Chicken Green Beans and Potatoes is a one pan meal that's full of flavorful chicken breasts and tender veggies. It's dinner made easy!
Chicken green beans and potatoes is a simple recipe that's easy to prepare. The best part is that it's baked in one dish, so cleanup is a breeze!
Chicken green beans and potatoes is one of our go-to, one-dish dinner recipes. It's flavorful and makes plenty for a large family or enough for a small family to have leftovers, especially when it's served with an extra side like Mashed Cauliflower.
This recipe couldn't be simpler with only 3 main ingredients, some butter, and seasonings.
How to Make Chicken Green Beans and Potatoes:
Start by washing and drying the green beans and potatoes. Then, cut them to size.
The potatoes should be quartered or halved (cut small enough to cook through in about 45-60 minutes). The green beans should be cut into halves or thirds (about 1 inch in length) with the ends trimmed.
Set the vegetables aside and work on the chicken breasts. Trim away any excess fat, and cut the chicken in pieces if the breasts are large.
It's ok to layer the chicken; however, it may cook together in clumps and no longer be separate pieces.
In a small bowl or measuring cup, whisk together the melted butter and all the spices. The spices can be adjusted or omitted to fit your tastes. Set aside.
Lay the chicken breasts along the center of the baking dish in a row. Add the green beans next to one side of the chicken followed by the potatoes on the opposite side.
Pour the melted butter mixture over the top of the chicken and vegetables. Cover and bake.
It's important to note that the bake time will vary depending on the thickness of the chicken. You'll want to be sure the potatoes are cut to the correct size, so they cook through as the chicken bakes.
The chicken should be 165°F when an instant read thermometer is inserted into the thickest part.
After the meal finishes baking, remove it from the oven, and allow it to cool for 5 to 10 minutes before serving.
Can you use packet seasoning mix for chicken green beans and potatoes?
Yes, ranch seasoning mix or Italian seasoning mix can be used in place of the seasonings in this recipe. Instead of mixing the seasoning packet in butter, sprinkle it over the chicken and vegetables then drizzle the melted butter on top. Cover and bake as written.
Can you use chicken thighs?
We haven’t tested this exact recipe using chicken thighs. However, there are several sheet pan versions that are similar. Here’s a Sheet Pan Chicken and Potatoes recipe that uses a lot of the same ingredients and looks amazing!
Can you use canned green beans?
You can use canned green beans. Just be aware that canned green beans are already cooked, so they’re very soft. They’re going to soften more as they bake. Because of this, we recommend fresh or frozen (thawed) green beans.
Can you use red potatoes?
Yes, red potatoes can be used as long as they are cut small enough to cook thoroughly.
Recipe Card with Ingredient Amounts and Instructions
- ½ cup unsalted butter, melted
- 1 tsp. kosher salt
- ½ tsp. garlic powder
- ½ tsp. onion powder
- ¼ tsp. Italian seasoning
- ¼ tsp. ground black pepper
- ⅛ tsp. paprika
- 1 ½ pound(s) chicken breasts, boneless, skinless (*See note)
- 2 cups baby gold potatoes, halved or quartered
- 2 cups green beans, ends trimmed and halved
- Preheat the oven to 350°F.
- In a small bowl or large measuring cup whisk together the butter, salt, garlic powder, onion powder, Italian seasoning, pepper, and paprika. Set aside.½ cup unsalted butter1 tsp. kosher salt½ tsp. garlic powder½ tsp. onion powder¼ tsp. Italian seasoning¼ tsp. ground black pepper⅛ tsp. paprika
- Place the chicken breasts along the center of a 9 x 13-inch baking dish (overlapping is okay). Add the potatoes on one side of the chicken and the green beans on the other side.1 ½ pound(s) chicken breasts2 cups green beans2 cups baby gold potatoes
- Pour the butter mixture over the chicken and vegetables, cover with aluminum foil, and bake for 45 minutes to 1 hour (depending on thickness and size of the chicken). An instant read thermometer should read 165°F when inserted into the thickest part of the chicken.
- Remove from the oven, and serve. Store leftovers in the refrigerator for up to 3 days.