One Pan BBQ Chicken, Potatoes, and Green Beans is an easy, kid-friendly, sheet pan chicken dinner recipe, which will quickly become a family favorite.
This is such an easy, no-fuss recipe with tender chicken breasts, covered with sweet and spicy barbecue sauce, oven-roasted potatoes and green beans. It’s delicious, nutritious, and oh so flavorful. One Pan BBQ Chicken, Potatoes and Green Beans is the ultimate sheet pan dinner recipe. And, a bonus, no firing up the grill, and only one pan to wash!
Versatile Chicken Dinner Recipe:
Did I mention this recipe is versatile? You can mix it up and use both dark and white meat or only white or only dark. As far as potatoes, I used sweet potatoes, because my husband loves them, but you can use any kind you have on hand or your family likes. You can also substitute asparagus, broccoli, carrots, etc., for the green beans. Easy peasy!
No matter what you decide, with this simple recipe, you throw everything in one pan and then relax while it bakes. And, if you line your baking pan with foil before adding everything, when you are done, clean-up will be a breeze too!
More Easy Chicken Recipes:
We eat chicken at least two times a week at the Rigsby house. Here are some of our other favorite chicken recipes I hope you will enjoy as well!
- Easy Chicken Parmesan
- Grilled Teriyaki Chicken with Marinade
- Bacon and Mushroom Skillet Chicken
- Easy Southern Crispy Oven-Fried Chicken, and
- Easy Southern Chicken and Dumplings
One Pan BBQ Chicken, Potatoes and Green Beans Ingredients:
There are only a few ingredients in this recipe: boneless, skinless chicken breasts, sweet potatoes, green beans, barbecue sauce (we like Sweet Baby Ray’s), olive oil, and kosher salt and pepper.
How to make One Pan BBQ Chicken, Potatoes, and Green Beans:
Preheat the oven to 400 degrees F.
Put about a cup of barbecue sauce in a plastic storage bag along with the chicken. Mash the bag, and chicken, around to make sure the chicken is covered in sauce. Set aside and allow the flavors to blend while you prepare your potatoes.
Peel and cube your potatoes. I peel sweet potatoes but prefer leaving the peel on the white potatoes. Also, the potatoes will cook more evenly if you make sure that the cubes are approximately the same size.
Place the potatoes in a bowl and drizzle on the olive oil. Add kosher salt and pepper and toss.
Line a rimmed baking sheet with foil and spray lightly with non-stick cooking spray. Spread out the potatoes in an even layer.
Place the potatoes in the oven and roast for 10 minutes. The potatoes take a little more time than the chicken or green beans, so roasting them before adding the chicken ensures that everything is perfectly cooked.
While the potatoes are cooking, snap or cut off the ends of the green beans and cut into bite-size pieces. Place the green beans in a bowl and toss with the olive oil and salt and pepper.
Remove the potatoes from the oven. Place the chicken pieces on the sheet pan, and spoon on additional barbecue sauce. Make sure to coat them with a thick layer of sauce. Add the green beans and spread out in an even layer.
Bake for 15 minutes, or until the potatoes are fork-tender, and your chicken registers 165 degrees with a meat thermometer.
Serve immediately and enjoy!
Sharon’s Expert Tips:
- This recipe calls for skinless, boneless chicken breast and cut-up sweet potatoes. But, if you are like me and prefer chicken thighs or regular white potatoes, feel free to switch things up. You can also swap out other vegetables such as asparagus, broccoli, mushrooms, or carrots for the green beans.
- Chicken breasts are so large these days, I usually buy 2, and slice them horizontally, to end up with four thinner pieces.
- The cooking times in this recipe are for boneless, skinless chicken breasts which are about a quarter of an inch thick. If your chicken is thicker than this or if you are using chicken thighs, you will need to increase your cook time. Use your meat thermometer to ensure that your chicken is the proper temperature.
**This post updated on July 14, 2019, and reposted on July 17, 2019, to add green beans, change the title, update the recipe and the photos.
One-Pan BBQ Chicken, Potatoes, and Green Beans
Ingredients
- 4 boneless skinless chicken breasts 1/4 inch thick
- 1-1/2 cups barbecue sauce I like Sweet Baby Ray's, but use whatever you like
- 2 large sweet potatoes peeled and cubed
- 1 lb green beans fresh, tips removed and cut into bite-size pieces
- 2-3 Tbsp olive oil divided
- kosher salt and pepper to taste
Instructions
- Preheat the oven to 400 degrees.
- Put about a cup of barbecue sauce in a plastic storage bag along with the chicken and make sure the chicken is covered in sauce. Set this aside and allow the flavors to blend while you prepare your potatoes.
- Peel and cube the potatoes. The potatoes will cook more evenly if you make sure that the cubes are approximately the same size.
- Place the potatoes in a bowl and drizzle with about a tablespoon of olive oil. Sprinkle on some kosher salt and pepper and toss to coat the potatoes.
- Line a rimmed baking sheet with foil and spray lightly with non-stick cooking spray. Spread out the potatoes in an even layer.
- Place the potatoes in the oven and roast for 10 minutes. The potatoes take a little more time than the chicken; so roasting them before adding the chicken ensures that everything is perfectly cooked.
- While the potatoes are cooking, snap or cut off the ends of the green beans and cut into bite-size pieces. Place the green beans in a bowl and toss with one tablespoon of olive oil and sprinkle with salt and pepper.
- Remove the potatoes from the oven. Place the chicken pieces on the sheet pan, and spoon on additional barbecue sauce. Make sure to coat them with a thick layer of sauce. Add the green beans and spread out in an even layer.
- Bake for 15 minutes, or until the potatoes are fork tender, and your chicken registers 165 degrees with a meat thermometer.
- Serve immediately and enjoy!
Notes
- This recipe calls for skinless, boneless chicken breast and cut-up sweet potatoes. But, if you are like me and prefer chicken thighs or regular white potatoes, feel free to switch things up. You can also swap out other vegetables such as asparagus, broccoli, mushrooms, or carrots for the green beans.
- Chicken breasts are so large these days, I usually buy 2, and slice them horizontally, to end up with 4 thinner pieces.
- The cooking times in this recipe are for boneless, skinless chicken breasts which are about a quarter of an inch thick. If your chicken is thicker than this or if you are using chicken thighs, you will need to increase your cook time. Use your meat thermometer to ensure that your chicken is the proper temperature.
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