Italian Chicken
Italian chicken is a fast and flavorful one-pan dinner.
Chicken breasts and potatoes are tossed in a flavorful Italian seasoning and roasted alongside veggies for a full meal on just one pan.
Savory and super easy, you’ll be making this dish on repeat!
- Easy Preparation: Simple steps and minimal prep make it easy to follow.
- One-Pan Meal: Everything cooks together on a single baking sheet, making cleanup a breeze!
- Healthy Ingredients: Includes lots of vegetables like zucchini, cherry tomatoes, and red peppers.
- Delicious: Most importantly, this meal is delicious.
What You’ll Need For Italian Chicken
Chicken: Boneless, skinless chicken breasts are ideal for this recipe. You can also substitute with chicken thighs or drumsticks.
Potatoes: I use baby potatoes cut in half. You can also use larger potatoes cut into 1-inch chunks. There is no need to peel the tomatoes.
Vegetables: Zucchini, cherry tomatoes, and red peppers add color and flavor. Feel free to add other veggies like sliced mushrooms or broccoli.
Marinade: A mix of Dijon mustard, red wine vinegar, and Italian dressing mix creates a flavorful marinade.
Seasonings: Olive oil, Parmesan, salt, and pepper give the dish so much flavor!
Variations
- Replace the chicken with Italian sausage, shrimp, or pork tenderloin.
- Add different herbs and seasonings like fresh parsley, oregano, basil, or thyme.
How to Make Italian Chicken
- Season: Toss the chicken with the marinade. Season the potatoes per the recipe below.
- Bake: Add the chicken and potatoes to a sheet pan and bake for 15 minutes.
- Add veggies: Season the veggies and add to the baking sheet. Bake until tender.
Storing Leftovers
- Keep leftover Italian chicken in an airtight container and store it in the fridge for up to 3-4 days.
- Freeze portions in zippered bags for up to 4 weeks. Add extra parmesan cheese to revive the flavor!
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Italian Chicken
Italian chicken is marinated in a flavorful blend of Dijon and Italian seasoning, then roasted with fresh vegetables for a delicious and easy meal.
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Preheat oven to 400℉. Line a large rimmed baking sheet with parchment paper.
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In a bowl or resealable bag combine 2 tablespoons olive oil, 1 tablespoon Italian dressing mix, red wine vinegar, and dijon. Add the chicken and toss to coat. Allow to marinate while preparing the vegetables.
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Cut potatoes in half. Toss with 1 tablespoon oil, Parmesan cheese, ½ teaspoon of salt, and ¼ teaspoon pepper (or to taste). Spread on the baking sheet and bake for 15 minutes.
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Meanwhile, in a large bowl toss together cherry tomatoes, zucchini, red pepper, whole garlic cloves, the remaining Italian dressing mix, and 1 tablespoon of olive oil.
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Place the chicken on the baking sheet with the potatoes and arrange the vegetables around the chicken.
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Bake for 18-25 minutes or until the chicken breasts reach an internal temperature of 165°F.
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Rest the chicken for 5 minutes before slicing.
Leftover Italian chicken can be stored in the fridge in an airtight container for up to 4 days.
Calories: 400 | Carbohydrates: 31g | Protein: 29g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 74mg | Sodium: 1010mg | Potassium: 1281mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1448IU | Vitamin C: 89mg | Calcium: 67mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, Dinner, Entree, Main Course
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
