One Pan Chicken and Potatoes with Green Beans
User Reviews
5
One Pan Chicken and Potatoes with Green Beans
Description
This recipe features large boneless skinless chicken breasts positioned over a bed of thinly sliced onions, surrounded by halved or quartered red potatoes and frozen green beans. The vegetables and chicken are coated with a mixture of melted butter and seasoned salt and sprinkled with dry Italian salad dressing mix. Baking starts covered with foil to trap moisture and completes uncovered to brown the ingredients.
The cooking method ensures the chicken reaches a safe internal temperature while the potatoes become tender and the green beans cook through. Using large chicken breasts works well with the required cooking time for potatoes, though smaller pieces may need to be removed earlier to avoid drying out. Incorporating frozen green beans allows them to cook sufficiently without additional preparation.
This dish provides a straightforward meal that combines protein and vegetables in one pan for easy preparation and cleanup. It pairs well with simple starches or salads if desired. The recipe permits substituting other green vegetables like broccoli or asparagus and adding fresh herbs such as parsley or thyme for additional flavor.
Using a meat thermometer helps ensure properly cooked chicken. The recipe notes that variations in chicken size and vegetable choice affect total cooking time and suggests seasoning adjustments or vegetable swaps to customize the dish.
Ingredients
- 2– 2 ½ lbs. chicken breast I used 3 large chicken breasts that weighed ¾ lb. each, boneless, skinless
- 1 sweet onion small, thinly sliced
- 1 (16 oz) green beans frozen, cut, about 3 1/3 cups total
- 1 lb. red potato depending on the size of the potatoes, baby, halved or quartered
- 1 butter melted, ½ cup (1 stick
- 1 teaspoon seasoned salt (such as Lawry’s)
- 1 (1 oz) Italian salad dressing and seasoning mix dry, packet
Instructions
- Preheat oven to 400 degrees F. Spray a large baking dish with cooking spray.
- Spread the sliced onion in the bottom of the prepared dish. Place chicken in the middle of the dish on top of the onion. Arrange green beans on one side of the chicken and potatoes on the other side.
- In a small bowl, combine melted butter and seasoned salt. Drizzle over chicken, green beans and potatoes. Sprinkle dry Italian dressing mix over top.
- Cover dish with foil and bake for 30 minutes. Remove cover and continue baking for 20 more minutes, or until potatoes are tender and chicken reaches an internal temperature of 165 degrees F.
Notes
- Use a meat thermometer to confirm chicken has reached 165°F for safe consumption.
- Larger chicken breasts work well with potato cooking times; smaller pieces may require earlier removal to prevent drying.
- Frozen green beans can be used directly; canned or fresh green vegetables may be substituted.
- Swap green beans with other vegetables like broccoli, asparagus, or cabbage to vary the dish.
- Adding fresh herbs such as parsley, basil, thyme, or oregano enhances flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 6201 kcal
% Daily Value*
| Serving | 1/4 of the dish | |
| Calories | 620.1kcal | 31% |
| Carbohydrates | 25.8g | 9% |
| Protein | 62.3g | 125% |
| Fat | 26.3g | 40% |
| Saturated Fat | 15.5g | 78% |
| Polyunsaturated Fat | 0.9g | 5% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 210.4mg | 70% |
| Sodium | 784.5mg | 33% |
| Potassium | 1386.8mg | 30% |
| Fiber | 4.7g | 19% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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