Quick to prep, even quicker to clean up--this Chicken Sheet Pan Dinner is a delicious, complete meal that is made using just one sheet pan!
Keyword: chicken, easy dinner, Sheet Pan
Author: Jennifer Fishkind
4medium russet potatoes
1small yellow onionchopped into small pieces
2cupsfresh green beans
2packagesdry italian dressing mix
1stickbuttercut into 12 equal pieces
Preheat oven to 350 degrees.
Wash the green beans and potatoes.
Cut off the ends of the green beans. Cut the green beans in half.
Peel the potatoes and cut into bite sized pieces.
In a medium bowl combine potato pieces, onion, 2 tbsp olive oil, and 1 packet of dry italian seasoning mix. Stir well.
Pat chicken breasts dry. Trim and cut each breast in half, or quarters depending on your preference.
Place green beans on one side of the baking sheet, chicken in the middle, and potatoes on the other side.
Sprinkle the remaining dry italian seasoning packet, salt. and pepper over the sheet pan.
Cover with foil and bake at 350 degrees for 30 minutes.
Remove from the oven. Stir potatoes and green beans. Place back in the oven and cook uncovered for 30 minutes.
Frozen green beans do not work well in this dish. It makes the bottom of the pan watery and causes the potatoes to be very mushy. Fresh green beans are the best. You can substitute canned green beans in this meal if you drain them of all liquids first.
This does not work well in a 9x13 baking dish. The liquid stays in the ingredients and your chicken is wet, and potatoes come out very mushy. Some of the flavor is lost in the liquid as well.
You don’t have to cut your chicken breasts. We suggest placing them in a ziplock bag and using a meat mallet to flatten them to a more consistent size so they cook evenly if leaving whole.