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.
riley says
One question: If I am making this just for 2 people and want to use less chicken (probably just 2 breasts) would I cut the cook time in half? Sorry, I’m not much of a cook but am trying to learn.
Julie Evink says
It will cook faster I would think. I’d just start watching it after a half hour of cooking time!
Holly says
Can you use Chicken Tenders? How long would you cook it?
Julie Evink says
I’m sure you could. If they are smaller it might take a little less time. Just watch it like every 5-10 minutes and check on it!
Rachel says
I have heard so many people raving about this recipe so I tried it tonight and I was not impressed. I followed the directions as they were written and the chicken was dry and the potatoes were pretty lackluster. It wasn’t horrible but I won’t be making this again.
Nicole Allaire says
I am going to try this tonight and I am thinking of using the ranch packet of seasoning and definitely Parmesan cheese on top.. 🙂
Katy Phillips says
Followed the recipe as directed. 50 minutes in and the chicken is raw and the potatoes aren’t cooked 🙁 Gonna try cooking for another 50 minutes at 375 degrees.
Katy Phillips says
So, I put it in for an additional 40 minutes at 375 which overcooked the chicken just a bit. I’m thinking maybe my oven is off a bit. The dish was super tasty. Will make again and cook for about 75 – 90 minutes at 350.
alma says
Hi this looks amazing. I was wondering if there is a fat free substitute for the butter? I have gallbladder issues and have to limit my fat intake. Thanks.
Amy Sue says
I saw your recipe for 1 pan dinner on pinterest
and I thought I would give it a try. It was so simple.
And no one got sick so that means I did it right, correct? 😉
Thank you for helping me start to cook more. It was fun.
Julie Evink says
YAY! If you can manage that dish you are off to the races. I hope you find some more easy dishes!
Becky says
I think I would like to try this with ham slices, chopped onion and slivered almonds with the green beans and garlic infused olive oil in the potatoes. It sounds delish and it would be a quick easy meals for my family of 6.
Elizabeth says
I made this dish one night last week and I figured I couldn’t go wrong with making a one pot dish. I did exactly what the recipe said to do but used a little less butter. I cooked it on the temp it says to, but after an hour the chicken was still raw, potatoes were like they hadn’t even been cooked, the green beans were still tough. So, I cranked the heat up to 400° and checked on it an hour later. The chicken was done by that time, so I wrapped it in foil to stay warm and took the foil off of the baking dish because the potatoes were still very hard. I put this dish in at 3:30 in the afternoon thinking it would be ready by at least 5:30 (when I normally have supper ready) and I kept checking on it every 30 minutes or so and at 6 PM the potatoes were still hard..so I continued to cook them and finally at 7:30 that night the potatoes were done..so I turned the heat back down some and let the oven cool off a bit and put the chicken back in the baking dish to warm back up some more. I found that the dish was way too salty and the chicken was so dry and tough and the potatoes were still not as done as I like them to be. I had to end up throwing most of it away, and we all know that chicken and potatoes don’t run cheap!! I will definately not be making this again.. I fixed some rolls to go along with it and the rolls were the only thing that were good to eat. I told my husband that I didn’t expect him to eat it because I didn’t like it..he said after being married to me almost 7 years I’ve never fixed a bad meal, but to please not fix that again..I promised him I wouldn’t…hope everyone else has better luck with it than I did.
shannan says
Stefanie, Wh e n you used frozen greenbeans did you have to cook longer?
Andrea says
Made this last night for dinner, tho I did add minced garlic, some seasonings to the chicken & I used Zesty Itailian Dressing, green beans & potatoes did take a lot longer to cook, but with the chicken in the dressing, everything turned out awesome!! Will make this again, but will blanch the potatoes & veggies in water first or maybe put them in a seperate dish & start cooking them first!!
But everyone loved this dish & well be making this AGAIN…….thank u for the recipe 😉
Stefanie Lyons says
I used half a stck of butter and frozen green beans and it was wonderful. Next time I may usr my own spice mix to cut out some of the salt.
Elizabeth says
I found this on Pinterest and it’s in the oven now. It’s smelling really good. I try to fix an easy meal on the days I have been busy doing laundry, cleaning…so I figured this would be perfect for tonight’s meal! I used a medium sized bag of frozen green beans in mine. I also added some black pepper before pouring on the dressing. I’m fixing some rolls to go along with it..can’t wait to try it!!
Sandy says
Tried this tonight. Had my daughter, son-in-law and grandkids over for dinner. Everyone loved it. I had a problem with the potatoes. It took them along time to get done. I cut them in quarters like it said but next time I will cut them smaller. Defiantly a yummy, easy dish!
Leesha says
I made this tonight. I added fresh garlic and onion to the potatoes and green beans and cut the chicken breasts in half. I only used half the butter. My potatoes were a bit too big and were a little undercooked after the hour, so I removed the chicken and green beans to covered serving dishes, cranked the oven, and cooked them 10 more minutes. This was very good!