Let’s be honest: some days are just packed. Between work, errands, family, and everything in between, the thought of figuring out dinner—let alone tackling a pile of dishes afterward—can feel completely overwhelming.
On those days, you need a hero. And this one-pan chicken potatoes and green beans recipe is exactly that. It’s a complete, deeply satisfying, and crowd-pleasing meal that goes from prep to table on a single sheet pan in about 30 minutes.
Imagine tender, juicy chicken seasoned to perfection, nestled next to fluffy-on-the-inside, crispy-on-the-outside potatoes and vibrant, snappy green beans.
This isn’t just another recipe; it’s your ticket to a stress-free evening where a delicious sheet pan chicken potatoes and green beans dinner brings everyone together without the fuss. For more quick and easy ideas, be sure to explore our full Easy 30-Minute Meals Collection. With this meal, dinner is ready in one pan, with no hassle and all flavor.
Table of Contents
Why You’ll Love This Chicken Potatoes and Green Beans Recipe
This recipe has become an absolute staple in my kitchen for so many reasons, and I’m confident you’ll feel the same way. It’s the kind of meal that just works.
- One pan, one mess: This is the real magic of a sheet pan dinner. Everything cooks together, which means flavors meld beautifully and you aren’t left with a sink full of pots and pans. Cleanup is as simple as tossing a single sheet of parchment paper. It’s a beautiful thing.
- Perfectly balanced and wholesome: You’re getting everything you need for a nourishing meal in one go. Lean protein, satisfying carbs, and essential vitamins in every bite of this satisfying meal of chicken potatoes and green beans make for a well-rounded plate.
- Family-approved flavor: The simple, savory seasoning blend of garlic, paprika, and Italian herbs is universally loved. It’s flavorful enough for adults to enjoy but mild enough that even the pickiest eaters at the table will be asking for seconds.
- Ideal for any season: This meal feels light enough for a warm summer evening but is also cozy and comforting on a chilly autumn day. Because it doesn’t rely on heavy sauces, it’s a fresh and satisfying option year-round.
Ingredients You’ll Need
The beauty of this chicken potatoes and green beans recipe lies in its simplicity. It uses fresh, wholesome ingredients that are easy to find and even easier to prepare. Here’s a closer look at what you’ll need:
For the Chicken:
- Boneless, skinless chicken breasts or thighs: Either cut works wonderfully here. Thighs tend to be a bit more forgiving and stay exceptionally juicy, while breasts are a leaner option. The key is to cut them into uniform, 1-inch pieces.
- Olive oil: A good quality olive oil helps the seasonings adhere to the chicken and promotes that beautiful golden-brown color as it roasts.
- The Seasoning Blend: A simple but powerful mix of garlic powder, paprika, Italian seasoning, salt, and black pepper creates a savory crust that complements both the chicken and the vegetables perfectly.
For the Veggies:
- Baby potatoes: I love using baby Yukon Golds for their creamy texture or baby red potatoes, which hold their shape well. Halving or quartering them ensures they cook through at the same time as the chicken.
- Fresh green beans: Look for beans that are bright green and snap easily when bent—this is a sign of freshness. A quick trim on the ends is all the prep they need.
- Optional Add-ins: For an extra layer of flavor and a pop of beautiful color, consider adding sliced red onion (which gets wonderfully sweet when roasted) or a handful of cherry tomatoes (which burst and create a light, juicy sauce).
How to Make Chicken Potatoes and Green Beans (Step-by-Step)
Let’s walk through the process. It’s incredibly straightforward, but a few key details will take your sheet pan dinner from good to absolutely fantastic.
Step 1 – Preheat & Prep
First things first, get that oven preheating to 425°F (220°C). Starting with a hot oven is crucial because it helps the potatoes start searing the moment they go in, which is the secret to getting them crispy on the outside instead of soft and steamy. While the oven heats up, line a large baking sheet with parchment paper. This is a non-negotiable step for easy cleanup!
Now, prep your potatoes. For the best texture, try to cut them into uniform sizes (about 1-inch pieces). This ensures they all cook evenly.
In a large bowl, toss the potatoes with a drizzle of olive oil and a generous sprinkle of your seasoning blend. Mix well until they’re lightly coated, then spread them in a single layer on one side of the prepared pan.
Step 2 – Add Chicken & Green Beans
Next up is the chicken. Removing excess moisture is the key to getting a beautiful, golden-brown sear in the oven rather than just steaming the meat. Season the chicken generously on all sides with the same spice blend.
Pro Tip: Pat your chicken pieces completely dry with a paper towel before seasoning.
Arrange the seasoned chicken in the center of the baking sheet, right next to the potatoes. Now, use the same bowl (no need to create another dish!) to toss the trimmed green beans with a touch more olive oil.
Spread them around the edges of the pan. The goal is to have everything in a single, even layer. This allows the hot air to circulate freely around each piece, promoting even cooking and browning.
Step 3 – Bake to Perfection
Slide your fully loaded sheet pan into the hot oven and bake for 25–28 minutes. As it cooks, your kitchen will start to fill with the most incredible, savory aroma.
About halfway through the cooking time, I recommend pulling the pan out to quickly flip the chicken pieces. This helps both sides get beautifully browned and delicious.
For an extra-crispy finish on your potatoes and chicken, you can switch the oven to the broil setting for the final 2–3 minutes. If you do this, watch it like a hawk! The broiler is powerful and can take things from perfectly golden to burnt in a matter of seconds.
Step 4 – Serve & Garnish
Once the chicken potatoes and green beans are cooked through and the vegetables are tender and lightly caramelized, carefully remove the pan from the oven. Let it rest for a minute.
Now for the final flourish that ties everything together: a squeeze of fresh lemon juice over the entire pan. The acidity brightens all the savory flavors and makes the dish feel vibrant and fresh. You can also sprinkle on some fresh herbs—chopped parsley adds a clean flavor, while dill adds a lovely, unique freshness.
Serve it straight from the pan for a rustic, family-style meal, or plate it up into individual portions. It’s also perfect for dividing into meal prep containers for the week.
Tips for Best Results
- Trust the meat thermometer: The most reliable way to know if your chicken is cooked perfectly is to check its internal temperature with a meat thermometer. It should register 165°F (74°C). This guarantees it’s both safe to eat and still wonderfully juicy.
- Even thickness is key: If you’re using chicken breasts, which can often be thicker on one end, it’s a great idea to pound them to an even thickness before cubing. This is the best way to ensure they cook at the same rate as the smaller vegetables.
- Swap your veggies wisely: This recipe for chicken potatoes and green beans is very forgiving. Feel free to substitute other hearty vegetables like broccoli florets, chopped carrots, asparagus spears, or zucchini. Just be mindful that softer vegetables like zucchini will cook faster.
- Don’t overcrowd the pan: This is the most important rule of sheet pan cooking! If you pile the ingredients on top of each other, they will steam instead of roast, and you’ll miss out on that delicious caramelization. If your pan looks too full, it’s always better to use two sheet pans.
- Cut potatoes strategically: For maximum crispiness, make sure each potato piece has a flat side that can make direct contact with the hot pan.
Variations You Can Try
This base recipe for chicken potatoes and green beans is a fantastic canvas for other flavor profiles. Here are a few ideas to get you started:
- Lemon Herb: Add thin slices of a whole lemon and a few sprigs of fresh rosemary or thyme to the pan before baking. The lemon caramelizes and the herbs infuse everything with an amazing aroma.
- Garlic Ranch: For a tangy, zesty twist, mix a tablespoon of dry ranch seasoning powder with the garlic powder and other seasonings. It’s a guaranteed hit with kids.
- Spicy Kick: If you like a little heat, toss the green beans and chicken with a generous pinch of red pepper flakes. You could also add a dash of cayenne pepper to the main seasoning blend.
- Parmesan Finish: During the last 5 minutes of baking, sprinkle a generous amount of freshly grated Parmesan cheese over the vegetables. It will melt and create a deliciously salty, cheesy crust.
- Mediterranean Style: Add a handful of Kalamata olives and some crumbled feta cheese during the last 10 minutes of cooking. Season with dried oregano instead of Italian seasoning.
What to Serve With It
While this one-pan dish of chicken potatoes and green beans is a fantastic all-in-one meal, sometimes you might want to add a little something extra to the table.
- Warm Bread: Serve with warm garlic bread or a crusty baguette to sop up the delicious pan juices. For a fun and easy side, try this easy gluten-free cheese bread.
- A Light Salad: A simple green salad with a bright vinaigrette dressing is a perfect companion. For a more unique option, this refreshing summer side would pair beautifully.
- A Creamy Dip: A cool and creamy cucumber yogurt dip (tzatziki) is wonderful for drizzling over the chicken and potatoes.
Storage & Meal Prep Tips
This chicken potatoes and green beans recipe is a meal prepper’s dream. Let the cooked meal cool completely, then portion it into airtight containers. It will stay fresh in the refrigerator for up to 4 days.
For the best texture when reheating, skip the microwave. Instead, warm it in a 375°F oven or an air fryer for a few minutes until the potatoes and chicken are crisp again. The leftovers are also incredibly versatile—use them as a hearty base for a grain bowl with quinoa or transform them into a delicious lunch wrap with a smear of hummus.
FAQs
Can I use frozen green beans?
Yes, but for the best results, you need to thaw them completely and pat them very dry with a paper towel before adding them to the pan. Any excess water will create steam and prevent them from roasting properly, leading to a soggier texture.
Can I use bone-in chicken?
You can, but it will no longer be a 30-minute meal. Bone-in chicken requires a significantly longer baking time to cook through safely. To keep this recipe quick and weeknight-friendly, boneless chicken is definitely the best choice.
What seasoning works best for chicken potatoes and green beans?
The simple blend of Italian seasoning, garlic powder, and paprika is a classic and delicious combination that works beautifully. The final squeeze of fresh lemon juice at the end is what really makes all the flavors pop. Don’t skip it!
Can I cook chicken potatoes and green beans in an air fryer instead?
Absolutely! The air fryer will make the chicken and potatoes extra crispy. You’ll need to work in smaller batches to avoid overcrowding the basket. Cook at 375°F (190°C) for about 20 minutes, shaking the basket halfway through, or until the chicken is cooked through and the vegetables are tender.
Final Thoughts
This recipe for one-pan chicken potatoes and green beans is a testament to the beauty of simplicity in the kitchen. It proves that with just one sheet pan and a handful of real, wholesome ingredients, you can create a meal that is bursting with big, satisfying flavor. It’s the kind of reliable, stress-free dinner that you’ll return to again and again.
If you loved this easy dinner, I know you’ll want to try this creamy and indulgent chicken dinner next! And for more quick-fix inspiration, be sure to browse more 30-minute dinner ideas.
Did you try this recipe? Let me know what you think in the comments below and don’t forget to leave a star rating!
Chicken Potatoes and Green Beans Recipe
Easy One-Pan Chicken Potatoes and Green Beans
Ingredients
For the Chicken:
- 1.25 lbs boneless skinless chicken breasts or thighs, cut into 1-inch chunks
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
For the Veggies:
- 1 lb baby potatoes halved or quartered
- ½ lb fresh green beans trimmed
- 1 tbsp olive oil
- Optional: ½ red onion sliced
- Optional: 1 cup cherry tomatoes
Instructions
Preheat & Prep the Potatoes
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper. Toss halved baby potatoes with olive oil and seasoning. Spread in a single layer on one side of the pan.
Season the Chicken
- Pat chicken chunks dry. Toss with olive oil, garlic powder, paprika, Italian seasoning, salt, and pepper until evenly coated.
Add Chicken & Green Beans
- Add seasoned chicken to the center of the pan. In the same bowl, toss green beans with a little olive oil. Arrange them around the edges of the pan in a single layer.
Bake to Perfection
- Bake for 25–28 minutes, flipping chicken halfway through. For crispier edges, broil for the last 2–3 minutes (watch closely!).
Serve & Garnish
- Remove from oven and rest for 1–2 minutes. Finish with a squeeze of lemon juice and sprinkle of fresh parsley. Serve warm or divide into meal prep containers.
Video
Notes
- You can swap in other vegetables like broccoli, zucchini, or carrots—just adjust roasting time accordingly.
- Use a meat thermometer to ensure the chicken reaches 165°F (74°C) internally.
- Add a Parmesan cheese finish for extra flavor—sprinkle over veggies during the last 5 minutes of baking.
