My husband and I have chaotic schedules. Though he works set hours during the week when he teaches, my husband is a musician and gigs in the evenings and on weekends. With my own busy schedule between work, being a mommy, and church-related responsibilities, our activities often overlap, putting us in different places, and sometimes our responsibilities take us from one thing straight to the next with minutes to spare. I still have to get a healthy meal on the table for my family, though, so I've been trying out some one pan dinners to save us time and money, no matter what night of the week it is.

I can't tell you how many times we've fallen into the trap of feeling like there's nothing to eat in the house, or feeling like we just don't have the time to throw dinners together. Even work at home parents are crunched for time, and that's often the case with me.

Put a delicious dinner on the table for your family any night of the week!

We're trying to be better. We're trying to make an effort to eat all of our meals at home, so we save money, and eat healthier foods. I'm not saying that my kids never eat chicken nuggets, because they do... and my oldest child is a picky as all get out type of eater, so you can imagine the fun we have at meal time when I'm serving something other than chicken.

The beauty of a one pan or one skillet meal, is that everything goes into the one pan, and there's little to do except let the food cook and then enjoy it!

We tried a One Pan Chicken & Veggies meal last week, and I was dumbfounded at how easy it was to throw the meal together and for our family of four to sit down and eat together on a Thursday night (our sometimes busiest night of the week).

One Pan Chicken & Veggies

For this easy one pan dinner, you will need:

2 Large Boneless, Skinless Chicken Breasts

3 Large Red Potatoes

Fresh Green Beans (or other veggie of choice)

Olive Oil

Garlic Powder

Salt & Pepper

Fresh or Dried Herbs (I used Rosemary)

Start with just the chicken and potatoes- the veggies will be added toward the end of cooking time.

Preheat the oven to 425 degrees.

As the oven warms, slice the chicken breasts into halves or thirds.

Cut potatoes into small pieces.

In a mixing bowl, drizzle enough olive oil over the potatoes to coat them.

Add salt, pepper and garlic powder to taste.

Line each outer side of your baking pan with the potatoes and chicken pieces, keeping them on opposite sides. Drizzle olive oil over the chicken and season each side with salt and pepper.

Sprinkle rosemary (or herb of choice: you could also use oregano or an Italian seasoning blend) over the chicken and potatoes. Place in the oven and let cook for 20-25 minutes, or until juices run clear from the chicken and potatoes are softened.

After 20 minutes, remove the pan from the oven and add fresh veggies to the middle of the pan. I used green beans, because they looked great and were on sale the day I did my grocery shopping. 

Drizzle a bit of olive oil or use olive oil cooking spray to coat the veggies, and then season with salt and pepper, if you like. Return the pan to the oven and continue cooking for 10 minutes. 

Note: If you like softer veggies, they may need a little more time. You may need to remove the chicken if the veggies aren't soft enough for your liking.

So easy & so yummy!

Our one pan meal was fully cooked in 30 minutes. The chicken was moist, potatoes were crisp on the outside, and the veggies had that nice roasted veggie crunch to them that we love. We topped our beans with Parmesan Cheese and then plated up!

This meal was so easy and so delicious! Even my picky eaters loved it!

I'm planning on making this again and changing up the seasoning on the chicken to give it a different taste.

Be sure to add this easy meal to your recipe file or pin it for later!

Did you try this recipe?

 Let me know what you thought of it in the comments.

Happy cooking!