Juicy 30-Minute Chicken with Potatoes and Green Beans

You know those nights when you’re staring into the fridge thinking, “What can I throw together that’s actually good?” That’s exactly how my favorite chicken with potatoes and green beans recipe was born – out of sheer weeknight desperation! This one-pan wonder has saved me more times than I can count. The magic happens when golden, herb-rubbed chicken shares the skillet with garlicky butter potatoes and crisp-tender green beans. It’s the kind of meal that looks like you fussed, but secretly comes together in about 30 minutes flat. My kids call it “fancy dinner,” and I don’t correct them because hey – if buttery potatoes and perfectly seasoned chicken are fancy, then we’re eating like royalty every Tuesday!

Why You’ll Love This Chicken with Potatoes and Green Beans

This recipe has become my go-to for so many reasons – let me count the ways you’ll adore it too:

• One pan magic: Everything cooks in the same skillet, which means less cleanup (and more time to relax!)
• Weeknight hero: From fridge to table in about 30 minutes – perfect for those “what’s for dinner?” panic moments
• Flavor bomb: Garlic butter potatoes? Herb-rubbed chicken? Yes please – it tastes way fancier than the effort required
• Balanced plate: You get lean protein, veggies and carbs all in one satisfying meal
• Leftover love: The flavors somehow get even better the next day (if it lasts that long!)

Ingredients for Chicken with Potatoes and Green Beans

Gather these simple ingredients – I promise you probably have most already! Here’s exactly what you’ll need:

• 2 boneless, skinless chicken breasts (about 6 oz each, look for evenly sized ones)
• 1 lb baby potatoes (I love using a mix of red and yellow, halved if larger than a ping pong ball)
• 2 cups fresh green beans, ends trimmed (that little snap when you break them means they’re fresh!)
• 2 tbsp olive oil (divided – we’ll use it in stages)
• 2 tbsp butter (salted or unsalted both work here)
• 3 cloves garlic, minced (fresh is best, but 1 tsp jarred works in a pinch)
• 1 tsp Italian seasoning (my secret is to rub it between fingers first to wake up the oils)
• ½ tsp paprika (smoked or sweet – your choice for flavor depth)
• Salt and black pepper to taste (I use about ¾ tsp salt total)
• Fresh parsley or herbs for garnish (optional but pretty!)

Equipment You’ll Need

Here’s the short list of tools that’ll make this chicken dinner a breeze:

• Large skillet (12-inch works best – I swear by my cast iron for that perfect sear)
• Chef’s knife (for prepping potatoes and trimming beans)
• Cutting board (I keep one just for proteins and another for veggies)
• Tongs (for flipping that chicken like a pro)
• Potato masher (optional – but great for smashing those boiled potatoes if you want extra crispy edges!)

How to Make Chicken with Potatoes and Green Beans

Okay, let’s make this delicious one-pan wonder happen! I’ve made this so many times I could do it in my sleep, but I’ll walk you through each step so your chicken with potatoes and green beans comes out perfect on the first try.

Step 1: Prep and Boil the Potatoes

First things first – let’s get those potatoes going! I like to halve the baby potatoes so they cook evenly (unless they’re super tiny – then leave ’em whole). Toss them into a pot of cold, generously salted water – the water should taste like the sea. This seasons them from the inside out!

Bring them to a boil, then reduce to a lively simmer for about 12-15 minutes. You’ll know they’re ready when a fork slides in easily, but they still hold their shape. Drain them and let them hang out in the colander while we work on the chicken. Pro tip: give the colander a little shake to rough up the potato surfaces – this helps them get extra crispy later!

Step 2: Season and Cook the Chicken

While the potatoes are boiling, pat your chicken breasts dry with paper towels (this helps get that beautiful golden crust). Mix together the Italian seasoning, paprika, salt and pepper – I like to rub the seasonings between my fingers first to release their oils. Sprinkle this magic dust all over both sides of the chicken.

Heat 1 tablespoon of olive oil in your skillet over medium heat. When it shimmers (that’s your cue it’s ready), add the chicken. Don’t touch it for 5-6 minutes – we want that gorgeous golden-brown color to develop! Flip and cook another 5-6 minutes until it reaches 165°F inside (trust me, a meat thermometer is worth every penny). Transfer to a plate and cover loosely with foil – it’ll keep cooking just a smidge more while resting.

Step 3: Sauté Garlic and Combine Ingredients

Now for the best part – that garlic butter sauce! In the same skillet (all those flavorful brown bits stay right where we want them), melt the butter with the remaining olive oil over medium-low heat. Add the garlic and stir constantly for about 30 seconds – just until fragrant. If it starts to brown, pull the pan off the heat immediately (burnt garlic is nobody’s friend).

Toss in the potatoes and stir to coat them in all that buttery, garlicky goodness. Let them cook undisturbed for 2-3 minutes to get some crispy edges – this is when the magic really happens! Add the green beans, a pinch more salt and pepper, and sauté everything together for about 4-5 minutes until the beans are bright green and tender-crisp.

Slice that beautiful rested chicken and arrange it over the potatoes and beans. Stand back and admire your work – you just made restaurant-quality food in one pan! A sprinkle of fresh parsley makes it pretty, but honestly? We usually dive right in.

Tips for Perfect Chicken with Potatoes and Green Beans

After making this dish more times than I can count, here are my absolute can’t-live-without tips:

• Meat thermometer magic: Chicken at exactly 165°F means juicy perfection every time – no guessing!
• Dry that chicken: Patting breasts dry before seasoning helps them get that gorgeous golden crust
• Garlic watch: Stir constantly and pull the pan off heat if it starts browning – burnt garlic ruins everything
• Veggie swap: No green beans? Asparagus or broccoli florets work beautifully too
• Potato trick: Rough up boiled potatoes in the colander for extra crispy edges in the skillet

Variations on Chicken with Potatoes and Green Beans

Oh, the possibilities! This recipe is like your favorite little black dress – endlessly adaptable. Swap those baby potatoes for sweet potatoes when you’re craving something different (just cut them smaller since they take longer to cook). Not a green bean fan? Broccoli florets or even zucchini coins work like a charm. For my low-carb friends, cauliflower “potatoes” are a game-changer – roast them first for extra flavor. And if you’re feeling fancy? A sprinkle of feta or parmesan right at the end takes this from simple to spectacular!

Serving Suggestions

This chicken with potatoes and green beans is a complete meal on its own, but I love serving it with a hunk of crusty bread to soak up that garlic butter goodness! For lighter days, a simple arugula salad with lemon vinaigrette balances the richness perfectly. Sometimes I’ll even add a dollop of tzatziki or hummus on the side – trust me, it works!

Storage and Reheating

Here’s the best way to keep and enjoy your leftovers (if you’re lucky enough to have any!): Store everything together in an airtight container in the fridge for up to 3 days. When reheating, I always go for the skillet – just warm it gently with a splash of water or broth to keep it moist. The microwave works in a pinch (cover with a damp paper towel!), but the potatoes get extra crispy if you give them a quick sauté in the pan. Pro tip: the flavors actually get better overnight as everything mingles!

Nutritional Information

Just so you know, these numbers are estimates (your exact amounts might vary a smidge depending on ingredients). For one hearty serving of our chicken with potatoes and green beans, you’re looking at about 480 calories with 38g of protein – not too shabby for such a satisfying meal! It’s got 32g of smart carbs (thanks to those fiber-rich potatoes and beans) and 22g of good fats from the olive oil and butter. Sodium comes in around 320mg, but you can always adjust the salt to your taste. The best part? You’re getting a perfect balance of nutrients in every delicious bite!

FAQs About Chicken with Potatoes and Green Beans

Can I use frozen green beans instead of fresh?
Absolutely! Frozen green beans work great in this easy chicken skillet meal – just add them straight from the freezer when the recipe calls for fresh. You might need an extra minute or two of cooking time. The texture will be slightly softer than fresh, but still delicious!

What’s the best way to ensure my chicken stays juicy?
Two secrets for perfect healthy chicken dinner every time: 1) Don’t overcook it – pull it at 165°F (a meat thermometer is your best friend), and 2) Let it rest for 5 minutes before slicing. Those juices need time to redistribute!

Can I make this with chicken thighs instead?
You bet! Bone-in, skin-on thighs would be amazing – just increase cooking time to about 8 minutes per side. The extra fat makes those garlic butter potatoes even more irresistible!

Help! My potatoes are sticking to the pan.
No worries! Make sure your skillet is properly heated before adding ingredients, and don’t stir the potatoes too much – let them develop a crust before flipping. A well-seasoned cast iron or non-stick pan helps too.

Try this weeknight chicken recipe and share your results with me – I’d love to hear how your one pan chicken dinner turns out!

Print