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Chicken Green Beans and Potatoes

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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!

You may have noticed that we love a good one pot meal! Some of our favorites are One Pan Sausage and Veggies, Sheet Pan Chicken and Veggies, Shrimp Curry, and Sausage and Peppers Skillet.

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.

This recipe couldn’t be simpler with only 3 main ingredients, some butter, and seasonings.

Chicken and green bean dinner in a pan.

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 30 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.

Four step-by-step photos showing how to make chicken green beans and potatoes.

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.

Close up of baked chicken with veggies.

Tips and Frequently Asked Questions:

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.

Top down view of seasoned chicken and veggies.
Top down view of potatoes with chicken.

Chicken Green Beans and Potatoes

Yield: 12 Cups
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

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!

Ingredients

  • 1 ½ Pounds Boneless Skinless Chicken Breasts *See Note
  • 2 Cups Baby Gold Potatoes, halved or quartered
  • 2 Cups Fresh Green beans, ends trimmed and halved
  • ½ Cup Unsalted Butter, melted
  • 1 Teaspoon Salt
  • ½ Teaspoon Garlic Powder
  • ½ Teaspoon Onion Powder
  • ¼ Teaspoon Italian Seasoning
  • ¼ Teaspoon Pepper
  • ⅛ Teaspoon Paprika

Instructions

  1. Preheat the oven to 350°F.
  2. In a small bowl or large measuring cup whisk together the butter, salt, garlic powder, onion powder, Italian seasoning, pepper, and paprika. Set aside.
  3. 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. 
  4. Pour the butter mixture over the chicken and vegetables, cover with aluminum foil, and bake for 30 minutes. An instant read thermometer should read 165°F when inserted into the thickest part of the chicken.
  5. Remove from the oven, and serve.
  6. Store leftovers in the refrigerator for up to 3 days.

Notes

*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 cups. Actual calories will vary.

*For more information, tips, and answers to frequently asked questions, please refer to the post.

*The cook time can vary greatly depending on the thickness of the chicken. We used boneless, skinless chicken breasts that were about ½ an inch thick.

*The chicken breasts can be cut into chunks and overlapped if needed. However, they will likely cook together as one large piece of chicken.

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Nutrition Information:
Yield: 6 Serving Size: 2 cups
Amount Per Serving: Calories: 387Total Fat: 20gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 137mgSodium: 446mgCarbohydrates: 14gFiber: 2gSugar: 2gProtein: 37g

*The calories are an estimate and are based on the ingredients and serving size listed. The calories can vary depending on the brand of product purchased.

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