Why You’ll Love This Recipe

Baked Italian Chicken and Vegetables is a flavorful, one-pan meal that’s perfect for busy weeknights or healthy family dinners. Packed with seasoned chicken breasts, colorful vegetables, and a medley of Italian herbs, this dish offers convenience without compromising on taste. It’s hearty, wholesome, and easy to prepare, with minimal cleanup afterward.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

boneless skinless chicken breastscherry tomatoeszucchinired bell pepperyellow bell pepperred onionolive oilItalian seasoninggarlic powderonion powdersaltblack pepperparmesan cheese (optional)fresh basil or parsley for garnish (optional)

directions

Preheat your oven to 400°F (200°C) and lightly grease a large baking dish or sheet pan.

Cut the chicken breasts into bite-sized chunks and place them in a large mixing bowl.

Chop all vegetables into similar-sized pieces and add them to the bowl with the chicken.

Drizzle with olive oil and sprinkle with Italian seasoning, garlic powder, onion powder, salt, and black pepper. Toss everything together until well coated.

Spread the chicken and vegetable mixture evenly onto the prepared baking dish in a single layer.

Bake for 25-30 minutes, or until the chicken is fully cooked and the vegetables are tender, stirring once halfway through.

If desired, sprinkle with parmesan cheese and return to the oven for 2-3 more minutes.

Garnish with chopped basil or parsley before serving.

Servings and timing

This recipe serves 4.Preparation time: 15 minutesBaking time: 25-30 minutesTotal time: 40-45 minutes

Variations

Use boneless chicken thighs for a juicier alternative.

Add mushrooms, carrots, or broccoli for more veggie variety.

Top with shredded mozzarella during the last few minutes for a cheesy finish.

Add a squeeze of lemon juice before serving for extra brightness.

Serve over rice, pasta, or quinoa to make it a complete meal.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat in the oven at 350°F (175°C) for 10-12 minutes or microwave in 1-minute intervals until heated through.For longer storage, freeze in a sealed container for up to 2 months and thaw before reheating.

FAQs

Can I use frozen vegetables?

Fresh is best for texture, but frozen can work in a pinch—just be sure to thaw and drain them first.

Can I prep this ahead?

Yes, you can chop the veggies and marinate the chicken up to 24 hours in advance.

Is this recipe low-carb?

Yes, it’s naturally low in carbs and fits into most low-carb or keto diets.

Can I use store-bought Italian dressing instead of seasoning?

Yes, but reduce the olive oil slightly since the dressing adds extra moisture.

What other herbs can I use?

Try oregano, thyme, rosemary, or a sprinkle of red pepper flakes for heat.

How do I know when the chicken is done?

The internal temperature should reach 165°F (74°C) and juices should run clear.

Can I make this on the stovetop?

Yes, sauté the chicken and vegetables in batches until fully cooked.

Is this dish gluten-free?

Yes, all ingredients are naturally gluten-free—just double-check your seasonings.

Can I double the recipe?

Absolutely, just use two baking sheets to avoid overcrowding.

Is it good for meal prep?

It’s great for meal prep—portion into containers and refrigerate for easy lunches.

Conclusion

Baked Italian Chicken and Vegetables is a simple yet delicious dish that brings together the vibrant flavors of Italy in a healthy, satisfying way. With juicy chicken, roasted veggies, and fragrant herbs, it’s a reliable go-to meal you’ll want to make again and again. Whether you’re feeding a family or prepping for the week, this recipe delivers on both flavor and convenience.