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This easy one-pan chicken dinner makes cooking dinner a breeze while delivering tons of nutrition and flavor. You’ll love serving something so delicious that basically takes very little time to prepare. In fact, this healthy chicken dinner tastes so good you’ll want to put it in your regular dinner rotation.
Life is busy for everyone, so we all need a handful of recipe ideas that require very little effort. Another one-pan dinner is this sheet pan sausage and vegetables dish. This chicken dinner joins other delicious options, such as this beef stroganoff and this chicken and rice casserole.
Nutritious One-Pan Chicken Dinner
You can’t go wrong when you cook this protein and vitamin-packed meal. There’s nothing fancy about this dish, but it does give everyone the fuel they need.
Although it’s delicious as-is, you can offer various sauces in case someone wants extra flavor. Some of the ones I enjoy include barbecue sauce, teriyaki sauce, Catalina salad dressing, and ranch dressing.
Cuts of Chicken
I purchased some large chicken breasts this time. However, any cut of chicken will work. In fact, I like chicken thighs or legs just as much as the breasts. You can also select a whole chicken that you or the butcher cuts into parts.
Ingredients for One-Pan Chicken Dinner
You don’t need a lot of ingredients. Basically, all you need are the chicken, potatoes, your choice of vegetables, oil, and seasoning.
How to Make a One-Pan Chicken Dinner for the Family
This dinner is extremely tasty, making the payoff for the amount of energy it requires really great. After putting just a few minutes into preparation, you’ll have a square meal with all the nutrition you can possibly want.
Heat a large, deep skillet on medium-high heat. Drizzle some oil into the skillet. As soon as the oil begins to sizzle, add some seasoned chicken. I used season salt and pepper. After the chicken browns on one side, turn it over to brown the other side and cover. Cook for a few minutes.
Remove the lid and add some cut potatoes. Brown the potato pieces on all sides.
Add some fresh or frozen vegetables. I had some partial bags of frozen broccoli and green beans, so that’s what I used.
Cover the skillet and cook until everything is done. Cooking times will vary, depending on the cut of chicken, but I cooked this for a half hour after adding the vegetables.
Tips for Handling Chicken
You have to be very careful when handling chicken because it may contain unfriendly bacteria. That’s why Healthline.com recommends thawing it in the refrigerator rather than leaving it out on the counter. You should also use a meat thermometer and cook the chicken until it reaches 165 degrees.
Stick the thermometer into the thickest part of the meat. If you cook a whole chicken, check more than one piece. In fact, it’s not a bad idea to check the temperature of all the chicken parts.
Most of the time I cook this dinner on the stove, but I recently purchased a large Curtis Stone electric skillet. It’s really nice, and it holds quite a bit of food. I’ve made a number of different foods in it, including omelets, pot roast, and spaghetti sauce.
If you don’t have an electric skillet, I highly recommend getting one. They’re not terribly expensive, and having one prevents heating the whole house when you’re cooking. The skillet I have is super easy to clean.
Desserts to Serve After the One-Pan Chicken Dinner
You can serve whatever dessert you like. My husband and I like this scrumptious chocolate walnut pie or this delightful pineapple upside down cake. However, if you prefer something lighter, try this yummy fruit and yogurt parfait.
More Great Recipes
- 2 large chicken breasts
- 2 tablespoons of olive oil
- 1 large potato cut into bite-size pieces
- 1/2 cup of frozen broccoli
- 1/2 cup of frozen cut green beans
- Salt and pepper to taste (or seasoned salt)
- Heat the oil in a large, deep skillet on medium-high heat until it sizzles.
- Season the chicken and brown it on both sides. Cover and cook for 10 minutes on medium.
- Add the cut potato and cook it until it is brown on all sides.
- Add the broccoli and green beans. Cover the skillet and cook for an addition 30 minutes or until the meat thermometer reads 165 degrees when inserted into the chicken.
- Serve hot.
Chicken breasts take longer than any other cut of chicken, so adjust your cooking times accordingly.
You can use whatever vegetables you have on hand, including carrots, celery, or Brussels sprouts.
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Amount Per Serving Calories 492 Total Fat 18g Saturated Fat 3g Trans Fat 0g Unsaturated Fat 14g Cholesterol 102mg Sodium 257mg Carbohydrates 39g Net Carbohydrates 0g Fiber 7g Sugar 5g Sugar Alcohols 0g Protein 44g