Introduction

This Italian Chicken, Potato, and Green Bean Bake is a simple and flavorful one-pan meal perfect for busy weeknights. With tender chicken, crispy potatoes, and savory green beans all baked together, it’s an easy dish that requires minimal prep and cleanup.

A close-up view of a baked casserole in a clear glass dish placed on a white marbled surface; the dish contains layers starting with browned potato slices, green peas and green beans scattered across, topped with golden-browned melted cheese and tender pieces of chicken, garnished with fresh thyme sprigs. The cheese shows a slightly crispy texture in some areas, and the potatoes have a soft, creamy look with browned edges, while the green vegetables add a fresh green contrast throughout the dish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups red potatoes, quartered
2 cans cut green beans, drained
1 to 1 1/2 lbs chicken breasts (about 4 breasts)
1 stick butter, cut into pieces
1 1/2 packets Italian dressing seasoning mix

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: In a baking dish, arrange the green beans on one side and the quartered potatoes on the opposite side. Place the chicken breasts in a row down the center of the dish.
Step 3: Distribute the butter pieces evenly over the green beans, potatoes, and chicken.
Step 4: Sprinkle the Italian dressing seasoning mix over the entire pan to coat the ingredients.
Step 5: Cover the dish tightly with aluminum foil and bake in the preheated oven for 1 hour, until the chicken is cooked through and the potatoes are tender.

Tips & Variations

For extra flavor, marinate the chicken breasts in the Italian seasoning mix and a little olive oil for 30 minutes before baking.
Use fresh green beans instead of canned for a crisper texture; just blanch them briefly before assembling.
Add sliced onions or garlic cloves for additional aroma and depth.
Swap butter for olive oil if you prefer a lighter dish.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through. The potatoes may soften further when reheated, so enjoy within a few days for the best texture.

How to Serve

A clear glass rectangular baking dish filled with three distinct layers side by side: on the left, cubed red-skinned potatoes with soft white flesh, slightly seasoned; in the middle, pieces of white cooked chicken with a light reddish seasoning; on the right, bright green cooked green beans with a slight shine from oil or butter. The dish is on a white marbled surface with a white and gray striped towel nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, chicken thighs work well and can add extra juiciness. Adjust cooking time as needed to ensure they are fully cooked.

Do I need to drain the green beans before baking?

Yes, draining canned green beans helps prevent excess liquid in the dish, which keeps your bake from becoming soggy.

Italian Chicken, Potato, and Green Bean Bake Recipe

Print Recipe

★★★★★

4.5 from 101 reviews

This Italian Chicken, Potato, and Green Bean Bake is a hearty and flavorful one-pan meal featuring tender chicken breasts, crispy red potatoes, and vibrant green beans, all infused with the zesty aroma of Italian dressing seasoning and buttery richness. Perfect for an easy, comforting dinner with minimal prep and cleanup.

Author: Daniel
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Baking
Cuisine: Italian-American

Ingredients

Scale

Vegetables

4 cups red potatoes, quartered
2 cans cut green beans, drained

Protein

1 to 1 1/2 lb chicken breasts (about 4 breasts)

Other Ingredients

1 stick butter, cut into pieces
1 1/2 packets Italian dressing seasoning/mix

Instructions

Preheat Oven. Preheat your oven to 350 degrees Fahrenheit to ensure it reaches the right temperature for baking the chicken and vegetables thoroughly and evenly.
Prepare the Baking Dish. In a large baking dish, line one side with the drained green beans. On the opposite side, arrange the quartered red potatoes evenly.
Arrange Chicken. Place the chicken breasts down the center of the baking dish between the green beans and potatoes, creating three distinct sections.
Add Butter. Cut the stick of butter into pieces and evenly distribute the butter over the green beans, potatoes, and chicken to add moisture and flavor during baking.
Season. Sprinkle 1 1/2 packets of Italian dressing seasoning mix over the entire contents in the baking dish to infuse the dish with classic Italian herb and spice flavors.
Cover and Bake. Cover the baking dish tightly with aluminum foil to trap steam and keep the chicken juicy. Bake in the preheated oven for 1 hour, or until the chicken is cooked through and the potatoes are tender.

Notes

For extra crispiness, remove the foil during the last 10 minutes of baking.
You can substitute fresh green beans for canned, but adjust cooking time accordingly.
Use skinless, boneless chicken breasts for more even cooking.
Serve with a side salad or crusty bread to complete the meal.
Leftovers can be stored covered in the refrigerator for up to 3 days.

Keywords: Italian chicken bake, chicken and potatoes, green bean casserole, easy baked chicken dinner, one-pan meal