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
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
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 9×13-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.
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.