One-Pan Chicken Dinner

This hearty one-pan baked chicken, potatoes, and green beans has been my weeknight dinner savior for years. The Italian seasonings create a delicious flavor profile while the simple preparation lets you spend less time in the kitchen and more time with your family.

This dish became a staple in my home after I first made it during a particularly hectic week. My family immediately requested it again, and it's now in our regular rotation—especially on those nights when I need something effortless but still wholesome and satisfying.

Ingredients

• Chicken tenderloins ideal protein choice as they cook quickly and stay tender
• Yukon gold potatoes hold their shape beautifully with thin skins that don't need peeling
• Frozen cut green beans convenience without sacrificing nutrition
• Melted butter creates a rich flavor base that helps everything roast beautifully
• Italian seasonings the combination of garlic powder onion powder oregano basil parsley thyme and celery seeds creates a classic flavor profile
• Salt and pepper enhances all the other flavors use kosher salt for better distribution

Step-by-Step Instructions

Prepare the Baking Dish

Preheat your oven to 350°F and spray a 9x13-inch baking dish with cooking spray to prevent sticking. This temperature allows for even cooking without drying out the chicken.

Arrange the Ingredients

Place chicken tenderloins in a single layer down the center of the dish. Arrange the cubed potatoes on one side and green beans on the other. This strategic layout ensures each component cooks properly while allowing flavors to mingle.

Add Flavor Base

Pour melted butter evenly over all ingredients. The butter not only adds richness but helps the seasonings adhere and promotes beautiful browning of the potatoes and chicken.

Season Everything

Combine all spices in a small bowl first to ensure even distribution then sprinkle over the entire dish. This homemade Italian seasoning blend provides layers of flavor that commercial mixes often lack.

Cover and Bake

Tightly cover the dish with aluminum foil which creates a steaming environment that helps cook everything evenly. Bake for a full hour which allows the potatoes to become tender and the chicken to reach the safe internal temperature of 165°F.

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I personally love the combination of dried herbs in this recipe. The oregano and basil transport me back to my grandmother's kitchen where she would make a similar dish but with her homegrown herbs. The aroma that fills your house while this bakes is absolutely worth the wait.

Storage and Leftovers

This dish stores beautifully in the refrigerator for 3-4 days making it perfect for meal planning. Cover leftovers tightly and reheat in a 325°F oven covered with foil. I find the flavors actually intensify overnight as the seasonings have more time to permeate the ingredients. For best results reheat gently to avoid drying out the chicken.

Easy Substitutions

Feel free to customize this recipe based on what you have on hand. Boneless skinless chicken breasts can be sliced into tenderloin-sized pieces or use chicken thighs for a more flavorful option. Any potato variety works well red potatoes maintain their shape nicely while russets give a fluffier texture. Fresh green beans cut into 1-inch pieces can replace frozen or even use drained canned beans in a pinch. For an ultra-quick shortcut swap all the individual seasonings for a packet of dry Italian dressing mix.

Serving Suggestions

This complete meal stands beautifully on its own but pairs wonderfully with a simple green salad and crusty bread for soaking up the buttery sauce. For a special touch add a sprinkle of freshly grated Parmesan cheese over the top during the last five minutes of baking. I like to serve this directly from the baking dish at the table for a rustic family-style presentation that always gets compliments.

Time-Saving Variations

When time is especially tight you can speed up this recipe with a few adjustments. Increase the oven temperature to 375°F and cut the potatoes into smaller 1/4-inch pieces to reduce cooking time to about 40 minutes. Another option is to par-cook the potatoes in the microwave for 5 minutes before adding them to the baking dish. This simple technique can shave 15-20 minutes off your total cooking time without sacrificing flavor.

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Common Questions

→ Can I use different cuts of chicken for this dish?

Yes! You can substitute the chicken tenderloins with boneless, skinless chicken breasts (cut into tenderloin-sized strips) or boneless, skinless chicken thighs. When using thighs, you may need to adjust the cooking time, so always verify doneness by checking that the internal temperature reaches 165°F.

→ Can I use fresh green beans instead of frozen?

Absolutely. Fresh green beans work great in this dish—simply cut them into 1-inch pieces before adding to the pan. You can even use drained canned green beans if that's what you have on hand.

→ Do I need to peel the potatoes?

Peeling is optional. The recipe recommends Yukon gold potatoes because their thin skins don't require peeling, and they hold their shape well during baking. However, you can use any potato variety including red or russets, peeled or unpeeled according to your preference.

→ Can I use a pre-made spice mix instead of individual seasonings?

Yes, you can substitute all the individual spices with one 1-ounce envelope of dry Italian salad dressing mix, such as Good Seasons, for a convenient shortcut with similar flavor results.

→ How should I store and reheat leftovers?

Store leftovers covered in the refrigerator for up to 3-4 days. For best results, reheat in a 325°F oven, covered with foil, just until heated through. This helps maintain the texture better than microwave reheating.

→ Why is this dish cooked covered with foil?

Covering the dish with foil during baking creates a steamy environment that helps the chicken stay juicy and ensures the potatoes cook through properly. It also helps the flavors meld together while preventing the ingredients from drying out or browning too quickly.