🥘 Chicken and Potato Bake 🥘
Description
This one-pan chicken and potato bake is a simple, delicious, and hearty meal that requires minimal effort! With tender chicken, flavorful potatoes, and green beans, this dish is coated in buttery Italian seasoning for the perfect blend of flavors.
📋 Ingredients
- 2-3 chicken breasts, cubed
- 3-5 small to medium potatoes, diced
- 1 ½ cans green beans, drained
- 1 package dry Italian dressing mix
- 1 stick butter (½ cup), melted
👨🍳 Instructions
1. Prep the Ingredients
- Preheat oven to 375°F (190°C).
- Cube the chicken breasts and dice the potatoes into bite-sized pieces.
- Drain the green beans and set aside.
2. Assemble the Dish
- In a 9×13-inch baking dish, arrange the chicken, potatoes, and green beans in separate sections.
- Sprinkle the dry Italian dressing mix evenly over everything.
- Drizzle the melted butter on top.
3. Bake to Perfection
- Cover with foil and bake for 40 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the chicken is cooked through (165°F/75°C) and potatoes are fork-tender.
- Let it rest for 5 minutes, then serve hot!
📌 Notes & Tips
✔ Want extra crispy potatoes? Roast them separately for 10 minutes before adding them to the dish.
✔ Add more flavor! Mix in garlic powder, paprika, or grated parmesan.
✔ Swap the green beans for broccoli, carrots, or asparagus.
✔ Meal prep friendly! Store leftovers in an airtight container for up to 3 days.
✔ Use chicken thighs instead for extra juicy and tender meat.
🍽️ Servings & Nutritional Info (Per Serving – Approximate)
- Servings: 4-6
- Calories: ~380 kcal
- Protein: ~35g
- Carbs: ~30g
- Fat: ~15g
- Fiber: ~5g
- Sodium: ~600mg (depends on seasoning mix)
💪 Health Benefits
✔ High in protein – Keeps you full and supports muscle growth.
✔ Rich in fiber – Potatoes and green beans aid digestion.
✔ Balanced meal – Combines lean protein, complex carbs, and healthy fats.
✔ Easy to make – Great for busy weeknights or meal prep.
❓ Frequently Asked Questions (Q&A)
❓ Can I use frozen green beans?
✔ Yes! Just thaw and drain them before adding to the dish.
❓ What’s the best type of potato to use?
✔ Yukon gold or red potatoes work best because they stay tender and creamy.
❓ Can I make this ahead of time?
✔ Yes! Assemble everything in the dish, cover it, and store it in the fridge for up to 24 hours before baking.
❓ How do I make this healthier?
✔ Use less butter (¼ cup) or swap for olive oil.
Would you like any variations or substitutions for this recipe? 😊