One-Pan Sautéed Chicken with Green Beans and Potatoes

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken thighs and crisp vegetables roasted together in one pan, finished with garlic and herbs for a vibrant weeknight dinner. This american-inspired quick meals ready in about 35 minutes pairs halved baby potatoes, trimmed green beans, divided olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.1 (15 ratings) Prep: 10 min Cook: 25 min Serves 4 American cuisine 550 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Place 1.5 lbs halved baby potatoes in a bowl with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper. Toss to coat and spread on a baking sheet. Roast for 15 minutes.
  2. Step 2: Season 4 boneless, skinless chicken thighs (1.5 lbs) with 1/4 tsp salt and 1/8 tsp black pepper. Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Add chicken and cook for 4-5 minutes per side until golden brown. Remove chicken and set aside.
  3. Step 3: Add 2 minced garlic cloves to skillet and cook for 30 seconds until fragrant. Stir in 1 lb trimmed green beans and 1/4 cup chicken broth. Cook for 2-3 minutes until beans start to soften. Return chicken to skillet and add roasted potatoes. Sprinkle with 1/4 tsp dried thyme. Cook for 5-7 minutes, stirring occasionally, until potatoes are tender and chicken is cooked through.

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Frequently asked questions

How long does One-Pan Sautéed Chicken with Green Beans and Potatoes take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover One-Pan Sautéed Chicken with Green Beans and Potatoes?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep halved baby potatoes from drying out.

Can I substitute ingredients in One-Pan Sautéed Chicken with Green Beans and Potatoes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale One-Pan Sautéed Chicken with Green Beans and Potatoes for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with One-Pan Sautéed Chicken with Green Beans and Potatoes?

American quick meals like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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