Chicken Green Beans Potatoes

This one-pan chicken, green beans, and potatoes dish has revolutionized my weeknight dinner routine. When time is short but I still want to serve something homemade that everyone will love, this is my secret weapon recipe that delivers comfort food with minimal effort.

I first made this dish when I had forgotten to plan dinner and needed something quick with ingredients I had on hand. My family devoured it so quickly that it immediately became part of our regular rotation. The buttery Italian seasoning creates magic in the oven.

Ingredients

• Chicken breasts: Pounded to 1/2 inch thickness ensures even cooking and tender meat
• Yukon gold potatoes: Provide a buttery texture and hold their shape during baking
• Fresh green beans: Add color vibrancy and a pleasant texture contrast to the dish
• Butter: Creates a rich sauce that infuses everything with flavor
• Italian dressing mix packet: Delivers bold seasoning without measuring multiple spices

Step-by-Step Instructions

Prepare the vegetables:

Cut fresh green beans into 1 inch pieces and arrange them on one side of a large baking dish. The uniform size ensures they cook evenly while still maintaining some texture.

Prepare the potatoes:

Dice Yukon gold potatoes into uniform pieces and arrange them on the opposite side of the baking dish from the green beans. Keep the pieces relatively small so they cook through in the same time as the chicken.

Position the chicken:

Place the pounded chicken breasts down the center of the baking dish between the vegetables. The chicken should be uniform thickness to ensure it cooks evenly and stays juicy.

Add butter and seasoning:

Cut the butter into small pieces and distribute evenly across all ingredients in the pan. Sprinkle the entire Italian dressing mix packet over everything in the pan, ensuring full coverage. Cover the entire dish tightly with foil.

Bake to perfection:

Bake at 350 degrees for 1 hour until the chicken is fully cooked and the potatoes are tender. The foil traps moisture and helps everything cook in its own flavorful broth.

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The Italian dressing mix is my secret weapon in this recipe. I discovered it by accident when I was out of my usual seasonings, and now I keep extra packets in my pantry specifically for this dish. The way it combines with the butter creates a sauce that flavors everything perfectly.

Versatile Vegetables

This recipe welcomes substitutions based on what you have available. Broccoli, cauliflower, carrots, and asparagus all work wonderfully. The key is adjusting the size based on cooking time. Fast cooking vegetables like asparagus should be cut larger, while dense vegetables like carrots need to be diced smaller to ensure everything finishes cooking at the same time.

Seasoning Variations

While the Italian dressing mix creates a crowd pleasing flavor profile, this recipe serves as a blank canvas for different taste experiences. Ranch seasoning packets create a completely different but equally delicious meal. For a homemade approach, try combining garlic powder, onion powder, dried herbs and a touch of lemon pepper for a custom blend that suits your family preferences.

Storage And Reheating

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making this a great make ahead meal option. For reheating, cover with foil and warm in a 300 degree oven for about 20 minutes, or microwave individual portions covered with a damp paper towel to retain moisture. The chicken stays remarkably tender even when reheated.

Cooking Troubleshooting

The most common issue with this recipe is uneven cooking times. Always pound chicken breasts to an even thickness about 1/2 inch thick. This not only ensures faster cooking but prevents dry overcooked ends and undercooked thick parts. For potatoes, uniform sizing is crucial. If using larger potatoes, consider parboiling them for 5 minutes before adding to the baking dish, especially if your family prefers softer potatoes.

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Frequently Asked Questions

→ Can I use other vegetables?

Yes! Other vegetables like cauliflower, broccoli, carrots, and asparagus work well. Make sure to adjust their size based on cooking times.

→ Can I change the seasoning?

Absolutely! You can use Ranch seasoning or create your own blend to switch up the flavors.

→ Why is my chicken taking so long to cook?

Be sure to pound the chicken breasts to about 1/2” thickness so they cook evenly along with the vegetables.

→ What should I do if my potatoes aren’t done?

Ensure the potatoes are cut to the same size and small enough to cook through within the baking time.

→ Should I use fresh or canned vegetables?

Fresh vegetables are ideal, but canned green beans or other vegetables can also be used with great results.

→ What type of potatoes work best?

Yukon Gold potatoes are recommended for their texture and flavor, but russet, red, or baby potatoes can also be used.