A healthy and easy sheet pan meal with juicy chicken, fresh green beans, and crispy potatoes—all baked together for a simple, no-fuss dinner!
Why I Love This Easy Dinner Idea
This easy sheet pan dinner is a total game-changer! Everything cooks on one baking sheet, which means less mess and less stress—just the way I like it. If you haven’t tried making sheet pan meals before, you’re in for a treat. It’s one of my favorite ways to cook because everything roasts together, making dinner simple and delicious.
In this recipe, you’ll get crispy baby potatoes, fresh green beans, and juicy honey mustard chicken breasts, all baked to perfection. Each one gets its own seasoning and bakes for just the right amount of time.
Here’s how it works: potatoes go in first, then the chicken, and finally the green beans. I used a large 21”x15” baking sheet, but if yours isn’t big enough, no worries—you can split everything onto two smaller baking sheets instead. Either way, it’s an easy, no-fuss dinner the whole family will love!
Featured Comment
"This came out delicious and was so easy to make! I made double the portion for me, my husband, and our neighbors. They all loved it." - Viviana
- See more recipe reviews here
Recipe Ingredients
- 4 chicken breasts - sliced in half horizontally
Honey Mustard Sauce:
- ⅓ cup honey - or maple syrup
- 3 Tbsp yellow mustard
- 3 Tbsp dijon mustard
- 2 minced garlic cloves
- 1 tsp onion powder
- 1 tsp paprika
For The Potatoes:
- 1 ½ lbs baby potatoes - halved
- 3 minced garlic cloves
- 2 Tbsp olive oil
- 2 Tbsp grated parmesan cheese - optional
- 1 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp ground black pepper
For Green Beans:
- 1 lb green beans - ends trimmed
- 1 Tbsp grated parmesan cheese - optional
- 1 Tbsp olive oil
- ½ tsp salt
- ¼ tsp ground black pepper
Kitchen Equipment Used
- Large Baking Sheet - I used a 21" x 15" baking sheet. This works great for sheet pan meals! You could also use two smaller baking sheets, or even a rectangular cake pan.
- Mixing Bowls
- Chopping knives
- Cutting board
- Measuring spoons - this is a magnetic set that sticks together in the drawer to keep organized.
How To Make Sheet Pan Chicken, Beans and Potatoes
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
PREP
Slice the potatoes in half, trim the ends off the green beans with kitchen scissors. And slice each chicken breast in half. Preheat the oven to 425F. Spray a large 21"x15" baking sheet (or two smaller baking sheets) with nonstick cooking spray or line with parchment paper.
STEP 1: Season Potatoes
In large mixing bowl, add the 1 ½ lbs red baby potatoes along with 3 minced garlic cloves, 2 tablespoon olive oil, 2 tablespoon fresh grated parmesan cheese, 1 teaspoon Italian seasoning, ½ teaspoon salt and ¼ teaspoon ground black pepper. Toss the potatoes with the seasoning ingredients.
STEP 2: Add To Baking Sheet
Spread the potatoes on to one-third of the baking sheet in a single layer. Place in the oven to bake for 15 minutes.
STEP 3: Honey Mustard Sauce
While the potatoes are baking, in a medium bowl mix together the honey mustard sauce: ⅓ cup honey, 3 tablespoon yellow mustard, 3 tablespoon dijon mustard, 2 minced garlic cloves, 1 teaspoon onion powder, and 1 teaspoon paprika.
STEP 4: Toss With Chicken
Add the sliced raw chicken to a large bowl. Pour the honey mustard sauce on top and toss with the chicken.
STEP 5: Add Chicken + Bake
Once the potatoes have finished cooking for 15 minutes, remove the baking sheet from the oven. Arrange the chicken in a single layer. Place back in the oven to bake 5 minutes.
STEP 6: Season Green Beans
While the chicken is baking, in the same bowl you mixed the potatoes in, add 1 lb green beans, 1 tablespoon olive oil, 1 tablespoon grated parmesan cheese (optional), ½ teaspoon salt and ¼ teaspoon ground black pepper. Toss the seasonings together with the green beans.
STEP 7: Add Green Beans
Once the potatoes and chicken have cooked 5 minutes, remove from the oven and arrange the green beans in the last section.
Place back in the oven to cook an additional 20-25 minutes, or until the potatoes are tender and chicken is fully cooked reaching 165F internally with a meat thermometer. The total cooking time will be about 45-50 minutes.
Recipe Tips
- Use about ⅓ of the baking sheet for each ingredient: chicken, potatoes, green beans.
- Slice potatoes and chicken breast in half so they will cook faster.
- Use a large 21"x15" baking sheet if you have one. If you only have smaller baking sheets, then you will probably need to use two.
How To Store Leftovers
- Refrigerate – Leftovers can be stored in an airtight container in the fridge for 2-3 days. You can reheat back in the oven at 375F for 10 minutes or until potatoes crispen up.
Have A Question?
- Got a question about this recipe? Leave a comment below—I’m happy to help!
- Tried this recipe? Share it with friends and leave a star rating below—I’d love to hear what you think!
Never Miss A New Recipe:
- Plus, get my weekly meal ideas & exclusive recipes straight to your inbox! Sign up here.
- Get My Free Recipe Guides! Sign up for my free member’s library to access 20+ printable guides, with more added regularly.
- Grab my popular Easy Healthy Meals Success Kit at 70% off!
Ingredients
- 4 chicken breasts - sliced in half horizontally
Honey Mustard Sauce
- ⅓ cup honey - or maple syrup
- 3 tablespoon yellow mustard
- 3 tablespoon dijon mustard
- 2 minced garlic cloves
- 1 teaspoon onion powder
- 1 teaspoon paprika
For The Potatoes
- 1 ½ lbs baby potatoes - halved
- 3 minced garlic cloves
- 2 tablespoon olive oil
- 2 tablespoon grated parmesan cheese - optional
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
For Green Beans
- 1 lb green beans - ends trimmed
- 1 tablespoon grated parmesan cheese - optional
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat the oven to 425°F. Spray a large baking sheet with nonstick cooking spray or line with parchment paper.
- In large mixing bowl, add the 1 ½ lbs red baby potatoes along with 3 minced garlic cloves, 2 tablespoon olive oil, 2 tablespoon fresh grated parmesan cheese, 1 teaspoon Italian seasoning, ½ teaspoon salt and ¼ teaspoon ground black pepper. Toss the potatoes with the seasoning ingredients.
- Spread the potatoes on to one-third of the baking sheet in a single layer. Place in the oven to bake for 15 minutes.
- While the potatoes are baking, in a medium bowl mix together the honey mustard sauce: ⅓ cup honey, 3 tablespoon yellow mustard, 3 tablespoon dijon mustard, 2 minced garlic cloves, 1 teaspoon onion powder, and 1 teaspoon paprika.
- Add the sliced raw chicken to a large bowl. Pour the honey mustard sauce on top and toss with the chicken.
- Once the potatoes have finished cooking for 15 minutes, remove the baking sheet from the oven. Arrange the chicken in a single layer. Place back in the oven to bake 5 minutes.
- While the chicken is baking, in the same bowl you mixed the potatoes in, add 1 lb green beans, 1 tablespoon olive oil, 1 tablespoon grated parmesan cheese (optional), ½ teaspoon salt and ¼ teaspoon ground black pepper. Toss the seasonings together with the green beans.
- Once the potatoes and chicken have cooked 5 minutes, remove from the oven and arrange the green beans in the last section. Place back in the oven to cook an additional 20-25 minutes, or until the potatoes are tender and chicken is fully cooked reaching 165F internally with a meat thermometer.
Nutrition Info
The nutritional information provided is an estimate and is per serving.
Leave a Reply