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.
Find it online: https://recipesbyjanet.com/italian-butter-baked-chicken-veggies/
