Green Beans, Chicken & Potatoes
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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?”
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!
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.
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.
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.
We always use fresh green beans, but many people have commented they use a variety of canned vegetables and its works great!
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
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
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.
Nat says
I followed the recipe exactly as written, and the chicken was over cooked and dried out. Also, seemed kind of tasteless. Won’t make it again.
Patty says
Delisiously great!! You are the woman!! Thanks so much for your great recipies.
Courtney says
Thank you, Patty! So glad you loved this meal! 😋
Marjorie Hale says
Made this for a church pot luck and mixed chopped onion with the potatoes and chopped red pepper with the green beans. A big hit!
Julie Evink says
Yum sounds delicious Marjorie! Thanks for commenting and rating the recipe!
Linda Phillips says
I have made this several times. It is a great meal and all cooked in one pan!
Julie Evink says
Awesome to hear Linda! Thanks so much for rating and commenting on this recipe!
Cheryl says
I’ve made this multiple times and it always comes out amazing!
Julie Evink says
Wonderful to hear Cheryl! Thanks for commenting and rating the recipe!
Melissa says
I have done this a few times with Potatoes, and various veggies, but tonight I went above and beyond. I used Sweet Potatoes, and Broccoli and it turned out great. No leftovers.
Julie Evink says
Sounds amazing!! Thanks for commenting and rating the recipe!
Yvonne Siber says
Made this for dinner tonight, delicious! I used baby potatoes and frozen green beans! Came out scrumptious. Thank you for sharing!
Julie Evink says
Great to hear Yvonne! Thanks for commenting and rating the recipe!
Gloria says
Excellent meal for a single senior w a glass of wine & salad. 1st time I tried cooking chicken in oven. 1 rec. say 1 or 2 chicken breasts. I will be going out to buy a scale. !!!
Julie Evink says
So glad you enjoyed it Gloria!
Christina L. Cherry says
Maybe lighten it up with olive oil spray instead of butter? Anybody tried it?
Julie Evink says
I have not tried that, I think others have cut back on butter or used olive oil instead of butter.
Abbie says
Can I use drumsticks n 8fbso.should I change temperature and can u cook them.frim frozen
Julie Evink says
The chicken legs will be done in about 45 minutes. The potatoes take about a hour. I would make sure to chop them fairly small and they might cook faster.
Julie says
If I use bone-in skin on chicken thighs how would I adjust the cooking time?
Julie Evink says
I’m not sure as I haven’t done this and you’d still need to get the potatoes to cook through. I’d just monitor it closely!
Jane says
This is a winner! I substituted broccoli for the green beans and loved it. Put broccoli in a little later. So easy and cleanup……..wonderful! Thank you!
Julie Evink says
Great idea!!
Teresa Owen says
I used Frozen “Byrd’s Eye Oven Roasted Potatoes with onions”. No prep & cooks up perfectly.
Julie Evink says
Great tip for making this recipe even easier!
Kristen says
Do you know if this is a gluten free meal?
Julie Evink says
No I’m sorry I’m not a gluten free expert!
RG says
Not an expert as well yet have done 5 years gf. it should be gluten free. Unless the “Italian dressing mix” or anything addl you may add, or has certain gluten based thickeners (doubt) 🤘🏼
Jessica Pruitt says
What about frozen green beans? I have like 4 bags!
Julie Evink says
I think that would work!