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!
Ingredients
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4 boneless, skinless chicken breasts
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2 cups zucchini, sliced into half-moons
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1 red bell pepper, chopped
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1 yellow bell pepper, chopped
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1 cup cherry tomatoes
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1/2 red onion, sliced
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2 tbsp olive oil
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1 1/2 tsp Italian seasoning
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1/2 tsp garlic powder
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1/2 tsp salt
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1/4 tsp black pepper
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1/4 cup grated Parmesan cheese (optional)
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Fresh parsley or basil, chopped (for garnish)
Instructions
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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 25–30 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.