All-in-One Chicken Supper is the real deal. It’s a wonderful one-dish meal that’s so simple even your kids can put this recipe together. This main dish entree includes chicken (I used boneless, skinless chicken breasts), potatoes, carrots, green beans and onions. It’s delicately seasoned with spices and herbs too. It’s rather simple and tasty but not bland or dull in taste because I amped up the flavor by adding several additional seasonings along with bay leaves and chicken broth that were in the original recipe. All in all, it is one fantastic chicken entree.
In the early 2000s, I worked in the Financial Aid office at Dallas Baptist University trying to get my kids through college. Bettie Raye also worked with me in that department. We had a lot of fun in what could sometimes be very taxing and demanding jobs. We partied a lot–always bringing in food for special occasions, birthdays, holidays–you name it, we celebrated it! Sometimes we brought in food just because we felt like it.
We served hot, homemade breakfasts every Friday morning. That meant everything from waffles and pancakes, to bacon, sausage, homemade muffins and pastries–well you get the idea….we always had food in our department. On top of that, lenders and other vendors were constantly bringing our department food. Sometimes it was donuts but most of the time it was really nice lunches catered by area restaurants. We were spoiled in that regard.
Bettie and I were always talking about food and recipes in our slow times. She still makes the best Chocolate Covered Strawberries in creation in my opinion! Bettie and I shared a lot of recipes, but she also had a lot of her recipes typed up and sent them to me electronically so I could have them.
I printed out hundreds of recipes and taped them into my 2 large 3-ring binder (5-inch deep) cookbooks so I could give them a try at my convenience. Nothing I have ever made from Bettie has turned out yucky. She could flat out cook and to this day I don’t think I’ve ever had a better bread pudding (which I don’t really care for that much), than her New Orleans praline-style bread pudding. Wow, was that ever good.
I was looking through my cookbooks a couple of weeks ago trying to figure out something to make for supper that was fairly easy and where I already had all the ingredients on hand. So I stumbled across Bettie’s All-in-One Chicken Dinner recipe. I gave it a whirl. It’s very easy, very simple, and very tasty especially after adding several herbs and seasonings.
We really enjoyed this recipe. The nice thing about it is you can always adjust the amounts of the potatoes, carrots and green beans that you need for your family. Or if you have a lot of garden produce ready to harvest then add as much of everything as you want to get rid of! I think leftovers would make a great chicken stew.
If you need a quick and easy recipe for dinner, this one can probably be ready in about 15-20 minutes depending on how long it takes you to peel the potatoes and carrots and cut off the ends of the green beans. I’m fairly fast after doing it for so many years, but for those who don’t do a lot of cooking it may take 30 minutes to get this dish oven-ready. If you have an herb garden then feel free to add fresh herbs in addition to the ones I’ve used. Even lemon grass might be good.
This casserole is a great go-to recipe when you want a lovely main dish meal and you don’t have time to spend a lot of time in preparation ahead of time. But if it’s easier for you, you can peel and cut the potatoes and carrots earlier in the day and place them in bowls with salted water and ice cubes to prevent discoloration. Then just add each veggie to the casserole when you’re ready to make it up.
Or you can use baby petite carrots and red potatoes to eliminate cutting of those veggies entirely. I like to cut the tips off the green beans, but that could be eliminated too if you don’t mind. Either way is E-A-S-Y! All-in-One Chicken Supper is amazing and the perfect dish for supper. I can do this and so can you! 🙂
When I originally made this recipe in February 2014, I wasn’t really happy with how the pictures turned out even though I had used my Canon camera. I also thought the recipe was blander than I would have liked. So when I remade this recipe in March 2016 (right after we moved into our new home), I decided to fiddle with the flavors from Bettie’s original recipe.
I added a lot of herbs–fresh and dried which absolutely made this dish mouthwatering. I served it to company who enjoy food like us, but also appreciate eating healthy. It was an unqualified success! Considering we’d been in our new house less than a week at that point, I was really happy it turned out well. 🙂
While my pictures below show me pouring the chicken broth over top of all the ingredients in the pan, I would recommend actually pouring the chicken broth into the pan before putting everything else into the dish. That way you won’t have to re-add more seasonings because the broth has washed them off of the meat and veggies! I would also baste the veggies with the broth before serving and once during baking time. Enjoy.
All-in-One Chicken Supper is a tasty and savory main dish meal.
I loved how quick and easy this meal was to prepare. This recipe also reheats well.
All-in-One Chicken Supper is lightly seasoned with salt, pepper, garlic powder, marjoram, thyme, sage, rosemary, chicken broth and bay leaves. It’s seasoned to perfection.
Here’s what I did.
I used these ingredients.
Spray a large 10×15″ baking dish or roaster pan with cooking spray. Place meat, potatoes and veggies in pan. Sprinkle generously with salt, pepper, garlic powder, marjoram, rosemary, thyme and sage leaves.
Add chicken broth and bay leaves. Bake at 350 for 45 minutes. If necessary, tent with foil. You can also baste the meat and veggies with broth from the bottom of the baking dish at this time. Continue baking an additional 15-20 minutes or until chicken is cooked through and veggies are fork tender.
Baste chicken and veggies with the chicken broth in the bottom of the baking dish. Remove bay leaves before serving.
Here’s a serving of All-in-One Chicken Supper. It’s a complete meal.
You can use boneless, skinless chicken breasts, chicken thighs, chicken tenderloins, bone-in chicken cut up, or even turkey tenderloins in this recipe. All will work fine. But you may have to adjust your cooking time accordingly.
We loved all the veggies with this chicken dish and the onions flavored all the veggies quite nicely. All-in-One Chicken Supper is healthy, low calorie and gluten free.
Here’s the recipe.
ALL-IN-ONE CHICKEN SUPPER
(Recipe adapted from Bettie Raye, when we worked at Dallas Baptist University)
- 4 boneless, skinless chicken breasts
- 3 large potatoes, peeled, quartered, and halved
- 4 large carrots, peeled and cut in 2-inch pieces
- 1 large onion, wedged
- 12-oz. whole green beans or French-style green beans, frozen
- 1 tsp. salt
- ½ tsp. black pepper
- 1 tsp. garlic powder
- 3 bay leaves
- 1 tsp. marjoram (or more as desired)
- 1 tsp. crushed dried rosemary leaves (or more as desired)
- 1-2 tbsp. fresh thyme leaves (as desired)
- about 20 baby sage leaves (or as desired)
- 12-16-oz. chicken broth
- Spray a 10”x15” baking dish or roaster with cooking spray.
- Place chicken pieces in dish.
- Place potatoes, carrots, onions, and green beans around sides of meat.
- Sprinkle salt, pepper, garlic powder, marjoram, rosemary, thyme and sage leaves generously over meat and veggies.
- Pour chicken broth over top and place bay leaves in pan.
- Bake at 350° approximately 45 minutes.
- If necessary, tent with foil.
- If desired, baste meat and veggies with chicken broth from the bottom of the baking dish.
- Bake an additional 15-20 minutes or until chicken cooks through and veggies are fork tender. Remove bay leaves.
If you need to make a meal where you’re not preparing lots of dishes, this is it! This recipe is so easy. It’s a great recipe for company too. You can pretty much just add what you need and stretch the ingredients as necessary.
The chicken was very tender and moist and the seasonings were wonderful.
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