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One-Pan Garlic Butter Chicken and Vegetables

A simple one-pan dinner featuring seared chicken thighs, baby potatoes, and green beans finished in a garlic butter sauce. Ready in 35 minutes with minimal cleanup.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 People
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 4 bone-in, skin-on chicken thighs (about 1.5 pounds)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 tablespoon olive oil
  • 1 pound baby potatoes, halved
  • 8 ounces green beans, trimmed
  • 4 tablespoons unsalted butter
  • 4 garlic cloves, minced
  • 1 teaspoon dried thyme
  • 1/2 cup low-sodium chicken broth
  • 1 tablespoon fresh lemon juice
  • Fresh parsley, chopped, for garnish

Equipment

  • Large oven-safe skillet
  • Meat thermometer
  • Cutting board and knife

Method
 

  1. Pat chicken dry and season with salt, pepper, and paprika. Sear skin-side down in olive oil over medium-high heat for 5–6 minutes, flip, and cook 3 more minutes. Remove and set aside.
  2. Preheat oven to 400°F. In the same skillet, cook potatoes cut-side down for 3 minutes. Add garlic and thyme, stirring for 30 seconds.
  3. Add butter, chicken broth, and lemon juice, scraping the skillet. Nestle chicken back in skin-side up and add green beans.
  4. Bake 18–20 minutes until chicken reaches 165°F and potatoes are fork-tender.
  5. Spoon sauce over the dish, garnish with parsley, and serve.