This one-pan skillet delivers crisp-edged, golden-seared chicken breasts with tender, buttery petite red potatoes and bright green beans tossed in garlic, rosemary, thyme and a lively squeeze of lemon.
It comes together in about 30 minutes with the microwave speeding potato prep, so it’s perfect for a busy weeknight — minimal cleanup, satisfying family dinner, or a simple meal to bring to the table any night of the week.
Why You’ll Love This Recipe
A true one-pan weeknight winner: fast potato prep, a stovetop sear for a golden crust, and a fresh lemon-herb finish that keeps the plate light and bright.
Follow the method below for the sear, timing, and the instant-read thermometer checks that guarantee juicy, safely cooked chicken.
Ingredients You’ll Need
How to Make One Pan Garlic Herb Chicken
- Pierce each potato twice (once on top and once on the bottom) and microwave 5–8 minutes until nearly soft. Let cool slightly, then cut into quarters while the chicken cooks. (Safety note: piercing lets steam escape — use tongs or a towel when removing hot potatoes.)
- Pound thicker parts of the chicken to an even thickness. Season the top side of each breast with salt and freshly ground black pepper, then sprinkle 1 tsp chopped rosemary and 1 tsp chopped thyme over the seasoned side.
- Melt 1 Tbsp butter in a large skillet over medium-high heat and add olive oil. Place the chicken in the skillet seasoned side down; cover with a splatter screen if you have one to reduce mess.
- Allow the chicken to cook undisturbed until the bottom is golden brown, about 6 minutes. Then sprinkle the tops with salt, pepper, 1 tsp rosemary and 1 tsp thyme.
- Flip the chicken and continue cooking until the center registers 165 degrees using an instant-read thermometer, about 6 minutes longer. Transfer the chicken to a sheet of foil, spritz with the juice of half the lemon (1 1/2 Tbsp), and wrap to keep warm.
- Using the same skillet, melt the remaining 1 Tbsp butter over medium-high heat and add the remaining olive oil. Add the minced garlic and sauté until lightly golden, about 30 seconds, then add the microwaved potatoes and the remaining 1 tsp rosemary.
- Cook, tossing occasionally, for 3 minutes, then add the frozen green beans. Season the vegetables with salt and pepper to taste and cook until tender, about 4 minutes longer.
- Spritz the vegetables with the juice of the remaining lemon half (1 1/2 Tbsp), return the chicken to the skillet, sprinkle with a little more rosemary and thyme, and serve immediately.
Microwave Potatoes Faster
Microwaving the petite red potatoes reduces active stovetop time so they finish quickly in the skillet without overcooking the chicken.
Piercing each potato twice lets steam escape and speeds cooking; after microwaving, let them cool briefly so you can quarter them safely.
- Microwave 5–8 minutes depending on potato size — smaller potatoes toward 5 minutes, larger toward 8.
- If you don’t have a microwave, parboil potatoes for about 8–10 minutes until nearly tender before quartering.
Sear Chicken for Crisp Edges
A hot skillet and the butter–olive oil combo produce a deep golden crust without burning. Start with the seasoned side down and don’t move the chicken for the first sear period.
Covering with a splatter screen reduces mess while preserving surface heat for better browning.
- Use a heavy-bottom skillet (cast-iron or stainless steel) and medium-high heat for the initial 6-minute sear.
- Flip once and cook until an instant-read thermometer reaches 165°F — roughly another 6 minutes for average 6 oz breasts.
Bright Lemon-Herb Finish
Spritzing the chicken and vegetables with lemon juice at the end lifts the buttered, herb-forward flavors so the dish feels bright and fresh.
The recipe divides the rosemary and thyme so herbs season both the chicken and the veggies for balanced flavor in every bite.
- Juice half the lemon to spritz the chicken while it rests, and use the other half to finish the vegetables.
- Reserve a little extra chopped rosemary or thyme for garnish if you want a fresh herbal pop on the plate.
Tips for Success
Check internal temperature: Use an instant-read thermometer to confirm chicken reaches 165°F in the thickest part — color alone can be misleading.
Use a splatter screen: A splatter screen keeps your stovetop cleaner when searing and lets you maintain high heat for a better crust.
Microwave safety: Always pierce potatoes before microwaving to allow steam to escape, and handle hot potatoes with tongs or a towel.
Even chicken thickness: Pound the thicker parts of the breasts so every piece cooks in the same time and develops an even golden sear.
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Frequently Asked Questions
Make-Ahead & Reheating
For make-ahead ease, cook the chicken and vegetables, cool, and store separately so the chicken stays crispier when reheated. Reheat gently in a skillet with a small splash of water or olive oil, or microwave covered for convenience.
This one-pan approach keeps cleanup minimal — just one skillet and the usual prep tools to wash afterward.
One Pan Garlic Herb Chicken and Veggies
Equipment
- large skillet
- Microwave
- splatter screen
- sheet of foil
Ingredients
- 20 oz petite red potatoes about 10
- 4 boneless skinless chicken breasts 6 oz each
- salt and freshly ground black pepper
- 3 tsp chopped fresh rosemary leaves divided, plus more for garnish
- 2 tsp chopped fresh thyme leaves divided, plus more for garnish
- 2 Tbsp butter divided
- 2 Tbsp olive oil divided
- 3 cloves garlic minced
- 1 pkg. frozen green beans 12 oz; whole or cut
- 1 medium medium lemon
Instructions
- Pierce each potato twice, once on top and once on the bottom. Microwave the potatoes 5 – 8 minutes until nearly soft, let cool slightly, then cut into quarters while the chicken cooks.
- Pound thicker parts of the chicken to an even thickness. Season the tops of the chicken with salt and freshly ground black pepper and sprinkle 1 tsp chopped rosemary and 1 tsp chopped thyme evenly over the seasoned side.
- Melt 1 Tbsp butter in a large skillet over medium-high heat and add olive oil. Add the chicken to the skillet seasoned side down; cover with a splatter screen if using.
- Cook until the bottom is golden brown, about 6 minutes, then sprinkle the tops with salt, pepper, 1 tsp rosemary and 1 tsp thyme.
- Flip the chicken and cook until the center registers 165 degrees, about 6 minutes longer. Transfer the chicken to a sheet of foil, spritz with the juice of half the lemon (1 1/2 Tbsp), and wrap to keep warm.
- Melt the remaining 1 Tbsp butter in the same skillet over medium-high heat and add olive oil. Add the minced garlic and sauté until lightly golden, about 30 seconds, then add the potatoes and the remaining 1 tsp rosemary.
- Cook, tossing occasionally, for 3 minutes, then add the frozen green beans. Season the vegetables with salt and pepper to taste and cook until tender, about 4 minutes longer.
- Spritz the vegetables with the juice of the remaining lemon half (1 1/2 Tbsp), return the chicken to the skillet, and sprinkle with a little more rosemary and thyme.