Why You’ll Love This Recipe
If you're looking for a one-pan meal that's both easy to prepare and bursting with flavor, this recipe is for you. The combination of buttery chicken and veggies, seasoned with Italian dressing mix, creates a savory dish that’s sure to please everyone at the table. The best part? You don’t have to spend much time in the kitchen, and the whole meal is baked in one pan for minimal cleanup.
Ingredients
- 2-3 chicken breasts, cubed
- 3-5 small to medium potatoes
- 2 cans green beans (1 ½ cans used)
- 1 package dry Italian dressing mix
- 1 stick of butter, melted
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat your oven to 350°F.
- Cube the chicken breasts and chop the potatoes into bite-sized pieces.
- In a large baking dish, combine the cubed chicken, chopped potatoes, and green beans (drained).
- Sprinkle the dry Italian dressing mix evenly over the chicken, potatoes, and green beans.
- Drizzle the melted butter over the entire mixture, ensuring it’s well-coated.
- Cover the baking dish with aluminum foil and place it in the oven.
- Bake for 1 hour and 10 minutes, or until the chicken is cooked through and the potatoes are tender.
- Serve immediately and enjoy!
Servings and timing
- Servings: 4-6
- Preparation Time: 10 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 20 minutes
Variations
- Swap the vegetables: Feel free to switch up the vegetables. Carrots, broccoli, or even bell peppers can be substituted for the green beans.
- Spicy kick: Add some crushed red pepper flakes to the Italian dressing mix if you like a bit of heat in your dish.
- Chicken thighs: Use boneless skinless chicken thighs for a juicier, more flavorful version of this recipe.
Storage/reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: Reheat in the microwave for 2-3 minutes, or warm it in the oven at 350°F for about 10-15 minutes until heated through.
FAQs
1. Can I use frozen vegetables instead of canned?
Yes, you can use frozen vegetables instead of canned. Just be sure to thaw and drain them before adding them to the pan.
2. Can I make this recipe with bone-in chicken?
You can use bone-in chicken, but the cooking time will be longer. Ensure the chicken reaches an internal temperature of 165°F.
3. Can I make this in a slow cooker?
Yes, you can make this in a slow cooker. Cook on low for 4-6 hours or high for 2-3 hours, until the chicken is cooked through and the potatoes are tender.
4. How do I know when the chicken is done?
The chicken is done when it reaches an internal temperature of 165°F. You can use a meat thermometer to check.
5. What if I don't have Italian dressing mix?
If you don’t have Italian dressing mix, you can substitute with a blend of dried herbs like basil, oregano, thyme, and garlic powder.
6. Can I add more butter?
Yes, you can add more butter if you prefer a richer flavor. Just be mindful of the extra calories!
7. Can I use a different type of dressing mix?
While the Italian dressing mix works best for the flavor profile, you can experiment with ranch or Greek seasoning mixes if you prefer.
8. How do I make sure the potatoes cook fully?
Cut the potatoes into small, even-sized pieces to ensure they cook evenly in the oven.
9. Can I freeze this recipe?
Yes, you can freeze the leftovers. Allow it to cool completely, then store in an airtight container or freezer bag for up to 3 months. Reheat in the oven when ready to eat.
10. Can I make this recipe ahead of time?
Yes, you can prepare everything up to the point of baking and store it in the fridge for a day or two before baking.
Conclusion
Italian Butter Baked Chicken & Veggies is a simple and flavorful dish that brings comfort to the dinner table without the hassle. Whether you're feeding a family or preparing a meal for yourself, this recipe will quickly become a go-to in your meal rotation. With minimal prep and cleanup, it’s perfect for busy nights, and the delicious results will have everyone asking for seconds!
Italian Butter Baked Chicken & Veggies
This one-pan Italian Butter Baked Chicken & Veggies is the perfect meal for busy nights, offering tender chicken, seasoned potatoes, and flavorful green beans with minimal effort. It’s easy to prepare and packed with savory flavors that everyone will enjoy.
- Prep Time: 10 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 20 minutes
- Yield: 4-6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 2-3 chicken breasts, cubed
- 3-5 small to medium potatoes, chopped
- 2 cans green beans (1 ½ cans used)
- 1 package dry Italian dressing mix
- 1 stick of butter, melted
Instructions
- Preheat your oven to 350°F.
- Cube the chicken breasts and chop the potatoes into bite-sized pieces.
- In a large baking dish, combine the cubed chicken, chopped potatoes, and green beans (drained).
- Sprinkle the dry Italian dressing mix evenly over the chicken, potatoes, and green beans.
- Drizzle the melted butter over the mixture, making sure everything is well-coated.
- Cover the baking dish with aluminum foil and bake for 1 hour and 10 minutes, or until the chicken is cooked through and the potatoes are tender.
- Serve immediately and enjoy!
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: Reheat in the microwave for 2-3 minutes or in the oven at 350°F for about 10-15 minutes.
- Freezing: You can freeze leftovers for up to 3 months. Allow to cool before storing in an airtight container. Reheat in the oven when ready.
- Make ahead: Prepare up to the point of baking and store in the fridge for 1-2 days before cooking.
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