I may have mentioned a time or too that things are busy up in here. I know I’m not alone in spending my afternoons in the car shuttling one of my kids one way and another somewhere else. Easy dinners are a must for me these days. I asked on Facebook what types of recipes people are looking for and overwhelmingly people said simple dinners! I made this One Pan Chicken Dinner the other day for my family and there wasn’t a speck of food left.
I have been making a conscious effort to have dinner on the table every night recently. Over the holidays and with my Dad passing away, I sort of let our eating out spiral out of control. You know it’s bad when no food from restaurants sound good. Ugh! But like I said, I need easy. I saw a recipe pinned the other day from Julie’s Eats & Treats (who found it from Team Tristan originally) but didn’t have the ingredients on hand. I thought I could substitute the ingredients I did have and hope for the best. Luckily- it turned out! I love when that happens. Because for reals, that doesn’t always happen.
- 1 lb chicken breasts
- 4 medium potatoes or 10 red potatoes, cut into quarters
- 1 pkg frozen vegetables of your choice (I used a mix with corn, carrots, peas, cauliflower)
- 1 package dry onion soup mix
- ½ c. butter
- Preheat the oven to 350.
- Line the middle of your pan with chicken breasts.
- On one side place quartered potatoes.
- On the other side place vegetables.
- Slice butter and layer over the chicken, potatoes, and vegetables.
- Sprinkle dry onion soup over entire pan.
- Cover with tinfoil.
- Bake for 1 hour.
Very little effort and this came out of the oven:
My family debated on a name for this dish. And that is why you see the alternate title above “The Vegetables Crossed the Road.” Ha! Josh came up with that one. I thought it was clever. So why did the vegetables cross the road? To get to the other side. You saw that one coming from a mile away didn’t you?
Looking for other main dishes?
And make sure to try this Stick of Butter Rice. It’d be awesome with this meal.