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If you’re after a cozy, family-friendly dinner that practically cooks itself, this Chicken and Potato Bake has your back. It’s the kind of dish that hits all the right notes—tender chunks of chicken, soft and savory potatoes, and green beans all roasted together in one pan. A packet of Italian dressing mix and a stick of melted butter bring everything to life with flavor, creating a meal that’s both simple and deeply satisfying. Whether you’re feeding a hungry crew or just want something comforting after a long day, this dish is a keeper.
Ingredients
2 to 3 boneless, skinless chicken breasts, cut into bite-sized cubes
3 to 5 small or medium potatoes, diced (Yukon Gold or red potatoes work best)
1½ cans green beans, drained (fresh or frozen can also be used)
1 packet dry Italian dressing seasoning mix
1 stick (½ cup) unsalted butter, melted
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or similar sized pan.
In the prepared baking dish, add the cubed chicken, diced potatoes, and drained green beans. Try to spread them out as evenly as possible for even cooking.
Sprinkle the entire packet of Italian dressing mix evenly over the top. Don’t worry if it looks like a lot—this seasoning gives everything a delicious, zesty kick.
Drizzle the melted butter evenly over the ingredients. You want everything well-coated so the flavors soak into the chicken and potatoes as they bake.
Cover the dish tightly with foil and bake for about 1 hour and 10 minutes. Everything should be tender and golden, and the flavors well-blended.
Remove the foil and let the dish rest for a few minutes before serving. You can sprinkle on some fresh parsley or a little grated Parmesan for an extra touch, but it’s delicious just as it is.
Notes
If you’re using larger potatoes, make sure to cut them into small, evenly sized cubes so they cook at the same rate as the chicken.
Want a little extra depth of flavor? Add some garlic powder, onion powder, or paprika to the seasoning mix.
For crispier potatoes and a more roasted finish, remove the foil for the last 15–20 minutes of baking.
This dish can also be made ahead. Just prep everything in the baking dish, cover, and refrigerate. When you’re ready, bake as directed—just add a few extra minutes if it’s going straight from the fridge to the oven.
Great as a stand-alone meal, but it also pairs beautifully with a light salad or warm dinner rolls.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
FAQs
Can I use frozen green beans instead of canned?
Yes! Just thaw them beforehand or add a few extra minutes to the baking time if adding them frozen. They’ll still roast up nicely with the rest of the dish.
What’s the best type of potato to use?
Yukon Gold and red potatoes hold their shape well and have a creamy texture, but russets also work—just be sure not to overbake them, as they can get a little too soft.
Can I substitute the Italian dressing mix with something homemade?
Definitely. A simple mix of dried oregano, basil, parsley, garlic powder, onion powder, and a pinch of salt and pepper can replicate the flavors well.
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless thighs work great and stay juicy after baking. Just trim any excess fat and cut into bite-sized pieces like the breasts.
Can I freeze this dish?
It’s best enjoyed fresh or as leftovers from the fridge. Freezing may change the texture of the potatoes and green beans, so it’s not ideal—but if needed, you can freeze individual portions and reheat them later in the oven or microwave.
This Chicken and Potato Bake is one of those recipes that feels like home—hearty, unfussy, and full of flavor. It’s sure to become a regular in your weeknight dinner rotation. Let me know if you’d like a printable version or tips for doubling the recipe for a crowd!
PrintChicken and Potato Bake
If you’re after a cozy, family-friendly dinner that practically cooks itself, this Chicken and Potato Bake has your back. It’s the kind of dish that hits all the right notes—tender chunks of chicken, soft and savory potatoes, and green beans all roasted together in one pan. A packet of Italian dressing mix and a stick of melted butter bring everything to life with flavor, creating a meal that’s both simple and deeply satisfying. Whether you’re feeding a hungry crew or just want something comforting after a long day, this dish is a keeper.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
Ingredients
2 to 3 boneless, skinless chicken breasts, cut into bite-sized cubes
3 to 5 small or medium potatoes, diced (Yukon Gold or red potatoes work best)
1½ cans green beans, drained (fresh or frozen can also be used)
1 packet dry Italian dressing seasoning mix
1 stick (½ cup) unsalted butter, melted
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or similar sized pan.
In the prepared baking dish, add the cubed chicken, diced potatoes, and drained green beans. Try to spread them out as evenly as possible for even cooking.
Sprinkle the entire packet of Italian dressing mix evenly over the top. Don’t worry if it looks like a lot—this seasoning gives everything a delicious, zesty kick.
Drizzle the melted butter evenly over the ingredients. You want everything well-coated so the flavors soak into the chicken and potatoes as they bake.
Cover the dish tightly with foil and bake for about 1 hour and 10 minutes. Everything should be tender and golden, and the flavors well-blended.
Remove the foil and let the dish rest for a few minutes before serving. You can sprinkle on some fresh parsley or a little grated Parmesan for an extra touch, but it’s delicious just as it is.
Notes
If you’re using larger potatoes, make sure to cut them into small, evenly sized cubes so they cook at the same rate as the chicken.
Want a little extra depth of flavor? Add some garlic powder, onion powder, or paprika to the seasoning mix.
For crispier potatoes and a more roasted finish, remove the foil for the last 15–20 minutes of baking.
This dish can also be made ahead. Just prep everything in the baking dish, cover, and refrigerate. When you’re ready, bake as directed—just add a few extra minutes if it’s going straight from the fridge to the oven.
Great as a stand-alone meal, but it also pairs beautifully with a light salad or warm dinner rolls.