One Pan Garlic Herb Chicken and Veggies


I love that this One Pan Garlic Herb Chicken and Veggies is a healthy dinner choice with the lean protein and plenty of veggies, yet it is a perfectly hearty and flavorful meal! I also love that it’s a dish my family can agree on, picky eating kids included!

I love the trio combination of garlic, fresh herbs and lemon and it goes so well with chicken and the veggies used here.

Garlic and herb seasoned chicken breasts in a skillet with green beans, potatoes and lemons.

One Pan Chicken and Veggies

One thing I learned with the garlic in this recipe is that there isn’t really a way around getting bitter garlic if you cook it with the chicken (because of how long the chicken is cooked for over hot heat, I mean you could add it in with the chicken during the last 2 minutes but at that point it’s not going to flavor the chicken much).

So instead I opted to just add all of the garlic to the potato mixture, which works out fine in the end because you eat it all together anyway.

Garlic and herb seasoned chicken breasts in a skillet with green beans, potatoes and lemons.

Par Cook the Potatoes First

Then with the potatoes I found it works best to par-cook them in the microwave before sauteing them. That way it cuts back on cooking time and you don’t need to add even more oil (potatoes tend to have a way of soaking it up).

This is a simple 30 minute chicken meal that you’ll want to make again and again!

Plus you’re in luck if you’ve got an herb garden, this will put those herbs to great use. This is a meal definitely worthy of adding to your weeknight menu rotation, what’s not to love here?

One Pan Garlic Herb Chicken and Veggies | Cooking Classy

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One Pan Garlic Herb Chicken and Veggies

An easy, delicious one pan meal including lean protein and lots of fresh veggies. Flavored with garlic, herbs and fresh lemon.

Servings: 4
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes


  • 20 oz petite red potatoes (about 10)
  • 4 (6 oz) boneless skinless chicken breasts
  • Salt and freshly ground black pepper
  • 3 tsp chopped fresh rosemary leaves, divided, plus more for garnish
  • 2 tsp chopped fresh thyme leaves, divided, plus more for garnish
  • 2 Tbsp butter, divided
  • 2 Tbsp olive oil, divided
  • 3 cloves garlic, minced
  • 1 (12 oz) pkg. frozen green beans (whole or cut)
  • 1 medium lemon


  1. Pierce each potato twice (once on top and once on bottom). Microwave 5 - 8 minutes until nearly soft, set aside to cool slightly then cut into quarters while chicken is cooking.
  2. Pound thicker parts of chicken to an even thickness. Season top of chicken with salt and pepper and sprinkle 1 tsp of the rosemary and 1 tsp of the thyme evenly over chicken. 
  3. Melt 1 Tbsp butter in a large skillet over medium-high heat and add olive oil. Add chicken to skillet seasoned side down, cover with a splatter screen if you have one. 
  4. Allow to cook until bottom is golden brown, about 6 minutes, then sprinkle tops with salt and pepper and 1 tsp rosemary and 1 tsp thyme. 
  5. Flip chicken to opposite side and allow to cook until center registers 165 degrees, about 6 minutes longer. Transfer chicken to a sheet of foil, spritz with juice of half of the lemon (1 1/2 Tbsp), wrap to keep warm.
  6. Melt remaining 1 Tbsp butter in same skillet over medium-high heat and add olive oil. Add garlic and saute until lightly golden, about 30 seconds then add potatoes and remaining 1 tsp rosemary.
  7. Cook tossing occasionally for 3 minutes then add green beans. Season veggies with salt and pepper to taste and cook until veggies are tender, about 4 minutes longer.
  8. Spritz with juice of remaining lemon half (1 1/2 Tbsp juice), return chicken to skillet. Sprinkle with a little more rosemary and thyme and serve immediately.

Nutrition Facts
One Pan Garlic Herb Chicken and Veggies
Amount Per Serving
Calories 441 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 5g31%
Cholesterol 124mg41%
Sodium 279mg12%
Potassium 1472mg42%
Carbohydrates 30g10%
Fiber 5g21%
Sugar 4g4%
Protein 34g68%
Vitamin A 860IU17%
Vitamin C 30.4mg37%
Calcium 70mg7%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: American
Keyword: One Pan Chicken and Veggies
Calories: 441 kcal
Author: Jaclyn


  • Brandi Bower: Made it and loved it! September 9, 2016 at 9:30am Reply

  • Venus28: The seasoning was awesome but the chicken was dry and the potatoes were barely cooked even after multiplying the amount of time in the microwave. Will not make again. September 7, 2016 at 12:40pm Reply

    • Jaclyn: Sorry to hear that, it sounds like your chicken was over-cooked. I’ve cooked chicken in a skillet many times and it never turns out dry as long as I don’t cook it past 165 degrees (a instant read thermometer is very important when cooking chicken breasts). Sorry it didn’t turn out perfect for you. September 7, 2016 at 4:31pm Reply

  • Kevin – Knife Supremacy: Thank you for the recipe! The rosemary and thyme are so tasty on it! And lovely photos :) August 18, 2016 at 12:57am Reply

    • Jaclyn: Thanks Kevin! August 18, 2016 at 3:13pm Reply

  • Caryn Jeffery: Do you thaw the green beans first or throw them in frozen? August 15, 2016 at 6:39pm Reply

  • Adriane: THIS IS SO INSANELY GOOD. I’m going to make it all the time now. Thank you! August 12, 2016 at 1:11pm Reply

    • Jaclyn: I’m so glad you liked it Adriane! Thanks for your comment! August 13, 2016 at 11:37am Reply

  • Missy D: I am more of a baker than a cook and don’t experiment with savory spices. On that note, I do not like Rosemary. Do you have a suggestion for another spice? August 11, 2016 at 5:20am Reply

    • V: Thyme would be delicious! September 2, 2016 at 5:55pm Reply

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