Italian Baked Chicken, Potatoes, and Green Beans is a one-pan, no-fuss dinner that’s full of flavor and comfort. It’s a balanced meal with protein, veggies, and carbs all baked together in a zesty Italian butter sauce that makes everything golden, juicy, and delicious.
Why You’ll Love This Recipe
I love this dish because it’s incredibly simple—just a few ingredients, one baking dish, and minimal cleanup. The Italian seasoning adds big flavor with no effort, and the butter gives everything a rich, satisfying finish. It’s the kind of meal I can throw together in minutes, let it bake, and have dinner ready without any stress.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2–3 boneless, skinless chicken breasts, cubed
3–5 small to medium potatoes, chopped
1½–2 cans green beans (drained)
1 packet dry Italian dressing mix
1 stick unsalted butter, melted
directions
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I preheat the oven to 350°F (175°C).
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I evenly arrange the cubed chicken, chopped potatoes, and drained green beans in a large baking dish.
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I sprinkle the entire Italian dressing seasoning packet over everything.
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I drizzle the melted butter evenly across the top.
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I cover the baking dish tightly with foil.
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I bake for 1 hour and 10 minutes, or until the chicken is cooked through and the potatoes are fork-tender.
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I serve it hot, right from the pan, with a spoonful of the flavorful juices over each serving.
Servings and timing
This recipe makes about 4 hearty servings. Prep time is around 10 minutes, and bake time is 1 hour and 10 minutes.
Variations
Sometimes I swap the green beans for broccoli, carrots, or asparagus depending on what I have on hand. I’ve also used red or Yukon gold potatoes for a creamier texture. When I want a bit more spice, I add a pinch of red pepper flakes or a few dashes of hot sauce to the butter before pouring it over.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it in the oven at 350°F or microwave individual portions until hot. It also works great as a meal prep dish for lunches throughout the week.
FAQs
Can I use frozen green beans?
Yes, I’ve used frozen green beans—no need to thaw. I just add them straight to the dish and they cook up perfectly.
What type of potatoes work best?
I usually go for small gold or red potatoes. They hold their shape and bake up creamy inside without getting mushy.
Can I use pre-cooked chicken?
I prefer raw chicken for this recipe since it cooks with the veggies and absorbs the flavor. Pre-cooked chicken may dry out with the long bake time.
Is there a way to make this dairy-free?
Yes, I use dairy-free butter or olive oil in place of regular butter and it still turns out flavorful.
Can I prepare this dish ahead of time?
Absolutely. I assemble everything in the baking dish, cover, and refrigerate. When ready, I bake it as directed—just add a few extra minutes if it’s coming straight from the fridge.
Conclusion
Italian Baked Chicken, Potatoes, and Green Beans is the perfect one-pan meal for busy nights. It’s hearty, flavorful, and so easy to throw together with pantry staples. Whether I’m cooking for my family or just need a dependable, delicious dinner, this recipe always delivers.
Print
Italian Baked Chicken, Potatoes, and Green Beans
- Prep Time: 10 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 20 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baked
- Cuisine: Italian-American
- Diet: Gluten Free
Description
This Italian Baked Chicken, Potatoes, and Green Beans is a no-fuss, one-pan dinner packed with flavor and simplicity. With juicy chicken, tender potatoes, and crisp green beans baked in a zesty Italian butter sauce, it’s the perfect easy weeknight meal.
Ingredients
- 2–3 boneless, skinless chicken breasts, cubed
- 3–5 small or medium potatoes (red or gold), chopped
- 1½–2 cans green beans, drained (or 2–3 cups fresh/frozen green beans)
- 1 packet dry Italian dressing mix
- 1 stick (1/2 cup) unsalted butter, melted
Instructions
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Preheat oven to 350°F (175°C).
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Arrange cubed chicken, chopped potatoes, and green beans evenly in a large baking dish.
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Sprinkle the dry Italian dressing mix evenly over all ingredients.
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Drizzle the melted butter evenly across the top.
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Cover the baking dish tightly with foil.
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Bake for 1 hour and 10 minutes, or until chicken is cooked through and potatoes are fork-tender.
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Serve hot, spooning some of the buttery juices over each portion.
Notes
- Use red or Yukon gold potatoes for best texture.
- Substitute green beans with broccoli, carrots, or asparagus if desired.
- Add crushed red pepper or hot sauce for a spicy twist.
- For a dairy-free version, replace butter with olive oil or plant-based butter.
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