All In One Chicken Potatoes Green Beans Recipes

ONE-PAN CHICKEN DINNER

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken breasts in a single layer in the center of a 9x13-inch baking dish. Pour green beans into one side of the baking dish. Spread potatoes out on the other side of the dish.
• Sprinkle dressing mix over chicken, beans, and potatoes; drizzle butter over the top. Cover baking dish with aluminum foil.
• Bake in the preheated oven until chicken breasts are no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

GREEN BEANS, CHICKEN, AND POTATOES "ONE PAN WONDER"

Steps:

• Preheat oven to 350ºF.
• Layer your green beans, chicken, and potatoes in a 9x13 inch baking dish as seen above.
• Cut your butter into 12-16 slices and spread evenly atop the veggies and chicken.
• Sprinkle the Italian seasoning packet evenly over the beans, chicken, and potatoes and top with salt and pepper, to taste.
• Bake, uncovered, for 1 hour, until chicken is no longer pink and potatoes are soft. {If your beans start to get too cooked at about the 45 minute mark, place foil over the pan.}

ULTIMATE ALL IN ONE CHICKEN DINNER

Steps:

• Heat the oil in a skillet over medium heat. Melt the margarine in the skillet. Stir in the onion, bell pepper, celery, and mushrooms, and cook until tender. Set vegetables aside, and cook the chicken breasts in the skillet 10 minutes on each side, until juices run clear.
• Return the cooked vegetables to the skillet. Mix in the potatoes and green beans. Pour in the chicken broth. Season with salt, thyme, cayenne pepper, and bay leaf. Cover, reduce heat to low, and simmer 30 minutes, stirring occasionally, until potatoes are tender and most of the liquid has been reduced. Remove the bay leaf before serving.

{5 MINUTE} SHEET PAN CHICKEN THIGHS WITH GREEN BEANS AND POTATOES

Steps:

• Preheat oven to 400°F. Place the chicken, potatoes, and green beans on a large baking sheet.
• Stir the olive oil, lemon juice, garlic together with all of the spices. Drizzle the spice mixture over the meat, potatoes, and vegetables. Use your hands to stir the pieces around a bit and make sure everything is well coated. Be sure to leave the chicken skin-side up.
• Place the pan in the center of the oven and roast for approximately 50 minutes, until the chicken is golden brown and cooked through. The potatoes should be tender and slightly crisp and the green beans should be browned, crisp, and somewhat shriveled. Enjoy!

ONE PAN CHICKEN GREEN BEANS AND POTATOES BAKED WITH LEMON AND GARLIC

Steps:

• Preheat oven to 425˚F and prepare a sheet pan by lightly spraying it with non-stick cooking spray.
• Lay chicken breasts flat on the sheet pan, side by side.
• Cut the ends of the green beans off and break in half, if desired.
• Place green beans onto sheet pan surrounding the chicken breasts.
• Dice the potatoes and place onto the sheet pan on top of and among the green beans.
• Spread lemon, garlic, salt and pepper over the chicken breasts evenly.
• Cut butter into 4 pats and spread evenly over the chicken.
• Place sheet pan in the oven and bake for 30 minutes.
• Remove from the oven and serve immediately.

CHICKEN GREEN BEANS POTATOES

Steps:

• Cut green beans up. Line one side of the pan with green beans.
• Cut potatoes up. Line opposite side of pan with the potatoes.
• Line the chicken breasts down the middle of the baking dish.
• Cut butter up and layer over the green beans, potatoes and chicken. Sprinkle Italian dressing over the entire pan. Cover with foil.
• Bake at 350 degrees for 1 hr.

BAKED CHICKEN, GREEN BEANS AND RED POTATOES

Steps:

• In a 9x13 pan, cut 3 chicken breasts in half, add 2 cans green beans on one side and cut up red skin potatoes on the other. Sprinkle a packet of zesty Italian dressing mix over the top. Drizzle a stick of melted butter over it. Cover it with aluminum foil and bake at 350 for 1 hour.

GREEN BEANS, CHICKEN BREASTS AND RED SKIN POTATOES

Steps:

• 1. In a 9x13 pan, place cut chicken breasts in the center, green beans on one side and potatoes on the other.
• 2. Sprinkle Italian dressing mix over the top.
• 3. Drizzle melted butter over it.
• 4. Cover it with aluminum foil.
• 5. Bake at 350 for 1 hour.

ITALIAN CHICKEN, GREEN BEANS, AND POTATOES

Steps:

• Preheat the oven to 350 degrees F.
• Wash the green beans and potatoes.
• Peel the potatoes and cut into small cubes.
• Slice green beans into bite size pieces.
• Line one side of a 9x13-inch baking dish with green beans and line the other with the chunks of potato.
• Place the chicken breast between the green beans and potatoes. (I sliced my chicken in half to make thinner pieces of meat)
• Cut the butter into 1 tbsp squares and place evenly over the green beans, chicken, and potatoes.
• Sprinkle entire dish with Italian seasoning, salt, and pepper.
• Cover with foil and bake for 1 hour.

ALL-IN-ONE CHICKEN, POTATOES & GREEN BEANS

Steps:

• Heat oven to 200C/180C fan/gas 6. Cut the beans into halves or thirds and put them in the base of a dish or casserole that will fit the chicken easily. Halve the potatoes and stir them in, then put the chicken on top of the lot and snuggle it down amongst the veg. Dot the cherry tomatoes around, blob the grain mustard around the edge and tuck in the bay leaves. Season the chicken well and roast for 2 hrs or until nicely browned and cooked through.
• Lift the chicken out to carve or joint it and sprinkle the parsley over the veg before serving.

GREEN BEANS AND POTATOES

Steps:

• In a large Dutch oven, turn the heat to medium, and add the diced bacon. Cook the bacon, stirring frequently, until it's starting to crisp up and is nearly cooked through, about 5-7 minutes.
• Using a slotted spoon, remove the bacon from the pan and set aside on a paper towel to drain.
• Add the diced onion to the pan, and cook, stirring occasionally until the onions are soft and starting to turn golden brown around the edges, about 5 more minutes.
• Next, add the garlic, saute for 30 seconds.
• Add the potatoes, stir, and then add the broth, seasoned salt and pepper.
• Stir everything together very well, and then place the lid on the pot, lower the heat to medium low. Let the potatoes cook for 5-7 minutes, until nearly cooked through.
• Remove the lid, stir the potatoes, and then add the green beans.
• Stir the green beans and potatoes together to coat everything evenly, and then place the lid on the pan. Cook the green beans until tender, about 5-7 minutes. Taste a green bean and poke a potato to ensure they're done.
• Stir the cooked bacon back into the pan, and serve hot.

HONEY BALSAMIC CHICKEN WITH POTATOES, TOMATOES & GREEN BEANS

Steps:

• 1 Preheat the oven to 425u00b0F.
• 2 In a medium bowl, combine the balsamic vinegar, honey, a tablespoon of olive oil, garlic, thyme, rosemary, chili flakes, salt and pepper. Stir well to mix.
• 3 Place the chicken breasts in a resealable plastic bag and pour the marinade over the top. Seal and toss the chicken to evenly coat. Marinate for at least 30 minutes.
• 4 While the chicken marinates, place the potatoes and cherry tomatoes on a sheet pan. Drizzle with the remaining olive oil, season with salt and pepper, and stir to coat. Bake for 25 minutes.
• 5 Remove the sheet pan from the oven and toss the green beans with the potatoes and tomatoes.
• 6 Remove the marinated chicken breasts from the plastic bag, reserving the remaining marinade in the bag. Place the marinated chicken, evenly spaced, on top of the vegetables. Pour the marinade from the bag over the top of the chicken and vegetables.
• 7 Bake marinated honey balsamic chicken on top of green beans and potatoes on a sheet pan.
• 8 Return the sheet pan to the oven. Bake for 30 to u00ad40 minutes, periodically basting the chicken breasts with the pan juices, until the internal temperature of the chicken reaches 165u00b0F.
• 9 Allow the chicken to rest for 5 to u00ad10 minutes. Spoon the pan juices over the top of each chicken breast before serving.

SLOW COOKER CHICKEN, POTATOES & GREEN BEANS

Steps:

• Place the chicken breasts in the middle of the slow cooker.
• Add the potatoes on one side of the chicken (you will need to create a mound).
• Add the green beans to the other side of the chicken.
• Season everything with salt, pepper, oregano, chili flakes and minced garlic.
• Top the chicken with red onions.
• Generously drizzle olive oil over everything.
• Add the entire can of tomato sauce and stir around so everything gets coated.
• Place lid on slow cooker and and set to low for 7 hours or high for 4 hours- don't open lid while cooking.
• Once finished cooking, stir everything before serving.