Baked Italian Chicken and Vegetables is a simple yet flavorful one-pan meal that’s perfect for busy weeknights. It features juicy chicken breasts baked alongside a colorful medley of seasoned vegetables, all infused with classic Italian herbs and spices. This dish is hearty, healthy, and incredibly easy to prepare with minimal cleanup.
Why You’ll Love This Recipe
- One-Pan Wonder: Everything cooks on one baking sheet for effortless prep and cleanup.
- Flavorful and Balanced: Italian seasoning brings rich flavor, while the mix of chicken and vegetables makes it a complete meal.
- Customizable: Swap in your favorite veggies or use chicken thighs for variation.
- Meal Prep Friendly: Great for making ahead and storing for quick lunches or dinners.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- boneless, skinless chicken breasts
- olive oil
- Italian seasoning
- garlic powder
- onion powder
- salt and freshly ground black pepper
- cherry tomatoes
- zucchini
- green beans
- optional: grated Parmesan cheese
- fresh basil or parsley for garnish
Directions
- Preheat Oven
Preheat your oven to 400°F (200°C). Lightly grease a baking sheet or line it with parchment paper. - Season the Chicken
Place chicken breasts on the baking sheet. Drizzle with olive oil and season with Italian seasoning, garlic powder, onion powder, salt, and pepper. - Add the Vegetables
Arrange cherry tomatoes, zucchini slices, and green beans around the chicken. Drizzle with more olive oil and season with additional Italian seasoning. Toss vegetables to coat evenly. - Bake
Bake for 2530 minutes or until the chicken is cooked through (165°F internal temp) and the vegetables are tender. - Garnish and Serve
Optional: Sprinkle with Parmesan cheese during the last 5 minutes of baking. Garnish with chopped basil or parsley before serving.
Servings and Timing
- Servings: 4
- Preparation Time: 10 minutes
- Cooking Time: 2530 minutes
- Total Time: 3540 minutes
Variations
- Switch the Protein: Use boneless chicken thighs or turkey cutlets instead of chicken breasts.
- Different Veggies: Try bell peppers, mushrooms, red onions, or broccoli.
- Add Potatoes: Add diced potatoes or sweet potatoes, but par-cook them first to ensure even baking.
- Spicy Option: Add red pepper flakes or a drizzle of hot sauce for heat.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in a 350°F oven or in the microwave until warmed through. Add a splash of broth or olive oil to keep it moist if needed.
FAQs
Can I use frozen vegetables?
Yes, but thaw and pat them dry first to avoid extra moisture during baking.
How do I keep the chicken juicy?
Avoid overcooking—check internal temperature with a thermometer and remove at 165°F.
Can I marinate the chicken?
Yes, marinate in Italian dressing or olive oil, lemon juice, and herbs for extra flavor.
Is this recipe low carb?
Yes, it’s naturally low in carbohydrates, especially if you skip starchy add-ins.
What can I serve with this dish?
It’s great on its own or paired with rice, pasta, quinoa, or crusty bread.
Can I make this dairy-free?
Just skip the Parmesan cheese or use a dairy-free alternative.
Can I cook this ahead of time?
Absolutely—make it ahead, store in the fridge, and reheat when ready to eat.
Can I make this in a casserole dish?
Yes, just arrange everything in a large baking dish instead of a sheet pan.
Can I use bone-in chicken?
Yes, but it may require a longer baking time depending on the thickness.
How can I tell when the vegetables are done?
They should be fork-tender and slightly caramelized around the edges.
Conclusion
Baked Italian Chicken and Vegetables is a delicious, no-fuss meal that brings together the best of simplicity and flavor. It’s healthy, satisfying, and easily tailored to your tastes—perfect for a quick weeknight dinner or for prepping ahead. Once you try it, it’ll become a regular favorite in your recipe rotation.
Description
This easy Baked Italian Chicken and Vegetables recipe is a wholesome one-pan meal that’s full of flavor and perfect for busy weeknights. Juicy chicken breasts are seasoned with Italian herbs and baked alongside a medley of colorful vegetables. It’s simple, healthy, and ready in under an hour with minimal cleanup!
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Preheat oven to 400°F (200°C). Lightly grease a large baking dish or sheet pan.
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Place chicken breasts in the center of the dish. Arrange all the chopped vegetables around the chicken.
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In a small bowl, whisk together olive oil, Italian seasoning, garlic powder, salt, and pepper.
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Drizzle the seasoned oil mixture over both the chicken and vegetables. Toss the veggies gently to coat.
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Bake uncovered for 2530 minutes, or until the chicken reaches an internal temperature of 165°F and vegetables are tender.
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If desired, sprinkle Parmesan over the top during the last 5 minutes of baking.
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Garnish with fresh herbs before serving.
Notes
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You can add potatoes or carrots for a heartier version—just chop small so they cook in time.
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Swap in boneless thighs if preferred; just adjust cook time slightly.
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Serve with rice, pasta, or crusty bread to soak up the juices.
