My deliciously easy one pan chicken and veggies recipe is the perfect supper when you’re too tired to cook! As the name suggests, in one pan we cook corn, chicken, and green beans in a zesty butter sauce.
No matter what type of work we do, we all have days when we find ourselves just too tired to cook. This recipe for one pan chicken and veggies is going to be your best friend on those days. It includes an entree and two sides cooked happily together and perfectly seasoned in a zesty butter sauce. When the four of us have this for supper, there is even enough for folks to come back for seconds of their favorite parts.
Okay, let me list all the reasons why I love this one pan chicken and veggies. Firstly, we only need five ingredients: chicken breast, frozen corn on the cob, frozen green beans (oh yeah, we’re taking the easy road today), zesty Italian dressing, and butter. That’s it! Secondly, it’s ridiculously easy to make. All we have to do is line our baking dish with a row of corn, a row of chicken, and a row of green beans. Then we add the melted butter and seasoning on top and bake it in the oven for an hour. Then it’s ready to serve to your hungry family.
Now, I’ve included lots of ideas below to make this roasted chicken recipe your own and suit your family. But if you’re too tired, stick to my formula and you’ll be all good!
Special thanks to my cousin, Cindy, for inspiring this one pan dinner. She transformed my “too tired to cook” nights into “guess what’s for supper?!”
- Boneless skinless chicken breasts
- Frozen corn on the cob
- Frozen whole green beans
- Zesty Italian dressing mix
- Unsalted butter
How to Make One Pan Chicken and Veggies
Begin by arranging all of this in a large 9×13 baking dish.
Arranging it is the fussiest part of the recipe so that’s pretty good, huh? I line my corn up first, then place my chicken in the dish, and then pour the green beans along the side.
Note: We are not thawing anything first. You are welcome to if you’d like or if it makes your day a little brighter for whatever reason. We all have our things and I’m not gonna judge!
Melt your butter and pour it over everything in the dish.
Now take those two packets of zesty Italian seasoning and sprinkle them over the whole thing.
Cover this in foil and place in a 350-degree oven for one hour, or until chicken is no longer pink in the center and corn is heated through (which is, generally, about one hour).
Get ready to dive into a mouthwatering supper!
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven, the air fryer, the microwave, or on the stovetop until heated through.
- You can also freeze leftovers for up to 3 months. Let them thaw in the fridge overnight before reheating as above.
- If you want to make this low-carb, substitute the corn for cauliflower, asparagus, brussels sprouts, or broccoli florets.
- In fact, you can really use any frozen or fresh vegetables you like. If you have fresh vegetables in the fridge that need to be used, add them to the baking dish! Some recommendations include sweet potato, red bell pepper, carrot, red onion, zucchini, and yellow squash.
- You can use canned green beans for this but frozen are the next best thing to fresh and I love the texture and flavor of them so much more than canned. You can also use fresh, of course! No need to make changes if you use either of these substitutions.
- Yes, you can use chicken that has already been cut into tenders or even skinless . I usually have boneless, skinless chicken breast on hand so I just cut each one of those into two or three strips and I’m good to go.
- Before serving, sprinkle your and with grated parmesan cheese or for added flavor. You can also add a garnish of chopped fresh parsley.
- Want to add some heat? Sprinkle the pan with 1/4 teaspoon of paprika or smoked paprika.
- If you don’t want to use Italian seasoning, add your preferred dried or fresh herbs and spices. Some good options include dried oregano, dried basil, dried rosemary, garlic powder (or minced garlic), onion powder, and salt and black pepper, of course.
What do I serve with my sheet pan chicken and veggies?
This is the in itself. But if you want to serve it with a side dish, I recommend pasta, brown rice, quinoa, or mashed potato.
Check out these other easy chicken supper ideas:
- 3-4 boneless skinless chicken breasts cut into strips
- 4-6 small ears of frozen corn on the cob
- 1 family-sized bag frozen whole green beans
- 2 packages zesty Italian dressing mix
- 1/2 cup melted butter
- Arrange ears of corn going down the length of a 9x13 baking dish (see the photo in the post). Place chicken strips down the center of the pan. Pour green beans along the other side.3-4 boneless skinless chicken breasts cut into strips, 4-6 small ears of frozen corn on the cob, 1 family-sized bag frozen whole green beans
- Pour melted butter over all and sprinkle evenly with the Italian dressing mix.2 packages zesty Italian dressing mix, 1/2 cup melted butter
- Wrap in foil and bake at 350 for one hour or until chicken is cooked through and corn is hot.