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.
Marlene says
Looks delicious! I have it in the oven as we speak. I only had canned green beans and nonitalian seasoning but I did have a ranch seasoning so I hope that goes well with it!
Valerie says
This was delicious! The second time I made it I forgot the foil and my potatoes did not finish. I just threw them in the microwave.
Do not forget the foil!
christina says
I do not have a dish…can I use a cake pan for this recipe??
Julie Evink says
I’ve never tried it like that but I’m guessing it would work!
Valerie says
I made mine in a cake pan (twice), I don’t have a glass dish. I would recommend oiling the pan a bit.
Kara says
I am planning on making this for Sunday dinner!! We are not huge fans of green beans so I am planning on using the quarter corn on the cobs from the freezer section… has anyone tried that??
Ali says
I just wanted to share my two cents here too. I was super excited to make this because it sounded easy, semi-healthy (with oil) and delicious, but as I was reading the comments (while the dish was in the oven) I was getting nervous about all the comments about the potatoes/chicken not cooking in an hour. WELL – I am happy to report that after just 60 minutes, my chicken, beans and potatoes were PERFECTLY cooked. My husband RAVED about the meal (and he’s the cook in the family!). We added cajun seasoning, the zesty italian dressing mix packet and garlic cloves. Also, we used olive oil instead of butter. Perfecto!
Julie Evink says
So glad it turned out Ali!!
Cindy says
It is a great dish….tasted great….but my potatoes took forever to cook…
Mlle Calagan says
It’s in the oven right now!!! I added pieces of bacon and 1 garlic glove… look amazing, smell amazing!!! Thank you for the recipe! 🙂
m says
I so want to try this!
Kati Hall says
I love this dish! Even my husband and 3 year old loved it!
Julie Evink says
So glad you enjoyed it!
Carlena says
I cooked this recipe on 350 for 90 mins. and my red potatoes never got done. Has anyone else had this problem?
Angie lee says
I was wondering if anybody ha tried this recipe
In a crockpot? If so did it work and would need to
Anything different?
Melmart89 says
I’ve got this dish baking right now. I’ve added about half an onion, diced and some mushrooms. It already smells awesome!
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amy says
seems easy and looks delicious. but just wondering do i bake for the whole hour uncovered?
Julie Evink says
Nope it says in the directions to cover with foil!
Meghan says
I have done the original recipe and although it turned out yummy it was a lot of butter. I’m making it again tonight with half the butter and using Ranch mix instead of Italian to mix it up a bit.