This “recipe” was making the rounds over on Pinterest a while back. (I say “recipe” since it’s so simple and so adaptable, it’s hardly a recipe but more like a few guidelines.) Well, some of the 30 Best Friends have made this easy one pan chicken dinner recently and here is our take on this just-throw-it-together meal.
4-6 chicken breasts
If you’d like to use more chicken, make a second pan of the meal. The chicken will cook better if it’s not overcrowded.
Canned, frozen or fresh. Some ideas: green beans, broccoli, cauliflower, brussel sprouts. Mix and match. And you can add some grape tomatoes, chopped onion or chopped green peppers to any of the other veggies for more variety.
5-6 medium potatoes of any type you prefer, peeled and cut into 1/2 inch cubes. Red potatoes work well, just add a few more since they are smaller. You can leave the potatoes unpeeled if you prefer. Add some sweet potato as well and/or the chopped onion…yum!
You can use an Italian dressing seasoning pack, some bottled or home-made Italian dressing, or just use some of your favorite spices. I like salt, pepper, garlic powder, parsley flakes and oregano. Dill, rosemary or thyme would also be delicious.
One full stick of melted butter poured over the chicken, per pan. Don’t skimp here! The butter makes the chicken stay unbelievably moist.
Lay the chicken down the middle of a 9×13 baking pan, add the vegetables to one side and the potatoes to the other. Pour the melted butter over the chicken, and sprinkle on your preferred spices. Bake at 350 degrees for an hour.