One-Pan Chicken Potato Dinner

This hearty chicken and potato bake has been my go-to solution for busy weeknights when I need something that satisfies everyone at the table without hours in the kitchen. The magic happens when that Italian seasoning mix combines with melted butter, creating a savory blanket over tender chicken, potatoes, and green beans—all in one pan with minimal effort.

I first made this during a particularly chaotic week when three of my kids had different after-school activities. The ease of preparation and the way everyone cleaned their plates convinced me this needed to become part of our regular rotation. Now it appears on our table at least twice a month.

Ingredients

• Boneless skinless chicken breasts: Cut into bite-sized cubes provides lean protein and cooks perfectly in the time allowed. Choose pieces that look plump and pink without any gray areas.
• Yukon Gold or red potatoes: Hold their shape well during baking and offer a buttery texture. Look for firm potatoes without sprouts or green spots.
• Green beans: Add color and nutrition. Canned works perfectly, but fresh cut into 1-inch pieces elevates the dish if you have them available.
• Italian dressing seasoning packet: Contains all the herbs and spices you need in one convenient pouch. The blend typically includes garlic, onion, and various Italian herbs that infuse everything with flavor.
• Unsalted butter: Creates the rich sauce that coats everything. Using unsalted allows you to control the sodium level since the seasoning packet already contains salt.

Step-by-Step Instructions

Prepare Your Pan:

Preheat your oven to 350°F and lightly grease a 9x13-inch baking dish. The light coating prevents sticking and makes cleanup easier. Use cooking spray or a paper towel with a little oil for an even coating.

Arrange Ingredients:

Spread the chicken cubes, diced potatoes, and drained green beans in an even layer in your prepared dish. Try to create a single layer rather than piling ingredients on top of each other. This ensures even cooking and allows the seasoning to reach every piece.

Season Everything:

Sprinkle the entire Italian dressing packet over all ingredients. Make sure to distribute it evenly so every bite has flavor. The seasoning might look like a lot, but it will distribute perfectly during cooking.

Add Butter:

Melt the stick of butter completely and drizzle it slowly over the entire dish. The butter combines with the seasonings to create a sauce that will penetrate the ingredients as they cook. Pour in a zigzag pattern to ensure even coverage.

Cover and Bake:

Cover the dish tightly with aluminum foil, pressing it around the edges to seal in moisture and heat. Place in the middle rack of your preheated oven and bake for approximately 1 hour and 10 minutes. The foil traps steam, helping everything cook evenly.

Rest Before Serving:

Remove from the oven and let stand for 5 minutes before uncovering. This resting period allows the juices to redistribute and the flavors to settle. Then remove the foil carefully to avoid steam burns.

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The melted butter is truly the secret ingredient in this recipe. I once tried reducing the amount thinking it would make a healthier version, but the dish lost that special something that makes everyone reach for seconds. The full stick creates a rich sauce that bathes every bite in flavor, transforming simple ingredients into something truly crave-worthy.

Make It Your Own

While this recipe is perfect as written, you can easily customize it to suit your preferences. Add sliced mushrooms or bell peppers for extra vegetables. Try swapping the green beans for broccoli florets or asparagus pieces. During autumn, I sometimes add cubed butternut squash alongside the potatoes for a seasonal twist. The seasoning blend works beautifully with virtually any vegetable combination you choose.

Storage and Leftovers

This dish keeps wonderfully in the refrigerator for up to three days. Store it in an airtight container once completely cooled. When reheating, cover with foil and warm in a 325°F oven for about 15 minutes, or microwave individual portions for 1-2 minutes. The flavors actually develop further overnight, making leftovers sometimes even more delicious than the original meal.

Serving Suggestions

While this is certainly a complete meal on its own, you can round it out for larger gatherings or hungrier appetites. A simple green salad with vinaigrette provides a fresh contrast to the rich, savory flavors. Warm crusty bread or dinner rolls are perfect for sopping up the buttery sauce left on the plate. For special occasions, a glass of chilled Pinot Grigio or Chardonnay pairs beautifully with the herby chicken and potatoes.

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Common Recipe Questions

→ Can I use frozen green beans instead of canned?

Yes, frozen green beans work perfectly in this dish. There's no need to thaw them first—just add them frozen to the baking dish along with the chicken and potatoes. Fresh green beans are also an excellent option if you prefer those over canned.

→ What's the best type of potato to use?

Yukon Gold or red potatoes work best in this dish because they hold their shape well during baking and have a buttery, creamy texture. If using russet potatoes, be sure to cut them into slightly smaller pieces as they take longer to cook through.

→ Can I prepare this dish ahead of time?

Absolutely! You can assemble everything in the baking dish, cover it tightly, and refrigerate for up to 24 hours before baking. When you're ready to cook, place the dish directly in the preheated oven and add 5-10 minutes to the baking time since everything will be cold.

→ How can I make this dish have a crispy top?

For a more roasted finish with crispier potatoes, remove the foil covering during the last 15-20 minutes of baking. This allows the top layer to brown nicely while still keeping everything underneath tender and moist.

→ What can I serve with this chicken and potato bake?

This is a complete meal on its own, but it pairs beautifully with a light green salad, warm dinner rolls, or garlic bread. For a more substantial meal, consider adding a side of cranberry sauce or applesauce for a touch of sweetness that complements the savory flavors.

→ Can I add other vegetables to this dish?

Yes! This versatile dish works well with additional vegetables like carrots, mushrooms, brussels sprouts, or bell peppers. Just be mindful of cooking times—harder vegetables like carrots should be cut smaller, while quick-cooking vegetables like bell peppers can be cut into larger pieces.