Italian Chicken, Green Beans, and Potatoes
This Italian Chicken, Green Beans, and Potatoes recipe is a delicious one pot wonder that only requires 5 ingredients and 10 minutes of prep time. Serve it with rolls and you have dinner in under an hour!
I made this Italian Chicken, Green Beans, and Potatoes for dinner last night and it was too yummy and too easy not to share! I love meals that don’t require a lot of ingredients, don’t take forever to prep, and can be made in one pan.
Not to mention, I’m always looking for new ways to make chicken. This Healthy BBQ Chicken Sheet Pan Dinner is another quick and easy favorite.
I also had to share it because it was a huge personal victory for me: my first time eating green beans.
Ever.
Eating them AND enjoying them, not just “choking them down because they’re supposed to be good for you.” Ha! Growing up, my mom made green beans all the time, and I can remember not liking the smell of microwaved green beans from a can, but I never tried them.
James says they make them all the time at the fire department cooked in bacon grease with onions. How bad can that be!? I might eat a lot more vegetables if they were cooked with bacon. (Like these Bacon Baked Beans, another firehouse favorite.)
What’s in Italian Chicken, Green Beans, & Potatoes?
This baked chicken with potatoes and green beans is about as easy as it gets! Here’s what you’ll need to make this zesty Italian chicken dish:
- Green beans
- Russet potatoes
- Chicken breasts
- Italian dressing mix
- Butter
- Salt and pepper
How to Make Italian Chicken, Green Beans, & Potatoes
- Peel the potatoes and cut into small cubes.
- Slice green beans into bite size pieces.
- Line one side of a 9×13-inch baking dish with green beans and line the other with the chunks of potato.
- Place the chicken breast between the green beans and potatoes.
- Cut the butter into squares and place evenly over the green beans, chicken, and potatoes.
- Sprinkle the entire dish with Italian dressing mix, salt, and pepper.
- Cover with foil and bake until done.
What to Serve with Chicken, Green Beans, & Potatoes
I served this Baked Italian Chicken, Green Beans, and Potatoes recipe with Sister Shubert’s frozen dinner rolls, a go-to in our house when I’m pressed for time or don’t feel like making rolls from scratch. I like that they have minimal ingredients and only take 5-10 minutes to bake. (Not an AD, I just love them.)
I popped them in the oven while I was slicing the chicken and plating for the kiddos. I always bake a few extra rolls for dessert to eat with honey — SO good!
Tips for Making Italian Dressing Chicken
- Always make sure that your meat is fully cooked. Occasionally, depending on the thickness of the chicken breast, I find that I need to pop this back in the oven for another 5-10 minutes.
- You may only need two potatoes, again depending on size. You should have some overlap, but don’t pile them up too much or it will impact the baking time. You can also swap out russet potatoes with baby reds.
- A few people have left comments with worry about the amount of butter in this baked chicken with italian dressing. Keep in mind that the nutrition facts include the full amount of butter, BUT you aren’t actually eating all the butter! I use a slotted spoon to scoop out my chicken, green beans, and potatoes and leave the liquid behind.
More Easy Chicken Dinners:
- Southwest Chicken
- Green Chile Cream Cheese Chicken Enchiladas
- Oven-Baked Orange Chicken
- Sheet Pan Lemon Chicken and Broccoli
- Chicken and Dumplings
Ingredients
- 2 cups green beans
- 2-3 medium russet potatoes
- 2-3 large chicken breasts , thawed or fresh
- 1 pkg Italian dressing mix
- 8 tbsp butter
- Salt and pepper
Instructions
- Preheat the oven to 350 degrees F.
- Wash the green beans and potatoes.
- Peel the potatoes and cut into small cubes.
- Slice green beans into bite size pieces.
- Line one side of a 9x13-inch baking dish with green beans and line the other with the chunks of potato.
- Place the chicken breast between the green beans and potatoes. (I sliced my chicken in half to make thinner pieces of meat)
- Cut the butter into 1 tbsp squares and place evenly over the green beans, chicken, and potatoes.
- Sprinkle entire dish with Italian seasoning, salt, and pepper.
- Cover with foil and bake for 1 hour.
Video
Notes
Nutrition
Originally published January 8, 2015. Updated August 22, 2018.
Followed the recipe and just added cream of mushroom soup on top of the chicken before baking!!! Soooo good (: Luv this recipe ??
I was wondering if I could substitute the meat? My boyfriend is not a chicken person but loves pork. Would that work?
I think that would be delicious – just be sure that the pork cooks to the appropriate cooking temperature and you should be good to go!
My husband loves this so I make it every couple weeks. We’ve used everything from Brussel sprouts (our personal fav) to the green beans (I think fresh are the best), even used canned new potatoes a couple times, can’t seem to go wrong no matter what used. Thanks for the recipe.
I used a can of green beans and baby Dutch yellow potatoes (not peeled but cut in smaller pieces). I halved the recipe and used one large chicken breast and sliced it to lay in the middle just
Like picture. I had a Cheese & Garlic dressing packet on hand so I used it and sprinkled Italian seasoning on top. It was so flavorful and easy. I normally don’t like canned beans but I couldn’t even tell. This is the best weekday dinner.
Made this tonight for my family and our friends and everyone loved it. Delicious!!! I made 2 pans of it and in one since my husband isn’t crazy for green beans I used broccoli. I also used one and a half packets of Italian dressing based on others reviews. I even bought the rolls you recommended and those were eaten right up. Thank you for a great easy recipe!! I will definitely be making this again. Also your star review isn’t letting me give 5 stars or I would.
How many people does it serve?
Serves 4 comfortably, possibly 6.
Just made this. It was way too plain for me. I’m thinking next time ill use two Italian packets.
This looks like an excellent recipe and very easy to make. I like that as I’m often too busy to cook a lot on a weeknight. Thank you for sharing this on the #HomeMattersParty.
This is in my oven right now!
This was great! Came out perfectly following the quite simple directions. My wife made it yesterday and me and my 4 yr old both loved everything. Was thinking of subbing a different vegetable when I attempt it once more. Maybe Carrots or Broccoli? Some other suggestions? Much appreciated!
Is there anything you could substitute for the stick of butter?
Hi Emily- I personally haven’t tried anything as a substitute.
I use olive oil instead, turns out great
This was awesome! Came out perfectly following the oh-so-simple directions. Made it tonight and my husband and 4 yr old both loved everything. Was thinking of subbing a different vegetable when I try it again. Maybe carrots? Any other suggestions? Thanks!
Carrots would be yummy! I’ve heard of other people trying broccoli. Just aim for things that should be done about the same time.
I used brussel sprouts just because they’re my favorite and loved it. I also tried it using the herb & garlic dressing mix and it too was yummy. No matter how I make it , hubs and kids love it.
Was wondering if I can skip the foil and still bake? Would I just bake it longer? How would this work?
Hi Whitney- I definitely recommend using foil. It keeps the moisture in and prevents the chicken from getting too dry.
I forgot to cover mine with foil tonight and cooked it the exact same amount of time. The chicken was just slightly on the dry side and only a couple of potatoes weren’t 100% cooked (but mostly cooked). Still a great meal approved by my entire family! I used broccoli tonight.
I usually cover it with foil and potatoes and chicken are always cooked perfectly!
I use 2 packets of dry italian mix (zesty is usually what I have on hand because of another recipe I use it with) and I use a stick of unsalted butter. I do use a very small amount of S&P. Does not change the taste using unsalted butter!
This recipe looks so simple! I do have a question though, which type of green beans do you use? (frozen, from a can, produce/veggie aisle?)
Hi Jacinda- I use fresh from the produce aisle. Hope this helps!
Just fyi, I made it with canned beans since that’s what I had on hand, and it was still delicious!!
My husband and I love this. Will make it for our friends the next time they’re over. Thanks so much!
I made this last night for dinner and it was super easy and delicious. My boyfriend and I both loved it. However, next time I’ll use less butter
I used 1/2 stick of melted butter & then brush it on instead of pour – mine still comes out wonderful.
Could I use Italian dressing instead of the mix?
Hi Corie- I’ve never tried that. I would probably omit the butter if you do.
My mother made chicken with Good Season’s dressing (in the envelope with oil and vinegar) as a marinade. She would marinate and back or grill it. It was so good!
I made this last night, it came out delish and my kids loved i too. Thanks for sharing!!
Hello cute lady! This looks so amazing. I would love some right now. Pinned and tweeted. We appreciate you taking the time to stop by and party with us. It wouldn’t be a party without you! I hope to see you tonight at 7 pm. Lou Lou Girls
This looks easy peasy and so yummy! Perfect for a weeknight meal.