This Italian chicken, potato and green bean bake is a straightforward, one-pan dinner that combines boneless skinless chicken breasts, baby red potatoes and fresh green beans. A single packet of Italian dressing mix provides all the seasoning, making this an ideal weeknight meal when you want something flavorful with minimal prep and only one pan to wash.
This recipe is a classic comfort-food dish with retro roots; versions of it have been popular for decades because it’s simple, reliable and satisfying. It’s a great option when you want a wholesome, family-friendly meal that still feels homey and comforting.
The dish is kid-approved and approachable for picky eaters — the familiar flavors, tender chicken and soft potatoes make it easy to enjoy. Because it comes together quickly and uses common pantry items like oil, butter and a seasoning packet, it’s a perfect choice for busy evenings or when you want to simplify dinner without sacrificing taste.
Why you’ll love this easy recipe
A short ingredient list and one baking dish make cleanup quick. The Italian dressing packet provides a balanced blend of herbs and seasonings, so you don’t need an extensive spice rack. Preparation is simple: chop, season and bake — no complicated steps.
Ingredients
Below are the basic ingredients you need for this bake. Exact amounts are provided in the recipe card further down.
- Boneless skinless chicken breasts
- Red potatoes — baby red potatoes work well; quarter them so they cook evenly
- Green beans — fresh is best, but frozen or canned can be substituted if needed
- Italian dressing packet — the seasoning packet provides herbs, garlic and other flavorings
- Butter and olive oil — for moisture and browning
How to Make Italian Chicken, Potatoes and Green Beans in the Oven
Start by washing the potatoes and green beans. Quarter the baby potatoes into roughly 1-inch pieces so they cook evenly. Trim and slice the green beans into bite-size pieces. Cut the chicken breasts into large, even pieces so cooking time is consistent — dividing each breast into thirds usually works well.
Spread one tablespoon of olive oil in the bottom of a 9×13-inch baking dish. Arrange the chicken pieces in the center of the pan and place the potatoes on either side. Drizzle the remaining olive oil over the potatoes and chicken. Sprinkle about half of the Italian dressing mix over the chicken and potatoes. Layer the green beans on top of the potatoes, then sprinkle the remaining dressing mix over the beans. Add pats of butter across the pan for extra flavor and moisture.
Cover the dish tightly with aluminum foil and bake at 350°F (175°C) for 45 minutes. After 45 minutes, remove the foil and continue baking for another 10–15 minutes, or until the chicken reaches 165°F (74°C) on an instant-read thermometer and the potatoes are tender when pierced with a fork. Remove from the oven and let rest for a few minutes before serving.
Recipe Tips
Cut the potatoes into small, evenly sized quarters so they finish cooking at the same time as the chicken. If pieces vary too much, some may be undercooked while others are overdone.
You don’t have to cut the chicken into very small pieces. Slicing each breast into thirds gives a good balance of cook time and portion size while keeping the meat juicy.
No extra liquid is required. The combination of olive oil, butter and juices released from the chicken creates a light sauce that keeps the vegetables moist and adds flavor.
More Easy Chicken Bakes
- Chicken and stuffing bake
- Sheet pan honey mustard chicken
- Monterey chicken
- Caprese chicken
Italian Chicken Potato Green Bean Bake
Ingredients
- 2 tablespoons olive oil divided
- 2 tablespoons butter
- 1½ pounds boneless skinless chicken breasts
- 1 pound baby red potatoes washed
- 8 ounces fresh green beans washed
- 1 packet Italian dressing mix
Instructions
- Preheat oven to 350°F (175°C).
- Cut potatoes into small quarters, about 1 inch.
- Trim and cut green beans into bite-size pieces.
- Add 1 tablespoon olive oil to the bottom of a 9×13 baking dish.
- Cut the chicken into large pieces and place in the center of the pan.
- Arrange potatoes on either side of the chicken, drizzle remaining oil on top, and sprinkle about half of the dressing mix over the meat and potatoes.
- Place green beans over the potatoes and sprinkle the remaining seasoning on top.
- Add butter, cover with aluminum foil, and bake for 45 minutes.
- Remove foil and bake another 10–15 minutes or until the chicken reaches 165°F and potatoes are tender.
Notes
I typically slice each chicken breast into thirds (about 2-inch pieces) depending on size.
Frozen or canned green beans can be used if fresh are not available — adjust cook time slightly if using frozen.
No additional liquid is necessary; oil, butter and chicken juices create a light, flavorful sauce.
Nutrition
Carbohydrates: 16 g
Protein: 26 g
Fat: 12 g
Nutrition information is calculated automatically and should be used as an approximation.
Additional Info
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