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–+ servings

One-Pan Chicken, Potato and Green Bean Bake

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This easy one-pan dinner is a lifesaver for busy weeknights! Juicy chicken, crispy potatoes, and fresh green beans all bake together in one pan with a garlic-herb butter sauce. Minimal prep, huge flavor payoff.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4
Course: Dinner, Main Course
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. Preheat oven to 350°F.
  2. Arrange the green beans, chicken, and potatoes in rows on a rimmed baking sheet or 9x13 baking dish.
  3. Place the butter pats evenly over the top.
  4. In a small bowl, stir together the oregano, salt, garlic powder, onion powder, parsley, pepper, basil, thyme, celery salt, and mustard seed.
  5. Sprinkle the dried herb seasoning blend evenly over everything on the pan.
  6. Bake for 50-60 minutes, until chicken is cooked through and potatoes and green beans are tender.
  7. 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.

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