If you’re craving a dependable weeknight classic, chicken potatoes and green beans delivers big comfort with little effort. This simple, one-pan bake tucks juicy chicken alongside tender, seasoned potatoes and crisp-tender green beans, all roasted together so the flavors mingle and the cleanup is blissfully minimal. Whether you’re feeding a busy family or meal-prepping for yourself, this dish hits that perfect sweet spot of affordable, nourishing, and incredibly satisfying.
It’s also flexible. You can use chicken tenderloins, sliced breasts, or boneless thighs, and you can go with Yukon golds, russets, or reds—whatever’s on hand. Frozen green beans go straight onto the pan (no thawing), or swap in fresh for extra snap. A pantry-friendly garlic-and-herb seasoning blend keeps it bright and savory. Once the pan is in the oven, your work is basically done—leaving you 60 minutes to set the table, help with homework, or kick back.
Why You’ll Love This Chicken Potatoes and Green Beans
- One pan, minimal mess: Everything roasts together, which means only one dish to wash. Weeknight win.
- Balanced, family-friendly meal: Protein, starch, and veggies—done. The mild, savory seasoning pleases all ages.
- Pantry staples: Potatoes, green beans, butter or oil, dried herbs, and chicken—simple ingredients you probably have right now.
- Flexible and forgiving: Fresh or frozen beans, different potato varieties, and your choice of chicken cuts all work beautifully.
- Make-ahead friendly: Prep the pan in the morning, cover, and refrigerate. Bake when you’re ready for dinner.
- Scales up or down: Double it for company, or half it for a cozy dinner for two with leftovers for lunch.
Ingredients for Chicken Potatoes and Green Beans
Below is a base recipe that serves 4. You can adjust quantities to fit your pan and appetite.
Core Ingredients
- 1½ pounds chicken tenderloins (or boneless, skinless chicken breasts cut into wide strips, or boneless thighs)
- 1 pound Yukon gold potatoes, cut into ½-inch cubes (skin on or off, your choice)
- 12 ounces green beans (frozen cut beans, straight from the bag; or use fresh trimmed beans)
- ½ cup unsalted butter, melted (or use ¼ cup butter + 2 tablespoons olive oil for a lighter feel)
- 1 teaspoon kosher salt (plus more to taste)
- ½ teaspoon black pepper
Garlic & Herb Seasoning Blend
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- ¼ teaspoon dried thyme
- ⅛ teaspoon celery seed (optional but lovely)
Tip: If you keep a favorite Italian-style seasoning on hand, use 1½ to 2 teaspoons in place of the individual dried herbs.
Ingredient Notes
- Chicken: Tenderloins cook fast and stay juicy. Boneless thighs are extra forgiving and add richness. If using full chicken breasts, slice them into long strips about the width of tenderloins so everything cooks evenly.
- Potatoes: Yukon golds yield a creamy, tender bite and hold shape well. Reds are slightly waxy and roast up beautifully, too. Russets will be fluffier; peeling them is helpful for texture consistency. Cut to ½-inch cubes so they finish in the same time as the chicken.
- Green Beans: Frozen beans are incredibly convenient—no need to thaw. If using fresh, trim and cut into 1-inch pieces. Fresh beans will stay a bit snappier; if you love extra-crisp beans, add them during the last 40–45 minutes of baking instead of the full hour.
- Fat: Melted butter brings round, savory flavor and helps the herbs bloom. Combining butter with olive oil is a nice balance for flavor and lighter texture. If you prefer all olive oil, use ¼ cup and drizzle more at the table if needed.
- Seasoning: Keep it classic with the garlic-herb blend. Prefer a little tang? Add a squeeze of lemon at the end. Want a gentle warmth? A pinch of red pepper flakes works well.
- Add-ins (optional): Toss in sliced carrots, bell peppers, or halved mushrooms for more color and veg variety. Just keep the overall volume similar to ensure even roasting.
Step-by-Step Instructions
A standard 9×13-inch baking dish works best for the amounts listed. If you double the recipe, use two pans so everything can roast without crowding.
Step 1 – Prep the Pan and Veg
- Preheat: Set the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Potatoes: Cut into ½-inch cubes for quick, even cooking. Pat dry to remove excess moisture—this helps browning.
- Green Beans: If frozen, keep them frozen; no need to thaw. If fresh, trim and cut into 1-inch pieces.
Step 2 – Arrange the Ingredients
- Layout: Place the chicken down the center of the dish in a neat row.
- Veg Zones: Spread the potatoes along one long side and the green beans along the other. Keeping each component in its own “zone” helps you check doneness easily and lets each item cook properly.
Step 3 – Season Generously
- Butter & Oil: Pour ½ cup melted butter evenly over everything (or use a butter-oil combo).
- Herb Mix: In a small bowl, combine garlic powder, onion powder, oregano, basil, parsley, thyme, celery seed, salt, and pepper. Sprinkle evenly over the chicken and vegetables. Toss the potatoes and beans lightly with your hands or a spatula so the seasoning coats them well, but leave the chicken centered.
Step 4 – Cover and Bake
- Seal: Cover the pan tightly with foil. This traps steam, keeping the chicken juicy while the potatoes soften.
- Bake: Place on the center rack and bake for about 60 minutes.
- Target temps: Chicken should reach 165°F (74°C) at the thickest point. Potatoes should be fork-tender.
Step 5 – Optional Uncover & Crisp
If you’d like more color, remove the foil during the last 10–15 minutes or turn the oven up to 400°F (205°C) for a few minutes at the end. Keep an eye on it so the beans don’t overbrown.
Step 6 – Finish and Serve
Taste and adjust seasoning with a pinch more salt and pepper if needed. A fresh squeeze of lemon or a sprinkle of chopped parsley brightens the whole pan. Serve straight from the baking dish or plate it family-style with the chicken in the center and generous scoops of potatoes and beans on the sides.
Pro Tips for Success
- Uniform cuts = even cooking: Keep potato cubes at roughly ½ inch and slice chicken breasts into tenderloin-style strips.
- Don’t overcrowd: If doubling, use two pans so the vegetables roast instead of steam.
- Season in layers: Salt and pepper lightly first; then add the herb mix. Taste at the end and finish with a pinch of salt or a squeeze of lemon to wake up flavors.
- Moisture management: Pat potatoes dry and keep frozen beans frozen. Extra surface moisture limits browning.
- Foil tightness matters: A snug foil cover keeps chicken juicy while giving potatoes time to turn tender.
- Finish with freshness: Fresh parsley, green onion, or chives add color and lift right before serving.
Flavor Variations
- Lemon-Herb Brightness: Add zest of 1 lemon to the herb mix and finish with lemon juice. A few thin lemon slices roasted on top are gorgeous and aromatic.
- Garlic-Lovers: Add 3–4 minced garlic cloves to the butter before drizzling, or toss whole, peeled cloves among the potatoes to roast until sweet and mellow.
- Smoky Paprika: Mix ½–1 teaspoon smoked paprika into the dry seasoning for a gentle smoky depth.
- Herbes de Provence: Swap the Italian-style herbs for 1½ teaspoons herbes de Provence for a floral, countryside vibe.
- Veggie Boost: Add halved mushrooms or carrot coins to the potato side; they soak up the buttery-herb goodness and add color.
Serving Suggestions
- All-in-one plate: It’s complete as is—add a quick side salad if you want extra greens.
- Sauce drizzle: A simple pan sauce of lemon and olive oil (or a yogurt-herb spoonful) adds tangy contrast.
- Bread basket: Warm flatbread or a crusty loaf is perfect for swiping up those buttery juices.
- Fresh topper: Chopped parsley or chives, and a few cherry tomato halves scattered over the beans, add brightness and pop.
Storage and Freezing Instructions
- Refrigerate: Cool leftovers and store in airtight containers for 3–4 days.
- Reheat: Microwave in short bursts, stirring once, until hot. For the best texture, reheat in a 350°F (175°C) oven for 10–15 minutes, loosely covered so it doesn’t dry out.
- Freeze (best for chicken & potatoes): Cool completely, portion into freezer-safe containers, and freeze for up to 2 months. Green beans can soften slightly after freezing; to keep them snappier, freeze the chicken and potatoes separately and add freshly steamed or sautéed green beans when serving.
- Meal prep tip: Pack the chicken, potatoes, and beans in separate sections of a divided container so each reheats nicely.
Nutrition Facts (Per Serving)
(Approximate values for 1 of 4 servings; will vary based on exact ingredients and brands.)
| Nutrient | Amount |
|---|---|
| Calories | ~420 |
| Protein | ~30 g |
| Carbohydrates | ~30 g |
| Total Fat | ~20 g |
| Fiber | ~5 g |
| Sodium | ~600 mg |
FAQ About Chicken Potatoes and Green Beans
How do I keep the chicken juicy while the potatoes get tender?
Covering the pan tightly with foil is the key. The gentle, steamy environment keeps chicken moist while the potatoes cook through. If you want a touch more color at the end, remove the foil for the last 10–15 minutes or briefly increase the heat. Slicing larger breasts into tenderloin-width pieces also ensures the chicken cooks evenly with the potatoes.
Can I use fresh green beans instead of frozen?
Absolutely. Fresh green beans offer a slightly crisper bite and a brighter color. Trim and cut them into 1-inch pieces. If you prefer a very crisp texture, add fresh beans during the last 40–45 minutes of bake time instead of the full hour. If you like them fully tender, add them at the start—just keep an eye on color and don’t be shy about a quick stir near the end.
What potato variety works best?
Yukon golds are a great all-purpose choice with a naturally buttery texture. Red potatoes roast beautifully and hold their shape well. Russets produce a fluffier interior but can be more delicate—peel them for best results and keep the cubes at ½ inch for fast, even cooking. Whichever you pick, dry the cubes before seasoning so they roast rather than steam.
Can I make this recipe dairy-free?
Yes. Swap the melted butter for olive oil (about ¼ cup to start) and add a drizzle at the table if desired. The herbs and garlic still shine, and the potatoes brown nicely in the oven.
How can I speed up the cooking time?
You have two options: cut the potatoes smaller (⅜-inch cubes) or start them alone for 10–15 minutes, then add the chicken and beans. You can also cook the whole dish uncovered at 400°F (205°C) for about 40–45 minutes if your potato cubes are small—just check the chicken for 165°F and watch the beans for overbrowning.
What’s the best way to scale this up for a crowd?
Double all ingredients and use two 9×13 pans or one extra-large sheet pan and a baking dish so ingredients aren’t piled too high. Rotate the pans halfway through for even browning. Let the cooked pans rest for 5 minutes before serving to help the juices settle.
Can I add other vegetables?
Yes—this is a very forgiving base. Sliced carrots, bell pepper strips, halved mushrooms, or small cauliflower florets all roast well here. Keep total volume similar to avoid overcrowding. If adding softer veg (like zucchini), put them in during the last 25–30 minutes so they don’t overcook.
How do I know everything is done at the same time?
Use a thermometer for the chicken (165°F/74°C). Check potatoes with a fork; they should pierce easily and look lightly golden. Green beans should be tender with a slight bite. If one component finishes early, scoop it to a warm plate and tent with foil while the rest finishes.
Final Thoughts
Chicken potatoes and green beans is the kind of meal you’ll cook once and then keep in your back pocket for years. It’s no-stress comfort food with real weeknight practicality: one pan, straightforward prep, and dependable flavor. Make it exactly as written for a classic, herb-forward dinner, or tweak it with fresh beans, lemon, or a pinch of smoky paprika. Either way, you’ll end up with a complete, satisfying plate that brings everyone to the table—no juggling multiple pots, no complicated steps, just hearty, homey goodness.
Chicken, Potatoes and Green Beans: Easy One‑Pan Dinner
Ingredients
- 1.5 pounds chicken tenderloins (or equivalent boneless skinless chicken)
- 1 pound Yukon gold potatoes, cut into ½‑inch cubes skin on or off, your choice
- 12 ounces green beans frozen cut beans straight from bag or fresh trimmed
- 0.5 cup unsalted butter, melted (or use ¼ cup butter + 2 Tbsp olive oil for lighter feel)
- 1 teaspoon kosher salt (plus more to taste)
- 0.5 teaspoon black pepper
- 1 teaspoon garlic powder (part of herb seasoning blend)
- 1 teaspoon onion powder (part of herb seasoning blend)
- 1 teaspoon dried oregano (part of herb seasoning blend)
- 1 teaspoon dried basil (part of herb seasoning blend)
- 1 teaspoon dried parsley (part of herb seasoning blend)
- 0.25 teaspoon dried thyme (part of herb seasoning blend)
- 0.125 teaspoon celery seed (optional)
Instructions
- Preheat the oven to 350 °F (175 °C). Lightly grease a 9×13‑inch baking dish.
- Prepare the vegetables: cut the potatoes into ½‑inch cubes and pat dry. Trim the green beans (if fresh) or keep frozen (if using frozen).
- Arrange the dish: place the chicken down the center of the pan in one neat row. Spread the cubed potatoes to one long side and the green beans to the other long side.
- Pour the melted butter evenly over everything (or use the butter + olive oil combo).
- In a small bowl, mix the garlic powder, onion powder, oregano, basil, parsley, thyme, celery seed (if using), salt and pepper. Sprinkle evenly over the chicken, potatoes and beans. Toss the potatoes and beans lightly to coat (leave the chicken centered).
- Cover the baking dish tightly with foil and bake on the centre rack for about 60 minutes, or until the chicken reaches 165 °F (74 °C) at its thickest point and the potatoes are fork‑tender.
- Optional: For more browning or crisping, remove the foil during the last 10‑15 minutes or raise oven to ~400 °F (205 °C) for a few minutes—watch the beans so they don’t overbrown.
- Finish & serve: Taste and adjust seasoning with a pinch more salt or pepper if needed. Optionally squeeze fresh lemon juice or sprinkle chopped parsley over the pan. Serve straight from the dish or plate family‑style.
