Italian Baked Chicken

This easy Italian baked chicken recipe is a flavor-packed meal. It has tender chicken breasts, juicy cherry tomatoes, and hearty zucchini, seasoned with a classic blend of Italian flavors. All of that deliciousness is baked in one pan in just 20 minutes. It's guaranteed to be your new weeknight favorite!

The Best Italian Baked Chicken

If you need a fast and effortless dinner that's healthy and packed with flavor, this Italian baked chicken recipe is exactly what you need!

Chicken fillets and colorful veggies are all tossed in a savory Italian marinade and baked to golden perfection in one sheet pan, then topped with cheesy parmesan and fresh parsley. It's the easiest and most satisfying weeknight dinner and will fit seamlessly into your weekly rotation.

In my opinion, this is definitely one of the best Italian chicken breast recipes to make for family dinner and meal prep. Or really any time you want to make something tasty and nutritious without a lot of effort.

This recipe is definitely up there in my list of the best weeknight dinners, right alongside my baked chicken sausages and peppers and this chicken and rice meal prep.

Why This Recipe Works

One pan meal. Everything cooks together in just one sheet pan in the oven, and the whole recipe is so quick and effortless - including the clean up!

Healthy. With plenty of veggies, protein, and wholesome ingredients, it's a nutritious meal you can feel good about eating any night of the week. If you've got kids in the family, it's a great way to get them to eat and love their vegetables too!

Winning combination. The juices from the chicken fillets and the sweet cherry tomatoes and zucchini, combined with that incredible Italian marinade, transform into an absolute flavor bomb of a pan sauce. Take it to the next level with parmesan cheese and fresh parsley, and you've got a true weeknight winner.

Ingredients

This easy baked italian chicken recipe also comes together with just a few really simple ingredients.

Here's what you'll need to make Italian baked chicken:

• 2 chicken breasts
• Salt and pepper, to taste
• 2 tablespoon olive oil or desired oil
• 2 tablespoon balsamic vinegar
• 1 teaspoon dried oregano
• 2 cups cherry tomatoes, left whole
• 1 small green zucchini, cut into cubes
• 1 small light green zucchini, cut into cubes
• 3 tablespoon freshly grated parmesan cheese
• Chopped fresh parsley, to serve with

If you don't have everything on hand already, a quick trip to the grocery store will be well worth it!

Plus, you can use a lot of these to make my roasted chicken and veggies as well, which is another fantastic recipe that comes together in one pan.

How to Make Italian Baked Chicken

1. Prep the chicken: In a bowl, whisk together the olive oil, balsamic vinegar, and oregano until well combined. Sandwich each chicken fillet between two pieces of foil and pound them with a mallet to flatten and even out the thickness.

2. Marinate the chicken: Season the pounded chicken fillets with kosher salt and black pepper to taste, then place them in a ziplock bag with the prepared marinade, saving a little extra marinade for later. Shake well to coat, then marinate the chicken for 8 hours.

3. Season the veggies: When you're ready to cook, place the veggies in a ziplock bag along with the remaining marinade and shake until well seasoned.

4. Bake: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. Add the marinated chicken and veggies in an even layer and bake for 20 minutes.

5. Serve: Sprinkle the Italian baked chicken and veggies with parmesan cheese and chopped parsley, then serve warm and enjoy!

Tips To Make the Best Recipe

• Avoid crowding the pan since the veggies and chicken won't brown as well and will lose a lot of their juices in the process.
• Toss it all together with some cooked pasta and an extra serving of marinade for the most delicious Italian pasta salad.
• Serve the Italian chicken with a side of crusty bread to soak up all the extra pan juices.
• Try different kinds of vegetables. Some of the best ones to add here are broccoli, bell peppers, and asparagus.
• In a pinch, you can use Italian salad dressing made with olive oil and balsamic vinegar for the marinade.

How To Store Baked Italian Chicken

In the fridge: Let everything cool to room temperature, then transfer the chicken and veggies into two separate airtight containers. They'll stay good in the fridge for up to 4 days.

In the freezer: Store the cooled chicken and veggies in separate freezer-safe airtight containers or ziplock bags. If you're using bags, be sure to squeeze the excess air out. You can keep them in the freezer for up to 3 months.

Reheating: Preheat your oven to 350°F (175°C) and place the chicken in a lined baking dish or sheet pan. Bake for 20-25 minutes or until warmed through. At the last 10 minutes, add the leftover tomatoes and zucchini to the pan. Be sure to let everything thaw in the fridge overnight first if you're starting from frozen.

FAQs About This Baked Italian Chicken Recipe

What pairs well with Italian chicken?

Italian chicken dishes go great with roasted or grilled veggies, pasta, and salad. This baked Italian chicken recipe already comes with a side of roasted cherry tomatoes and zucchini, but I think it would also be amazing with this broccoli cauliflower salad, roasted cabbage steaks, or air fryer zucchini.

What is Italian chicken made of?

Italian chicken is typically made with chicken thighs or boneless skinless chicken breasts and is seasoned with olive oil, balsamic vinegar, Italian herbs, and parmesan cheese, sometimes with minced garlic or garlic powder.

More Chicken Recipes

• Cheese stuffed chicken breast
• Thin sliced chicken breast
• Chicken cutlets
• Blackened chicken
• Baked chicken legs
• Baked chicken tenders

Continue to Content

Italian Baked Chicken

Yield: 2 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

This easy Italian baked chicken recipe is a full meal in one. It's packed with tender chicken breasts, juicy cherry tomatoes, and hearty zucchini, seasoned with a classic blend of Italian flavors, and baked in one pan in just 20 minutes. It's guaranteed to be your new weeknight favorite!

Print

Ingredients

• 2 chicken breasts
• Salt and pepper, to taste
• 2 tablespoon olive oil or desired oil
• 2 tablespoon balsamic vinegar
• 1 teaspoon dried oregano
• 2 cups cherry tomatoes, left whole
• 1 small green zucchini, cut into cubes
• 1 small light green zucchini, cut into cubes
• 3 tablespoon freshly grated parmesan
• Chopped parsley, to serve with

Instructions

1. Whisk olive oil with balsamic vinegar and oregano in a bowl.
2. Place chicken between two pieces of foil and pound with a mallet to thin it down.
3. Season the chicken with salt and pepper. 
4. Place the chicken in a zip-lock bag. Shake well and marinate for 8 hours.
5. When ready to make, add veggies into a second zip-lock bag. Close the bags and shake well. 
6. Preheat oven to 425°F. Line the baking sheet with parchment paper. 
7. Add chicken and veggies to the baking sheet.  
8. Bake for 20 minutes. 
9. Sprinkle the chicken with parmesan and chopped parsley. Serve warm.

Nutrition Information:

Serving Size: 1 chicken breast
Amount Per Serving: Calories: 194Total Fat: 4gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 9gFiber: 2gSugar: 0gProtein: 29g