When I lost 50 pounds a few years ago, one of my staple foods was Chicken With Potatoes And Green Beans. The best part about this recipe is that we can prepare it so many different ways. This makes the recipe fun and keeps things interesting when we’re having friends over or hosting in-laws for dinner.
Green Beans, Chicken & Potatoes
Easy Green Beans, Chicken & Potatoes is a one pan dinner that will be a hit with your family! There’s only a few ingredients for this quick and easy dinner recipe with minimal prep and it’s all made in one pan. It’s bursting with flavor and so simple. It will be on your dinner rotation for years to come.
Looking for a quick and easy weeknight meal? Look no further than this Green Beans, Chicken & Potatoes one dish meal. That’s right, the entire meal bakes in one dish!
Green Beans, Chicken & Potatoes
Why This Recipe Works!
- It’s all baked in one dish! That’s right less dishes, less work it’s a winner!
- So easy to switch up the vegetables with whatever you have on hand or need to use up.
- Prep time is only a few minutes and the entire family will love this easy meal.
Ingredients Needed
- Yukon gold potatoes –
- Green beans – We use fresh green beans, but others have used canned and it worked great. Feel free to substitute other vegetables if you’d like!
- Chicken breasts – Pound these to about 1/2” thickness so they cook evenly.
- Butter – We used salted butter.
- Dry Italian dressing mix – Could also use a package of dry ranch seasoning.
Steps To Prepare
- Green Beans – Cut the green beans, add to one side of the pan.
- Potatoes – Dice the potatoes. Line the opposite side of the pan. Make sure these are all the same size, you’ll want them on the smaller side!
- Chicken – Line the chicken breasts down the middle of the baking dish.
- Season – Dice the butter and layer over the green beans, potatoes and chicken. Sprinkle Italian dressing over the entire pan. Cover with foil.
- Bake – Place in preheated oven and bake for 1 hour at 350 degrees.
What People Are Saying About This Recipe
“MMMmmm this was so good. Made it for Sunday dinner and we loved it!! So easy and tasty; what’s not to love?”
Can I use other vegetables?
Yes! Other people have successfully used cauliflower, broccoli, carrots, asparagus etc. Just make sure you cut them according to cook time. Carrots will take longer to cook so cut them smaller, but broccoli cooks faster so cut it big!
Can I change the seasoning?
Yes! Many people use Ranch seasoning instead of the Italian or use your own blend. It’s so easy to switch up the flavors in this dish.
My chicken breast is taking a long time to cook, what happened?
A quick tip is to always pound out your chicken breast to about 1/2” thickness so it’s even and cooks evenly. This will help cook everything evenly.
Why aren’t my potatoes done?
The biggest tip is to make sure they are all the same size and you want them all the smaller size so they cook faster.
Fresh or Canned Vegetables?
We always use fresh green beans, but many people have commented they use a variety of canned vegetables and its works great!
What kind of potatoes should I use?
We love the texture and flavor of Yukon Gold Potatoes, but many people have used russet and red potatoes with success. Others have commented they used baby potatoes and cut them in half and it worked great.
If you are looking for a crazy easy recipe that will please the whole family make sure to try this one right away!
Chicken Green Beans Potatoes
One Pan Wonder Dinner That Will Be a Hit With Your Family! Loaded with chicken, green beans and potatoes that are seasoned with Italian Dressing Mix and Butter!
Prep:15 mins
Cook:1 hr
Total:1 hr 15 mins
INGREDIENTS
- ▢3 medium yukon gold potatoes diced
- ▢2 c. fresh green beans cut into 1 inch pieces
- ▢1 lb chicken breasts pounded to 1/2” thickness
- ▢1/2 c. butter
- ▢.7 oz package dry Italian dressing mix
COOK MODE
Prevent your screen from going dark
INSTRUCTIONS
- Cut green beans up. Line one side of the pan with green beans.
- Cut potatoes up. Line opposite side of pan with the potatoes.
- Line the chicken breasts down the middle of the baking dish.
- Cut butter up and layer over the green beans, potatoes and chicken. Sprinkle Italian dressing over the entire pan. Cover with foil.
- Bake at 350 degrees for 1 hr.
TIPS
Can I use other vegetables?
Yes! Other people have successfully used cauliflower, broccoli, carrots, asparagus etc. Just make sure you cut them according to cook time. Carrots will take longer to cook so cut them smaller, but broccoli cooks faster so cut it big!Can I change the seasoning?
Yes! Many people use Ranch seasoning instead of the Italian or use your own blend. It’s so easy to switch up the flavors in this dish.My chicken breast is taking a long time to cook, what happened?
A quick tip is to always pound out your chicken breast to about 1/2” thickness so it’s even and cooks evenly. This will help cook everything evenly.Why aren’t my potatoes done?
The biggest tip is to make sure they are all the same size and you want them all the smaller size so they cook faster.Fresh or Canned Vegetables?
We always use fresh green beans, but many people have commented they use a variety of canned vegetables and its works great!What kind of potatoes should I use?
We love the texture and flavor of Yukon Gold Potatoes, but many people have used russet and red potatoes with success. Others have commented they used baby potatoes and cut them in half and it worked great.
One-Pan Chicken, Green Bean, & Potato Dinner
This easy One-Pan Chicken, Green Bean, & Potato Dinner recipe takes no time to throw together and you don’t have to dirty dozens of dishes to do it! The savory herbs on buttery bites of roasted potatoes, chicken & green beans are sure to satisfy a hungry family and make this easy weeknight dinner a winner that you will want to make over and over!
Shortly before starting this blog, I had jaw surgery to fix a crossbite and overbite (adult orthodontia – yay!). It was pretty miserable having my jaw broken in five places and wired shut for a few weeks, but I lucked out in that some friends banned together and set up a dinner schedule to feed my family while I was recovering. A friend brought us this easy dinner one night and it looked and smelled so delicious and my family raved about it so much, that I had to make it once I could eat solid food again!
It’s a no-fuss, dump-and-go dinner recipe that isn’t fancy but is definitely full of herby, savory flavor.
Why this Recipe Works
- The recipe is so simple, really. It’s just a matter of chopping up potatoes and chicken breasts into bite-size pieces and arranging them, with green beans, in a baking dish, then topping with butter and herbs.
- Prep ahead! This recipe only takes about 10 minutes of prep to chop the chicken and veggies, then you can cover it and keep it in the fridge to bake later.
- Unlike many creamy casseroles, this one feels less heavy since it’s not made with cream of something soup. Instead you get the herb roasted potatoes and tender, buttery bites of chicken and green beans that taste like you put way more effort into the dish than you did.
Ingredient Notes
This is a quick overview of some of the important ingredients you’ll need for this recipe. Specific measurements and full recipe instructions are in the printable recipe card at the bottom of the post.
- Chicken: We use boneless, skinless chicken breasts for this dish, but boneless, skinless chicken thighs can be used instead if you prefer.
- Green Beans: Be sure to snap off the ends of the green beans and chop them into bite-size pieces. You could swap these out for carrots, asparagus, brussels sprouts, or broccoli if you don’t have green beans to use.
- Potatoes: A waxy, firm potato like Yukon gold or red potatoes are best because they hold their shape and have better flavor for this recipe. Plus, you don’t need to both peeling them. You could also use peeled sweet potatoes instead.
How to Make This Recipe
Start by chopping the potatoes, green beans, and chicken into bite-size pieces. Arrange them in a baking dish in rows. Top with pats of butter spread evenly around the dish.
Combine the dried herbs and spice ingredients together in a bowl, then sprinkle evenly over the meat and veggies.
Bake for 50-60 minutes until the chicken is cooked through and the veggies are fork tender. If the green beans look like they are getting done too quickly, cover them with foil at the 40 minutes mark to slow down their cooking.
Recipe FAQ’s
Can this recipe be made Whole 30 complaint or gluten-free?
You can definitely make a version of this that complies with special diets. It’s already gluten-free and can be made Whole 30 compliant by just using olive oil or ghee in place of the butter.
Recipe Tips
- Storage: Leftovers can be stored in the fridge for 3-4 days. Reheat in a 250 degree F oven for 10-15 minutes until warm or in the microwave for a minute or so.
- Freezing: You can freeze leftovers for up to 3 months. Thaw overnight in the fridge before reheating for best results.
- Substitutions: You can replace all of the herbs and seasonings with one packet of dry Italian dressing mix or Good Seasons Garlic & Herb dressing mix if you would like.
CHICKEN AND POTATOES WITH GREEN BEANS
This One Pan Chicken and Potatoes with Green Beans is an easy dump-and-bake dinner recipe that comes together with just 10 minutes of prep! The chicken breasts, potatoes and vegetables are seasoned with zesty Italian spices and baked in a single dish for a simple, flavorful and hearty meal that suits your busy schedule.
You can’t beat the ease of a dump-and-bake dinner, and this juicy, buttery baked chicken breast does not disappoint! You get an entire meal in one dish — protein, veggies and starch — with just a few minutes of actual hands-on prep work.
Drizzle the chicken, baby red potatoes, and frozen green beans with melted butter and seasoned salt, and then dust with a packet of dry Italian salad dressing mix. The end result is flavorful roasted chicken and potatoes that are slightly crisp on the outside and tender on the inside. Just what your weeknight dreams are made of!
HOW TO BAKE CHICKEN AND POTATOES WITH GREEN BEANS:
This dump-and-bake chicken and potatoes dinner cooks together in one dish — which makes the clean-up easy, too! Let’s get started…
INGREDIENTS:
- Boneless, skinless chicken breasts
- Sweet onion
- Frozen cut green beans
- Baby red potatoes
- Butter
- Seasoned salt
- Packet of dry Italian salad dressing and seasoning mix
First, spread the sliced onion in the bottom of a baking dish and arrange the chicken on top in the center of the pan.
Next, place the potatoes on one side of the chicken and the frozen green beans on the other side.
Whisk together the melted butter and seasoned salt, then drizzle the butter mixture over the potatoes, chicken and green beans.
Finally, sprinkle the dry Italian salad dressing mix over everything and cover tightly with foil.
Bake the dish (covered) in a 400 degree F oven for about 30 minutes, then remove the cover and continue baking for about 20 more minutes. By taking off the foil at the end, you give the meat and potatoes a chance to get that great crispy exterior that we all know and love — without burning or drying out the inside.
WHAT TO SERVE WITH CHICKEN AND POTATOES:
You’ve really got an entire meal in one dish, so you don’t even need anything more. That said, if you’d like to offer an additional side dish, here are some easy options that go well with the chicken and potatoes:
- A simple green salad dressed in Buttermilk Dressing
- A loaf of crusty French bread or dinner rolls to soak up that extra buttery pan sauce
- Aunt Bee’s 3-Ingredient Buttermilk Biscuits
- Watergate Salad
- Creamed Spinach
- Jiffy Corn Casserole
- Southern Fried Apples
PREPARATION AND STORAGE TIPS:
- Prep Ahead! You can assemble the dish up to a day ahead and keep it covered in the refrigerator until ready to bake.
- Leftovers will keep in the refrigerator for up to 3 days.
- To reheat the chicken and potatoes, place the uncovered dish in a 325 degree F oven just until heated through (about 15-20 minutes). Be careful not to overcook the chicken and dry it out.
- Wrapped tightly, the leftover chicken will keep in the freezer for up to 3 months. I find that the texture of the potatoes and green beans is mushy when thawed, so I do not recommend freezing those parts of the dish.
COOK’S TIPS AND RECIPE VARIATIONS:
- I use very large chicken breasts for this recipe (about ¾ lb. each) because they have a longer cooking time, which works well with the potatoes in the dish. You can use smaller pieces of chicken, but you may need to remove them from the pan before the potatoes are done.
- Substitute boneless, skinless chicken thighs for the chicken breasts.
- Total cooking time will vary depending on the size and thickness of your chicken. Use a meat thermometer to know when your chicken is perfectly done. The meat is cooked through when it reaches an internal temperature of 165 degrees F.
- There’s no need to thaw the green beans before you add them to the dish. If you prefer, you can use canned (drained) green beans or fresh green beans instead.
- Swap out the green beans and replace them with your favorite green vegetable. Good options include broccoli florets, broccolini, asparagus or chopped cabbage!
- Add fresh herbs for extra flavor. For example, chopped fresh parsley, basil, thyme or oregano would all be delicious!