This chicken green beans and potatoes recipe uses one pan for easy cleanup. It has simple ingredients, lots of flavor, and is perfect for busy nights.

You may also love my chicken mushroom broccoli pasta and sausage and potatoes skillet recipes.

One pan chicken potatoes and green beans.

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How to Make It

Preheat your oven to 400°F. Line a rimmed sheet pan with parchment paper or lightly grease it.

Add the chicken, potatoes, and green beans to a large Ziploc bag or mixing bowl. Pour in the Italian dressing. Seal or stir to coat everything well.

Spread the chicken and veggies in a single layer on the sheet pan.

Open bag filled with chicken and vegetables.

Chicken, veggies, and italian dressing in a ziploc bag.

Bake uncovered for 25–30 minutes. The chicken should reach 165°F, and the potatoes should be fork-tender.

If you want extra color, broil for 2–3 minutes at the end.

Serve warm and enjoy.

Overhead view of uncooked chicken and veggies.

Chicken and vegetables cooking on a pan.

Quick Tips

There are a couple of things you have to do to make this recipe turn out right.

First, cut the potatoes small so they cook fast. If you don’t, you’ll need to roast them a bit before adding everything else.

Second, don’t use thin cut chicken breasts. They cook too fast and dry out before the veggies are done.

Serving Suggestions

I like to keep the sides simple since this is already a full meal. Warm dinner rolls or garlic bread go well with the chicken green beans and potatoes.

A fresh garden salad is also one of my favorites. If you want a dessert, try something quick like brownies or apple crumble to finish the meal.

Sheet pan filled with chicken green beans and potatoes.

How do I keep so much liquid from pooling on the sheet pan?

Pat the chicken dry before adding the dressing to reduce excess liquid. Don’t overcrowd the pan so the ingredients roast instead of steam—use two pans if needed.

You can also use less dressing and toss lightly to keep flavor without extra liquid pooling.

How to Store Leftovers

Leftovers keep in the fridge for up to 3 days in an airtight container. Reheat in the oven for the best texture.

Want the Original Version: Butter Baked Chicken, Green Beans, and Potatoes

I’ve adjusted this recipe based on feedback from readers who asked for easier meals with fewer ingredients.

The original version hasn’t gotten any comments or star ratings, so I decided to simplify it a bit.

If you loved the original recipe, here it is in a quick format so you can still make it.

Ingredients

½ cup unsalted butter, melted
1 teaspoon salt
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon Italian seasoning
¼ teaspoon ground black pepper
⅛ teaspoon paprika
1 ½ pounds boneless, skinless chicken breasts
2 cups baby gold potatoes, halved or quartered
2 cups green beans, ends trimmed and halved

Instructions

Arrange chicken, potatoes, and green beans in a 9×13-inch baking dish. Whisk the melted butter with the salt, garlic powder, onion powder, Italian seasoning, pepper, and paprika.

Pour over the chicken and vegetables, cover with foil, and bake at 350°F for 45–60 minutes until the chicken reaches 165°F and the potatoes are tender.

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