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This Baked Italian Chicken with Potatoes & Brussels sprouts is an easy, one dish dinner – with minimum prep time, maximum flavor.
I love a one dish dinner. With working full time, having a toddler, and getting ready to welcome another son into our family, dinner needs to be on the table pretty fast after arriving home in the evening,
While this takes only minutes to prep and throw in the oven, I put it all together the night before, covered it and left it in the fridge ready to go the second I got home.
I also love that it’s primarily “hands off” – once it’s in the oven, you can go and sit on the couch. YES!!!
Other versions of this use canned green beans, or frozen veges which I’m sure would cut the time down too. I will probably try different seasonings next time, but a one dish kind of dinner is too awesome not to repeat!
Variations on Baked Italian Chicken with Potatoes & Brussels sprouts :
- Use green beans instead of sprouts
- Switch out the potatoes for sweet potatoes
- Peppers and onions go great in this too!
Want more easy dinners? Of course you do!
One Dish: Baked Italian Chicken, Potatoes & Brussels Sprouts
Print Pin Email RateIngredients
- 3 cups red potatoes (quartered (or even smaller))
- 2 cups Brussels sprouts (trimmed and halved)
- 1-1 1/2 lb chicken breasts (3-4 chicken breasts)
- 1/2 stick butter (cut into pieces)
- 1 Italian dressing seasoning/mix packet
Instructions
- Pre-heat oven to 350 degrees.
- Line one side of the pan with sprouts.Line opposite side of pan with the potatoes.
- Season chicken breasts with salt and pepper, then line them down the middle of the baking dish.
- Cut butter up and layer over everything.
- Sprinkle Italian dressing over the entire pan. Cover with foil. Bake 45 minutes to 1 hour
Notes
- Use green beans instead of sprouts
- Switch out the potatoes for sweet potatoes
- Peppers and onions go great in this too!
Disclaimer
Recipes written and produced on Kylee Cooks are for informational purposes only. Nutritional data is provided as a guideline, and has not been evaluated or approved by a nutritionist or the Food and Drug Administration. If you have specific dietary needs, please calculate using your own methods.
Patricia Impens says
Finally have Italian packets making tonight
Patricia Impens says
Can i use liquid Italian dressing and frozen Brussels sprouts
Kylee says
Patricia – I wouldn’t, it wouldn’t get crispy, because of all the liquid
Patricia Impens says
Finally have Italian packets making tonight
SD says
Has anyone made this with less butter? I am trying to see how to make this weight watcher friendly.
Maxine says
Bone in or boneless breasts? skin on or off?
Kylee says
You could do any of these, but for this recipe – I do boneless/skinless.
If you wanted to do bone in, skin on – you’d just have to check the center for doneness (needs to be 165F to be safe to eat).
Melissa says
Is this freezer friendly recipe?
Kylee says
I’d imagine it COULD be – but potatoes aren’t typically freezer friendly. Honestly, this is so quick to throw together, that there is nothing to be gained by making it a freezer recipe!
Trish says
Made this and spot on!!!!!
Kylee says
Glad you enjoyed it, Trish!
Sarah says
Love this, looks so easy and so delicious too!