one-pan baked chicken breasts with potatoes and green beans

Here’s a simple, reliable one-pan baked chicken breasts with potatoes and green beans—great for an easy weeknight dinner.

One-Pan Baked Chicken, Potatoes & Green Beans

Ingredients (serves 4)

• 4 boneless, skinless chicken breasts
• 1½ lb baby potatoes (halved or quartered if large)
• 12 oz green beans, trimmed
• 3 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika (smoked if you have it)
• 1 tsp Italian seasoning (or thyme/rosemary)
• ¾ tsp salt, divided
• ½ tsp black pepper
• Optional: lemon slices, grated Parmesan, red pepper flakes

Instructions

1. Heat oven to 425°F (220°C).
   Line a large sheet pan with parchment or foil.
2. Start the potatoes.
   Toss potatoes with 1½ tbsp olive oil, ½ tsp salt, and half the pepper.
   Spread cut-side down on the pan.
   Roast for 15 minutes.
3. Season the chicken.
   Pat chicken dry. Rub with remaining olive oil, garlic powder, paprika, Italian seasoning, remaining salt, and pepper.
4. Add chicken + green beans.
   Remove pan from oven. Push potatoes to one side.
   Add chicken breasts and green beans (toss beans lightly with a pinch of salt and oil if desired).
5. Finish baking.
   Return to oven and bake 15–20 minutes, until:
   • Chicken reaches 165°F (74°C) internally
   • Potatoes are golden and fork-tender
6. Optional finishing touches.
   Squeeze lemon over everything, sprinkle Parmesan, or add red pepper flakes.

Tips

• Pound chicken slightly for even cooking.
• For extra browning, broil 2–3 minutes at the end.
• Swap green beans for asparagus or broccoli if you like.

If you want, I can adjust this for bone-in chicken, air fryer, or meal prep portions.