One-Pan Onion Chicken with Potatoes and Green Beans

Pro tips

• Slice potatoes uniformly (about ¼ inch thick) so they cook at the same rate as the chicken.
• Don't skip the avocado oil spray—it prevents sticking and helps the onion soup mix distribute evenly.
• Add the green beans in the last 10-12 minutes to prevent them from becoming mushy.
• Use a meat thermometer to avoid overcooked, dry chicken; 165°F is the target.

Substitutions

• Boneless, skinless chicken breast → chicken thighs (adjust cooking time +5 minutes)
• Baby red potatoes → baby gold potatoes or fingerling potatoes (cooking time may vary slightly)
• Butter → olive oil or ghee (1 tbsp per 2 tbsp butter)
• Onion soup mix → homemade blend (1.5 tbsp garlic powder, onion powder, dried parsley, salt, pepper)

Storage & make-ahead

Store cooled leftovers in an airtight container in the refrigerator up to 4 days. Reheat in a 350°F oven for 10-15 minutes or in a skillet over medium heat until warmed through.

Can I use fresh potatoes instead of baby red potatoes?

Yes, use similarly sized waxy potatoes, sliced thin or halved. They may take 5-10 minutes longer to cook, so add them to the pan first.

How do I know when the chicken is done?

Cook until the internal temperature reaches 165°F (74°C) at the thickest part, or until the juices run clear when pierced with a knife.

Can I substitute the onion soup mix?

Yes, use Italian seasoning, garlic powder, and onion powder (about 1.5 tbsp total), or a homemade seasoning blend. The soup mix adds salt and umami, so adjust seasoning accordingly.

Is this recipe freezer-friendly for meal prep?

Cool completely and store in an airtight container up to 4 days in the fridge. Do not freeze before cooking; freeze leftovers up to 3 months and reheat gently at 350°F.

Can I use fresh green beans instead of frozen?

Yes, add fresh green beans trimmed and halved. They may cook slightly faster, so check for doneness a few minutes earlier.