- 1 I. How to make one pan chicken potatoes and green beans
- 1.1 1. Green Beans, Chicken & Potatoes
- 1.2 INSTRUCTIONS
- 1.3 2. Green Beans, Chicken Breasts And Red Skin Potatoes
- 1.4 3. One-Pan Chicken, Green Bean, & Potato Dinner
- 1.5 Ingredients
- 1.6 4. Sheet Pan Chicken, Potatoes and Green Beans
- 1.7 Notes
- 1.8 5. Sheet Pan Chicken, Green Beans & Potatoes
- 1.9 Read more: How to make authentic Hungarian chicken paprikash
- 2 II. Recipes for Italian chicken green beans and potatoes
- 2.1 1. Italian Chicken, Green Beans, and Potatoes
- 2.2 2. Italian Chicken Potato Green Bean Bake
- 2.3 Read more: Some oven baked chicken and potatoes recipe
- 3 FAQ
I. How to make one pan chicken potatoes and green beans
1. Green Beans, Chicken & Potatoes
- 3 medium Yukon gold potatoes diced
- 2 c. fresh green beans cut into 1-inch pieces
- 1 lb chicken breasts pounded to 1/2” thickness
- 1/2 c. butter
- 7 oz package dry Italian dressing mix
Cut green beans up. Line one side of the pan with green beans.
Cut potatoes up. Line opposite sides of the pan with the potatoes.
Line the chicken breasts down the middle of the baking dish.
Cut the butter up and layer over the green beans, potatoes and chicken. Sprinkle Italian dressing over the entire pan. Cover with foil.
Bake at 350 degrees for 1 hr.
Yes! Other people have successfully used cauliflower, broccoli, carrots, asparagus, etc. Just make sure you cut them according to the cooking time. Carrots will take longer to cook so cut them smaller, but broccoli cooks faster so cut it big!
Yes! Many people use ranch seasoning instead of Italian or use your own blend. It’s so easy to switch up the flavors in this dish.
A quick tip is to always pound out your chicken breast to about 1/2” thickness so it’s even and cooks evenly. This will help cook everything evenly.
The biggest tip is to make sure they are all the same size and you want them all the smaller size so they cook faster.
We always use fresh green beans, but many people have commented they use a variety of canned vegetables and its works great!
We love the texture and flavor of Yukon Gold Potatoes, but many people have used russet and red potatoes with success. Others have commented they used baby potatoes and cut them in half and it worked great.
2. Green Beans, Chicken Breasts And Red Skin Potatoes
3 skinless chicken breasts cut in quarters
2 can green beans (drained) or 2 heaping cups of fresh green beans cut into 1-inch pieces
6 lb cut up red skin potatoes in quarters
1 pkg zesty Italian dressing mix,1.25 oz
1 stick of melted butter
How To Make Green Beans, Chicken Breasts And Red Skin Potatoes
1. In a 9×13 pan, place cut chicken breasts in the center, green beans on one side and potatoes on the other.
2. Sprinkle Italian dressing mix over the top.
3. Drizzle melted butter over it.
4. Cover it with aluminum foil.
5. Bake at 350 for 1 hour.
3. One-Pan Chicken, Green Bean, & Potato Dinner
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!
- 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
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.
- 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.
4. Sheet Pan Chicken, Potatoes and Green Beans
It doesn’t get any better than this easy Sheet Pan Chicken, Potatoes and Green Beans recipe! Healthy, hearty, and a cinch to whip up – you’ll love everything about this dish!
- 4 boneless skinless chicken breasts
- 2 pounds baby gold potatoes – quartered or cut into 1-inch pieces
- 1 pound of green beans
- 3 tablespoons oil
- 1 teaspoon salt – or to taste
- ½ teaspoon pepper – or to taste
- 1 teaspoon Italian blend seasoning – or sub ¼ teaspoon each basil, parsley, oregano, and thyme
- 1 teaspoon garlic powder
- ¼ teaspoon smoked paprika
- 1 tablespoon grated parmesan cheese
- 3 tablespoons butter
- ½ cup honey
- 2 teaspoons minced garlic
- ¼ teaspoon salt
- ⅛ teaspoon pepper
Preheat the oven to 400 degrees. In a medium saucepan, melt butter. Stir in honey, garlic, salt and pepper. Bring to a boil, then reduce to a simmer. Remove from heat and set aside.
Pound chicken to even thickness. Arrange green beans, chicken breasts, and potatoes on a large sheet pan. Drizzle with oil, then season with salt and pepper to taste.
Stir together Italian seasoning, garlic powder, and smoked paprika. Sprinkle seasoning over veggies and chicken. Pour honey sauce over the chicken.
Bake for 20-25 minutes until veggies are tender and chicken is cooked through. Sprinkle parmesan cheese over green beans and potatoes, then serve.
5. Sheet Pan Chicken, Green Beans & Potatoes
- red potatoes (chopped into bite-sized pieces): 2 medium (2 cups chopped)
- chicken tenderloins: 16 oz
- olive oil: 1 tsp
- frozen cut green beans: 10 oz
- unsalted butter: 4 tbsp
- Italian dressing mix: 1 tbsp
- Spray a 9 x13-inch sheet pan with cooking spray. Place the raw chicken strips down 1/3 of the pan. Place the potatoes down another 1/3 of the pan. Finally, lay the frozen green beans down in the last 1/3 of the pan.
- Bake for 20 to 30 minutes. Check chicken for doneness after 20 minutes.
- Melt the butter and drizzle over the entire pan of chicken, potatoes and green beans. Sprinkle Italian dressing dry mix over the entire pan.
- To “leach” the potatoes: Place chopped potatoes in a large pan and cover them completely with water. Bring to a boil, then drain. Refill water over the potatoes, to cover by 1-inch. Bring to a boil again and boil for 10 minutes. Drain and toss with 1 teaspoon olive oil before adding to the sheet pan.
**This step is optional and helps reduce the potassium content of the potatoes for people on a potassium-restricted diet.
- Preheat the oven to 400˚ F.
Read more: How to make authentic Hungarian chicken paprikash
II. Recipes for Italian chicken green beans and potatoes
1. Italian Chicken, Green Beans, and Potatoes
This Italian Chicken, Green Beans, and Potatoes recipe is a delicious one-pot wonder that only requires 5 ingredients and 10 minutes of prep time. Serve it with rolls and you have dinner in under an hour!
- 2 cups green beans
- 2-3 medium russet potatoes
- 2-3 large chicken breasts, thawed or fresh
- 1 pkg Italian dressing mix
- 8 tbsp butter
- Salt and pepper
Preheat the oven to 350 degrees F.
Wash the green beans and potatoes.
Peel the potatoes and cut them into small cubes.
Slice green beans into bite-size pieces.
Line one side of a 9×13-inch baking dish with green beans and line the other with the chunks of potato.
Place the chicken breast between the green beans and potatoes. (I sliced my chicken in half to make thinner pieces of meat)
Cut the butter into 1 tbsp squares and place evenly over the green beans, chicken, and potatoes.
Sprinkle the entire dish with Italian seasoning, salt, and pepper.
Cover with foil and bake for 1 hour.
Tips for Making Italian Dressing Chicken
- Always make sure that your meat is fully cooked. Occasionally, depending on the thickness of the chicken breast, I find that I need to pop this back in the oven for another 5-10 minutes.
- You may only need two potatoes, again depending on size. You should have some overlap, but don’t pile them up too much or it will impact the baking time. You can also swap out russet potatoes with baby reds.
- A few people have left comments with worry about the amount of butter in this baked chicken with Italian dressing. Keep in mind that the nutrition facts include the full amount of butter, BUT you aren’t actually eating all the butter! I use a slotted spoon to scoop out my chicken, green beans, and potatoes and leave the liquid behind.
2. Italian Chicken Potato Green Bean Bake
Chicken Potato Green Bean Bake is full of flavor and requires hardly any prep work. The Italian dressing seasoning gives the perfect tangy flavor without being overpowering.
- Italian Dressing Mix – This is not the bottle of Italian dressing, but rather the dry mix. You’ll find the seasoning mix in the salad dressing aisle at the grocery store. You can buy single packets or a box – either way, you just need one packet for this recipe.
- Chicken Breast – Two pounds of boneless skinless breasts and this usually equals about 4-6 pieces depending on the size.
- Green Beans – I recommend fresh or frozen, but you can always substitute 1-2 cans if that’s what you have on hand. If you go over the recommended 12 ounces, it’s okay. It will still taste delicious.
- Potatoes – My favorite potatoes to use in this dish are the fingerlings from Costco. If I don’t have them on hand, I use small red potatoes.
- Butter – This is to drizzle over the seasoning. Yummmm, everything’s better with butter!
Preheat the oven to 350 degrees. Grease a 9×13 casserole dish with nonstick cooking spray.
Arrange chicken, green beans & potatoes in greased casserole dish.
Sprinkle dressing mix over chicken, beans & potatoes.
Drizzle with melted butter.
Cover with foil and bake for 50 minutes. Remove foil & bake for another 10 minutes to brown the chicken.
- Store leftovers in the refrigerator for up to 4 days.
- Other hearty vegetables can be substituted if desired.
- Nutritional information is provided as a reference, using an online calculator. We recommend verifying this information independently.
Tips for Making Chicken with Green Beans & Potatoes
- I typically use a 9×13 casserole dish lightly sprayed with nonstick cooking spray or something similar. If you are carrying this dish to an event, I cannot say enough good things about this casserole carrier! It’s amazing and keeps your food hot until ready to serve.
- You can also use a cookie sheet and prepare it more like a sheet pan meal.
- If you are a cheese lover, feel free to top the finished meal with a sprinkling of parmesan or shredded mozzarella cheese.
- Don’t worry if you’ve eyeballed your veggies. This recipe doesn’t have to be measured perfectly. Which is another reason why it is one of my favorites!
- Sometimes chicken breasts can vary in thickness. You may want to cut them in half if they are really big. Just to be on the safe side make sure the internal chicken temperature reads 165 degrees before serving (I have this thermometer). If you have to cook it a little longer and the dish starts to brown quickly, you can recover it with aluminum foil.
Read more: Some oven baked chicken and potatoes recipe