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.
i love this recipe, so amazing!! could this be a cooked then frozen dinner? if so, after thawing how long should i reheat for?
I made this for dinner today and it was a big hit! Dinner rolls go perfect with this!! Two thumbs up!! ??
This is soooooo good and so easy to make. It is my son’s new favorite meal! Thank you so much!
We just had this for dinner and it was sooooooo tasty. I doubled the recipe and baked it in a large roasting pan. I served it with garlic bread and everybody raved about it. I know this will be a new family favorite.
Just watch your instructions once, I have cooked successfully. Thank you for sharing a delicious and easy recipe.
Delicious! I make this at least once every 2 weeks. I’ve even forgot the butter one time and still tasted yummy! Goes great with Kings Hawaiian rolls. Also I always use red potatoes and I use a tip from the comments to boil whole potatoes for 4 minutes before cutting and putting in oven and they always turn out great!
This was delicious. I boiled my red potatoes for just a couple of minutes before adding them but that is all I did to prepare this recipe. it is definitely a keeper. Do you have any other recipes similar to this one that requires one dish with meat and veggies.
This was super delicious… pre boiling baby red potatoes for 4min., seasoning chicken with pepper and McCormick chicken seasoning, then adding the rest of the seasoning per instructions.! Same amount of butter not too
Buttery at all!!
I just made this for dinner tonight. The only thing I did differently is that I used a ranch packet to season it instead of Italian. It was delicious! Thanks for sharing it.
@Aleshia, I was wondering about using ranch. Glad it turned out and thank you for sharing!
I have made this before and everyone including picky eater enjoyed this dish.
I am making green beans for a funeral (6# of green beans). I would like to duplicate these green beans… any suggestions?
I would make them the same way but omit the chicken and potatoes – just top with butter and sprinkle with seasoning. Keep an eye on them for baking, maybe stir half way. Hope this helps! (Also, sorry for your loss.)
Thank you for this recipe! It became an instant favorite with my family. My most picky eater request it regularly. Have you ever tried freezing it before cooking? My mother cooks for an elderly couple and I wondered if she could make this ahead of time and give them instructions for days she isn’t there. Thanks in advance!
Hmm, I’m not sure about freezing it. Raw potatoes don’t typically freeze well- they might become grainy or watery.
I made this with sweet potatoes and frozen green beans and I did half butter and half oil. It was so good! I will definitely be making this again and again!
So glad you liked it, Sam!
Excellent! I did boil my potatoes for about 4 minutes before putting the dish in the oven.. cooked for 45 minutes then added mozerrela and covered with foil for an additional 15 minutes… twas delicious!
Ooooh, love the added cheese!!
Delicious and easy for someone who is new to cooking like myself. I would personally recommended using wayyy less butter and doubling up on the seasoning. My green beans were drowning in butter. I think you could get away with using like 3-4 tbsp.
After reading all the comments I diced the chicken, used half oil/halfbutter. Covered at 400 for one hour; took the foil off and browned 15 minutes. Added salt and pepper–also used thaw, frozen green beans (drained) and chopped up some onion before baking. It’s good and can easily feed 406.
(my potatoes were red, new potatoes).
I’ve got this going in the oven now but wasn’t paying attention to the directions and diced up my chicken as well. I hope It doesn’t get too dry as it cooks. ?
The best meal I’ve made in a long time!! The only thing I did different was I used 10 chicken tenders and changed the time to 45 minutes. It was so good!! Even my teething toddler ate 3 helpings!
Just put it in the oven right now. But I forgot foil! Let’s hope it doesn’t turn out too dry
I did the same thing, I’m hoping the same. I’ve made this several times and this is the first time I’ve forgot the foil.
I love this recipe, I have even tried it with fish and it works just as well if not better!Cooking times and everything stay the same. We have done Halibut (my brother caught fresh from Alaska..I think that was the best variation!), frozen fish from the market, even some pan fish and bass. I have done both the Italian seasoning packet or even Old Bay seasoning, I try and put more of the butter on the fish to really get that flavor and if you have good fish it won’t get fishy tasting on the veggies or potatoes.
We had this for dinner tonight. It was so good. I added Parmesan cheese after baking. Will definitely make again!