One Sheet Chicken and Potatoes with Green Beans Almondine

One Sheet Chicken and Potatoes with Green Beans Almondine 4.40/5 (5 votes)

There's something so comforting about warm chicken and potatoes; especially this time of year. Tender and full of rich flavors it just melts in your mouth. And, it's so nice paired with crisp fresh green beans. This is a great meal!

One Sheet Chicken and Potatoes



  • 1 1/2 pounds boneless skinless chicken breasts, pounded 1/2" thick
  • 1 pound baby new potatoes, quartered
  • 1/4 cup onion, chopped
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 2 teaspoons Country Style Mustard
  • 2 teaspoons hot sauce, like Cholula
  • 2 tablespoon fresh parsley, chopped
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoons pepper


  1. Preheat oven to 425.
  2. Line a baking sheet with foil.
  3. Combine oil, lemon juice, mustard, hot sauce, parsley, onion powders, salt and pepper in bowl.
  4. Place cut potatoes and chicken on the baking sheet. Drizzle with marinade mixture, and spread into a single layer.
  5. Roast for 15 minutes, flip, and continue to cook until chicken juices run clear when poked with a fork - another 5-10 minutes.
  6. Remove chicken from the sheet and return potatoes to the oven and broil for a minute or two to brown further if necessary.

Nutritional Information

Serving Size 317g Calories 501 Fat 23 Sat Fat 5 Sodium 397 Carbs 19 Sugars 2 Fiber 3 Protein 51.

Green Beans Almondine



  • 1 pound green beans, washed and trimmed
  • 2 tablespoons butter
  • 2 tablespoons shallot, minced
  • 3 tablespoons almonds, slivered
  • kosher salt, to taste
  • pepper, to taste


  1. Boil green beans in a large pot of water until crisp tender – about 3-4 minutes depending on the size of your beans.
  2. Immediately drain the green beans and run cold water over them until they cool. You can also put them in an ice bath – I’m just too lazy!
  3. Dry the pot and return to the stove. Melt the butter (or use oil) over medium high heat and add minced shallots. Sauté the shallots until tender – about 2-3 minutes.
  4. Add the almonds and continue to cook until they begin to brown slightly.
  5. Return the green beans to the pot and sauté until the beans are warmed through.
  6. Season with salt and pepper.

Nutritional Information

Serving Size 113g Calories 115 Fat 8 Carbs 10 Fiber 4.4 Protein 3.


KID NOTE: The kids did great with this meal. Winner all around!

VEGETARIAN TIP: Skip the chicken and add cauliflower, broccoli, and zucchini to the sheet.

GLUTEN MODIFICATIONS: Gluten free as written.


  1. LadyAviator says:

    This was very tasty and the whole family liked it. My chicken was very dry though. Next time I will double (or triple) the sauce!

  2. lamaman81 says:

    This was great! I did make a little extra sauce (I’m notorious for dry chicken!) and it was terrific!

  3. ceemccollum says:

    honestly, wasn’t expecting much from this meal, but I was pleasantly surprised! Very tasty!!

  4. Leigh says:

    Easy and tasty! The green beans were especially good.

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