Sheet Pan Chicken and Veggies | CookOS

Sheet Pan Chicken and Veggies

Name: Sheet Pan Chicken and Veggies
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: American
Ingredients: 2.5 lbs chicken breast tenderloins; 1.5 lbs baby yellow potatoes; 2 (14.5 oz) cans green beans; 2 tbsp avocado oil; 1 packet dry Italian dressing mix; 1 stick salted butter; 1 tsp Creole seasoning; 1 tsp garlic powder; 1/2 tsp black pepper; 1 tbsp roasted garlic & herb seasoning

Sheet pan chicken and veggies is a straightforward one-pan dinner combining seasoned chicken tenderloins, baby potatoes, and green beans that cooks together on a single sheet for minimal cleanup and quick weeknight results.

🌍American 🏷️Sheet pan dinner 🏷️Chicken 🏷️Chicken tenderloins 🏷️Potatoes Green beans

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Total

1h 5m

Servings

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

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Ingredients

2.5 lbs chicken breast tenderloins
1.5 lbs baby yellow potatoes
2 (14.5 oz) cans green beans
2 tbsp avocado oil
1 packet dry Italian dressing mix
1 stick salted butter
1 tsp Creole seasoning
1 tsp garlic powder
1/2 tsp black pepper
1 tbsp roasted garlic & herb seasoning

10 Ingredients

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Instructions

1
Preheat your oven to 350°F (175°C).
2
Pour oil onto a large sheet pan and spread to coat.
3
Arrange the chicken tenderloins on one side of the sheet pan.
4
Wash the baby potatoes and cut them in half lengthwise. Arrange them on the sheet pan next to the chicken.
5
Drain the canned green beans thoroughly and add them to the remaining space on the sheet pan.
6
Season the chicken, potatoes, and green beans generously with Creole seasoning, garlic powder, black pepper, and roasted garlic & herb seasoning.
7
Sprinkle the entire packet of dry Italian dressing mix evenly over all the ingredients on the pan.
8
Cut the stick of butter into small pats and distribute them evenly over the chicken, potatoes, and green beans.
9
Cover the sheet pan tightly with aluminum foil.
10
Bake for 40 minutes.
11
Remove the foil and bake for an additional 15 minutes, or until the potatoes are tender and the chicken is cooked through.

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Tips & Notes

Pro tips

Pat chicken tenderloins dry before seasoning to promote better browning and prevent steam buildup.
Cut baby potatoes in half so they cook at the same rate as the chicken (approximately 30–35 minutes at 400°F).
Drain canned green beans thoroughly and toss them with oil and seasonings right before baking to prevent sogginess.
Use an instant-read meat thermometer to verify chicken reaches 165°F; don't rely on appearance alone since tenderloins cook quickly.

Substitutions

avocado oil → olive oil or vegetable oil (note: maintains cooking temperature and flavor)
baby yellow potatoes → small red potatoes or cut russet potatoes into 1-inch pieces (note: adjust cook time if larger)
canned green beans → fresh green beans trimmed and halved (note: add 5–10 minutes to baking time)
dry Italian dressing mix → 1 tbsp Italian seasoning blend plus 1 tsp salt (note: reduces sodium and increases freshness)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat on a sheet pan at 350°F until warmed through, approximately 10–15 minutes.

Common Questions

Can I use regular chicken breasts instead of tenderloins?

Yes. Use 2.5 lbs of regular chicken breasts cut into strips or left whole, but add 5–10 minutes to the baking time to ensure they cook through completely.

How do I know when the chicken is done?

The chicken is done when it reaches an internal temperature of 165°F at the thickest part, checked with a meat thermometer.

Can I prepare this ahead of time?

Yes. Assemble the pan up to 8 hours in advance, cover tightly with plastic wrap, refrigerate, then bake when ready—add 5–10 minutes to baking time if starting cold.