One-Pan Chicken, Green Bean, & Potato Dinner
An easy one-pan dinner of herb-seasoned chicken, buttery potatoes, and crisp green beans that comes together quickly and tastes like home. Roasted to perfection in a single pan, this meal is ideal for weeknights or meal prep with little cleanup.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 12 oz Green beans cut into 1-inch pieces
- 1 lb Boneless, skinless chicken breasts cut into 1-inch chunks
- 1 lb Red or Yukon potatoes cut into 1-inch pieces
- ¼ cup Salted butter
- 1 ¼ teaspoon Dried oregano
- 1 teaspoon Salt
- ½ teaspoon Garlic powder
- ½ teaspoon Onion powder
- ½ teaspoon Dried parsley
- ¼ teaspoon Black pepper
- ¼ teaspoon Dried basil
- Pinch Ground thyme
- Pinch Celery salt
- Pinch Ground mustard seed
Instructions
Instructions
- Preheat your oven to 400°F. Lightly grease a large baking dish or sheet pan.
- Arrange chopped potatoes on one third of the pan, green beans on another third, and chicken on the remaining third.
- Melt butter and stir in oregano, salt, garlic powder, onion powder, parsley, and black pepper until well blended.
- Drizzle seasoned butter over chicken, potatoes, and green beans. Toss each to coat evenly.
- Bake in oven for 50 to 60 minutes, stirring halfway. Chicken should be cooked and potatoes tender.
- If using pressure cooker, wait for float valve to drop before opening.
- For pressure cooker version, use natural release to finish cooking gently and keep chicken moist.
- Carefully open lid away from you, plate up the meal.
- Enjoy your homemade dinner that tastes like it took all day to make!
Notes
Substitutions: Replace all the herbs and spices with a packet of Italian or Garlic & Herb dressing mix if desired. Storage: Refrigerate leftovers for 3-4 days or freeze for up to 3 months. Reheat in oven or microwave. For best results, thaw frozen portions overnight before reheating.