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.

A large white baking dish with rows of potato chunks, chicken pieces, and green beans.

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.
A plate of chicken, green beans, and roasted potato dinner next to a striped napkin and a butter dish..

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 both peeling them. You could also use peeled sweet potatoes instead.
Ingredients for making a one pan chicken, potato, and green bean dinner.

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

Can this recipe be made Whole 30 complaint or gluten-free?

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 degree 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

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.

Stay in the know

Easy One Pan Green Bean, Chicken & Potato Dinner

4.84 from 6 votes
Amy Nash
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Dinner
Cuisine American
Servings 4 servings
This easy one pan green bean, chicken & potato dinner 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!

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
  • ¼ cup butter
  • 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

Instructions
 

  • Preheat oven to 350 degrees. In a small bowl, mix together all of the herbs & spices. Set aside.
  • Prepare the green beans, chicken and potatoes as directed. Arrange in rows in a 9x13-inch baking dish.
  • 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.

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 degree 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

Calories: 349kcal | Carbohydrates: 27g | Protein: 28g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 827mg | Potassium: 1098mg | Fiber: 5g | Sugar: 4g | Vitamin A: 990IU | Vitamin C: 34mg | Calcium: 68mg | Iron: 3mg
Tried this recipe? Show me on Instagram!Mention @HouseOfNashEats or tag #houseofnasheats!

This post was originally published in January, 2017. The photos and content were updated in February, 2022.

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About the author

Hi, I'm Amy

I enjoy exploring the world through food, culture, and travel and sharing the adventure with mostly from-scratch, family friendly recipes that I think of as modern comfort cooking.

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Reader questions and reviews

  1. 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 8x8 dish would be plenty big (I plan on using 10 oz frozen beans),