DESCRIPTION:
Chicken and Potato Bake is the ultimate one-pan comfort meal—simple to prepare, deeply satisfying, and packed with flavor. This dish combines juicy chunks of chicken breast, tender roasted potatoes, and crisp green beans, all tossed in a buttery Italian herb dressing that infuses every bite with savory goodness. The dry Italian dressing mix adds a punch of garlic, oregano, and tangy zest, while the melted butter brings richness and helps everything roast to golden perfection. It’s a weeknight winner that requires minimal prep and cleanup, yet delivers maximum flavor and nourishment. Whether served straight from the oven or reheated for lunch the next day, this bake is a reliable crowd-pleaser that’s as comforting as it is crave-worthy.
INGREDIENTS:
- 2–3 boneless, skinless chicken breasts, cubed
- 3–5 small to medium potatoes, diced
- 1½ cans green beans, drained
- 1 package dry Italian dressing mix
- 1 stick (½ cup) unsalted butter, melted
INSTRUCTIONS:
- Preheat the Oven:
Set your oven to 375°F (190°C) and allow it to fully preheat while you prepare the ingredients. This ensures even cooking and a nicely browned finish. - Prep the Ingredients:
- Cube the chicken breasts into bite-sized pieces.
- Wash and dice the potatoes into small chunks—uniform size helps them cook evenly.
- Drain the green beans thoroughly to avoid excess moisture in the bake.
- Mix the Base:
In a large mixing bowl, combine the cubed chicken, diced potatoes, and green beans. Sprinkle the dry Italian dressing mix evenly over the top. Pour the melted butter over everything, then toss gently to coat all the ingredients thoroughly. The butter helps the seasoning stick and promotes browning during baking. - Transfer to Baking Dish:
Pour the mixture into a greased 9×13-inch baking dish. Spread it out evenly so the chicken and potatoes are in a single layer. This helps everything roast properly and prevents steaming. - Bake Covered:
Cover the dish tightly with aluminum foil. Bake for 45 minutes to allow the chicken to cook through and the potatoes to soften. - Uncover and Crisp:
After 45 minutes, remove the foil and return the dish to the oven. Bake uncovered for an additional 15–20 minutes, or until the potatoes are golden and slightly crisp and the chicken is fully cooked (internal temperature should reach 165°F or 74°C). - Rest and Serve:
Let the dish rest for 5 minutes after baking. This allows the juices to redistribute and makes serving easier. Garnish with chopped parsley or a sprinkle of grated Parmesan if desired.
Serving Suggestions & Variations:
- Serve with a side of garlic bread or a fresh garden salad.
- Add sliced mushrooms or bell peppers for extra veggies.
- Swap green beans for broccoli or asparagus for seasonal variety.
- Use sweet potatoes instead of regular potatoes for a slightly sweeter, nutrient-rich twist.
- For a spicy kick, add crushed red pepper flakes or a drizzle of hot sauce before serving.
This Chicken and Potato Bake is a perfect addition to your comfort food collection, Hassan. If you’d like a wellness-enhanced version with olive oil and fresh herbs or a dairy-free alternative, I’d be happy to help you craft that next.