Thursday, December 10, 2015

Low-FODMAP One-Pan Chicken Dinner Bake

Low-FODMAP One-Pan Chicken Dinner Bake  /  Delicious as it Looks

I don't know about you, but I just don't have much time to cook during the busy holiday season. I like to find recipes that are are as easy as they are healthy and tasty. Pinterest is a great place to find such recipes. I've seen so many pins of this particular recipe (see an example here). Baking a complete meal in one pan? I had to try it. I also had to put my own low-FODMAP spin on it, of course, and was pleasantly surprised with the results.

First off, I used chicken thighs instead of chicken breasts. Over the years, I've started using chicken thighs more because they are so much more moist and flavorful than chicken breasts, and they really aren't that much more fattening, especially without the skin. I figured thighs would be a good choice for this dish and I was right. That little bit of extra fat really helps.

Low-FODMAP One-Pan Chicken Dinner Bake  /  Delicious as it Looks

I used Yukon gold potatoes, but any type of potatoes would work - red, russet, etc. Any kind of veggies would work too. You can even use frozen! Here I used green beans and carrots, but you could also throw in any other low-FODMAP veggie (paying attention to serving sizes, of course) - broccoli, bell peppers, etc.

Low-FODMAP One-Pan Chicken Dinner Bake  /  Delicious as it Looks

Most versions of this recipe call for a whole stick of butter and a packet of Italian dressing mix. Holy salt and fat! I took care of this by cutting the butter in half and using my own herbs and seasonings. Just melt the butter, stir in the seasonings and pour it all over. The result is a perfectly seasoned and flavorful meal. I hope you like this easy Low-FODMAP dinner!

Low-FODMAP One-Pan Chicken Dinner Bake  /  Delicious as it Looks

print recipe

One-Pan Chicken Dinner Bake
Low-FODMAP, Gluten-Free
serves 4


1 to 1-1/2 lb. boneless, skinless chicken thighs
1 lb. potatoes, scrubbed and diced into 1" pieces
1 cup frozen green beans
1 cup frozen carrots
1/4 cup unsalted butter, melted
1 teaspoon kosher salt
1 teaspoon Italian herb seasoning (I like Frontier)
1/2 teaspoon ground black pepper
1/4 cup sliced scallions, green parts only


  1. Preheat oven to 350 degrees F. Spray a 13" x 9" baking pan with olive oil cooking spray.
  2. Place the chicken thighs down the long middle of the baking pan. Place potatoes on one side of the chicken and green beans and carrots on the other side.
  3. Combine the melted butter with the salt, Italian herbs and pepper. Drizzle over the chicken, potatoes and vegetables. Sprinkle with the scallions.
  4. Tightly cover pan with aluminum foil and bake for 1 hour to 1 hour and 15 minutes, or until chicken is done and potatoes and veggies are tender. Serve.


  1. I made this for my BF and his family, tonight. No alternations. I showed his dad the photo and he turned away saying that he hated veggies. He almost LICKED the plate clean. Bravo. (Of course, they all had rolls with it bc the butter sauce was delish).

    1. That's awesome! So happy you enjoyed it!

    2. I love that he "almost" liked the plate clean. Maybe my children will almost do the the same!

    3. A KEEPER! I added a tsp of GARLIC powder to the butter sauce. When done the chicken looked anemic so next time I will sprinkle some paprika over the thighs. I used frozen carrots and green beans for the vegetables and a 1 pound bag of scrubbed, trimmed, and cubed finger potatoes. The 1.5 lbs of boneless thighs totaled 6 and two of us ate 2 a piece. Would not feed 4 people using the 13x9" glass casserole dish.

    4. How can I post a photo of my finished dinner?

  2. How much do you think it would alter the baking time if I used fresh green beans?

    1. I don't think it would make much difference. Go ahead and try fresh green beans!

  3. This can also be made with chicken breasts...our preference. I have also used Mrs. Dash products for seasoning. I generally use the whole stick of butter figuring it's over the whole dish (several servings). I may try it with less butter, but I don't want it to be dry.

  4. If using sweet potatoes or butternut squash, and fresh veggies, would you adjust baking time?