One-Pot Lemon Chicken with Green Beans and Potatoes for Busy Weeknights

Busy weeknights call for meals that are quick, simple, and satisfying. This one-pot lemon chicken with green beans and potatoes fits the bill perfectly. It combines juicy chicken breasts, crisp-tender potatoes, and fresh green beans, all slow-cooked together to create a cozy, flavorful dinner with minimal effort. The bright lemon juice adds a fresh zing that lifts the whole dish, making it a family favorite that’s easy to prepare and clean up.

One-pot lemon chicken with green beans and potatoes slow-cooked in a crockpot

Why This Recipe Works for Weeknights

Weeknight dinners often need to balance convenience with nutrition and taste. This recipe shines because:

• One-pot simplicity: Everything cooks together in the crockpot, saving time on prep and cleanup.

• Balanced nutrition: Protein from chicken, fiber and vitamins from green beans, and satisfying carbs from potatoes.

• Flavorful but straightforward: Lemon juice and Italian seasoning add bright, fresh flavors without complicated steps.

• Flexible timing: Cook on high for 4 hours or low for 6–7 hours to fit your schedule.

  
  

This makes it ideal for anyone juggling work, family, or other commitments but still wanting a wholesome homemade meal.

Ingredients You’ll Need

Gather these simple ingredients before you start:

• 2 boneless, skinless chicken breasts

• 1 pound red potatoes, halved (or your favorite variety)

• 12 ounces fresh green beans, trimmed

• 2 tablespoons olive oil

• Juice of 2 fresh lemons (fresh lemon juice makes a big difference)

• 1 teaspoon garlic powder

• 1.5 teaspoons Italian seasoning

• Salt and pepper to taste

  
  

Each ingredient plays a role in creating a dish that’s both hearty and bright. The fresh lemon juice is key to cutting through the richness of the chicken and potatoes, while the Italian seasoning adds a classic herb flavor.

Step-by-Step Instructions

Follow these easy steps to make the dish:

1. Place the chicken breasts in the center of the crockpot.

2. On one side of the chicken, pile the halved red potatoes. This placement helps them crisp slightly and prevents sogginess.

3. On the other side, add the trimmed green beans.

4. Drizzle olive oil evenly over the chicken and vegetables.

5. Squeeze the juice of two fresh lemons across the top.

6. Season everything generously with salt, pepper, garlic powder, and Italian seasoning.

7. Cover and cook on HIGH for 4 hours or LOW for 6–7 hours, until the chicken is tender and the potatoes are fork-soft.

   
   

This method ensures all ingredients cook evenly and absorb the lemony, herby flavors.

Tips for the Best Results

• Use fresh lemons: Bottled lemon juice lacks the brightness and depth of fresh juice.

• Trim green beans well: Removing the ends helps them cook evenly and improves texture.

• Halve potatoes evenly: This ensures they cook through at the same rate as the chicken.

• Don’t overcrowd the crockpot: Give ingredients some space for even cooking.

• Adjust seasoning to taste: Feel free to add more garlic powder or Italian seasoning if you like stronger flavors.

  
  

Variations to Try

This recipe is versatile and easy to customize:

• Swap chicken breasts for thighs for juicier meat.

• Add sliced carrots or bell peppers for extra color and nutrients.

• Use Yukon gold potatoes or baby potatoes instead of red potatoes.

• Sprinkle fresh parsley or basil on top before serving for a fresh herb finish.

• For a spicy kick, add red pepper flakes or a dash of cayenne pepper.

  
  

Serving Suggestions

Serve this dish straight from the crockpot for a casual, fuss-free meal. It pairs well with:

• A simple green salad with vinaigrette

• Crusty bread to soak up the lemony juices

• Steamed rice or quinoa for extra carbs if desired

  
  

Leftovers reheat well and make great next-day lunches.