Sheet Pan Garlic Herb Butter Chicken & Potatoes

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  0.3 cup Low Sodium Chicken Broth
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  0.3 cup Unsalted Butter
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  1 tbsp Garlic
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  2 tsp Parsley, Fresh
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  1 tsp Thyme, Fresh
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  1 tsp Rosemary, Fresh
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  0.5 tsp 1/2 teaspoon salt (adjust to your tastes)
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  0.3 tsp 1/4 teaspoon cracked pepper (to season)
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  20 oz Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  1 lbs Potato, Yukon Gold
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  1 lbs Green Beans

Instructions

1. 1Cut the chicken breasts into even pieces and cut the potatoes into 1-inch cubes. Trim the green beans and mince the fresh garlic. Chop the parsley, thyme, and rosemary and set aside.
2. 2Heat the butter in a large skillet over medium heat for 2–3 minutes until melted. Add the minced garlic and cook for 1 minute until fragrant, stirring constantly.
3. 3Add the low sodium chicken broth to the skillet and stir in the chopped parsley, thyme, and rosemary. Simmer over medium heat for 3–4 minutes, then remove from heat and set the garlic herb butter sauce aside.
4. 4Return the skillet to medium-high heat and add the potatoes in a single layer. Cook for 8–10 minutes, stirring occasionally, until they begin to soften and the bottoms are golden brown.
5. 5Push the potatoes to the sides of the skillet and add the chicken pieces to the center. Cook over medium-high heat for 6–8 minutes until the chicken is golden on one side, then flip and cook for another 5–7 minutes until no longer pink in the middle and internal temperature reaches 165°F.
6. 6Add the green beans to the skillet and pour the reserved garlic herb butter sauce over everything. Toss well and cook over medium heat for 4–5 minutes until the green beans are tender-crisp.
7. 7Divide the chicken, potatoes, green beans, and pan juices evenly into 4 airtight containers while hot. Cool to room temperature, then seal and refrigerate for up to 4 days.