This easy One-Pan Chicken, Green Bean, & Potato Dinner recipe takes no time to throw together and you don’t have to dirty dozens of dishes to do it! The savory herbs on buttery bites of roasted potatoes, chicken & green beans are sure to satisfy a hungry family and make this easy weeknight dinner a winner that you will want to make over and over!
If you love one-pot or sheet pan meals, be sure to check out our Sheet Pan Sausage and Peppers, One Pot Creole-Style Jambalaya, and Sheet Pan Shrimp Fajitas.
Shortly before starting this blog, I had jaw surgery to fix a crossbite and overbite (adult orthodontia – yay!). It was pretty miserable having my jaw broken in five places and wired shut for a few weeks, but I lucked out in that some friends banned together and set up a dinner schedule to feed my family while I was recovering. A friend brought us this easy dinner one night and it looked and smelled so delicious and my family raved about it so much, that I had to make it once I could eat solid food again!
It’s a no-fuss, dump-and-go dinner recipe that isn’t fancy but is definitely full of herby, savory flavor.
Why this Recipe Works
- The recipe is so simple, really. It’s just a matter of chopping up potatoes and chicken breasts into bite-size pieces and arranging them, with green beans, in a baking dish, then topping with butter and herbs.
- Prep ahead! This recipe only takes about 10 minutes of prep to chop the chicken and veggies, then you can cover it and keep it in the fridge to bake later.
- Unlike many creamy casseroles, this one feels less heavy since it’s not made with cream of something soup. Instead you get the herb roasted potatoes and tender, buttery bites of chicken and green beans that taste like you put way more effort into the dish than you did.
Ingredient Notes
This is a quick overview of some of the important ingredients you’ll need for this recipe. Specific measurements and full recipe instructions are in the printable recipe card at the bottom of the post.
- Chicken: We use boneless, skinless chicken breasts for this dish, but boneless, skinless chicken thighs can be used instead if you prefer.
- Green Beans: Be sure to snap off the ends of the green beans and chop them into bite-size pieces. You could swap these out for carrots, asparagus, brussels sprouts, or broccoli if you don’t have green beans to use.
- Potatoes: A waxy, firm potato like Yukon gold or red potatoes are best because they hold their shape and have better flavor for this recipe. Plus, you don’t need to bother peeling them. You could also use peeled sweet potatoes instead.
How to Make This Recipe
Start by chopping the potatoes, green beans, and chicken into bite-size pieces. Arrange them in a baking dish in rows. Top with pats of butter spread evenly around the dish.
Combine the dried herbs and spice ingredients together in a bowl, then sprinkle evenly over the meat and veggies.
Bake for 50-60 minutes until the chicken is cooked through and the veggies are fork tender. If the green beans look like they are getting done too quickly, cover them with foil at the 40 minutes mark to slow down their cooking.
Recipe FAQ’s
You can definitely make a version of this that complies with special diets. It’s already gluten-free and can be made Whole 30 compliant by just using olive oil or ghee in place of the butter.
Recipe Tips
- Storage: Leftovers can be stored in the fridge for 3-4 days. Reheat in a 250°F oven for 10-15 minutes until warm or in the microwave for a minute or so.
- Freezing: You can freeze leftovers for up to 3 months. Thaw overnight in the fridge before reheating for best results.
- Substitutions: You can replace all of the herbs and seasonings with one packet of dry Italian dressing mix or Good Seasons Garlic & Herb dressing mix if you would like.
More Chicken Recipes You’ll Love
- Chicken Spaghetti Casserole
- Hawaiian Teriyaki Chicken Skewers
- The BEST Homemade Chicken Pot Pie Recipe
- One Pot Bruschetta Chicken Pasta
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Easy One Pan Green Bean, Chicken & Potato Dinner
Ingredients
- 12 ounces green beans cut into 1-inch pieces
- 1 lb. boneless, skinless chicken breasts cut into 1-inch chunks
- 1 lb. red or yukon potatoes cut into 1-inch pieces
- 1/4 cup salted butter
- 1 1/4 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried parsley
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried basil
- Pinch of ground thyme
- Pinch of celery salt
- Pinch of ground mustard seed
Instructions
- Preheat oven to 350°F. In a small bowl, mix together all of the herbs & spices. Set aside.1 ¼ teaspoon dried oregano, 1 teaspoon salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon dried parsley, ¼ teaspoon black pepper, ¼ teaspoon dried basil, Pinch of ground thyme, Pinch of celery salt, Pinch of ground mustard seed
- Prepare the green beans, chicken and potatoes as directed. Arrange in rows in a 9×13-inch baking dish.12 ounces green beans, 1 lb. boneless, skinless chicken breasts, 1 lb. red or yukon potatoes
- Slice the butter into thin pats and arrange them evenly around the top of the other ingredients. Sprinkle the herb blend evenly over everything, then bake in the oven for 50-60 minutes, or until the chicken is cooked through and the potatoes and green beans are tender.¼ cup salted butter
Notes
- Substitution: You can replace all of the herbs and seasonings with one packet of dry Italian dressing mix or Good Seasons Garlic & Herb dressing mix if you would like.
- Storage: Leftovers can be stored in the fridge for 3-4 days. Reheat in a 250°F oven for 10-15 minutes until warm or in the microwave for a minute or so.
- Freezing: You can freeze leftovers for up to 3 months. Thaw overnight in the fridge before reheating for best results.
Nutrition
This post was originally published in January, 2017. The photos and content were updated in February, 2022.
I just found your website today and have been bouncing from recipe to recipe. Can’t wait to try them! (I hate people who post without having made the recipe, but here I am)
It seems to me that an 8×8 dish would be plenty big (I plan on using 10 oz frozen beans),
This recipe was super simple to put together and my entire family loved it!
Love this recipe! Third time making it,instead of garlic powder,I used frozen garlic cubes(Trader Joe’s) so much flavor.I also used fresh Haricots Vert green bean.This recipe has been voted as a keeper by my husband. 😊
I’ll have to try the frozen garlic cubes! I love one-pan dinners. I am so glad you both enjoy it!
Made with chicken thighs. A delicious dish.
Looking forward to trying this recipe to take to a friend battling cancer.
Quick questions
Do you use fresh green beans?
Margarine or butter?
Hi! Yes I use fresh green beans and salted butter for this recipe.
This recipe was easy to put together & was pretty much all together delicious. I have one issue with potatoes not cooking evenly. Some potatoes were delicious while others were too hard. Any suggestions to have them cook evenly because we want to give this recipe another try? Thank You for any suggestions you can share.
Try cutting the potatoes smaller if some were still too hard. Another option would be to start them 10 minutes before adding the chicken and green beans.
What about parboiling the potatoes
No need, they will bake fine. You can cut them into smaller pieces if you are short on time or worried about the potatoes baking.
I should have known on the potatoes. Not even remotely close to finished.