One-Pan Italian Chicken, Potatoes & Green Beans
This One-Pan Italian Chicken, Potatoes & Green Beans is an easy, family-friendly dinner featuring juicy herb-seasoned chicken, crispy roasted potatoes, and tender green beans—all cooked together on one pan for easy cleanup.
Ingredients
Main
- 4 boneless, skinless chicken breasts or thighs
- 1½ lbs (680 g) baby potatoes, halved
- 12 oz (340 g) fresh green beans, trimmed
- 3 tbsp olive oil
- 3 cloves garlic, minced
Seasoning
- 2 tsp Italian seasoning
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- 1 tsp salt
- ½ tsp black pepper
Optional Garnishes
- ¼ cup grated Parmesan cheese
- 2 tbsp chopped fresh parsley
- Lemon wedges
- Red pepper flakes
Instructions
- Preheat the oven to 400°F (200°C). Line a large baking sheet or roasting pan with parchment paper or lightly grease it.
- In a small bowl, combine the Italian seasoning, paprika, garlic powder, onion powder, salt, and black pepper.
- Place the chicken, potatoes, and green beans on the baking sheet.
- Drizzle everything with the olive oil and add the minced garlic.
- Sprinkle the seasoning mixture evenly over the chicken and vegetables, tossing the potatoes and green beans to coat.
- Arrange the potatoes cut-side down and keep the chicken in the center of the pan.
- Bake for 35–40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are fork-tender.
- During the last 5 minutes, sprinkle with Parmesan cheese if desired.
- Garnish with fresh parsley and serve with lemon wedges.
Tips
- Cut the potatoes into even-sized pieces for uniform cooking.
- If using large chicken breasts, pound them to an even thickness.
- For crispier potatoes, avoid overcrowding the pan.
- Add cherry tomatoes during the last 10 minutes for extra color and flavor.
Serving Suggestions
- Garlic bread
- Caesar salad
- Rice or quinoa
- Roasted carrots
- Sparkling lemonade
Storage
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze the cooked chicken and potatoes for up to 2 months (green beans are best enjoyed fresh).
- Reheat: Bake at 350°F (175°C) for 10–15 minutes or microwave until heated through.
Prep Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: 50–55 minutes
Servings: 4
Calories: Approximately 430 calories per serving