Low Carb Notes: Make this dish low carb by substituting a low carb veggie for the corn. Suggestions are: cauliflower asparagus, brussels sprouts, broccoli, etc.
No matter what type of work we do. We all have days where we find ourselves just too tired to cook. This recipe is going to be your best friend on those days. An entree and two sides cook happily together, perfectly seasoned in a zesty butter sauce. When the four of us have this for supper, there is even enough for folks to come back for seconds of their favorite parts. My Katy always wants more corn and I absolutely cannot stop eating these green beans because they are just so good, so delicious, so perfect.
Special thanks to my cousin, Cindy, for inspiring this dish. She transformed my “too tired to cook” nights into “Guess what’s for supper?!”
To make this, you’ll need: boneless skinless chicken breasts**, frozen corn on the cob, frozen whole green beans*, zesty Italian dressing mix, and butter.
*You can use canned green beans for this but frozen are the next best thing to fresh and I love the texture and flavor of them so much more than canned. You can also use fresh, of course! No changes are needed if you use either of these substitutions.
**Yes, you can use chicken that has already been cut into tenders. I usually have boneless, skinless breasts on hand so I just cut each one of those into two or three strips and I’m good to go.
Note: To make this low carb, use one pack of dressing mix and omit the corn.
Begin by arranging all of this in a large 9×13 baking dish. Arranging it is the fussiest part of the recipe so that’s pretty good, huh? I line my corn up first, then place my chicken in the dish, and then pour the green beans along the side.
Note: We are not thawing anything first. You are welcome to if you’d like or if it makes your day a little brighter for whatever reason. We all have our things and I’m not gonna judge ;).
Melt your butter and pour it over everything in the dish.
I actually have a “melt butter” setting on my Advantium oven, which is pretty cool.
Now take those two packets of zesty Italian seasoning and sprinkle over the whole thing.
Cover this in foil and place in a 350 degree oven for one hour, or until chicken is no longer pink in the center and corn is heated through (which is, generally, about one hour) :0)
Get ready to dive into a mouthwatering supper!
Ingredients
- 3-4 boneless skinless chicken breasts cut into strips
- 4-6 small ears frozen corn on the cob
- 1 family size bag frozen whole green beans 16-19 oz
- 2 packages zesty Italian dressing mix
- 1/2 cup butter melted
Instructions
- Arrange ears of corn going down the length of a 9x13 pan (see photo in post). Place chicken strips down center of pan. Pour green beans along other side.
- Pour melted butter over all. Sprinkle evenly with Italian dressing mix.
- Wrap in foil and bake at 350 for one hour, or until chicken is cooked through and corn is hot.
Notes
Nutrition
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Christy,
Would it be possible to use fresh corn?
Thanks Char
Absolutely! Can I come to supper? 😉
For whatever reason I am only allowed to comment (at least on my phone) by way of replying to a comment… So please forgive:
I just had to say, this brightened up my whole day & got me back on the right track.
You are a special lady, Christy…so pleased and honoured to have found you on Pintrest.
Lord Bless & Keep You ❤
Sincerely,
Tamara Ellis
Hey sorry this is my first time on here and this was the only way I saw to add post I was wondering if you have ever made this in the crockpot. Thanks
I haven’t but you certainly could!!
Can you use liquid Italian dressing instead of pack?
Love, love, love the look of this dish. And, awesome words of inspiration. I do that myself sometimes, just look up into the sky and thank God for whatever I can think of to thank him for. Even if it’s just for the sun or the wind or the pretty day. Thanks for all the nice words of encouragement Christy. And, by the way, in watching the video you posted yesterday, you look great. Keep up the good work!!!
I make this dish a lot. I substitute smoked sausage cut in slices in place of the chicken & new potatoes with skin & green beans. I have also done the exact recipe here, except I put new potatoes with skin on in place of the corn! EVERYBODY loves this dish❤️
I love to use potatoes instead of corn on the cob. Just peel and cube. They are awesome in this!
That is what I was thinking, maybe use potatoes …glad to know they are good this way
I turned it up to 400 seems it was taking a little longer is that okay?
I was thinking that and have some reds to try it out tomorrow! Love this Christy…, Sandra, and Dawn!
You’re a dear lady! Thank you, Christy. You make your readers feel like your personal friends! 🙂
A big hug and “thank you” for this recipe. I was just wondering about what to make for dinner tonight and the Lord heard that desire. hehe ♥♥ We all have heavy demands and burdens but there is ALWAYS and thank you to be had in our day. Thank you, Christy, for your thoughtfulness and blessings!
This sounds right up my ally! ♡
What a great idea for dinner. Thank you for your words of wisdom. They always brighten my day and cause me to stop and give thanks for how blessed we are. You are a great role model for so many . Thank you again!