Description
A hearty and flavorful Italian Chicken, Potato, and Green Bean Bake combines tender cubed chicken breasts, diced potatoes, and crisp green beans seasoned with dry Italian dressing and melted butter, then baked to perfection. This easy one-pan meal is perfect for a comforting family dinner, delivering a balanced combination of protein, vegetables, and carbs.
Ingredients
Scale
Proteins
- 2-3 Chicken Breasts, cubed (approximately 1.5 pounds)
Vegetables
- 3-5 Small to Medium Potatoes, diced (about 1.5 pounds)
- 2 Cans Green Beans (or 1 1/2 cans), drained (about 15-20 oz total)
Seasoning and Fats
- 1 Package Dry Italian Dressing Mix (about 1 oz)
- 1 Stick of Butter, melted (1/2 cup or 8 tablespoons)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure even cooking for the dish.
- Combine Ingredients: In a large baking pan, place the cubed chicken breasts, diced potatoes, and drained green beans, spreading them evenly.
- Add Seasoning: Sprinkle the dry Italian dressing mix uniformly over the chicken, potatoes, and green beans to infuse them with rich Italian herb flavors.
- Apply Butter: Drizzle the melted butter evenly over the entire mixture to add moisture and enhance flavor during baking.
- Bake Covered: Cover the baking pan tightly with aluminum foil and bake in the preheated oven for 1 hour and 10 minutes to cook the chicken thoroughly and tenderize the potatoes.
- Finish and Serve: Remove the aluminum foil carefully, serve the dish hot, and enjoy your delicious Italian Chicken, Potato, and Green Bean Bake!
Notes
- You can substitute fresh green beans if preferred; just steam or blanch them slightly before adding to the bake.
- Make sure to cube the chicken and dice the potatoes evenly for uniform cooking.
- For a crispier finish, remove the foil in the last 10-15 minutes of baking to brown the top.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Try adding garlic powder or grated Parmesan cheese for an extra flavor boost.
