Italian Chicken

Italian chicken is a fast and flavorful one-pan dinner.

Italian chicken features marinated chicken breasts, baby potatoes, zucchini, cherry tomatoes, and red pepper, all roasted with garlic and Parmesan.

Savory and super easy, this dish will be on permanent rotation!

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.

garlic , tomatoes , dijon , zucchini , oil , italian dressing mix , chicken , pepper , potatoes , parmesan , salt and pepper with labels to make Italian Chicken

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.

adding seasonings to chicken to make Italian Chicken

adding breading and seasonings to potatoes to make Italian Chicken

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.

close up of pieces of Italian Chicken with vegetables

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!

Sheet Pan Favorites

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Italian chicken is marinated in a flavorful blend of Dijon and Italian seasoning, then roasted with fresh vegetables for a delicious and easy meal.

Prep Time 20 minutes

Cook Time 40 minutes

Rest Time 5 minutes

Total Time 1 hour 5 minutes

Cook ModePrevent your screen from going dark

Preheat oven to 400℉. Line a large rimmed baking sheet with parchment paper.
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.
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.
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.
Place the chicken on the baking sheet with the potatoes and arrange the vegetables around the chicken.
Bake for 18-25 minutes or until the chicken breasts reach an internal temperature of 165°F.
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.

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

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