herbed chicken veggie bake recipe

Easy Herbed Chicken & Veggie Bake

Easy Herbed Chicken & Veggie Bake
If you’re on pinterest you’ve seen the recipe I based this on. All items in a pan, bake and BOOM dinner is done! I know you’ve seen it, it’s been pinned more a hundred thousand times – amazing right! Should be simple – should be good! So of course, I changed it. That’s what I do – partly for allergy reasons, and mostly because I knew it was missing something.

Easy Herbed Chicken & Veggie Bake

Ingredients:

  • 1 lb boneless skinless Chicken breasts
  • 1 lb fresh Green Beans
  • 2 medium potatoes
  • 5 Tbsp Onion Soup Mix (or 1 package store bought)
  • 4 Tbsp Butter

Directions:

  1. Preheat your oven to 350 degrees.
  2. Wash and cut your potatoes (skin on), and cut into 1 inch cubes or smaller. Place on one side of a 9×13 baking dish.
  3. Wash and cut your green beans and place on the other side of the pan.
  4. Lay your chicken breasts down the center of the pan between the veggies.
  5. Sprinkle your onion soup mix on top of everything. Go crazy. I even lifted the chicken breasts and put it between them.
  6. Slice your butter in thin slices and lay it on top of everything.
  7. Bake for 1 hour.

DINNER’S DONE!

Herbed Chicken and Veggies

My only complaint about the recipe – the potatoes weren’t fully cooked. They needed more time, but that would mean the chicken wouldn’t get done. That’s why I reduced the amount of potatoes in the recipe above. Be sure to cut them into 1″ or smaller cubes!

This recipe is part of the Food Challenge with nine other bloggers. You can check out the recipes below for this challenge! Each month we’ll be doing another challenge – let us know if you try any of the recipes!

Easy Herbed Chicken & Veggie Bake

Easy Herbed Chicken & Veggie Bake

Ingredients

  • 1 lb boneless skinless Chicken breasts
  • 1 lb fresh Green Beans
  • 2 medium potatoes
  • 5 Tbsp Onion Soup Mix (or 1 package store bought)
  • 4 Tbsp Butter

Instructions

  1. Preheat your oven to 350 degrees.
  2. Wash and cut your potatoes (skin on), and cut into 1 inch cubes or smaller. Place on one side of a 9x13 baking dish.
  3. Wash and cut your green beans and place on the other side of the pan.
  4. Lay your chicken breasts down the center of the pan between the veggies.
  5. Sprinkle your onion soup mix on top of everything. Go crazy. I even lifted the chicken breasts and put it between them.
  6. Slice your butter in thin slices and lay it on top of everything.
  7. Bake for 1 hour.
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Becky

Owner and Editor at Week99er
Becky is Content Creator in metro-Detroit. She is also an interior designer, a former adjunct professor, a gluten free foodie, and world traveler. Week99er is a lifestyle site featuring real life reviews of the latest in entertainment, technology, travel destinations and even set visits. Her Youtube channel gives in depth reviews and travel videos. Contact her at becky@week99er.com

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