Baked Italian Chicken, Potatoes, and Green Beans
This Baked Italian Chicken, Potatoes, and Green Beans is a simple, one-pan meal packed with flavor. Juicy Italian-seasoned chicken breasts are baked alongside tender potatoes and green beans, all tossed in a garlic-herb butter sauce. It’s a well-balanced, nutritious dish perfect for a weeknight dinner or meal prep.
Ingredients
For the Chicken & Vegetables:
2 large boneless, skinless chicken breasts (or 4 small)
2 cups baby potatoes (halved)
2 cups fresh green beans (trimmed)
2 tbsp olive oil
3 cloves garlic (minced)
1 tsp salt
½ tsp black pepper
1 tsp dried Italian seasoning
½ tsp paprika
½ tsp crushed red pepper flakes (optional)
½ tsp dried thyme
Juice of ½ lemon
For the Sauce:
1 tsp Dijon mustard
1 tsp honey
½ tsp garlic powder
For Topping:
¼ cup Parmesan cheese (grated, optional)
1 tbsp fresh parsley (chopped, for garnish)
Instructions
1. Prep & Season
1. Preheat oven to 400°F (200°C).
2. Grease a 9×13 -inch baking dish or line with parchment paper.
3. Arrange chicken breasts in the center of the baking dish.
4. Place potatoes on one side and green beans on the other.
2. Make the Garlic-Herb
5. In a small bowl, , Dijon mustard, honey, and garlic powder.
6. Drizzle over the chicken and vegetables.
3. Bake
7. Cover the dish with foil and bake for 30 minutes.
8. Remove foil, sprinkle with Parmesan cheese, and bake uncovered for another 10-15 minutes until chicken reaches 165°F (75°C) and potatoes are tender.
4. Serve & Enjoy
9. Let rest for 5 minutes, then garnish with fresh parsley and lemon juice before serving.
Total Time: ~50 minutes
Prep Time: 10 minutes
Bake Time: 40-45 minutes
Rest Time: 5 minutes
Nutritional Information
Calories: ~400
Protein: ~45g
Carbohydrates: ~28g
Fats: ~14g
Fiber: ~5g
Sodium: ~550mg
Notes & Tips
Extra Crispy Potatoes: Roast them for an extra 5-10 minutes before adding green beans.
Make it Spicy: Add a pinch of cayenne or extra red pepper flakes.
Cheese Variations: Swap Parmesan for feta or mozzarella.
Meal Prep Friendly: Store in airtight containers for up to 4 days; reheat at 350°F for 10 minutes.