Dinner
We’ve all had those tired, time-crunched evenings when we want to whip up a fantastic meal for the family. I’ve been there too. One of my go-to recipes is this one-pan chicken dinner. Although I used chicken tenders for this recipe, it’s equally delicious with pork tenderloin. I adore its speed and flavor.
Recipe Steps
This dish is a quick, easy-to-make, and simple-to-clean-up one-pan meal. It combines protein, starch, and green veggies for a healthy and delicious dinner. While I’ve used chicken for this recipe, I’ve also tried it with pork tenderloin and achieved the same tasty results.
My friend Sue, who inspired this recipe, uses small halved potatoes in her one-pan meal, but I typically use 2″ potato chunks. Feel free to use your preferred seasonings or follow the ones listed in the recipe.
Once the potatoes and green beans are seasoned, arrange the green beans lengthwise down the center of a baking pan and place the potatoes on either side.
If your chicken breasts are thick, you can slice them lengthwise into 1/2″ thick pieces for quicker cooking. Season the chicken tenders, coat them with hoisin sauce, and place them on top of the green beans. Bake for 25-30 minutes, or until the chicken reaches 165°F.
While the food is cooking, melt the butter and chop the green onions. Save 1 Tbsp. of the green onions for garnish and stir the rest into the melted butter. Set this mixture aside for use just before serving.
Just before serving, generously drizzle the green onion and butter mixture over the chicken. This adds a burst of flavor and freshness. Then, serve and savor your delicious meal!
One Pan Chicken Dinner
Equipment
- 1 Sheet Pan
Ingredients
- 2-3 lbs. Boneless Skinless Chicken Breast
- 1 lb. Fresh Green Beans
- 3 Russet Potatoes
- 4 Green Onions chopped
- 4 Cloves Garlic minced
- 2 Tbsp. Olive OIl extra virgin
- 2 tsp. Salt
- ½ tsp. Black Pepper divided
- 2 tsp. Garlic Powder
- ½ C Hoisin Sauce
- 3 Tbsp. Butter melted
Instructions
- Preheat the oven to 375℉
- Wash the potatoes and cut into 2" chunks.
- Wash the green beans and trim off the stems.
- Place the potatoes in a large bowl. Drizzle them with 1 Tbsp. of olive oil and season with 2 cloves garlic, 1 tsp. salt, ¼ tsp. black pepper, and 1 tsp. garlic powder. Toss until the potatoes are well coated.
- Put the potatoes on each end of the baking pan.
- Place the green beans in the same bowl. Drizzle them with 1 Tbsp. of olive oil and season with 2 cloves garlic, 1 tsp. salt, ¼ tsp. black pepper, and 1 tsp. garlic powder. Toss until the green beans are well coated.
- Lay the green beans length wise down the center of the baking pan in a mound.
- Cut the chicken breasts lengthwise into ½" thick pieces and add to the same bowl. Pour the ½ cup of hoisin sauce over the chicken tenders and toss to coat.
- Place the chicken tenders lengthwise on top of the green beans and place the pan into the oven and cook for 25-30 minutes until the chicken is 165℉.
- While the food is cooking, melt the butter. Chop the green onions and reserve 1 Tbsp. for garnishing. Stir the remaining green onions into the butter. Set the mixture aside to use right before serving.
- When ready to serve, place the potatoes and green beans on a platter and drizzle with the green onion and butter mixture. Then place the chicken on top and garnish with the green onions set aside. Serve and enjoy.
Nutrition
Victoria Cook
Hi! I’m Victoria, a home cook turned host and cook for 100+ episodes of a private cooking show. My love for ethnic cuisines inspires me to use a variety of spices and fresh ingredients to make flavorful healthyish meals for my husband and son. I enjoy challenging myself with new recipes and am happiest when I can make them in an electric pressure cooker.