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.
Shelly says
Love this! Used olive oil, not butter. And I didn’t have a season packet so I used the link you suggested above for dry Italian season. Yum!!
Jess says
I made this tonight and it was really good. I used 1 stick of butter and it was great!
Nicole Malin says
I tried this recipe today and it was amazing. Next time I think I will use less butter but it was exactly what I was looking for, simple, easy and delicious!
Lorraine says
Just made this tonight – delicious! I used 3/4 of a stick of butter and it turned out just fine. I also only cooked it for 50 minutes and everything was well done. Will definitely be making again at my college – perfect dorm meal!
Julie Evink says
Great to hear Lorraine!
Katie says
I made this for dinner tonight and it is so amazing! I am a busy college student and am always looking for good meals that are simple to make. This recipe is definitely one! Plus there are plenty of leftovers for lunches! 🙂
Julie Evink says
Glad to hear it Katie! Hope you find some more easy recipes here!
Lani W says
After cooking it the required one hour, I took the foil off and sprinkled
Panko breadcrumbs and a small amount of cheese on the chicken…..
FABULOUS!!!! Thank you!!!
Brenda says
Awesomeness! I have made it twice using the homemade Italian Dressing Mix. Easy, easy one pan dish!
Catherine says
Hmm, thinking of delivering this as a post surgery meal. But worried it will dry out on reheating. Not keen on delivering while the chicken is still raw-unless I we for a fact they were going to cook right away.
Jason says
When it says 1 PK Italian dressing do you make the dressing first or just sprinkle the packet on top? If you have to make it could you just use Italian dressing already made?
Julie Evink says
It’s an prepared packet, but you can sub out for Italian Dressing already made, read the other comments for more ideas!
April says
I was going to make this with split bone in chicken breast with skin. Should I not add much olive oil or butter, maybe just over the veggies? I don’t have any Italian dressing mix, but I do have Ranch dressing mix. Has anyone tried this?
Julie Evink says
I’m not much help on this one April 🙁 I would think Ranch dressing mix would work perfectly though. It’s just a different seasoning and am all about Ranch!
April says
The Ranch seasoning worked great. I also used just a little of Old Bay seasoning, not too much. I didn’t have green beans so I used asaragus and garlic cloves. The split chicken breast were very good. But you didn’t have to add much oil or butter. I uncovered it during the last half hour so the skin would brown. Thanks for the recipe!!
Julie Evink says
Thanks for the tips April!
Nancy says
Thanks for all the great suggestions….if you wait a while you get several good ideas….trying this with salad dressing and a bit of butter on potatoes and canned green beans….also added the Parmesan cheese and bread crumbs and even mixed a few french fried onions into the green beans….in the oven….Can’t wait to see how it turns out!
Julie Evink says
Those sound like fantastic additions!
Megan says
I cooked this last night and it was good. I used canned green beans and they came out really good. I had too many potatoes so it took a little longer for them to cook so I took the chicken out and cooked for 20 mins more. I didn’t want to overcook the chicken. My husband liked it too but asked if I could use seaoning next time because it was missing something, for him. All in all we really enjoyed it and I wll be cooking this more often and maybe adding a few things here and there. I can’t wait to try some of your other items!!
Julie Evink says
So glad you enjoyed it Megan! If you like Asparagus someone just commented that it works out good with that too!
Sharon says
This dish is definitely a huge hit! 🙂
After reading the comments I went with half a stick of butter, and just used 3/4 of the Italian seasoning bc I had only chicken and potatoes in my large dish. I also opted using asparagus instead of green beans in a small side dish. Popped the main dish in for an hour and added the asparagus for the last ten minutes (also upped the temp to 375 for the last ten minutes). Turned out fabulous and unfortunately had no left overs. Will make more next time!
Julie Evink says
Oh asparagus sounds great as different veggie with it!
Ashley says
I would love to know if anyone tried this in a crockpot! Sounds delicious and I can’t wait to try it.
Abbie says
Oh my gosh. I’m in love with this. Unused half the butter, added garlic powder salt and pepper to all of it before I did the other seasoning packet. And I took the foil off and cooked 10 minutes longer WITH some of that velveeta quest blanco on top of the chicken. And it was delicious. Will be doing this again. A million more times. 🙂
Julie says
I definitely need to try it with half the butter!