One Pan Chicken and Potatoes with Green Beans

4.58 from 7 votes

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!

Course Dinner

Cuisine American

Keyword chicken and potaotes, one pan chicken and potatoes with green beans

Prep Time 10

Cook Time 50

Total Time 1

Servings people

Calories 620.1kcal

Author Blair Lonergan

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

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.

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!