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.
Susie says
Can you used any other part of the chicken
Julie says
I haven’t tried that but yes I’m sure you could use another cut of meat like chicken thighs instead.
Abrianne says
Substituted the chicken for steak pieces and used nature seasoning salt by Morton, other than that followed the directions. Cut my potatoes small. I did put some olive oil on bottom of pan just so it would not stick!!! Cooked 375 for an hour!
Julie Evink says
Sounds like delicious adjustments!
Ellen Culver says
One of our favorites has anyone ever added mushrooms if so when do you add
Julie Evink says
I haven’t tested it like that I would guess adding it right at the beginning with the other main ingredients!
Kathy Sutherland says
I made this last night. It was great, my husband said it was definitely a keeper.I took the advice of another and added a little olive o to the Italian dressing granules and poured it over everything. I also used Kerry Gold garlic and herb butter instead of regular. I substituted Simply Potatoes with onion so no dicing and they were the perfect size. Finally I put it under the broiler for about 5 minutes just to brown things up a bit. Perfect and easy!!
Julie Evink says
Sounds like great ways to mix it up! Glad you enjoyed it!
Craig N. says
I tried this for the first time tonight. Substituted asparagus and green onions for the green beans and small red skin potatoes cut in half. Also cut the breasts in half. It came out pretty nicely! But the chicken was pretty dry. Do you have any suggestions to maybe overcome that?
Julie Evink says
I would not cut the chicken breasts in half because that causes them to cook faster therefore I’m guessing they were over cooked and that’s why they were dried out.
Nellie Tracy says
Such a yummy meal!!
Julie Evink says
Love one pan meals like this!
April says
Love this dinner! So easy and tasted great!
Julie Evink says
So glad you enjoyed it!
Dee says
I would like to use a pork tenderloin how do you think that would be? I ‘ve made it with chicken several times really delicious ?
Julie Evink says
It sounds delicious if it will cook at the right temperature and everything! YUM! Let me know how it goes if you try it 🙂
Dianna says
Tried this & my husband loved it. Will make again as it was easy but will add some fresh garlic & maybe other spices bc for me it wss a bit bland. PS Icooked it for 1 hour 10 min and everything was cooked through
Julie Evink says
Great additions to this recipe!
Julie Evink says
I would thaw the green beans and then just watch the cooking time because the tenders might be a little smaller. Cut your potatoes nice and small so they cook faster with the tenders.
Michelle says
I made this tonight using thyme, rosemary and sage with olive oil and it was fantastic! I didn’t have green beans so I did a mix of carrots and red pepper.Thank you so much for the recipe!
Julie Evink says
So glad you enjoyed it Michelle!
Julie Evink says
Sounds like a delicious twist on this Michelle! So glad you enjoyed it!
Cindy says
I have made this for several months now. The first time I made it I followed the recipe. The next time I changed it. Melted the butter moved the potatoes over and added to mini ears of corn frozen do not thaw. Put fresh asparagus where the green beans were and poured the melted butter over all of it yes the chicken too. Sprinkled Italian seasoning packet and Knorr vegetable dip packet. Covered with foil and cooked at 350 for one hour. You need to dice your potatoes small so they will cook . Other wise it is done and fabulous. Have given this recipe to a lot of friends even to a walmart shelve stacker. She was making dinner for her mom, they both loved it and her mom has pasted it on.
Julie Evink says
Great adaptions! I love this recipe is so flexible for what you have or crave!
Jamie says
Any idea if this could be frozen to make at a later date? Putting together some freezer meals for a new mom.
Megan says
I made this tonight and substituted the green beans with asparagus and instead of using italian seasoning and butter, I used lemon pepper and garlic powder and sprinkled with parmesan cheese
Annie says
Made this tonight and it was a hit! I used baby carrots instead of green beans (about 8 oz) and only used half a stick of butter. Did everything else by the recipe and it came out great!
Brenda says
I loved this dish and so did my family. Here’s a couple of things I did.
I put about 2 tbsp. olive oil in a large bowl, added 1/3 Good Seasons Italian packet and tossed green beans then put them in the baking dish. Added 1 tbsp. olive oil to bowl again, 1/3 seasoning packet and tossed potatoes, placed in the dish and then another tbsp. oil and the rest of the packet and tossed chicken then added to dish. I then opened another packet and sprinkled it on top, while moving the ingredients around a bit but did my best to keep them separate like the picture. This way, all ingredients would have seasoning. Potatoes were still hard, chicken in the middle was on the raw side and the green beans were perfect.
For next time: Use a pan that’s big enough so that ingredients are in a single layer. Cut the potatoes even smaller. they were still hard. Maybe a little bigger than the size of dice would be best. I will put the potatoes all around the outside of the dish, then the chicken and the green beans in the middle. I think I would cook at 400 for 45-50 minutes and remove cover and cook for another 15-20 minutes.
TRUST ME, THIS RECIPE IS WORTH THE WORK, although, it was super easy. Will make again and again, thanks for sharing.
Suzan says
Yes, first time I made this I saw a different recipe and the potatoes like u said weren’t done. I’m making this tonight. I decided to cook in my roasting pan because it’s deeper! I only had enough room for chicken and potatoes. I don’t think it takes that long to cook green beans anyway. I did see on another recipe it depends on the size of the potatoes and how large your chicken breast or tenders are. Anyway i bet it will b yummy!! ??