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.
So simple and tasty! It’s a home run! I’ve made it for guests and many times for family and it always delivers. Thanks for the great recipe!
This was very good, but too much butter for my family and I. I’m trying it again tonight with Italian salad dressing on it with a small amount of basil and Italian seasoning.
I’ve used it with olive oil instead of butter and it comes out just as good!
This has now become a regular at our house, we love it! I use can diced potatoes and can green beans, both drained and rinsed. I have used whole chicken breasts, boneless, and breast strips and adjust my time from 45 minutes to about an hour. I season the chicken first, with pepper and Mccormic montreal chicken seasoning, both sides. After adding the italian dressing mix, I also sprinkle half a package of onion soup mix, garlic powder, and Lowery’s season salt. I always use a full stick of butter. Comes out perfect every time, juicy and oh so yummy!
Oooh, I love Montreal seasoning. Thanks for sharing!
This was very good and I will definitely make it again! Next time I will use only a half of stick of butter. A whole stick was too much for my tastes. I also will use fresh green beans. I used frozen and they were a little soggy.
Great recipe and easy to prepare!
I think I will try this recipe again but in the crock pot. While the chicken was moist and delicious, the green beans were hard and so were some of the potatoes. The flavor was delicious.
Did you cover it with foil while baking it? Nothing should come out hard with all that butter. Maybe you forgot the butter? I almost did that just now, but remembered it after about 15 minutes in the oven. I took it back out and poured on the butter. I do wonder about the calories listed. Another site had the same recipe and showed it as 688 calories versus the 411 calories listed here. Both were with 4 servings.
Just made this, delicious and easy!! I added a few cloves of garlic cut into chunks and mixed into the potatoes and greenbeans!
One of our favorite recipes. I use chicken tenders and as long as I boil the potatoes for about 4 minutes.. it is perfectly done in about 45 minutes. I’ve also used frozen broccoli instead of green beans and it’s amazing.
How did you cut the chicken in half? From top to bottom to make more of a chicken finger shape or more like a butterfly cut but all the way through for thinner pieces?
More like a butterfly cut.
Could this be made in a slow cooker?
Hi Carol, I’ve never tried that. The chicken and potatoes should cook in about 4-6 hours, but I’m not sure what it will do to the green beans (i.e. if they will be mushy.)
My family & I love this recipe! I usually par-boil my potatoes to speed the cooking process, since the potatoes take a while to cook. Sometimes I add dry ranch seasoning to give it more flavor,
I’ve made this at least a dozen times. Every time I make it it takes an hour and a half to bake or more. I dice my potatoes very small, I don’t pile them very high, and I always cover it with aluminum foil. I’ve tried red potatoes, golden potatoes and russet potatoes. The potatoes are never done in an hour.
Do small batches in the microwave for just 2 minutes to start the sofening process I do this each time and they are perfect after the hour
What kind of potatoes did you use?
new potatoes or small baby reds
Made this last night! My family loved it.
I’ve made this recipe approximately a dozen times. Every time I’ve made it with the exception of twice, the potatoes are not done. I do not know what I could be doing wrong. I’ve tried it in a 9 by 13 pan, I’ve tried it on a cookie sheet, I’ve tried it with fewer potatoes, I’ve tried it at a little higher temperature, I’ve tried it with out aluminum foil once, but all other times had aluminum foil.
Hmmm, are you using new potatoes or russet? Have you tried cutting them smaller?
I cook for 1 hour in a 350 oven. Make sure foil in on tight & don’t look at all during the cooking. My potatoes come out perfect.
I cooked mine for about an hour and 40 mins and it was perfect. Spooned some of the juices over the potatoes after an hour.
Boil the potatoes for about 4 minutes (a full rolling boil). Then let them cool for a couple of minutes, cut up and put them in. They will be perfect.
Also, I’ve only ever used baby red potatoes.
Wow, made this tonight and it was delicious. I didn’t have any Italian dressing so I used ranch and it was great. Thank you for sharing. This one is a must add to the go to dinners. The only ingredient I omitted was addn’t salt, it really didn’t need it.
This looked delish so i decided to make it tonight – in the oven now it smells yummy and i can’t wait to serve it to my family but it is taking its time to cook. Been in now for 80 minutes and potatoes are still on the hard side. I’ll cut them smaller next time. I do also have a question about the dressing you mention is it really a salad dressing so with oil and vinegar?
Hi Angela- it is a dressing dry mix packet. Here is what I use: http://amzn.to/2f18e6n (affiliate link). Hope this helps!
How many does this serve?
Serves 4 comfortably, possibly 6.
In the oven right now! Excited to try it
What kind of Parmesan were you referring to?
I use Private Selection Parmesan from Kroger and grate my own.
If at all possible, you would be able to list nutrition facts to your recipes please?
Thank you.
Julie Lannin