A protein, a veggie, and a carb walk into a casserole dish…
After I posted my meal plan on Monday, I actually had a few DM’s asking about the Italian Chicken. So, I figured I’d throw together a quick post with the full recipe. It’s one of our favorite EASY go-to meals and we throw it into our weekly rotation several times a month, especially because it makes great leftovers the next day for lunch.
The first time I had this recipe was right after we had Adeline. A friend from church brought it to us and I remember it being the best thing ever for a starving, brand new mom. It was dairy free, had protein, carbs, and a veggie, and had a delicious flavor I scarfed down.
It can be made in a single dish, which also means it’s quick and painless. Although, I do sometimes use a bowl to toss the potatoes first, but other than that it requires very little clean up afterwards which is always a win.
Here’s what you’ll need:
- 9×13 casserole dish
- Aluminum foil
- 1-2 chicken breast (depending on size)
- 2 cans cut green beans
- 1 dozen petite potatoes, or red/yellow potatoes
- Olive oil
- Garlic powder
- Salt & pepper
- 1 packet Italian seasoning
First, coat the bottom of your casserole dish in olive oil. Not a ton, but just enough to spread over the bottom to prevent sticking. Then, dice up your potatoes into quarters. The bigger you leave them, the longer it will take for them to cook so I like to cut them up pretty small. Bonus step: you can toss them in a bowl with a little more olive oil, salt, pepper, and garlic powder. (I prefer this extra step, only because I like my potatoes to have a tad bit extra flavor.) Then, put your potatoes in the first third of your dish. Next, add your green beans to the middle third. Finally, add your chicken to the last third. You’ll want your chicken to be cut pretty small as well to help with cooking time. Lastly, sprinkle the packet of Italian Seasoning all over the top of everything. You can use a spoon to mix it up as you go, adding one half of the packet at a time to help it sink down in between everything. Then, cover with aluminum foil and bake at 350* for 45 minutes, or until potatoes are soft enough. And you’re done!
Literally the easiest thing ever! I’ve substituted diced sweet potatoes in the past, and that makes a delicious dish as well. You could also marinate your chicken a little more ahead of time, like use your hands to pat it down really good to salt, pepper, maybe some garlic powder, or another mild chicken seasoning. (You just don’t want anything that will compete with the Italian seasoning).
Let me know if you make it!