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Juicy chicken breasts, tender seasoned potatoes, and crisp green beans are cooked together in one dish for a simple, wholesome, and easy weeknight dinner the whole family will love. This one dish ranch chicken veggie bake is comfort food that requires little prep and less clean-up making one-dish recipes like this one a huge hit!
Sheet Pan Chicken Breasts with Potatoes and Green Beans
You are going to love this One Dish Ranch Baked Chicken Potatoes and Green Beans – Red Skin Potatoes and Green Beans baked right with your chicken! An entire dinner in one pan.
It’s just the thing for busy weeknights and weekends where you don’t have the energy or desire to make a big deal out of dinner. It’s simple, flavorful, healthy, and family-friendly.
I have a slow cooker chicken potatoes and green beans recipe which is great if you’re not going to be home for a while, but if you’re short on time and you want something in about 1 hour, this baked chicken potatoes and green beans recipe is for you!
Baked chicken potatoes and green beans come complete with protein, veggies, and starch, but of course, it’s customizable to your liking. Swap the potatoes for sweet potatoes, or switch up the green beans with broccoli. It’s up to you!
I sometimes even take a shortcut and use frozen or canned green beans because trimming fresh ones isn’t on my to-do list.
With just a few minutes of prep time, you can have a complete meal ready with very little effort. Fewer dirty dishes are a definite bonus!
Why you’ll love Baked Chicken Potatoes and Green Beans
Simplicity – Sheet pan meals always make for an easy weeknight dinner the whole family will love. Juicy chicken breast, seasoned potatoes, and crispy tender green beans. What’s not to love?!
Easy clean-up – I mean, as busy parents, it doesn’t get any better than having fewer dishes to wash at night!
Easily double the recipe – If you’re feeding a large crowd feel free to double the recipe. Cook an entire pan of chicken and use a second large baking sheet to bake all the veggies together. Easy peasy.
Equipment you’ll need
Ingredients
Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.
- Boneless Skinless Chicken Breasts – Trim any excess fat. If they are thick, you may want to cut them in half horizontally so that they cook evenly and at the same time as the potatoes and green beans.
- Ranch Seasoning Mix – Use a packet of the dry mix. I have a homemade ranch seasoning mix I like to keep on hand for times like this.
- Frozen Whole Green Beans – No need to thaw your frozen green beans. They’ll cook quickly regardless.
- Red Skin Potatoes – They have thin, delicate skin so there’s no need to peel them. Dice them so they cook at the same time as the chicken and beans.
- Butter and Olive Oil – Melted butter and oil get drizzled on top of everything which helps to keep things moist, helps to brown everything, and helps the seasoning coat everything.
- Salt & Pepper – To taste.
How to make Baked Chicken Potatoes and Green Beans
This section shows you how to make this recipe, with process photos showing the steps to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Step One: Lay the diced potatoes down on one half of the bottom of a prepared 9 x 13 casserole dish. I use cooking spray to create a non-stick surface, but you can use a bit of olive oil instead.
- Step Two: Place the potatoes in the other half. Sprinkle with salt and pepper.
- Step Three: Season the chicken with salt and pepper and lay them across the top of the green beans and potatoes.
- Step Four: Sprinkle the ranch seasoning overtop the entire dish and drizzle the melted butter and olive oil mixture over everything.
- Step Five: Cover the whole dinner with foil and bake for about 1 hour, or until the chicken is cooked through and the potatoes are fork tender.
What to serve with Baked Chicken Potatoes and Green Beans
The beauty of a sheet pan meal is that it’s a delicious meal, all in one! So, it doesn’t need much to complete it. If you want to take the extra step and serve it with some homemade dinner rolls, these one-hour dinner rolls are my favorite.
An easy weeknight meal that feeds your entire family is one thing, but when you’ve got guests coming, having a dessert is a must! Finish off this comfort food dinner with a tray of better-than-boxed mix chocolate brownies.
Tips & Suggestions
- Any type of green beans works. Fresh green beans, frozen beans, or canned beans can all be used. You’ll just need to consider the extra time it takes to trim the ends of the fresh beans.
- Use your favorite potatoes. Russet potatoes, Yukon Gold potatoes, fingerling potatoes, small red potatoes, you name it. As long as you dice them to similar sizes they take the same amount of cook time.
- If you don’t have ranch dressing mix, you can season this dish as you like! Use Italian seasoning instead. You can also use parmesan cheese, a squirt of lemon juice, or a mix of your favorite seasoning. Onion powder, garlic powder, and paprika can all be used.
- Cook time. Sheet pan chicken and potatoes being cooked in one pan doesn’t necessarily mean they all get cooked at the same time. If you’re following the directions listed, then you’ll be fine. however, if you are using a different vegetable, thicker pieces of chicken, or larger potatoes, you may need to account for the cooking time. Maybe you start the chicken first and add the potatoes in after, or vice versa.
How to reheat and store One Dish Baked Chicken Potatoes and Green Beans
How to store leftovers
Keep all leftovers stored in an airtight container. The great thing about one-pan meals is that they are cooked together and stored together.
How long will chicken potatoes and green beans last in the fridge?
It’ll keep in the fridge for up to 4 days. This Chicken and potatoes recipe makes great leftovers to take to work for lunch or dinner the next day.
Can I freeze leftovers?
Yes, keep it frozen for up to 2 months in a freezer-safe container or freezer bag.
How to reheat everything
Reheat it in the microwave. You can also use the oven if you have a lot to reheat.
FAQs
Your best bet is to use a meat thermometer to determine if the internal temperature has reached 165 degrees. This is when chicken is safe to eat.
Oh yes! This is one way to get the best flavors. As the chicken cooks, the drippings deliver even more flavor to the veggies underneath. Not to worry, everything will be fully cooked by the end.
You can swap the beans for broccoli florets, baby carrots, brussels sprouts, or cauliflower florets.
Need more one dish/sheet pan recipes? Try these:
One Dish Chicken and Asparagus in White Wine Sauce
One Dish Baked Salsa Chicken Casserole
Sheet Pan Buffalo Chicken Pizza
Sheet Pan Apple Slab with Oat Crumb Topping
Click here for my entire collection of dinner recipes.
One Dish Ranch Baked Chicken Potatoes and Green Beans
Ingredients
- 1.5 pounds boneless skinless chicken breasts
- 2 Tablespoons Ranch seasoning mix or 1 packet
- 1 pound frozen whole green beans
- 1.5 pounds red skin potatoes diced
- 4 Tablespoons butter melted
- 4 Tablespoons olive oil
- salt & pepper to taste
Instructions
- Preheat the oven to 375° F and spray a 9×13 baking dish with non-stick spray (I always use olive oil spray) and set aside.
- Dice your potatoes and lay across half of the pan.1.5 pounds red skin potatoes
- Pour the green beans in the other half.1 pound frozen whole green beans, salt & pepper
- Sprinkle with salt & pepper.
- Trim your chicken breasts and season with salt & pepper. Lay them across the top of the green beans and potatoes.1.5 pounds boneless skinless chicken breasts, 2 Tablespoons Ranch seasoning mix
- Sprinkle the packet of ranch dressing mix evenly over the entire dish.4 Tablespoons butter, 4 Tablespoons olive oil
- Melt the butter in a microwave safe bowl, add in the olive oil then pour evenly over the entire dish.
- Cover with foil and bake for approximately 1 hour or until chicken is cooked through (to an internal temp of 165°F) and potatoes are fork tender.
Video
Notes
- Store leftovers covered in the fridge for up to 3 days.
- Any type of green beans works. Fresh green beans, frozen beans, or canned beans can all be used. You’ll just need to consider the extra time it takes to trim the ends of the fresh beans.
- Use your favorite potatoes. Russet potatoes, Yukon Gold potatoes, fingerling potatoes, small red potatoes, you name it. As long as you dice them to similar sizes they take the same amount of cook time.
- If you don’t have ranch dressing mix, you can season this dish as you like! Use Italian seasoning instead. You can also use parmesan cheese, a squirt of lemon juice, or a mix of your favorite seasoning. Onion powder, garlic powder, and paprika can all be used.
- Cook time. Sheet pan chicken and potatoes being cooked in one pan doesn’t necessarily mean they all get cooked at the same time. If you’re following the directions listed, then you’ll be fine. however, if you are using a different vegetable, thicker pieces of chicken, or larger potatoes, you may need to account for the cooking time. Maybe you start the chicken first and add the potatoes in after, or vice versa.
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Did you make this recipe?
Tag me on Instagram @melissa_pplates so I can see!Originally published November 7, 2013; photos updated March 2, 2017; and again December 2023
I’m so similarly minded, it’s scary! 99% of my Pins are desserts!
I love one pot/dish meals!
Just ran across your recipe, sounds interesting. I usually toss the potatoes in a separate bowl and toss with seasonings and olive oil. I held back and did everything in the one baking dish. There are just two of us, so I used an 8 x 8inch baking pan. I added a little minced garlic to the melted butter before pouring over the contents. Then I sprinkled a little panko crumbs and Parmesan over the chicken. Then, I chopped a little bit of onion, and sprinkled that over everything before sticking it in the oven. I love one dish meals.
Sounds like great additions! I love panko & would put it on everything, but my husband doesn’t feel the same 😉
Should this be covered with foil? Sounds delicious! 🙂
I didn’t cover with foil but it might speed up the cooking of the potatoes if you do 🙂
This looks so easy and I was looking for something just this simple to make for a friend. Making meals for a friend in their time of need is something I love to do! Food is love, right?!
For sure 🙂
I found this recipe on pinterest and cannot wait to try it. Question…do you think sweet potatoes would work well in this?
I think sweet potatoes would work really well…and be delicious =) Let me know how it turns out!
Would fresh green beans be ok??
Yep, they should be fine. I would prefer fresh but I was being lazy =)
Made this tonight with some changes based on what I had on hand and it was a hit here. Used fresh green beans and sweet potatoes. Also didn’t have ranch dressing mix so I used garlic dill seasoning, seasoned salt and topped with parmesan bread crumbs. Super yummy!
Sound like good edits – I’ve been wanting to try it with sweet potatoes!
Want to make this dish today but I am unsure of timing with the chicken breast. Did you say 1 hour and 15 minutes to cook chicken breast? It does not usually take that much time. Would that dry out the chicken? Thanks.
Hi Anna,
The longer cooking time is to make sure the potatoes cook through. I didn’t have a problem with the chicken being dry.
Would this work with fresh asparagus?
I haven’t tried it but I love asparagus & it sounds like a good idea =)
Used broccoli instead of green beans. Next time, would add broccoli later. I reduced butter but would reduce more and just use more olive oil. And less salt as the ranch packet is salty enough. Oh and next time sweet potatoes. It was still delicious following the recipe.
I was skeptical about the cook temp and time but whoa! The chicken and vegetables were perfect! I used frozen string beans and diced Yukon gold potatoes. I covered with foil and cooked at 375 for 90 minutes. The chicken is moist and the potatoes are so perfect. Such and easy dinner for a busy working mom running between work and sports. Thanks for the recipe!
I’m glad you liked it! I made this way before I was a mom but now more than ever, I understand the busy working mom time crunch & am happy to have recipes like this in my wheelhouse =)
I’ve made this twice and the cook time is off. 75 minutes covered the first time made my chicken dry and second time I did 60 min, but the same problem. I might try 45 minutes instead. I didn’t use the butter as I like to utilize clean eating methods.
So, what’d you use instead of butter?
I was looking for inspiration for chicken and came across this recipe. I tried it with a small cheat. Instead of setting the oven to 375, I set it to 400 and seasoned the chicken and put it in the pan. I cut up my potatoes and added some fresh parsley with the salt and pepper then put them in the microwave for 5 minutes. I transferred them to a baking dish (separate from the chicken) and sprinkled the ranch mix over the chicken and the potatoes and put them in the oven for 40 minutes. They tasted great and my family loved them. So now I have a new recipe that I can use to help liven up the chicken days. Thank you for a wonderful idea.
Sounds good, thanks for sharing!
Can you use drumsticks?
Probably, but I’ve never tried it. I’ve honestly never made drumsticks =) I think they would bake quicker than the potatoes though – about 45 minutes – while the dish as described takes about an hour.
I’m looking for the one dish ranch chicken bake nutrients? I see the chart but it all says 0?
Hi Shelley – I’m in the (very slow & tedious) process of updating nutrition info on each post. I’ll get this one updated in a few minutes 🙂
I make this once a week all the time now the only thing I do different is I use chopped broccoli instead of green beans and I toss both the potatoes and brocolli in olive oil plus seasonings of my choice then put into the pan. So yummy!
Yum! 🙂
Turned out well. My daughter doesn’t like green beans so we did broccoli. Very tasty. Little low on presentation, so I may sear my chicken first next time to get some color but all in all very tasty.
Would the cooking time change or would I add the chicken later if using thin sliced chicken breasts?
Not by much. I’d check it at 45 mins to see if the chicken is at 165° and the potatoes are fork tender.
So good ! Wondering if anyone has mixed the green beans, cup up potatoes and cut up chicken in a bowl, Sprinkle all with ranch dressing, mix well, then put in 9×13 pan. Drizzle with butter as directed, cover and bake.
That will work but the smaller pieces of chicken may cook faster than the potatoes so you’ll have to adjust timing a bit.