W-W One-Pan Garlic Herb Chicken with Potatoes & Green Beans

By: Rabia

Quick Answer (Snippet):

This one-pan garlic herb chicken with potatoes and green beans is a flavorful, balanced meal baked in the oven with a zesty lemon-Dijon sauce. At just ~400 calories per serving, it’s W-W-friendly, family-approved, and perfect for busy weeknights!

🥘 Introduction

Sometimes, the best meals are the ones that require the least fuss — and that’s exactly what this one-pan garlic herb chicken delivers. With juicy, well-seasoned chicken breasts, tender roasted baby potatoes, and crisp green beans all cooked together in a simple lemon-Dijon sauce, this dish is the definition of a healthy comfort meal.

What I love most about this recipe is that it’s truly one pan — no juggling multiple skillets, no extra pots to clean. It’s wholesome, hearty, and comes together in under an hour, making it ideal for busy weeknights or when you want a meal that feels special without the extra effort.

This dish also checks the W-W boxes: high in protein, full of veggies, and packed with flavor without heavy sauces or creams.

📖 Table of Contents

  • Look at the Recipe

  • Ingredients Needed

  • How to Make It Step-by-Step

  • Storage & Serving Suggestions

  • Tips & FAQs

  • Nutrition Information

  • Author’s Note

  • More Healthy Dinner Ideas

  • Call to Action

⭐ Look at the Recipe

This one-pan chicken dinner is everything I look for in a weeknight meal: it’s quick to prepare, easy to clean up, and so flavorful. The chicken stays juicy thanks to the olive oil and spices, the potatoes roast to golden perfection, and the green beans add that fresh, crisp balance.

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The lemon-Dijon sauce is the secret hero here — it ties everything together with a tangy, savory brightness that makes the whole dish pop. My kids love it, my husband asks for seconds, and I love that it’s balanced enough to keep me on track with my W-W plan.

🛒 Ingredients Needed

For the Chicken

  • 4 boneless, skinless chicken breasts – lean protein, W-W-friendly.

  • 2 tbsp olive oil – helps with moisture and flavor.

  • 2 tsp garlic powder – gives that bold savory flavor.

  • 1 tsp dried oregano – earthy herb base.

  • 1 tsp paprika – adds color and warmth.

  • Salt & black pepper – to taste.

For the Vegetables

  • 3 cups baby potatoes, quartered – hearty and satisfying, high in fiber.

  • 2 cups fresh green beans – crisp, fresh veggie balance.

  • 2 tbsp olive oil – for roasting.

  • 2 garlic cloves, minced – aromatic flavor.

  • 1 tsp dried thyme – adds herby depth.

  • 1 tsp smoked paprika – smoky kick.

  • Salt & pepper – to taste.

For the Sauce

  • ¼ cup chicken broth – keeps everything moist.

  • Juice of 1 lemon – bright and zesty.

  • 1 tbsp Dijon mustard – tangy and sharp, balances the richness.

👩‍🍳 How to Make It

  1. Preheat Oven → 400°F (200°C) and grease your baking dish.

  2. Season Chicken → Rub chicken breasts with olive oil, garlic powder, oregano, paprika, salt, and pepper.

  3. Prepare Veggies → Toss potatoes and green beans in olive oil, garlic, thyme, paprika, salt, and pepper. Spread in the dish.

  4. Assemble → Nestle the seasoned chicken on top.

  5. Make Sauce → Whisk broth, lemon juice, and Dijon mustard. Drizzle over everything.

  6. Bake → Roast 40–45 minutes, until chicken reaches 165°F and potatoes are tender.

  7. Serve → Rest 5 minutes, then drizzle with pan sauce before serving.

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🧊 Storage & Serving Suggestions

  • Storage: Keep leftovers in an airtight container up to 4 days in the fridge.

  • Freezer: Freeze cooked chicken and potatoes (not green beans, they get mushy) up to 2 months.

  • Reheat: Warm in oven at 325°F for best results.

Serving Ideas:

  • Pair with a side salad for extra greens.

  • Sprinkle Parmesan during the last 10 minutes for a cheesy twist.

  • Serve with warm bread to soak up the sauce.

❓ Tips & FAQs

Can I use chicken thighs instead of breasts?
Yes! Thighs are juicier but may need a few extra minutes of roasting time.

Can I make this ahead?
Absolutely — season the chicken and prep the veggies the night before. Store separately in the fridge, then assemble and bake when ready.

What other veggies work?
Carrots, zucchini, or bell peppers roast beautifully in this dish.

Want it spicier?
Add a pinch of chili flakes or cayenne to the chicken seasoning.

🥗 Nutrition Information (per serving, serves 4)

  • Calories: ~400

  • Protein: 37g

  • Carbs: 28g

  • Fat: 15g

  • Fiber: 4g

  • W-W SmartPoints™ Estimate: 8 points per serving (depending on oil used).

📝 Author’s Note

This recipe is one of my family’s top requests — mostly because it’s comforting, colorful, and always comes out delicious. As a mom of two, I love one-pan meals like this because they’re minimal effort, but I still feel good about serving them. The lemon-Dijon sauce is my little trick to make everything taste restaurant-worthy with hardly any extra work.

🍴 More Healthy Dinner Ideas

If you loved this recipe, here are more W-W-friendly dinners to try:

  • W-W Turkey Meatloaf with Veggie Mash

  • Garlic Shrimp & Zoodles Skillet

  • Crockpot Ham, Green Beans & Potatoes

  • W-W-Friendly Chicken Alfredo Bake

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💬 Call to Action

Have you made this One-Pan Garlic Herb Chicken with Potatoes & Green Beans yet? I’d love to hear how it turned out! ⭐ Leave a comment and rating below, or share your photos on Instagram with #KristyCooksW-W so I can celebrate your healthy dinners with you!

Rabia
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