One Pan Chicken and Veggies
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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?!”
Recipe Ingredients
- 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!
Storage
- 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.
Recipe Notes
- 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.
Recipe FAQs
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:
Fried Chicken Cordon Bleu, Southern-Style
3-Ingredient Ritz Cracker Chicken
Ingredients
- 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
Instructions
- 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.
Nutrition
Love the recipe!!!! When I went to our Walmart today I looked for your Southern Plate Dinners in the magazine section but could not find it. Would sure love to get my hands on a copy. Have a great week!
Hey Beulah, if you can’t find it in a store locally you can order it online. I hope you have a great and blessed week!!
That looks sooo good and is sooo simple!! I love dishes like that! Substituting items will also allow you to do it another day soon! Love ya and hope to mess you again soon!
It is a great recipe that can be easily changed up Mary Sue!! Love you too, have a blessed week!
Is the chicken frozen too?
The chicken was just refrigerated. If you can, thaw that first as it is just more tender that way. If you can’t, I would add as much as thirty minutes to the bake time.
Question. My wife likes breast and I prefer the thigh. Would boneless thighs and breasts work together? Have seen plenty of dishes with breasts only and been trying to find out about cooking the two together. Thanks in advance.
Christy,
That all in one recipe sounds good. More than that, I really needed to hear the encouragement in the last two lines. It brought tears to my eyes. Thank you. Have a blessed evening.
Emily
~HUGS~ I hope you have a blessed week Emily!!
Looks yummy! Can anyone think of a low-carb veggie that would go well with this other than corn? I’m not sure what would go well with Italian seasoning….
Love this website!
Thank you! I double the green beans because they are SO GOOD in this that I can’t stop eating them. You could also sub cauliflower, broccoli, asparagus, Brussels sprouts, etc. Hope you get to try it soon!
I think I will try the asparagus! Thanks Christy 🙂
Hi! I was planning on making this tonight (with corn and asparagus), but realize I do not have the Italian dressing packet….I do however have an entire bottle of zesty Itl dressing in the fridge, would I be able to substitute this (and if so, how much?), or is it completely different? I know there is a difference between the Ranch packet and the pre-made Ranch dressing….*fingers crossed you see this within the next hour*
Hi Katrina, I am sorry I didn’t see this until now but was out of town with my family. It packaged Italian dressing is different and won’t be the same. I haven’t tried using the pre-made and it may work but you would have a good bit of excess liquid. If you tried it I would love to hear how it turned out.
I have been making this dish for years! Our family loves it. It’s also a really good dish to take to Church dinners. When taking to Church, I use a larger casserole dish and add potatoes (cut into bite size pieces). I’ve even substituted dry Ranch dressing mix which was also a hit! Thanks Christy for sharing such wonderful recipes and great stories!
Isn’t it great how versatile this dish is? So glad you love it as much as we do!!
This is a perfect meal for those busy days! Thank you!