Easy One Pan Green Bean, Chicken & Potato Dinner
User Reviews
4.8
Easy One Pan Green Bean, Chicken & Potato Dinner
Description
Easy One Pan Green Bean, Chicken & Potato Dinner brings together simple staple ingredients baked in a single dish. The cut chicken, green beans, and potatoes roast together at 350°F, with butter dotted on top and a carefully measured herb and spice blend seasoning everything evenly. The gentle baking cooks the chicken through while allowing the potatoes to become tender and green beans to retain some bite and color.
The herb blend includes oregano, parsley, basil, thyme, celery salt, mustard seed, garlic powder, onion powder, salt, and pepper, providing a nuanced flavor without overwhelming the individual ingredients. Butter adds moisture and richness.
Served straight from the baking dish, this dinner combines protein, vegetable, and starch in one plate. It suits anyone wanting a straightforward, comforting meal without multiple pots or pans.
Notes suggest substituting the herb mixture with a dry Italian or garlic-herb dressing mix for convenience. Leftovers last several days refrigerated and can be reheated gently in an oven or microwave. Freezing is possible for up to three months, with thawing before reheating recommended to maintain texture.
Ingredients
- 12 ounces green beans cut into 1-inch pieces
- 1 lb. chicken breast cut into 1-inch chunks, boneless, skinless
- 1 lb. potato cut into 1-inch pieces, red or Yukon
- 1/4 cup butter salted
- 1 1/4 teaspoon oregano dried
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon parsley dried
- 1/4 teaspoon black pepper
- 1/4 teaspoon basil dried
- Pinch thyme ground
- Pinch celery salt
- Pinch mustard seed ground
Instructions
- Preheat oven to 350°F. In a small bowl, mix together all of the herbs & spices. Set aside.
- Prepare the green beans, chicken and potatoes as directed. Arrange in rows in a 9x13-inch baking dish.
- Slice the butter into thin pats and arrange them evenly around the top of the other ingredients. Sprinkle the herb blend evenly over everything, then bake in the oven for 50-60 minutes, or until the chicken is cooked through and the potatoes and green beans are tender.
Notes
- You can substitute the herb and spice blend with a packet of dry Italian dressing mix or garlic and herb dressing mix for ease.
- Store leftovers in the refrigerator for 3 to 4 days and reheat in a low oven or microwave until warmed through.
- This dish can be frozen for up to 3 months; thaw overnight in the fridge before reheating for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 349 kcal
% Daily Value*
| Calories | 349kcal | 17% |
| Carbohydrates | 27g | 9% |
| Protein | 28g | 56% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 103mg | 34% |
| Sodium | 827mg | 34% |
| Potassium | 1098mg | 23% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 990IU | 20% |
| Vitamin C | 34mg | 38% |
| Calcium | 68mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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