In a small bowl or large measuring cup whisk together the butter, salt, garlic powder, onion powder, Italian seasoning, pepper, and paprika. Set aside.
½ cup unsalted butter, 1 teaspoon salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon Italian seasoning, ¼ teaspoon ground black pepper, ⅛ teaspoon paprika
Place the chicken breasts along the center of a 9 x 13-inch baking dish (overlapping is okay). Add the potatoes on one side of the chicken and the green beans on the other side.
1 ½ pounds chicken breasts, 2 cups green beans, 2 cups baby gold potatoes
Pour the butter mixture over the chicken and vegetables, cover with aluminum foil, and bake for 45 minutes to 1 hour (depending on thickness and size of the chicken). An instant read thermometer should read 165°F when inserted into the thickest part of the chicken.
Remove from the oven, and serve. Store leftovers in the refrigerator for up to 3 days.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 cups. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.*The cook time can vary greatly depending on the thickness of the chicken. We used boneless, skinless chicken breasts that were about ½ an inch thick.*The chicken breasts can be cut into chunks and overlapped if needed. However, they will likely cook together as one large piece of chicken.