Did you know 72% of home cooks search social for quick weeknight meals? One Pan Garlic Herb Chicken and Veggies is a simple, flavorful dinner, ready in under 35 minutes with minimal cleanup. This guide is better because it pairs clear, step-by-step technique with smart tips for moist chicken and crisp-tender veggies, optimized for busy North-American kitchens. In this guide, you’ll learn how to execute the recipe, avoid common mistakes, and make smart swaps for dietary needs.
For a quick reference on similar chicken techniques, see this easy air fryer version when you want a hands-off option: crispy boneless skinless chicken thighs in the air fryer.
What Is One Pan Garlic Herb Chicken and Veggies?
This is a one-skillet meal combining boneless, skinless chicken thighs with potatoes, green beans, garlic, butter, lemon, and fresh herbs. It balances protein, starch, and vegetables for a complete family meal with one pan to wash.
It is ideal for weeknights, portable to potlucks, and adaptable to dietary swaps. Compared to oven-roasted or air-fried methods, skillet cooking gives faster browning and a quick pan sauce from fond, which boosts flavor.
Quick Facts about One Pan Garlic Herb Chicken and Veggies
- Prep time: 10 min
- Cook time: 25 min
- Serves: 4
- Main protein: boneless skinless chicken thighs, approx 150 g per serving
- Calories: ~450 kcal per serving, depending on portions
For more oven-focused chicken techniques, consult this detailed oven method to compare roasting times and textures: boneless skinless chicken thighs in the oven.
One Pan Garlic Herb Chicken and Veggies
Ingredients
Main Ingredients
- 4 pieces boneless skinless chicken thighs, about 600 g total Approx. 150 g per serving
- 600 g small potatoes, halved or quartered
- 200 g green beans, trimmed
Fats and Seasonings
- 2 Tbsp olive oil, 28 g
- 2 Tbsp butter, 28 g
- 2 cloves garlic, minced
- 2 tsp fresh rosemary, 2 g
- 2 tsp fresh thyme, 2 g
- 1 whole lemon, juiced (approx 3 Tbsp, 45 mL)
- Salt and black pepper to taste
Instructions
Preparation
- Pierce each potato twice, once on top and once on bottom. Microwave for 5 – 8 minutes until nearly soft, then set aside to cool slightly and cut into quarters.
- Pound thicker parts of chicken to even thickness. Season with salt and pepper, then sprinkle 1 tsp rosemary and 1 tsp thyme evenly over chicken.
Cooking
- Melt 1 Tbsp butter in a large skillet over medium-high heat and add olive oil. Add chicken to skillet, seasoned side down, and cover with a splatter screen if available.
- Cook until bottom is golden brown, about 6 minutes. Then sprinkle tops with salt and pepper and another 1 tsp each of rosemary and thyme.
- Flip chicken and continue cooking until center registers 165 degrees F, about 6 minutes longer. Transfer chicken to foil, spritz with juice of half the lemon, and wrap to keep warm.
- Melt remaining 1 Tbsp butter in the same skillet over medium-high heat and add olive oil. Add garlic and sauté until lightly golden, about 30 seconds, then add potatoes and remaining 1 tsp rosemary.
- Cook while tossing occasionally for 3 minutes, then add green beans, seasoning veggies with salt and pepper to taste, and cook until tender, about 4 minutes longer.
- Spritz with juice of remaining lemon half and return chicken to the skillet. Sprinkle with a little more rosemary and thyme, and serve immediately.
Notes
Nutrition
Step-by-Step Instructions
Follow numbered actions, each with the expected result. Keep a thermometer handy to confirm the chicken reaches 165 degrees F (74 degrees C).
-
Action: Pierce each potato twice, once on top and once on bottom. Microwave 5 – 8 minutes until nearly soft, set aside to cool slightly then cut into quarters while chicken is cooking.
Expected result: Par-cooked potatoes that finish crisping in the skillet in about 7 minutes. -
Action: Pound thicker parts of chicken to even thickness. Season top with salt and pepper and sprinkle 1 tsp rosemary and 1 tsp thyme evenly over chicken.
Expected result: Even cooking and balanced herb flavor throughout the meat. -
Action: Melt 1 Tbsp butter in a large skillet over medium-high heat and add olive oil. Add chicken to skillet seasoned side down, cover with a splatter screen if you have one.
Expected result: Good sear develops, locking juices inside. -
Action: Allow to cook until bottom is golden brown, about 6 minutes, then sprinkle tops with salt and pepper and 1 tsp rosemary and 1 tsp thyme.
Expected result: Evenly browned exterior and fragrant herb crust. -
Action: Flip chicken and cook until center registers 165 degrees F, about 6 minutes longer. Transfer chicken to foil, spritz with juice of half the lemon (1 1/2 Tbsp), wrap to keep warm.
Expected result: Juicy, safe-to-eat chicken resting to redistribute juices. -
Action: Melt remaining 1 Tbsp butter in same skillet over medium-high heat and add olive oil. Add garlic and saute until lightly golden, about 30 seconds then add potatoes and remaining 1 tsp rosemary.
Expected result: Garlic-scented oil coats potatoes for crisping. -
Action: Cook tossing occasionally for 3 minutes then add green beans. Season veggies with salt and pepper to taste and cook until veggies are tender, about 4 minutes longer.
Expected result: Tender-crisp veggies, potatoes browned. -
Action: Spritz with juice of remaining lemon half (1 1/2 Tbsp juice), return chicken to skillet. Sprinkle with a little more rosemary and thyme and serve immediately.
Expected result: Bright pan sauce binds components, ready to serve.
For a creamy pasta side that pairs well with leftover chicken, you might like our shrimp and chicken alfredo guide, which shows how to extend flavors into a sauce: chicken and shrimp alfredo sauce.
Variations & Substitutes
Swap ingredients to fit diets or regional tastes. Each swap changes time, texture, and nutrition, so we list what to expect with each change.
- Chicken breast instead of thighs, cooks ~2–4 min less per side, leaner, drier if overcooked.
- Sweet potatoes, chopped, add 5–7 min cook time, sweeter flavor and higher vitamin A.
- Use dried herbs, 1/3 quantity, longer-infused flavor but less fresh aroma.
- For low-sodium, reduce added salt and boost lemon and herbs for flavor.
- Want nutrition detail on thighs vs other cuts? See this breakdown: nutrition in chicken thighs.
Mistakes to Avoid
Beginner cooks often under- or overdo steps that affect texture and flavor. Use this checklist to prevent common errors and fix them quickly.
- Not preheating skillet, fix: heat until shimmering before adding chicken.
- Overcrowding pan, fix: work in batches or use a larger skillet.
- Skipping rest, fix: tent chicken with foil 5 min before serving.
- Adding lemon too early, fix: add at the end to preserve brightness.
- Not checking temperature, fix: use thermometer, 165 degrees F target.
Storage & Reuse
Store leftovers in airtight containers in the fridge up to 4 days, or freeze up to 3 months. Reheat gently to preserve moisture and texture.
- Fridge storage: 4 days at 4 degrees C or below.
- Freeze: 3 months, thaw overnight in fridge before reheating.
- Reheat: low oven 160 degrees C for 10–12 min or medium skillet, cover to warm through.
Related Recipes / See Also
If you love this, try our simple baked version for an alternate finish: simple baked boneless skinless chicken thighs.
Also explore other complementary recipes on the site to extend tonight’s meal or plan leftovers into new dishes.
Chef tip quote: “High heat and a rested cut are the difference between dry and juicy chicken, every time.”
Conclusion
This One Pan Garlic Herb Chicken and Veggies recipe gives you a fast, flavorful dinner with minimal cleanup and maximum flexibility. Follow the steps, avoid the checklist mistakes, and you will have a reliable weeknight winner.
