Lately, we have been super busy and have found ourselves eating out more often than I’d like. I am one of those people who has to plan my meals out ahead of time or else I opt for take out and call it an easy night. I just hate coming home and staring into my half empty fridge trying to come up with something and then realizing I’m missing ingredients or we have no meat thawed and ready to go.
I am definitely not the world’s best cook but I have a few go-to meals that always seem to turn out perfect and satisfy both myself and my hubby. One of my favorite and easiest dishes is my Baked Italian Chicken and Veggies. I wanted to share it with you all and hopefully you’ll enjoy it as much as my family does!
What you need:
Boneless, skinless chicken breasts (I like to use tenders because they don’t require lots of trimming)
Vegetables of your choice (I used broccoli but I have use broccoli, carrots, green beans – or any combination of those 3)
Potatoes (I prefer red potatoes)
1/2 stick of butter
1 package of Italian Dressing Mix
9×13 baking dish
1.) Place chicken breasts in center of a 9×13 baking dish
2.) Quarter the potatoes and place on one side of the chicken, place vegetables on other side (I put potatoes on both sides because we wanted extra potatoes)
3.) Sprinkle packet of Italian dressing over chicken and vegetables
4.) Slice butter and put on top of chicken and veggies
5.) Cover with foil and bake at 350 degrees for 1 hour
Let me know what you think if you try this dish for yourself.