Green Beans, Chicken & Potatoes
337 Comments
Posted: 04/22/21
Updated: 06/23/22
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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!
A couple more favorite one pan meals are Barbecue Baked Chicken Drumsticks and One Pan Parmesan Pork Chops and Veggies!
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!
More One Pan Dishes!
- Mini Meatloaves, carrots and potatoes all baked on one sheet pan makes this Sheet Pan Mini Meatloaves and Veggies and easy meal!
- Easy Parmesan Pork Chops Baked in the Oven and paired with roasted vegetables all on the same sheet pan make this Sheet Pan Parmesan Pork Chops and Vegetables a family favorite!
- Roasting a Pork Loin Roast in your oven with your favorite vegetables and seasonings make this Sheet Pan Pork Loin Roast and Vegetables an easy, yet impressive dinner.
MORE RECIPES YOU’LL LOVE!
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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!
servings
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
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.
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.
Video
Nutrition Information
Calories: 492kcal (25%)
Leigh J. says
I made this tonight and it was a HUGE hit with my WHOLE Family!!! We all LOVED it!!!
Julie Evink says
Great to hear!
Lori Doak says
So its 1 lb of chicken for 4 peopl
Michelle Sperr says
Hope you love the recipe Lori!
Connie R Campbell says
Can you use fresh green beans instead of can green beans in the recipe
Michelle Sperr says
Absolutely Connie! Let me know how it turns out!
Lisa says
Tried this a couple of weeks ago and it was so delicious. I am making it again today and this time I am adding sliced onions under the green beans and on the other side I added cauliflower, broccoli & carrots. Sprayed I Can’t Believe It’s Butter over the vegetables. Actually two meals in one. Meal Prep!! YES!!!
Thank You so much
Bonnie Hall says
This recipe sounds very familiar to me and it’s because I do my meat loaf the same way , meat loaf in the middle potatoes on one side and green beans on the other , cover with foil and bake about an hour at 350*. Now I am defiantly going to try this with the chicken. Just makes since , RIGHT !
Michelle Sperr says
Awesome Bonnie! Hope you love it.
Angeline says
I have made this many times and I love it. I use ranch seasoning on mine. So easy and delicious. Thanks for sharing.
Julie says
You’re welcome! Ranch seasoning sounds great!
Roger says
SOUND SO GOOD I WILL TRY IT IN THE NEW YEAR
Julie says
Hope you enjoy it!
Diane says
I love this. I have made it several times. This time I used carrots instead of beans, which are to find this time of year.
Julie says
Perfect! I’m so glad you enjoyed it!
Liz says
How would you adjust the time if using chicken thighs?
Julie says
It may take a bit longer but 1 hour should be enough time. Just make sure the internal temp of the chicken is at least 165 degrees F.
Heidi says
MMMmmm this was so good. Made it for Sunday dinner and we loved it!! So easy and tasty; what’s not to love? <3 <3
Julie says
Great! I’m so glad you loved it!
Bonnie Dickinson says
Can you use russet potaoes??
Julie says
Yes! That would be fine!
Richard Spafford says
My wife and I have been making this for a couple of years, but we use a can of corn, a can of green beans, and baby red potatoes cut in half. Other than that it’s pretty much the same recipe.
Julie says
Awesome! Glad you enjoy it!
Heidi says
MMmmm I can’t wait to try this dish when it gets a little cooler outside. I depend on my oven for warmth and this dish plus the heat of the oven will be plenty comforting this winter!! <3
Julie says
Perfect! I hope you enjoy it!
Dorene Lucero says
The potatoes were not cooked even after an hour and a half.
Julie says
Hmmm, how large were there cubes? They should have cooked through!
Kelly Henigsmith says
Can I use bottled Italian dressing instead of the dry pack?
Julie says
Yes, that would work! I would maybe toss the veggies in the dressing before placing on the pan just to avoid extra drizzled dressing burning to the pan.
Marina Scohy says
Oh my goodness what a delicious meal and so easy. This is going to be one of my go to meal, especially in the winter when your running late due to weather conditions. Pop it in the oven unwind for a few, with hot rolls. I gave the recipe to a friend that has green beans (lots) in her garden she loved it.
Thank you so much for your wonderful recipes.
Julie says
You’re so welcome! Thanks for sharing my recipes, I’m glad you loved this one!