This simple and hearty one-pan chicken, potato, and green bean bake is the perfect dinner for busy nights.
With just a few ingredients—cubed chicken breasts, tender potatoes, green beans, dry Italian dressing mix, and melted butter—it’s incredibly easy to prepare.
The chicken, veggies, and seasoning are layered in a pan, drizzled with butter, and baked to perfection under a foil cover.
The result is a flavorful, comforting dish that’s sure to be a crowd-pleaser.
With minimal prep and cleanup, it’s no surprise there were no leftovers!
Ingrédients :
2-3 poitrines de poulet, coupées en cubes
3-5 petites à moyennes pommes de terre
2 boîtes de haricots verts (j’ai utilisé 1 ½ boîtes)
1 sachet de mélange de vinaigrette sèche italienne
1 bâton de beurre fondu
This combination creates a flavorful and balanced dish perfect for any meal!
Instructions :
Préchauffez le four à 180°C (350°F).
Coupez les poitrines de poulet en cubes et les pommes de terre en morceaux de taille moyenne.
Placez les cubes de poulet, les pommes de terre et les haricots verts dans un grand plat allant au four.
Saupoudrez le sachet de mélange de vinaigrette sèche italienne sur l’ensemble des ingrédients.
Arrosez le tout avec le beurre fondu, en vous assurant que tous les ingrédients sont bien recouverts.
Couvrez le plat avec du papier d’aluminium pour garder l’humidité.
Faites cuire au four pendant 1 heure et 10 minutes, ou jusqu’à ce que le poulet soit bien cuit et que les pommes de terre soient tendres.
Retirez du four et servez chaud.
For a delicious and versatile meal, this Italian Chicken, Potato, and Green Bean Bake can easily be customized to suit different tastes.
You can add a cheesy topping, spice it up with red pepper flakes, or swap out the green beans for other vegetables like broccoli or carrots.
For extra flavor, try adding garlic and fresh herbs, or a squeeze of lemon juice for a zesty twist.
To ensure even cooking, make sure the chicken and potatoes are cut to similar sizes, and for crispier potatoes, simply uncover the dish during the last few minutes of baking.
This hearty meal is also perfect for meal prep, as it reheats well for quick lunches or dinners.
To store the Italian Chicken, Potato, and Green Bean Bake, it’s important to first let the dish cool completely before transferring it to an airtight container.
Once cooled, you can refrigerate it for up to 3-4 days, making it easy to enjoy as leftovers throughout the week.
For longer storage, the dish can be frozen in a freezer-safe container or bag for up to 2-3 months.
When ready to reheat, simply warm it in the oven at 350°F until heated through, or use the microwave for a quicker option.
If frozen, make sure to thaw it overnight in the fridge before reheating.
This method keeps the dish fresh and flavorful for later enjoyment!