If there is anything on this earth that brings me pure joy, it’s only having one pan to wash after dinner.
To me, dishes are the worst chore in the entire house. Seriously, I couldn’t detest doing them more.
I have a theory that they secretly multiply every time I leave the kitchen… But I digress.
As someone who is constantly cooking, of course there are always dirty dishes lingering around the house. I really don’t love the idea of adding more dishes to that pile, especially at dinnertime.
Getting a dinner that is healthy and easy to make on the table at the end of the day, on a regular basis, is something that I’ve been striving for lately.
Looking back to last year, I remember a couple of months of crazy work hours, when I had definitely fallen off the diet wagon. I mean, when you are working 12 hours a day, you don’t really want to cook, but unhealthy takeout is not always the best solution.
Therefore, my husband and I – after noticing the numbers on the scale gradually creeping upwards – committed to healthier habits. This also included taking boxing classes, which are the most fun thing in the world, but holy wow do they make me hungry.
Burning all those calories left me exhausted and starving on weeknights, so I would come home ready to eat all the things.
Instead of shoveling cookies and hamburgers in my mouth (much as I would love that), and limiting cheesy carb-heavy casseroles, I started making more one-pan meals like this Tuscan skillet.
Honestly, this is not only one of the easiest meals in the world to make, it’s one of the most flavorful. Plus, it doesn’t take a ton of ingredients to make this skillet incredibly tasty.
The delicious taste profile of this recipe comes from fresh and flavorful ingredients, like chopped rosemary and lemon juice and zest.
The acidic punch adds a bright note that really complements the hearty potatoes, juicy chicken, and fresh green beans that make this recipe so filling. And the rosemary is this lovely afternote on the palate that brings the whole meal together. It’s an ingredient that really packs a punch without having to use a lot of it.
To me, this is a meal that should be enjoyed while sitting around the table with your loved ones.
Do you still eat at the dinner table? I know nowadays there are so many of us who simply rush through the meal, standing at the counter or sitting on the couch in front of the television.
But there’s something so special about gathering around the dinner table together. It’s a tradition that my husband and I truly try to uphold whenever we can.
I think it’s so important to take that time with your family, no matter how big or small it may be. This recipe makes this feat so much easier, and the enticing aroma will have everyone wandering into the kitchen, asking what’s for dinner tonight.
So take some time to set the table, sit down with your family, and enjoy this skillet while you talk about your day.
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30-Minute One-Pan Tuscan Chicken and Vegetables
- Total Time: 30 minutes
- Yield: 4-6 servings 1x
Description
This 30-minute one-pan Tuscan skillet dish is an easy recipe that tastes like it took hours to make. The hearty combo of poultry and vegetables is so tasty.
Ingredients
- 1 pound petite red potatoes, scrubbed well
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper, plus more to taste
- 1 pound boneless, skinless chicken tenderloins
- 2 tablespoons extra virgin olive oil, divided
- 1 tablespoon chopped fresh rosemary
- 4 cloves garlic, minced
- 12 ounces fresh green beans, trimmed and cut into 2-inch pieces*
- Zest of 1 lemon
- Juice of 1 lemon
Instructions
- Cut each potato into 4 wedges. Place in a large microwave-safe bowl and season with salt and pepper. Microwave on high for 4 minutes. Stir, then microwave for 4 minutes more.
- While potatoes are cooking, cut each chicken tenderloin into 4 equal pieces. Heat 1 tablespoon oil in a large skillet over medium-high heat.
- Once hot, add chicken and cook for 5 minutes or until browned on all sides, stirring frequently. Add remaining oil, potatoes, and green beans. Cook, stirring occasionally, for 5 more minutes to brown the potatoes and fully cook the chicken.
- Stir in rosemary, garlic, lemon zest, and lemon juice. Cook for 2-3 more minutes to heat through. Season to taste with additional salt and pepper before serving.
Notes
*Frozen green beans can be used instead. Allow them to thaw completely, drain, and wait to add them to the frying pan until step 4.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Chicken
- Method: Stovetop
- Cuisine: Poultry
Keywords: one-span chicken, green bean, potato, lemon, rosemary
Cooking By the Numbers…
Step 1 – Prep and Measure Ingredients
Scrub the potatoes well.
Chop enough fresh rosemary leaves until you have 1 tablespoon total.
Peel and mince 4 cloves of garlic. You can also use a garlic press.
Trim the ends of the green beans. Cut them into 2-inch pieces.
Note that you can use frozen green beans for this recipe as well. Be sure to thaw and drain them before using. Instead of adding them to the pan with the potatoes, wait to add them with the rosemary, garlic, and lemon instead.
Get out your microplane or zester, and zest the lemon. Squeeze the juice, and remove any seeds.
Measure all remaining ingredients as they are listed on the ingredients list.
Step 2 – Microwave Potatoes
Cut each cleaned potato into 4 pieces.
Add the potatoes to large microwave-safe bowl. Season with salt and pepper. Microwave on high for 4 minutes. This will help to cut down on the total cooking time for the dish significantly.
Stir the potatoes, then microwave them for another 4 minutes.
Step 3 – Cook Chicken
While the potatoes are in the microwave, cut each piece of chicken tenderloin into 4 equally-sized pieces.
Add 1 tablespoon of oil to a large skillet and place it on the stove over medium-high heat. Once it’s hot, add the chicken.
Cook for 5 minutes or until the chicken is browned on all sides, stirring frequently.
You can also use any leftover pressure cooker chicken tenders, and heat them up briefly before moving on to the next step!
Step 4 – Add Vegetables
Add the remaining oil, potatoes, and fresh green beans.
Cook, stirring occasionally, for about 5 minutes or until the potatoes are browned, the beans are cooked through, and the chicken is fully cooked.
Step 5 – Finish and Serve
Add the rosemary, garlic, lemon zest, and lemon juice to the skillet. If using frozen, thawed green beans, add them now as well.
Stir to combine, and continue to cook until everything is heated through.
Taste and season with additional salt and pepper, if desired. Serve immediately.
Harness the Power of Your Microwave
What’s the secret to this simple dish? The fact that you don’t have to cook the potatoes all the way through on the stove – because let’s face it, that takes forever.
Instead, you use your handy microwave to cook the small spuds until they’re tender before finishing them in the pan.
Looking for more one-pan recipes for dinner? Check out some of these Foodal favorites:
Does your family still gather around the dinner table for meals? Tell us what your favorite part about eating together is in the comments below. And when you try the recipe, come back here to rate it!
Photos by Meghan Yager, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on August 29, 2012. Last updated August 20, 2020.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Meghan Yager
Meghan Yager is a food addict turned food and travel writer with a love for creating uncomplicated, gourmet recipes and devouring anything the world serves up. As the author of the food and travel blog Cake 'n Knife, Meghan focuses on unique foodie experiences from around the world to right at home in your own kitchen.
This is going into my collection of weeknight meals! Quick, easy, and the kids will eat it. Win, win, win. Thank you for sharing!
★★★★★