Weeknights can be overwhelming, and I often find myself staring into the fridge, wondering how to whip up something that’s both comforting and nourishing—without creating a mountain of dishes. That’s exactly how this One Pan Garlic Herb Chicken with Potatoes & Green Beans was born. It checks all the boxes: easy, hearty, flavorful, and made with ingredients I almost always have on hand.

The tender chicken, coated in a garlicky herb marinade, gets pan-seared to golden perfection, then roasts alongside buttery baby potatoes and crisp green beans. It’s a complete meal cooked in a single skillet, and I love how the flavors soak into everything. The whole dish smells like a cozy dinner that’s been simmering for hours, yet it’s ready in under an hour.

Why You’ll Love This One Pan Garlic Herb Chicken with Potatoes & Green Beans

This recipe is a weeknight dream come true. It requires minimal prep and cleanup while delivering maximum flavor. The chicken comes out juicy, the potatoes are roasted to tender golden bites, and the green beans still have a slight snap that keeps the dish fresh. The garlic herb butter seeps into every bite, and when the juices from everything mingle in the pan—it’s magic. Whether you’re cooking for your family or meal-prepping for yourself, this one pan wonder is as reliable as it is delicious.

What Type of Chicken Works Best for One Pan Garlic Herb Chicken with Potatoes & Green Beans?

I usually reach for boneless, skinless chicken breasts for this recipe because they cook evenly and soak up the garlic herb marinade beautifully. But honestly, thighs are a fantastic alternative—they’re juicier and a bit more forgiving if slightly overcooked. If you prefer a crispier skin, bone-in, skin-on pieces can work too, just be sure to adjust your cooking time accordingly. The key is using uniform cuts so everything cooks at the same pace.

Options for Substitutions

One of the things I love about this recipe is how flexible it is. If you don’t have baby potatoes, you can use russet or Yukon gold potatoes cut into chunks. Sweet potatoes also bring a lovely contrast in flavor.

For the green beans, asparagus or broccoli florets are great substitutes—they roast well and absorb the garlicky goodness just as nicely. Don’t have fresh garlic? Garlic powder can step in (though fresh always wins in flavor). And when it comes to the herbs, dried Italian seasoning works in place of fresh parsley, thyme, or oregano. Feel free to play with lemon zest or paprika if you want to add a unique twist.

Ingredients for One Pan Garlic Herb Chicken with Potatoes & Green Beans

Chicken breasts – The main protein in this dish. I use boneless, skinless chicken breasts because they cook quickly and absorb the garlic herb flavor beautifully.

Baby potatoes – These roast to a perfect golden crisp and are just the right size for even cooking alongside the chicken. Their creamy texture makes every bite comforting.

Green beans – They bring freshness and color to the dish, balancing the heartiness of the potatoes and chicken with a subtle crunch.

Garlic – Fresh minced garlic infuses the entire pan with bold, savory flavor and is the backbone of the herb marinade.

Olive oil – Helps everything crisp and brown beautifully, while also carrying the garlic and herb flavors into every crevice.

Butter – Adds richness and helps create that irresistibly glossy finish on the chicken and vegetables.

Fresh herbs (like parsley, thyme, or oregano) – These elevate the dish with bright, aromatic notes and make the chicken taste like it’s been slow-marinated.

Salt and pepper – Essential for seasoning the entire dish properly and bringing out the natural flavors of each ingredient.

Lemon juice (optional) – A quick splash before serving lifts the dish and adds a bit of brightness to balance the richness.

Step 1: Preheat and Prep

Start by preheating your oven to 400°F (200°C). While it heats up, season the chicken breasts with salt, pepper, minced garlic, and your choice of herbs. Let it sit for 10–15 minutes so the flavors start to soak in.

Step 2: Sear the Chicken

Heat a large oven-safe skillet over medium-high heat and drizzle in some olive oil. Sear the chicken for 3–4 minutes on each side, just until golden brown. You’re not cooking it through yet—just building that beautiful crust.

Step 3: Add Potatoes

Remove the chicken briefly and toss the halved baby potatoes in the skillet with a bit more oil, garlic, and seasoning. Spread them out evenly, then nestle the chicken breasts back on top.

Step 4: Roast in the Oven

Transfer the skillet to the oven and roast everything for 20 minutes. This gives the potatoes time to get tender and lets the chicken cook through.

Step 5: Add Green Beans

Pull the skillet out, scatter in the green beans (tossed in a bit of olive oil and seasoning), and return it to the oven for another 10–12 minutes. The beans will roast perfectly without going mushy.

Step 6: Finish and Serve

Once everything is golden and cooked through, remove from the oven. Add a quick squeeze of lemon juice and a sprinkle of fresh parsley for brightness. Serve hot, straight from the pan.

How Long to Cook One Pan Garlic Herb Chicken with Potatoes & Green Beans

The total cooking time is about 35–40 minutes. Here’s the breakdown:

Searing the chicken takes about 6–8 minutes total.
Roasting the chicken and potatoes in the oven takes 20 minutes.
Adding green beans and finishing everything off takes another 10–12 minutes.

Always check that the chicken reaches an internal temperature of 165°F (74°C) before serving. The potatoes should be fork-tender, and the green beans just slightly crisped on the edges.

Tips for Perfect One Pan Garlic Herb Chicken with Potatoes & Green Beans

Don’t skip the sear: That golden crust on the chicken adds depth and flavor you can’t get from roasting alone.
Cut potatoes evenly: To make sure they cook at the same rate as the chicken, slice them into uniform halves or quarters.
Use a hot oven-safe skillet: Cast iron is my favorite—it holds heat well and makes everything cook more evenly.
Add green beans later: If you toss them in too early, they’ll overcook and lose their vibrant snap.
Let it rest: After pulling it out of the oven, let the dish rest for 5 minutes. It helps the juices settle into the chicken and keeps it moist.
Garnish generously: A final sprinkle of fresh herbs or a squeeze of lemon brightens up the dish right before serving.

Watch Out for These Mistakes While Cooking

Overcrowding the pan: If everything is packed too tightly, it’ll steam instead of roast. Give the ingredients room to caramelize and crisp up.
Skipping the sear on the chicken: It’s tempting to toss everything into the oven raw, but that golden crust adds tons of flavor.
Undercooking the potatoes: They need a bit more time than the green beans—don’t add them all at once.
Using wet green beans: Make sure they’re dry before roasting, or they’ll steam and turn soggy.
Overcooking the green beans: They go in last for a reason—don’t let them lose their vibrant texture.
Not seasoning in layers: Salt and herbs should go on the chicken, the potatoes, and the green beans at different stages.
Ignoring oven temperature: Too low and everything cooks unevenly, too high and the chicken dries out. Stick to 400°F.
Forgetting to rest the dish: Letting it sit a few minutes after baking makes a big difference in flavor and moisture.

What to Serve With One Pan Garlic Herb Chicken with Potatoes & Green Beans?

Crusty Bread

A slice of warm, crusty bread is perfect for soaking up all those garlicky pan juices.

Simple Garden Salad

A fresh salad with tomatoes, cucumbers, and a tangy vinaigrette helps balance the richness of the chicken and potatoes.

Lemon Herb Couscous

Light and zesty, couscous adds a quick and fluffy side option without overpowering the main dish.

Roasted Garlic Aioli

Serve a small dollop on the side for dipping potatoes or drizzling over the chicken.

A Glass of White Wine

A crisp sauvignon blanc or a lightly oaked chardonnay pairs beautifully with the herb and garlic flavors.

Parmesan Roasted Broccoli

If you’re looking for another veggie to round it out, this adds extra crunch and flavor.

Herbed Rice Pilaf

Great if you’re feeding a crowd and want a second starch to stretch the meal.

Light Fruit Salad

A chilled mix of berries, citrus, and mint makes for a refreshing finish after a warm, savory meal.

Storage Instructions

This dish stores beautifully, making it ideal for meal prep or next-day leftovers. Allow everything to cool completely before transferring to an airtight container.

Refrigerate: Store in the fridge for up to 4 days.
Reheat: Warm in a skillet over medium heat or in the oven at 350°F until heated through. A splash of broth or water helps keep the chicken moist.
Freezing: While the chicken and potatoes freeze fairly well (up to 2 months), the green beans can lose texture. If freezing, consider adding fresh green beans after reheating.

Estimated Nutrition

Per Serving (based on 4 servings):

Calories: ~420
Protein: 36g
Carbohydrates: 26g
Fat: 20g
Saturated Fat: 6g
Fiber: 4g
Sugar: 3g
Sodium: 480mg

Note: Nutrition estimates can vary depending on exact ingredients and portion sizes.

Frequently Asked Questions

Can I use frozen green beans instead of fresh?

Yes, but make sure to thaw and pat them dry first. They won’t be quite as crisp as fresh green beans, but they’ll still taste great.

What’s the best way to tell if the chicken is done?

Use a meat thermometer—chicken is fully cooked at 165°F (74°C). If you don’t have one, cut into the thickest part; the juices should run clear, and the meat should be white all the way through.

Can I make this dish ahead of time?

Absolutely. You can prep and marinate the chicken and chop the veggies up to a day ahead. Store them separately in the fridge until you’re ready to cook.

Is it okay to use dried herbs instead of fresh?

Yes, dried herbs work perfectly in this recipe. Use about one-third of the amount you’d use for fresh, since dried herbs are more concentrated.

What if I don’t have an oven-safe skillet?

No problem—sear the chicken and prep everything in a regular pan, then transfer everything to a baking dish for roasting.

Can I use bone-in chicken pieces?

Yes, but they’ll need more oven time. Add an extra 10–15 minutes and make sure the internal temperature hits 165°F.

Why are my potatoes still hard?

They might be cut too large, or your oven temperature could be slightly off. Try slicing them smaller next time or roast them a bit longer before adding the green beans.

Can I add cheese to this dish?

Definitely! A sprinkle of Parmesan during the last 5 minutes of baking adds a savory touch that melts beautifully over the chicken and veggies.

Conclusion

This One Pan Garlic Herb Chicken with Potatoes & Green Beans is one of those go-to recipes that never lets me down. It’s hearty, flavorful, and easy enough for a busy weeknight but impressive enough for guests. I love how everything cooks together in a single skillet, soaking up that garlicky herb goodness. Whether you’re new to cooking or a seasoned home chef, this dish will quickly earn a place in your regular rotation. It’s real food, made simple—and that’s always worth coming back to.