This classic One-Pan Baked Chicken, Potatoes and Green Beans with Italian seasonings is so easy and delicious, it’s sure to become a regular in your dinner rotation!
While it may not be anything fancy, when you’re looking for a simple, no-fuss, quick-to-throw-together recipe that’s family-friendly, flavorful, and filling, this is the one you want!
I found this recipe a really long time ago (whoever came up with it…thank you!), and it’s been a go-to for me on days when I don’t feel like putting a lot of effort into cooking but still want to put a nice home-cooked meal on the table.
But I also make it just because we love it!
And since I pretty much always have the ingredients on hand, it’s always an option when dinnertime rolls around.
The prep time is minimal…I’m talking 5 to 10 minutes, tops.
All you have to do is chop up potatoes, place them in a baking dish along with chicken tenderloins and frozen green beans, drizzle everything with melted butter, sprinkle on some herbs and spices, cover, and bake.
The oven will do the rest of the work for you over the next hour. The house will smell amazing while it cooks. The chicken will become moist and juicy, the potatoes and beans will become tender, and the butter and seasonings will make everything very flavorful.
All that’s left to do is to sit down to a tasty and satisfying dinner that hardly took any effort at all (but tastes like you did!).
Plus, since this is a one-pan dinner, that means less dishes to do, so the clean-up will be a lost easier too.
Can you say winner winner chicken dinner?!?
Ingredients you need:
Note: Ingredient amounts are in the recipe card below.
- Cooking spray
- Chicken tenderloins
- Yukon gold potatoes
- Frozen cut green beans
- Butter
- Garlic powder
- Onion powder
- Oregano (dried)
- Basil (dried)
- Parsley (dried)
- Thyme (dried)
- Celery seeds
- Salt
- Black pepper
Here’s a look at how to make One-Pan Baked Chicken, Potatoes and Green Beans:
Note: This is just a quick overview of the steps. Scroll down to the recipe card for the full recipe with detailed instructions.
Tips & Tidbits:
- Chicken tenderloins are my choice for this recipe because they are already prepped and ready to go, but you can use boneless, skinless chicken breasts instead (cut them into strips that resemble tenderloins).
- Although I’ve never tried it, you could also use boneless, skinless chicken thighs (the cooking time might have to be adjusted slightly…always go by temperature).
- You can use any potatoes you’d like. I use Yukon golds or reds because they hold their shape better and the skin is so thin you don’t have to peel them. But russets work too (I would peel them first).
- Cut the potatoes into ½-inch cubes so that they are tender when the hour is up and the chicken is cooked through. Any larger and they may need to cook longer, which could result in the chicken and beans being overcooked.
- Frozen cut green beans work so well for this recipe. You don’t even have to thaw them, and they don’t get too mushy. They will add a little more liquid to the finished dish, but that’s not really a bad thing.
- You can use fresh green beans if you’d rather (cut them into 1-inch pieces).
- You could even use drained canned green beans if that’s what you’ve got or prefer.
- Instead of all of the individual herbs and spices, you could use one (1-ounce) envelope of dry Italian salad dressing mix, such as Good Seasons (this is how the original recipe was made). I just like to use herbs and spices that I already have on hand, and the ones I use here are very similar to that dressing mix!
- To change things up, use an envelope of dry ranch salad dressing mix, such as Hidden Valley Ranch.
- Or you could just use any combination of herbs and spices that you’d like!
- Other veggies (frozen, fresh, or canned) could be substituted for the green beans, such as broccoli, cauliflower, carrots, Brussels sprouts, and more.
- Store leftovers, covered, in the refrigerator for up to 3 to 4 days. Reheat in a 325°F oven (covered with foil) just until heated through.
And, hey, don’t go worrying about that stick of butter. It adds flavor and keeps the chicken nice and juicy. Serve it with a slotted spoon, and you can leave most of the butter in the pan if you’d like.
Me? I like to spoon a little bit of that buttery liquid from the pan all over everything on my plate for extra deliciousness (highly recommended). Sooo good!
I hope you try this One-Pan Baked Chicken, Potatoes and Green Beans recipe and love it as much as I do. Thanks for visiting today!
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One-Pan Baked Chicken, Potatoes and Green Beans
Ingredients
- cooking spray
- 1½ pounds chicken tenderloins
- 1 pound Yukon gold potatoes, cut into ½-inch cubes (I leave the skins on, but you can peel them)
- 1 (12-ounce) bag frozen cut green beans, no need to thaw
- ½ cup melted butter
- ¾ teaspoon garlic powder
- ¾ teaspoon onion powder
- 1½ teaspoons dried oregano
- ¼ teaspoon dried basil
- ¾ teaspoon dried parsley
- pinch dried thyme
- pinch celery seeds
- 1¼ teaspoons salt, or to taste (I use kosher salt)
- ¼ teaspoon black pepper, or to taste
Instructions
- Preheat the oven to 350°F.
- Spray a 9×13-inch baking dish with cooking spray.
- Arrange the chicken tenderloins in a single layer down the center of the baking dish (longways).
- Arrange the potatoes evenly down one side of the dish and the green beans evenly down the other side of the dish, leaving the chicken in the middle exposed as much as you can.
- Pour the melted butter evenly over the chicken, potatoes and green beans.
- Combine all of the spices in a small bowl; sprinkle them evenly over the chicken, potatoes and green beans.
- Cover the baking dish tightly with aluminum foil.
- Bake for 1 hour or until the chicken is cooked through (internal temperature of 165°F) and the potatoes are tender.
- Serve immediately.
Notes
- Boneless, skinless chicken breasts can be used instead of tenderloins (cut them into strips similar to tenderloins).
- Boneless, skinless chicken thighs can also be used (the cooking time may need to be adjusted; always go by temperature).
- Any kind of potatoes can be used (red, russets, etc.). I like the Yukon golds because they hold their shape well and the skin is so thin you don’t have to peel them.
- Fresh green beans can be used instead of frozen (cut them into 1-inch pieces), or you can even use drained canned green beans if you’d like.
- Instead of all the individual spices, you can use one (1-ounce) envelope of dry Italian salad dressing mix, such as Good Seasons.
- Store leftovers, covered, in the refrigerator for up to 3 to 4 days. Reheat in a 325°F oven (covered with foil) just until heated through.
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