Italian Chicken And Green Beans Recipes

ITALIAN CHICKEN, GREEN BEANS, AND POTATOES

Steps:

• Preheat the oven to 350 degrees F.
• Wash the green beans and potatoes.
• Peel the potatoes and cut into small cubes.
• Slice green beans into bite size pieces.
• Line one side of a 9x13-inch baking dish with green beans and line the other with the chunks of potato.
• Place the chicken breast between the green beans and potatoes. (I sliced my chicken in half to make thinner pieces of meat)
• Cut the butter into 1 tbsp squares and place evenly over the green beans, chicken, and potatoes.
• Sprinkle entire dish with Italian seasoning, salt, and pepper.
• Cover with foil and bake for 1 hour.

SHEET PAN ITALIAN CHICKEN AND GREEN BEANS

Steps:

• Heat oven to 400 degrees.
• Wash and trim the ends from 1 lb. of fresh green beans.
• Cut 1 lb. worth of chicken breasts in half. This will ensure that everything cooks evenly.
• Place the green beans on a baking sheet. Nestle the chicken breasts in between the green beans. Drizzle 3 Tbsp. of olive oil over the chicken and green beans making sure to coat everything evenly.
• Sprinkle 2 tsp. Italian seasoning, 1 tsp. each of garlic and onion powder, 1/2 tsp. red chili flakes, and 1/2 tsp. each of salt and pepper over the green beans and chicken. Make sure both sides of chicken are spiced.
• Pour 1 12 oz. container of cherry tomatoes over the sheet pan arranging them in between the green beans.
• Place the baking sheet in the oven and cook for 30 minutes. (Cooking times may vary slightly. Feel free to check at the 25 minute mark and continue baking until the chicken is cooked through).
• Remove the baking sheet from the oven and sprinkle 1/2 cup of shredded or shaved Parmesan cheese over the top allowing it to melt slightly.
• To Serve: Garnish with fresh basil or herb (fresh or dried) of choice.

ITALIAN CHICKEN SHEET PAN SUPPER

Steps:

• Preheat the oven to 425 degrees F.
• To a bowl or pitcher, add the vinegar, parsley, basil, salt, pepper, garlic and 1 cup of the olive oil. Whisk until well combined.
• Put the chicken in a large zipper bag and pour in half the dressing. Seal the bag and squish to coat the chicken.
• Trim the ends of the green beans and put in a large bowl with the tomatoes. Pour over the remaining dressing and toss.
• Using tongs, arrange the chicken skin-side up on a sheet pan. Use a slotted spoon to transfer the beans and tomatoes to the sheet pan, leaving the excess marinade behind. Roast for 20 minutes.
• Meanwhile, rip the bread into large chunks. Add to a bowl, drizzle with the remaining 3 tablespoons olive oil and toss.
• After the chicken and vegetables have roasted for 20 minutes, shake the pan to prevent sticking, then add the bread chunks to the pan. Continue to roast until the chicken is cooked through and the skin is golden and crisp, about another 10 minutes. Sprinkle the sheet pan with parsley and serve.

ITALIAN CHICKEN AND GREEN BEANS

Steps:

• Preheat oven to 350. Spray large rectangular baking pan with non-stick spray.
• Place chicken breasts down the middle baking pan.
• Cut potatoes in half and place along one side of chicken.
• Empty cans of green beans along other side of chicken.
• Place sliced mushrooms on top of chicken.
• Sprinkle Italian seasoning packet over green beans, chicken, mushrooms and potatoes.
• Drizzle melted butter and drizzle over ingredients.
• Cover pan with foil and bake for one hour.
• This dish can be assembled ahead of time and kept refrigerated until ready to bake.

ITALIAN WHITE BEAN CHICKEN

Steps:

• Prepare a skillet with cooking spray and place over medium heat. Cook the garlic in the skillet until browned. Add the chicken and cook until slightly browned, about 3 minutes per side. Stir the zucchini and white beans into the skillet; cover and cook about 5 minutes. Scatter the tomato over the dish; cover again and cook another 2 minutes. Add the basil leaves and cook 1 minute more. Season with black pepper to serve.