Potatoes, Green Beans, and Chicken Sheet Pan Supper
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Looking for a delicious supper that you can put together with what you have one hand? This easy Chicken Sheet Pan Supper is quick to prep and filling!
As life has become a bit busier and a bit less organized, I’ve become more of a fan of easy to make meals that will fill my family’s bellies.
Of course, I love a good slow cooker meal. Even if I don’t prep an entire meal in the slow cooker, just adding some chicken breasts and a bit of water and cooking them for some shredded chicken will help make mealtime that much easier.
We’ve been loving simple sheet pan dinners lately because it makes it easy for me to prepare veggies to go with our meal at the same time AND I only have to dirty one pan. Less prep and less dishes? Win win!
Potatoes, Green Beans, and Chicken Sheet Pan Supper
What You Need:
- 1 pound Boneless, Skinless Chicken Breast
- 1 pound Green Beans (fresh or frozen)
- 2-3 pounds Sweet Potatoes (could use regular potatoes)
- Your favorite seasonings to taste
- Olive Oil
Dice up all of your potatoes into small pieces and place them in a large bowl along with the green beans.
Drizzle olive oil over the top of the vegetables and sprinkle in some of your favorite seasonings. This meal is tasty with just a bit of garlic and salt but our favorite is the Garlic Salt blend (garlic, salt, onion, parsley) from Trader Joes. Stir to coat the vegetables with the oil and seasonings.
Drizzle a bit of olive oil over your sheet pan, pour the veggies on.
Slice your chicken breast into smaller pieces, about the size of chicken tenders. Place them on the pan and add a bit more seasoning over the entire thing.
Bake at 400 degrees for 45 minutes to an hour or until the chicken is cooked to at least 165F degrees internal temp.
For my family of 5, I will usually make 2 sheet pans of this meal (and double the recipe) so that we can have leftovers.
Serve your Potatoes, Green Beans, and Chicken Sheet Pan Supper with:
Print this recipe for the Chicken Sheet Pan Supper here:
Potatoes, Green Beans, and Chicken Sheet Pan Supper
Ingredients
- 1 pound Boneless Skinless Chicken Breast
- 1 pound Green Beans fresh or frozen
- 2-3 pounds Sweet Potatoes could use regular potatoes
- Your favorite seasonings to taste
- Olive Oil
Instructions
-
Dice up all of your potatoes into small pieces and place them in a large bowl along with the green beans.
-
Drizzle olive oil over the top of the vegetables and sprinkle in some of your favorite seasonings.
-
This meal is tasty with just a bit of garlic and salt but our favorite is the Garlic Salt blend (garlic, salt, onion, parsley) from Trader Joes.
-
Stir to coat the vegetables with the oil and seasonings.
-
Drizzle a bit of olive oil over your sheet pan, pour the veggies on.
-
Slice your chicken breast into smaller pieces, about the size of chicken tenders.
-
Place them on the pan and add a bit more seasoning over the entire thing.Bake at 400 degrees for 45 minutes to an hour or until the chicken is cooked to at least 165F degrees internal temp.
I buy my chicken in bulk and repackage into serving sized freezer bags. We also cut some of the chicken breasts into “chicken tender sized” portions to make grilling or meals like this Chicken Sheet Pan Supper very easy to prepare.
–Learn more about Buying Meat in Bulk here.
In the past when I’ve gotten bulk chicken breast, I also like to grind some up to use in recipes that call for ground chicken. It’s another simple way to prep the meat before it goes in the freezer to make easy meals for your family!
Do you make sheet pan suppers?
I am going to make this tomorrow, with a mix of sweet and white potatoes. 🙂 We use “Auntie Arwen’s Garlic Insanity” which is a blend we get locally in New Hampshire, but you can order it online. 😉 If you want it to be even quicker clean-up, you can actually make this in a tin foil packet! I’ve done similar with pork chops, and we seal them in individual packets (that way if someone likes more garlic, you can do it easily, and you can keep track of how much food you’re eating if you’re on a diet!) and cook them in a sheet pan. Often, there’s not a mark on the pan afterward – all the juices stay inside the tin foil.
Thanks for the quick clean up tip!
Fresh Farms USA delivers in my town and has a delivery in just a couple of weeks! Already placed my order. I trust your recommendations and I’m so grateful for this one. Being in KS, we have plenty of local sources for both pork and beef, but not so much for chicken and seafood. Looking forward to trying the trimmed breasts.
That’s great! I hope you enjoy their chicken as much as we have so far. 🙂
I have been making sheet pan meals for awhile now . Love the way the roasting of the veggies turn out . I even like using my large cast iron pan in the same way . Glade to hear you have tried Fresh Farm ! I was a customer of Zycon Fresh till they went down, that was a bummer . I received an email from Fresh Farm a little while back, saying they bought Zycon Fresh customer name list . Didn’t really didn’t like or know how to feel that Zycon had sold my name to another company . Don’t get me wrong, I truly loved Zycon and I hope I will love Fresh Farm even more . Thanks Merissa for helping to put Fresh Farm’s name out to the public . For some reason I feel more comfortable ordering from them now . 😊
Here’s what I’ve found out about the Zaycon list from Fresh Farms:
Are you Zaycon or related to Zaycon? No. We offer a similar service, but we are Fresh Farms USA. We thought they had a good concept and jumped at the opportunity to take over and better serve their client base after they closed down. We apologize for the way that company treated their customers but we have nothing to do with Zaycon. Our company has expanded our product lines to include meat and seafood after being a successful fruit delivery company for six years, and we have expanded our delivery routes. We hope you enjoy the many options we have coming!
I hope you do give them a try! I’m much happier with Fresh Farms’ chicken because I don’t have to trim it.
I love roasted veggies too…I think I would eat just about any veggie that way!
Marissa, you are the sweetest person and have the best ideas. My husband is the cook in the house (I am sooooo lucky) and I am so behind with so many things I want to do that I really haven’t even tried for a while, but when I do, your ideas are the ones I shall turn to. Now, I am an older woman of 69, and am trying very hard to get some long pending things done, including cataloguing boxes of photos into an organized online collection, and then I can get to sewing some of the fabric I have collected over the past ten years, so my husband cooking is not going to be interrupted by me 😉 Anyhow, I just want you to know how happy your posts make me and how much I admire you. Esther
Aw, thank you for your sweet words! 🙂
What is the recipe for Strawberry cobbler? Sounds good. 😋🍓