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.
Kat says
We loved this so much that I am making it again a week later since I have all of the ingredients on hand!
Julie Evink says
So glad to hear it Kat!
Bridget says
I didnt have the seasoning mix so i sprinkled your everyday italiain seasoning
Bridget says
I didn’t have the italian seasoning mix, so I sprinkled it with the italian seasoning you find in your cabinet hope it turns out good!
Amy says
Can you use ranch dressing mix? I grabbed that instead of italian oops
Julie Evink says
Yes if you prefer ranch I think that’s fine!
Danielle Caldwell says
Trying this tonight. ..well see what happens lol
Julie Evink says
Hope you enjoyed it Danielle!
Kelly says
so it’s ok to have the raw chicken be touching the veggies? I get nervous that it might contaminate the other food n we will get sick 🙁
Julie Evink says
Yes because you will cook both items throughly!
Jennifer says
Made this tonight. Had some thin sliced boneless chicken breasts marinated in the freezer (balsamic, olive oil, + Garlic and Herb Mrs. Dash). I coated the pan with olive oil, then tossed the a bag of mixed baby potatoes, fresh string beans, and a sliced yellow onion. Seasoned with garlic and oregano. I laid the chicken on top of the veggies, covered in foil, and baked at 350 for a little over an hour. There was plenty of juice/oil at the bottom of the pan to spoon over chicken if desired. Will definitely make again!
Julie Evink says
Awesome ways to change it up!
Julie H says
This is a new family favorite at my house, except instead of Italian seasoning I use a packet of Onion Soup Mix, and I only use about half the butter and add some coconut oil to even it out. So yummy!!
Jessica says
I don’t have a rectangle glass pan like the one pictured. Do you think it would work in a rectangle metal pan?
Julie Evink says
That should work just make sure to spray the pan with non stick cooking spray.
Montajia Staten says
What about reheating? I don’t want my chicken to dry out.
Cori says
Delicious, the family loved it! Added some carrots and used less butter and it was fantastic! Thanks for sharing!
Julie Evink says
So glad you enjoyed it Cori!
Lindsey says
I making this tonight with frozen green beans, trying to decide if I should let them thaw out or if I should put them in frozen… How did you do it?
Julie Evink says
I used fresh Lindsey but I think some of the other comments say what canned/frozen green beans they have tried!
Julie Evink says
I haven’t tried it like that bad if you look at other comments someone else might have!
Ruthann says
Ms Julie ~ your recipe sounds intriging. However, I’m assuming these are bone-in chicken breasts? I’m feeling silly asking this…since everyone else got it.
Julie Evink says
I used boneless skinless chicken breasts!
Julie Evink says
I’m not sure. I’ve never tried that!
Nikki says
Made this last night for dinner. Juiciest chicken I’ve EVER had!!!!! However, I had to throw the potatoes back into the oven for another 30 minutes and then they were perfect.