Instructions
1. Preheat and Prepare
Preheat your oven to 350°F (175°C). Lightly grease your baking dish if desired (though the butter will prevent sticking).
2. Assemble the Dish
Place the cubed chicken, potato chunks, and drained green beans directly into the baking dish. Spread them into an even layer.
3. Season and Butter
Sprinkle the entire packet of dry Italian dressing mix evenly over the chicken and vegetables. Then, drizzle the melted butter evenly over everything.
4. Cover and Bake
Cover the dish tightly with aluminum foil. Bake in the preheated oven for 1 hour and 10 minutes, or until the potatoes are fork-tender and the chicken is cooked through.
5. Serve and Enjoy
Carefully remove the foil (watch for steam) and serve hot. As the cook noted, there are rarely any leftovers!
Tips & Variations
Potato Choice: Waxy potatoes like Yukon Gold or red potatoes hold their shape best during the long bake. If using Russets, expect them to be softer and creamier.
Fresh Green Beans: You can substitute 1-1.5 pounds of fresh green beans, trimmed. No need to pre-cook them.
Add a Pop of Color: For extra flavor and color, toss in some halved cherry tomatoes or a sliced bell pepper before baking.
Make It a Meal: This is a complete one-pan dinner as-is, but it also pairs beautifully with a simple side salad and crusty bread to soak up the buttery juices.
Enjoy your incredibly easy and delicious Italian chicken bake!
