If you love one-pot or sheet pan meals, be sure to check out our Sheet Pan Sausage and Peppers, One Pot Creole-Style Jambalaya, and Sheet Pan Shrimp Fajitas. Shortly before starting this blog, I had jaw surgery to fix a crossbite and overbite (adult orthodontia – yay!). It was pretty miserable having my jaw broken in five places and wired shut for a few weeks, but I lucked out in that some friends banned together and set up a dinner schedule to feed my family while I was recovering. A friend brought us this easy dinner one night and it looked and smelled so delicious and my family raved about it so much, that I had to make it once I could eat solid food again! It’s a no-fuss, dump-and-go dinner recipe that isn’t fancy but is definitely full of herby, savory flavor.
Why this Recipe Works
The recipe is so simple, really. It’s just a matter of chopping up potatoes and chicken breasts into bite-size pieces and arranging them, with green beans, in a baking dish, then topping with butter and herbs. Prep ahead! This recipe only takes about 10 minutes of prep to chop the chicken and veggies, then you can cover it and keep it in the fridge to bake later. Unlike many creamy casseroles, this one feels less heavy since it’s not made with cream of something soup. Instead you get the herb roasted potatoes and tender, buttery bites of chicken and green beans that taste like you put way more effort into the dish than you did.
Ingredient Notes
This is a quick overview of some of the important ingredients you’ll need for this recipe. Specific measurements and full recipe instructions are in the printable recipe card at the bottom of the post.
Chicken: We use boneless, skinless chicken breasts for this dish, but boneless, skinless chicken thighs can be used instead if you prefer. Green Beans: Be sure to snap off the ends of the green beans and chop them into bite-size pieces. You could swap these out for carrots, asparagus, brussels sprouts, or broccoli if you don’t have green beans to use. Potatoes: A waxy, firm potato like Yukon gold or red potatoes are best because they hold their shape and have better flavor for this recipe. Plus, you don’t need to bother peeling them. You could also use peeled sweet potatoes instead.
How to Make This Recipe
Start by chopping the potatoes, green beans, and chicken into bite-size pieces. Arrange them in a baking dish in rows. Top with pats of butter spread evenly around the dish. Combine the dried herbs and spice ingredients together in a bowl, then sprinkle evenly over the meat and veggies. Bake for 50-60 minutes until the chicken is cooked through and the veggies are fork tender. If the green beans look like they are getting done too quickly, cover them with foil at the 40 minutes mark to slow down their cooking.
Recipe Tips
Storage: Leftovers can be stored in the fridge for 3-4 days. Reheat in a 250°F oven for 10-15 minutes until warm or in the microwave for a minute or so. Freezing: You can freeze leftovers for up to 3 months. Thaw overnight in the fridge before reheating for best results. Substitutions: You can replace all of the herbs and seasonings with one packet of dry Italian dressing mix or Good Seasons Garlic & Herb dressing mix if you would like.
More Chicken Recipes You’ll Love
Chicken Spaghetti Casserole Hawaiian Teriyaki Chicken Skewers The BEST Homemade Chicken Pot Pie Recipe One Pot Bruschetta Chicken Pasta
This post was originally published in January, 2017. The photos and content were updated in February, 2022. Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
