1 Pan Chicken And Veggies Recipe 395 Recipes

1-PAN CHICKEN AND VEGGIES RECIPE - (3.9/5)

Steps:

• Preheat oven to 350 F. Lightly spray the bottom of a 13x9" baking pan. Cut the potatoes in quarters or small chunks. (Mine were small potatoes but should have been cut smaller than shown). Rinse and drain well in a colander. Cut the chicken breasts in half and arrange down the center of the baking pan; season lightly with salt and pepper. Put the potatoes on one side of the chicken and the green beans on the other side. Season with a little salt and black pepper, if desired. (I used a little garlic salt on the green beans). Sprinkle the dry dressing mix over the top of everything. (I didn't use quite all of it). Drizzle top with the melted butter. Cover the pan tightly with aluminum foil and bake for about 1 hour, on until juice from chicken runs clear and potatoes are tender. (I had to cook mine about 20 minutes longer because the potatoes weren't quite tender). If desired, lightly brush top with melted butter (or use cooking spray as I did) and high Broil for a few minutes to lightly crisp the top (as shown).

ONE PAN CHEESY CHICKEN AND VEGETABLES

Steps:

• Heat oil over medium-high heat in a non-stick skillet. Add chicken; cook and stir until cooked through (no longer pink in the center). Transfer chicken to a bowl.
• Stir diced onion, carrot, and celery into the pan; cook, stirring occasionally until vegetables start to soften, about 5 minutes. Season with salt and pepper. Stir in water and Knorr® Rice Sides™ - Chicken flavor. Bring to a simmer over high heat; reduce to medium-low; cover and simmer 7 minutes.
• Stir in cooked chicken, basil, and shredded Cheddar cheese.

ONE PAN CHICKEN AND VEGGIES RECIPE BY TASTY

Steps:

• Line a baking sheet with aluminum foil. Lay out the sweet potato, chicken breasts, and broccoli.
• Evenly distribute the garlic, rosemary, paprika, salt, and pepper over the entire pan. Drizzle with olive oil.
• Bake at 400°F (200°C) for 35-40 minutes (or until the internal temperature of the chicken reaches 165°F (75°C) and the juices run clear).
• Serve up and dinner's ready! For an easy cleanup, just carefully toss the aluminum foil and you're good to go.
• Enjoy!

PAN-ROASTED CHICKEN AND VEGETABLES

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.