Ben Kenwood December 3, 2025

This post may contain affiliate links, please see our Disclosure for details.

Easy Chicken and Vegetable Bake

Name: Easy Chicken and Vegetable Bake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 2-3 chicken breasts, cubed; 3-5 small to medium potatoes, diced; 2 cans green beans, drained; 1 cup broccoli, chopped; 1 cup shredded cheese, any kind; 1 package dry Italian dressing mix

Jump to Recipe·Print Recipe

There is something quietly comforting about a single-dish supper leaving the house smelling of warm herbs, roasted potatoes, and bubbling cheese, the kind of meal that gathers everyone to the table without fuss. This Easy Chicken and Vegetable Bake is one of those recipes, a cozy, weeknight-friendly dish that fills the kitchen with a golden aroma and a promise of simple, nourishing bites. It is perfect for busy evenings, casual family dinners, or when you want a make-ahead meal that still tastes like home. For a lighter skillet-style alternative one night, check this healthy chicken and vegetables skillet for similar flavors done on the stove.

What Makes This Special

This Easy Chicken and Vegetable Bake shines because it balances convenience, comfort, and real, wholesome flavors. Tender cubes of chicken roast alongside soft, caramelized potatoes, while green beans and broccoli hold just enough bite to keep the texture lively. A packet of dry Italian dressing mix pulls everything together, infusing the dish with herbaceous, savory notes without a long list of spices.

The dish is forgiving, which makes it ideal for cooks at every level. It tolerates swaps, scales easily, and reheats beautifully. The cheese on top melts into a golden crust that adds richness and a slightly crisp edge, turning a simple bake into a cozy, satisfying meal.

Why it works as a family meal, everyone finds something they like
Uses pantry-friendly staples, easy to keep on hand
Minimal prep, big payoff in aroma and comfort

What You’ll Need

The ingredients here do the heavy lifting for flavor and texture, with the dry dressing mix acting as a fast seasoning blend. You can swap vegetables or cheese to suit what you have, and if you like a smoky note, consider adding diced turkey bacon rather than regular bacon for a leaner option.

2-3 chicken breasts, cubed
3-5 small to medium potatoes, diced
2 cans green beans, drained
1 cup broccoli, chopped
1 cup shredded cheese, any kind
1 package dry Italian dressing mix

(Feel free to use skinless, boneless chicken breasts for even cooking, and choose a shredding cheese you enjoy, such as cheddar, mozzarella, or a mild Italian blend.)

Step by Step

Preheat the oven to 375°F, the air should feel warm and steady as the oven comes up to temp.
In a large mixing bowl, add the cubed chicken, diced potatoes, drained green beans, and chopped broccoli. Toss the pieces so they sit together but not crowded, which helps them roast rather than steam.
Sprinkle the package of dry Italian dressing mix over the mixture, then toss again until the herbs and seasoning lightly coat every piece, you should see flecks of dried herbs clinging to the chicken and vegetables.
Transfer the tossed mixture into a single-layer baking dish, arranging pieces evenly so the potatoes can brown and the chicken cooks through. The surface should look evenly distributed with little gaps between pieces.
Scatter the shredded cheese evenly over the top, covering the vegetables and chicken with a blanket of cheese that will melt and form a golden top.
Bake in the preheated oven for 30 to 40 minutes, check at about 30 minutes; you want the cheese to be bubbling and lightly browned, the potatoes tender when pierced with a fork, and the chicken to register 165°F with an instant-read thermometer.
When finished, remove the dish and let it rest for a few minutes, the aromas will settle and the cheese will set slightly, making it easier to serve. You should notice the scent of roasted potatoes and herbs, and a glossy, cheesy surface.
Serve warm, spooning generous portions onto plates, and enjoy the contrast between the soft potatoes, tender chicken, and the slightly crisped cheese edge.

Prep ~10 minutes, Cook ~35 minutes, Total ~45 minutes, Servings ~6, Kcal ~420

Prepare in Advance

This Easy Chicken and Vegetable Bake is very forgiving when it comes to make-ahead planning. You can cube the chicken and dice the potatoes a day ahead, then store them separately in airtight containers in the fridge so they stay fresh and do not discolor. Mix the vegetables together with the dressing packet and place in a baking dish, cover tightly with plastic wrap, and refrigerate for up to 24 hours. When you are ready to bake, remove the dish from the fridge for 15 minutes to come toward room temperature, add the cheese on top, and pop it straight into the preheated oven.

If you want to fully assemble ahead for a longer stretch, this dish freezes well before baking. Cover the assembled, unbaked casserole tightly with two layers of foil and freeze for up to three months. When you are ready to cook, thaw in the refrigerator overnight, then bake as directed, adding a few extra minutes if the dish is still cool in the center.

Storing and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. To freeze cooked leftovers, place cooled portions in freezer-safe containers or bags, removing as much air as possible, and freeze up to 2 months for best quality. A freshness cue is the smell and texture, fresh baked casserole will smell herb-forward and savory, if it smells sour or has a slimy texture discard it.

To reheat gently, preheat your oven to 325°F and warm single portions in a small baking dish covered with foil for 10 to 15 minutes, or until heated through. You can also microwave portions covered loosely for 2 to 3 minutes on medium power, stirring halfway through for even warming. For a crisp top, remove the foil for the last few minutes or broil briefly while watching carefully.

Perfect Pairings

A crisp green salad with lemon vinaigrette
Warm crusty bread to soak up any juices
Steamed rice for a heartier plate
Quick pickled vegetables to cut the richness
A simple fruit salad for a light, fresh finish

Make It Your Own

This recipe is a flexible template for personal flavor tweaks, here are some ideas to inspire you.

Add turkey bacon, cooked and crumbled. Swap in turkey bacon for a smoky, lean touch without adding pork, it pairs nicely with the potatoes and cheese.
Stir in a few tablespoons of Dijon mustard to the seasoning for a tangy backbone that deepens the savory notes.
Swap the green beans for asparagus or snap peas in spring, they bring a bright, sweet snap.
Use sweet potatoes or a mix of sweet and Yukon golds for a sweeter, earthier profile, adjust bake time if pieces are larger.
Top with Panko and a little melted butter for a crunchy crust before baking, it gives a pleasing contrast to the soft interior.
For a creamier bake, pour 1/2 to 1 cup of low-sodium chicken broth or milk over the mixture before adding cheese, this yields a saucier casserole.
Turn it into lunch bowls by pairing leftovers with grains and a drizzle of simple yogurt dressing, or see more ideas for midday meals from this easy and healthy lunch ideas guide.
Add chopped sun-dried tomatoes and a sprinkle of basil for an Italian-leaning version, the dried tomatoes plump and sweeten during baking.

Pro Tips for Best Results

Use evenly sized cubes of chicken and potatoes so everything finishes cooking at the same time.
Give the potatoes a quick toss in a little oil before mixing to encourage browning.
Avoid overcrowding the baking dish, leave a little room so hot air can circulate and edges can caramelize.
Check chicken doneness with an instant-read thermometer, it should read 165°F at the thickest part.
Let the bake rest for 5 minutes after removing from the oven to let the juices settle.
If your casserole seems dry while baking, add a splash of chicken broth around the edges to create a little steam.

Frequently Asked Questions

Can I use frozen vegetables in this recipe?
Yes, you can use frozen green beans or broccoli, but do not thaw them first to avoid extra water. Add 5 to 10 minutes to the baking time and check for tenderness, the texture will be softer than fresh but still tasty.
What is the best cheese to use for melting?
Cheddar, mozzarella, Monterey Jack, or an Italian blend all melt well. Choose a cheese you enjoy for flavor, sharper cheeses will add more bite, while milder varieties give a creamy mouthfeel.
How can I make this spicy?
Mix in a pinch of red pepper flakes with the dry dressing or add a diced jalapeño to the vegetable mix. A dash of smoked paprika or cayenne can deepen the warmth without overwhelming the other flavors.
Is it safe to assemble the dish the night before?
Yes, you can assemble the unbaked casserole and refrigerate it covered overnight. Allow it to sit at room temperature for 15 minutes before baking to bake more evenly.
Can I reuse leftovers as a filling for wraps or sandwiches?
Absolutely, the flavors translate well into wraps, sandwiches, or as a topping for baked potatoes. Shred the leftovers slightly and reheat before using as a filling.
Can I use other cuts of chicken, like thighs?
Yes, boneless skinless chicken thighs will work and add a bit more richness. Cut them to roughly the same size as the breast cubes so they cook evenly.

Final Thoughts

Easy Chicken and Vegetable Bake is a dependable, comforting recipe that turns simple ingredients into something warming and satisfying. It suits busy weeknights, relaxed weekend dinners, and the kind of meal where leftovers are just as welcome as the first helping. With flexible make-ahead options and plenty of room for creative swaps, this dish can become a regular in your rotation. Give it a try this week, and enjoy the simple pleasures of a home-baked dinner that smells like home and tastes like care.

Easy Chicken and Vegetable Bake

Author: anastasia-rice
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

A comforting one-dish meal with roasted chicken, potatoes, and vegetables topped with melting cheese.

Ingredients

Scale

2–3 chicken breasts, cubed
3–5 small to medium potatoes, diced
2 cans green beans, drained
1 cup broccoli, chopped
1 cup shredded cheese, any kind
1 package dry Italian dressing mix

Instructions

Preheat the oven to 375°F.
In a large mixing bowl, combine cubed chicken, diced potatoes, drained green beans, and chopped broccoli. Toss together.
Sprinkle the dry Italian dressing mix over the mixture, tossing again to coat evenly.
Transfer the mixture into a single-layer baking dish, arranging evenly.
Scatter shredded cheese over the top.
Bake for 30 to 40 minutes until cheese bubbles and is lightly browned, and chicken reaches 165°F.
Let rest for a few minutes before serving.