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Sheet Pan Chicken Meal

Super easy and so yummy. Chicken breast, red potatoes, and fresh green beans go in one pan and everything cooks together. De-li-cious! Adjust green bean and potato amount to your liking.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course lunch/dinner
Cuisine American
Servings 3 people
Calories 1600.6 kcal

Equipment

  • 1 Rimmed Sheet Pan
  • 1 Aluminum Foil
  • 1 Instant-Read Thermometer Crucial for food safety and optimal doneness
  • 1 Cutting Board
  • 1 Chef's knife

Ingredients
  

Main

  • 3 skinless boneless chicken breasts
  • ¾ pound fresh green beans trimmed
  • 4 red potatoes quartered
  • ½ .7 ounce package dry Italian-style salad dressing mix
  • 6 tablespoons butter melted

Instructions
 

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place chicken breasts in the middle of a rimmed sheet pan. Add green beans on one side and potatoes on the other. Pour melted butter over everything and sprinkle with Italian dressing mix. Cover with aluminum foil.
  • Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 60 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Notes

For optimal flavor and texture, consider these enhancements: 1. Evenly quartering the potatoes is key for uniform cooking. 2. After 45 minutes of covered baking, remove the foil and increase the oven temperature to 400°F (200°C) for the final 15-20 minutes. This promotes browning and crisping of the chicken and vegetables, preventing a steamed texture. 3. A final squeeze of fresh lemon juice over the finished dish can brighten the flavors considerably. 4. Always allow the chicken to rest for 5-10 minutes off the heat before serving; this redistributes juices, ensuring a more succulent result.