Saucy BBQ Chicken with Creamy Potato and Green Bean Salad

This saucy barbecue chicken is the ultimate weeknight dinner that feels like a backyard cookout. Tender chicken breasts are pan-seared and coated in a sweet and tangy barbecue glaze, then served alongside a creamy potato salad studded with fresh green beans. It’s a complete meal that’s both comforting and refreshing.

The side salad gets its creaminess from mayonnaise and a pop of acidity from white wine vinegar, while scallions add a mild oniony bite. The potatoes are boiled until tender, then chilled for the perfect texture. This dish is gluten-free and comes together in just 25 minutes, making it ideal for busy evenings when you crave something satisfying.

Log in to save recipes and build weekly shopping lists.

Ingredients

24 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

12 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

24 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

6 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

4 ounce BBQ SauceView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Trim and thinly slice scallions, separating white and green parts. Cut potatoes into ¾-inch pieces. Cut green beans into 2-inch pieces.
2. Place potatoes in a large pot of salted water. Bring to a boil and cook until easily pierced with a knife, 10-12 minutes. Use a slotted spoon to transfer potatoes to a large bowl; keep the pot of boiling water on the stove. Place the bowl in the refrigerator to cool the potatoes.
3. Heat a drizzle of vegetable oil in a large pan over medium-high heat. Season chicken breasts all over with salt and pepper. Add to the pan and cook until browned and nearly cooked through, about 5 minutes per side. Add the BBQ sauce and reduce heat to low. Cook, tossing to coat the chicken, until the sauce is thick and glazy, 1-2 minutes more.
4. Add the green beans to the pot of boiling water. Cook until tender but still crisp, 3-4 minutes. Drain, then rinse under cold water. Shake the green beans in the strainer to remove excess water.
5. Add the green beans, scallion whites, mayonnaise and white wine vinegar to the bowl with the cooled potatoes. Toss to combine. Season with salt and pepper to taste.
6. Thinly slice the chicken. Divide the potato salad among plates, then top with the sliced chicken. Garnish with scallion greens and serve.

Recipe Tips

FAQ

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well. Adjust cooking time as needed until they reach an internal temperature of 165°F.

How do I store leftovers?

Store the chicken and potato salad separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in a pan or microwave.

Can I make this recipe dairy-free?

The recipe is already dairy-free as written. Just ensure your BBQ sauce and mayonnaise are dairy-free.