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–+ servings

One-Pan Chicken, Potato and Green Bean Bake

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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Course: Dinner, Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 4

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 9x13 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.