You know those crazy busy times in life when cooking feels like the last thing you have energy for? That was me a few years ago when I had jaw surgery to fix my bite. Getting my jaws broken and wired shut was no joke! Eating solid foods was out of the question for weeks.
But you know what kept my family fed and happy during that rough patch? My wonderful friends! They set up a meal train to make sure we had homemade dinners delivered. And let me tell you, one of those meal deliveries totally stole the show – this amazing one-pan chicken, potato and green bean bake.
From the first bite, I was hooked. The simplicity of just roasting everything together on one tray was genius. But the real kicker was the flavor! Those buttery, herb-coated potato chunks, the juicy chicken, the bright pop of green beans – it was rustic comfort food at its finest. My family couldn’t get enough.
As soon as I could chew again, this dish went straight into regular rotation. It’s become one of my go-to weeknight warriors. Almost zero prep, just a quick chop of the chicken and veggies, toss it all on a pan, and bake! Dinner is ready in an hour with hardly any effort on my part.
But don’t let the ease fool you – this humble dish packs a serious flavor punch. Those dried herbs and butter do all the heavy lifting to create scratchy richness. The potatoes get this incredible crispy edge while staying fluffy inside. The chicken stays tender and juicy.
It’s one of those deceptively simple recipes that always knocks it out of the park. Perfect for busy weeknights, nice enough for company, and hearty enough to satisfy the hungriest of families (ahem, like mine!). Minimal cleanup is just the cherry on top.
So if you’re in a dinner rut or just looking for an easy crowd-pleaser, this one-pan bake needs to go on your rotation ASAP. It’s honest, homey food at its best – a life-saver when you’re short on time but still craving something delicious and comforting. Just wait until you taste it!
What You’ll Need
To make this One-Pan Chicken Potato and Green Bean Bake, grab:
- Boneless, skinless chicken breasts or thighs
- Fresh green beans, ends trimmed
- Yukon gold or red potatoes
- Butter
- Dried oregano, salt, garlic powder, onion powder, dried parsley, black pepper, dried basil, ground thyme, celery salt, ground mustard
Super basic ingredients, but when they all hang out together in the oven? Magic!
The Easiest Prep
Seriously, the hands-on time here is so minimal. Just chop up the chicken into bite-sized pieces. Do the same with the green beans and potatoes.
Arrange everything in rows on a baking sheet or dish. Top with thin pats of butter placed evenly over top.
In a small bowl, mix up all those yummy dried herbs and spices. Sprinkle the seasoning blend over everything.
That’s literally it! Just pop the whole pan in the oven and let it go for about an hour until the chicken is cooked through and the veggies are tender.
Fun Variations
While the classic combo is hard to beat, you can definitely switch things up if you want:
- Use bone-in, skin-on chicken pieces for a crispy skin
- Swap the green beans for broccoli, asparagus, carrots or brussels sprouts
- Use sweet potatoes instead of regular potatoes
- Add a squeeze of lemon juice or zest over top before serving for brightness
- Sprinkle on red pepper flakes or cayenne for a kick of heat
- Top with shredded cheese during the last 10 minutes for an ooey gooey cheesy twist
Make it your own or stick to the original – it’s guaranteed to be a winner!
Tips for Perfect Results
Want to get the most out of this recipe? Here are my top tips:
- Use a dry seasoning packet like Italian or ranch dressing mix instead of the individual dried herbs/spices for an ultra shortcut
- Let everything cool slightly before digging in so the potatoes get those amazing crispy edges
- Have leftovers? They refrigerate beautifully for easy reheating later. Or freeze portions for busy nights.
With a crowd-pleasing meal this easy, you’ll be wondering why you didn’t add it to your rotation sooner! Give it a try this week and thank me later. This one-pan chicken forthe weeknight dinner win!
One-Pan Chicken, Potato and Green Bean Bake
Ingredients
- 12 oz green beans trimmed and cut into 1-inch pieces
- 1 lb boneless skinless chicken breasts or thighs, cut into 1-inch chunks
- 1 lb red or Yukon gold potatoes cut into 1-inch pieces
- 1/4 cup butter sliced into thin pats
- 1 1/4 tsp dried oregano
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried parsley
- 1/4 tsp black pepper
- 1/4 tsp dried basil
- 1/8 tsp ground thyme
- 1/8 tsp celery salt
- 1/8 tsp ground mustard seed
Instructions
- Preheat oven to 350°F.
- Arrange the green beans, chicken, and potatoes in rows on a rimmed baking sheet or 9×13 baking dish.
- Place the butter pats evenly over the top.
- In a small bowl, stir together the oregano, salt, garlic powder, onion powder, parsley, pepper, basil, thyme, celery salt, and mustard seed.
- Sprinkle the dried herb seasoning blend evenly over everything on the pan.
- Bake for 50-60 minutes, until chicken is cooked through and potatoes and green beans are tender.
- Let cool 5 minutes before serving.
Notes
- For an easier seasoning shortcut, use 1 packet of dry Italian or ranch dressing mix instead of the individual dried spices.
- Let cool slightly before serving so the potatoes can get crispy edges.
- Refrigerate leftovers for 3-4 days or freeze for up to 3 months.
