One Pan Balsamic Chicken, Green Beans & Potatoes


One pan + Easy + Lots of flavor + Family likes it = Winner Dinner!

The inspiration for this recipe came from Real Simple and it was the very first one pan dish I had ever tried. I wasn’t much of the fan of the lemon flavor in their version, but I really like the idea of all-in-one. So taking the one pan concept, I experimented and came up with this recipe. My daughter frequently requests it!

Just to warn you, I usually eyeball things, so measurement amounts are close to what I use. You may find that you prefer more or less garlic or dijon or honey. So I encourage you to make it to your taste. And it is easy to adjust the quantity based the size of the  crowd you need to feed.



One Pan Balsamic Chicken, Green Beans & Potatoes


  • 4 boneless, skinless chicken breasts

  • 1 lb fresh green beans (grab a bag, already trimmed for ya, so easy!)

  • 4-5 large red potatoes (depends on the size), sliced into wedges

  • ¼-⅓ cup Olive oil

  • ¼-⅓ cup Balsamic vinegar

  • 3-4 garlic cloves, crushed, be generous

  • 2ish Tbsps Dijon mustard

  • 2ish Tbsps Honey

  • Salt and pepper


Preheat oven to 425 degrees. In a large bowl, mix oil, vinegar, garlic, dijon, honey, salt and pepper until well combined. Toss green beans in the balsamic mixture. Remove green beans with tongs or slotted spoon and place in the bottom of a 9X12 baking dish or spread on to a baking sheet. Next, toss potatoes in the balsamic mixture. Remove potatoes with tongs or slotted spoon and place around the edges of the baking dish. Last, coat each chicken breast in the balsamic mixture and place on top of the green beans. If any mixture remains, pour over the chicken. Bake 45-60 min, depending on the thickness of the breast, until chicken is cooked through and no longer pink.