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This One Pan Chicken and Potatoes with Green Beans is an easy dump-and-bake dinner recipe that comes together with just 10 minutes of prep! The chicken breasts, potatoes and vegetables are seasoned with zesty Italian spices and baked in a single dish for a simple, flavorful and hearty meal that suits your busy schedule.
You can’t beat the ease of a dump-and-bake dinner, and this juicy, buttery baked chicken breast does not disappoint! You get an entire meal in one dish — protein, veggies and starch — with just a few minutes of actual hands-on prep work.
Drizzle the chicken, baby red potatoes, and frozen green beans with melted butter and seasoned salt, and then dust with a packet of dry Italian salad dressing mix. The end result is flavorful roasted chicken and potatoes that are slightly crisp on the outside and tender on the inside. Just what your weeknight dreams are made of!
How to bake Chicken and Potatoes with Green Beans:
This dump-and-bake chicken and potatoes dinner cooks together in one dish — which makes the clean-up easy, too! Let’s get started…
Ingredients:
- Boneless, skinless chicken breasts
- Sweet onion
- Frozen cut green beans
- Baby red potatoes
- Butter
- Seasoned salt
- Packet of dry Italian salad dressing and seasoning mix
First, spread the sliced onion in the bottom of a baking dish and arrange the chicken on top in the center of the pan.
Next, place the potatoes on one side of the chicken and the frozen green beans on the other side.
Whisk together the melted butter and seasoned salt, then drizzle the butter mixture over the potatoes, chicken and green beans.
Finally, sprinkle the dry Italian salad dressing mix over everything and cover tightly with foil.
Bake the dish (covered) in a 400 degree F oven for about 30 minutes, then remove the cover and continue baking for about 20 more minutes. By taking off the foil at the end, you give the meat and potatoes a chance to get that great crispy exterior that we all know and love — without burning or drying out the inside.
What to serve with Chicken and Potatoes:
You’ve really got an entire meal in one dish, so you don’t even need anything more. That said, if you’d like to offer an additional side dish, here are some easy options that go well with the chicken and potatoes:
- A simple green salad dressed in Buttermilk Dressing
- A loaf of crusty French bread or dinner rolls to soak up that extra buttery pan sauce
- Aunt Bee’s 3-Ingredient Buttermilk Biscuits
- Watergate Salad
- Creamed Spinach
- Jiffy Corn Casserole
- Southern Fried Apples
Preparation and Storage Tips:
- Prep Ahead! You can assemble the dish up to a day ahead and keep it covered in the refrigerator until ready to bake.
- Leftovers will keep in the refrigerator for up to 3 days.
- To reheat the chicken and potatoes, place the uncovered dish in a 325 degree F oven just until heated through (about 15-20 minutes). Be careful not to overcook the chicken and dry it out.
- Wrapped tightly, the leftover chicken will keep in the freezer for up to 3 months. I find that the texture of the potatoes and green beans is mushy when thawed, so I do not recommend freezing those parts of the dish.
Cook’s Tips and Recipe Variations:
- I use very large chicken breasts for this recipe (about 3/4 lb. each) because they have a longer cooking time, which works well with the potatoes in the dish. You can use smaller pieces of chicken, but you may need to remove them from the pan before the potatoes are done.
- Substitute boneless, skinless chicken thighs for the chicken breasts.
- Total cooking time will vary depending on the size and thickness of your chicken. Use a meat thermometer to know when your chicken is perfectly done. The meat is cooked through when it reaches an internal temperature of 165 degrees F.
- There’s no need to thaw the green beans before you add them to the dish. If you prefer, you can use canned (drained) green beans or fresh green beans instead.
- Swap out the green beans and replace them with your favorite green vegetable. Good options include broccoli florets, broccolini, asparagus or chopped cabbage!
- Add fresh herbs for extra flavor. For example, chopped fresh parsley, basil, thyme or oregano would all be delicious!
More easy baked chicken recipes that you might enjoy:
- Sheet Pan Hawaiian Chicken
- Honey Mustard Chicken
- 3-Ingredient Parmesan-Crusted Chicken
- Dump-and-Bake Cranberry Chicken
One Pan Chicken and Potatoes with Green Beans
Ingredients
- 2– 2 ½ lbs. boneless, skinless chicken breasts (I used 3 large chicken breasts that weighed ¾ lb. each)
- 1 small sweet onion, thinly sliced
- 1 (16 oz) bag frozen cut green beans (about 3 1/3 cups total)
- 1 lb. baby red potatoes, halved or quartered (depending on the size of the potatoes)
- 1 stick (½ cup) butter, melted
- 1 teaspoon seasoned salt (such as Lawry’s)
- 1 (1 oz) packet dry Italian salad dressing and seasoning mix
Instructions
- Preheat oven to 400 degrees F. Spray a large baking dish with cooking spray.
- Spread the sliced onion in the bottom of the prepared dish. Place chicken in the middle of the dish on top of the onion. Arrange green beans on one side of the chicken and potatoes on the other side.
- In a small bowl, combine melted butter and seasoned salt. Drizzle over chicken, green beans and potatoes. Sprinkle dry Italian dressing mix over top.
- Cover dish with foil and bake for 30 minutes. Remove cover and continue baking for 20 more minutes, or until potatoes are tender and chicken reaches an internal temperature of 165 degrees F.
Notes
- I use very large chicken breasts for this recipe (about 3/4 lb. each) because they have a longer cooking time, which works well with the potatoes in the dish. You can use smaller pieces of chicken, but you may need to remove them from the pan before the potatoes are done so that they don’t get overdone and dry.
- Substitute boneless, skinless chicken thighs for the chicken breasts.
- Total cooking time will vary depending on the size and thickness of your chicken. I recommend using a meat thermometer to know when your chicken is perfectly done. The meat is cooked through when it reaches an internal temperature of 165 degrees F.
- I like to add my green beans to the dish while they’re still frozen. This way they have a slightly longer cooking time, and they’re perfectly done at the same time as the chicken and potatoes. If you prefer, you can use canned (drained) green beans or fresh green beans instead.
- Swap out the green beans and replace them with your favorite green vegetable. Broccoli florets, broccolini, asparagus or chopped cabbage would all be great!
- Add fresh herbs for extra flavor. For example, chopped fresh parsley, basil, thyme or oregano would all be delicious!
Can this be done with frozen chicken breast?
Hi, Gail! Yes, you can — but frozen chicken will take much longer to cook through. If you can, I’d thaw the chicken first in a bowl of cold water (or overnight in the fridge). If you don’t have time for that, you might want to give the chicken a bit of a head start before adding the other ingredients to the pan. Otherwise you’ll end up with overcooked green beans and potatoes. 🙂
If you can cut the chicken into chunks, it works frozen as well.
Great tip!
Wonderful dinner and easy to make! My husband loved it! Thank you…..
Thanks, Merri! So glad that your husband approved! 🙂 Thanks for taking the time to come back here and let me know.
This was wonderful!! The whole family enjoyed it – toddler included. And it was very easy to prepare…will definitely make again!
Awesome! Thanks, Kim!
I love this and have made it several times. Have you ever frozen after cooking and reheat?
Hi, Mary Ann! I’m so glad that you like it!
I haven’t ever tried to freeze leftovers, but I’m sure the chicken would freeze really well. I find that potatoes have a relatively mushy texture when thawed (which I don’t mind in something like beef stew, but they might not be great on their own). The green beans would probably freeze okay, but they would be more mushy and watery when thawed. 🙂
I loved this but can you also use russet potatoes?
Hi, Rebecca! Yes, russets should work well, too. Just dice the potatoes into smaller bite-sized pieces so that they’re nice and tender at the end of the baking time. You can peel them first if you don’t like the thick skin of a russet potato.
I don’t care for whole onions so I cut some cabbage and laid my chicken on that, then used fresh green beans instead of frozen, turned out quite good, thank you for the recipe
Thanks for that great tip, Tobius! Glad that you enjoyed it!
Hi! What kind of baking pan did you use? It looks so amazing and I want to buy the same one! 🙂 Thank you for the recipe, I can’t wait to try it!
Hi, Reba! I LOVE those baking dishes. It’s made by Dansk and it’s from the Kobenstyle collection. There are a variety of sizes available, but this is called the “large baker.” Here’s the website, but you can buy them on Amazon and on a lot of kitchen sites (like Food52, etc.). 🙂
https://www.dansk.com/collections/kobenstyle
Hi Blair;
Can you use Italian Dressing instead of the dry mix and just drizzle it over everything?
Thanks
Laura
Hi, Laura! I think you could, but it might not get as crispy. The dressing includes liquid, which the dry seasoning will not. It might work fine, but it will definitely have a different flavor and texture. 🙂
Can I substitute dry ranch dressing mix for the Italian! I really want to try this recipe!
Hi, Linda! Yes, I think that would probably work well!
Can you use can green beans?
Sure, that should be fine! They will be very soft and cooked down if you bake them the entire time, which is fine if that’s how you like them, or you can wait and add them towards the end if you just want to heat them through. 🙂
What leftovers?? I made this for 1st time & the chicken came out so tender & juicy there was no need for a knife to cut the chicken. I marinated the chicken for 2hrs (I was short on time) so delicious & family loved it!! A definite must make meal from now on. Also I have a vegan son so I put chicken breasts in foil (like a bowl)& put it in middle of baking dish & surrounded it with potatoes & green beans. He loved it too!
We’re so happy you enjoyed it, Angie!
50 minutes isn’t enough time to cook the chicken or potatoes. The cook times just needs to be adjusted big time.
Hi Taylor,
We’re sorry to hear this recipe didn’t turn out well for you. We’ve tested it countless times and many readers have had success as well. Baking times may need to be adjusted depending on the size and thickness of your chicken and potatoes and if they’re crowded on the pan at all. We will be sure to test this again!
Made this last night for the first time. I used Country Crock plant based butter instead of regular butter and canned green beans- it turned out great! Kid actually ate it!! Husband actually ate it – I will make a bigger batch next time!
We’re so happy to hear this! Thank you for trying it out, Amie!