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.
Jessica says
How would you adjust for making smaller portion in 9X9 pan?
Julie Evink says
I’d cut the recipe in half!
Cass says
I made this recipe last night with canned green beans, chicken breast, and cubed russet potatoes. I topped it with butter and seasoned with lipton’s onion soup mix. It was so delicious. Definitely got a thumbs up from the husband and kids. Thanks for posting this recipe.
Jessica says
I just pulled this out of the oven- at 350 degrees for one hour, my red potatoes (cut in half and then again- plus they were “mini”) have come out undercooked. Boo 🙁 Other than that, the dish is great! The chicken is SO moist.
gngracie says
I made this tonight and agree with previous posters about too much butter. If I make it again, I’ll try olive oil instead. It was tasty, but the butter flavor was overwhelming.
Julie Evink says
Everyone has different taste buds so feel free to adjust to your preferences!
debbie says
Do you drain the green beans if you just use the can or just dump the can with juice and all
Julie Evink says
I used fresh green beans!
Sunni says
I could not find a packet of dried ranch mix , so i am going to try onion soup mix ( onion with roasted garlic) this sounds like a great dish 🙂 using bonless porkchops and baby carrots
Sunni says
I meant italian..lol
Stephanie says
I have this marinating in fridge for tomorrow but I added Tonys chaceres to it with onion and garlic powder
tawney says
I was wondering if this would be able to be made with chicken thighs and without foil?
Julie Evink says
I’m not sure Tawney! I’ve never tried it like that. You can look through all the comments on this post to see if anyone else has!
Cortney says
This doesn’t seem to be the original recipe for t his dish that I had pinned on pinterest, or y p u have changed it slightly since I last made this last month. Anyway, I always use frozen green beans because they are cheap, and you don’t have to drain or cut them. They turn out wonderful every time. I also melt the butter first, so I can drizzle it over everything. Either that or I drizzle Olive oil over I instead. Another thing I do differently is I use Grill mates marinade packets instead of the Italian dressing mix. I usually get a packet of the zesty herb marinade and a packet of the tomatoes, garlic, and basil marinade and sprinkle half of each packet over the entire dish. It’s wonderful for those of us who don’t care for the Italian dressing mix.
Julie Evink says
Sorry Cortney. I haven’t updated this in years!
Jamie says
I saw this recipe about two years ago & after the first time I made it my family LOVED it!! The only thing I did different was use red potatoes since they’re a lot quicker to cut up, & it has turned out perfect everytime!! This is definitely one of my favorite go to quick, no fuss, easy to make meals!
Thuy Vi says
This is in the oven now as I write, it smells delicious! I used fresh green beans and red potatoes. I also added several chopped cloves of garlic and a small onion sliced up under the chicken and in the veggies. Another thing I did was sprinkled a little salt and pepper all over my chicken before the Italian dressing on top! I’m using a large baking sheet that has a lip, lined with foil. I think having more surface area will help it cook more evenly. I covered it with foil and will cook it 30 min covered and 30 min uncovered. Will report back with results!! I’m so excited to try such an easy weeknight meal!!
Thuy Vi says
The dish turned out great!! Will be making again and again!! When I checked it at 30 min, it still wasn’t done so I upped the temp to 400 and let it go uncovered for another 20 min and it was perfect! Everything was cooked perfectly, and the chicken was slightly brown and pretty on top. So I’d suggest to use a large baking sheet, and cook 30 minutes at 375 covered and 20-30 minutes uncovered at 400! Happy cooking everyone!!
Noel says
My whole family loved this recipe. I also tried it using French onion soup mix and it was also fantastic.
Julie Evink says
So glad you enjoyed it!
Julie R says
Just made this tonight. Used only half a stick of butter. It was yummy, I will make again.
William says
Hello, this recipe for green beans and chicken looks great. I wondered if the same recipe could be placed in the crockpot? Have you tried it that way? Would love to hear your feedback on this,. Thank you
Julie Evink says
I don’t know if anyone that has tried it like that yet!
Tabitha says
Had this pinned on one of my Pinterest boards and cooked last week. I used baby blonde potatoes cut in half and after reading several comments I used half the amount of butter. This was absolutely delicious! My daughter loved the chicken. Will definitely be making this recipe again.