Easy Italian chicken and veggies is a tasty, one-dish recipe that comes together quickly in a large casserole dish or Dutch oven. The spices of the Italian salad dressing mix make this simple weeknight dish a real home run, and the addition of carrots, potatoes, and green beans mean that it’s healthy and delicious at the same time. We love this meal because it has options. Peel the potatoes, or keep the skins on for an even faster prep time. Substitute chicken thighs for breasts if you prefer; either way, the chicken will still be tender enough to cut with a butter knife. It’s easy to customize easy Italian chicken and veggies to fit your tastes!
3-4 carrots, peeled & sliced
2 potatoes, cubed
3 c. fresh green beans, chopped
4 T. olive oil
1 pkt. (6 oz.) Italian salad dressing mix
4 chicken breasts
salt & pepper
- Preheat oven to 375° F.
- Put the carrots, potatoes, beans and olive oil in the casserole. Stir to blend well.
- Reserve 1 teaspoon of the Italian seasoning, and mix the rest in with the vegetables. Stir until evenly distributed.
- Make a divot in the veggies large enough for the chicken. Place the chicken in the casserole and sprinkle with the remaining Italian seasoning.
- Cover (use foil if you do not have a lid) and bake for 50-60 minutes. Salt and pepper to taste.