Why You’ll Love This Recipe
Baked Italian Chicken and Vegetables is a wholesome, one-pan meal packed with flavor and color. Juicy chicken breasts are seasoned with Italian herbs and roasted alongside a medley of fresh vegetables, making it an easy, nutritious dinner perfect for busy weeknights. With minimal cleanup and maximum flavor, it’s a go-to for healthy comfort food lovers.

ingredients

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

boneless skinless chicken breastszucchinicherrytomatoesbell peppers (any color)red onionolive oilgarlic clovesItalian seasoningdried basilparsleysaltblack peppergrated Parmesan cheese (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 large chunks or leave whole if preferred.

Chop all the vegetables into evenly sized pieces for even roasting.

In a large bowl, combine chicken, zucchini, tomatoes, bell peppers, and red onion.

Drizzle with olive oil and sprinkle in the minced garlic, Italian seasoning, dried basil, salt, and black pepper. Toss everything until well coated.

Transfer the mixture to the prepared baking dish, spreading it out in an even layer.

Bake for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

Sprinkle with fresh chopped parsley and grated Parmesan before serving, if desired.

Servings and timing

This recipe serves 4.Preparation time: 10 minutesCooking time: 25-30 minutesTotal time: 35-40 minutes

Variations

Use boneless chicken thighs for extra juiciness.
Add sliced mushrooms or broccoli for extra veggies.
Try using balsamic glaze over the finished dish for added depth.
Include red pepper flakes for a little heat.
Swap Italian seasoning with Greek seasoning for a Mediterranean twist.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in a microwave for 1-2 minutes or in a 350°F (175°C) oven for 10-12 minutes until heated through.
You can also freeze the cooked dish for up to 2 months; thaw overnight in the fridge before reheating.

FAQs

Can I use frozen vegetables?
Fresh vegetables work best for roasting, but frozen can be used—just be sure to pat them dry to avoid excess moisture.

Is this dish low-carb?
Yes, it’s naturally low in carbs and fits well in a keto or low-carb lifestyle.

Can I prepare this ahead of time?
Absolutely. You can chop the vegetables and marinate the chicken in advance, storing them in the fridge for up to a day before baking.

What kind of chicken works best?
Boneless, skinless chicken breasts or thighs both work great for this recipe.

Do I need to cover the dish while baking?
No, baking uncovered allows the vegetables to roast and caramelize properly.

Can I cook everything on a sheet pan?
Yes, a large sheet pan works perfectly and helps everything roast evenly.

Can I add potatoes?
Yes, just be sure to cut them small so they cook in the same time frame as the chicken and other veggies.

Is this dish gluten-free?
Yes, all ingredients listed are naturally gluten-free.

What if I don’t have Italian seasoning?
You can mix dried oregano, basil, thyme, and rosemary to create your own blend.

Can I double the recipe?
Yes, just use a larger baking dish or two sheet pans to avoid overcrowding.

Conclusion

Baked Italian Chicken and Vegetables is a versatile, fuss-free dinner option that’s as nutritious as it is satisfying. Whether you’re meal prepping or feeding the family, this recipe delivers bold flavors and a colorful presentation with minimal effort. It’s a comforting dish that’s easy to love and even easier to make.