Italian Chicken Recipes

This easy Italian Chicken recipe is a flavor-packed meal that demands only 20 minutes of prep, comes together on a single sheet pan, and can be adapted to include just about any vegetable.

Sheet pan chicken recipes are true heroes in our household (along with these other one-pan meal wonders).

When groceries are dwindling low and you’re craving a healthy, balanced meal full of flavor (and color), the sheet pan answers the call.

Today’s baked Italian chicken is the latest sheet pan hero to save the day in our kitchen.

Like my reader-favorite Sheet Pan Chicken with Rainbow Vegetables, this recipe comes together in less than an hour (half of that time is inactive while the chicken marinades), uses a single pan, and is LOADED with a bounty of seasonal vegetables.

This easy baked Italian chicken recipe features a zippy balsamic marinade and some of the best vegetables of the summer season: tomatoes, zucchini, and green beans. The variety makes the final dish beautiful, colorful, and nutritious.

No time to marinade? Try this Italian Sausage and Rice Casserole (also one pan + easy + delicious) or this sheet pan Sausage and Peppers.

Italian Chicken

This easy baked Italian chicken with tomatoes and vegetables is roasted in the oven with a zesty Italian marinade. Healthy + only ONE pan!

Prep: 20min

Total: 55min

Yield: 4

Serving Size: 1 (of 4)

Nutrition Facts: servingSize 1 (of 4), calories 283 kcal, Carbohydrate 14 g, Protein 29 g, Fat 12 g, Saturated Fat 3 g, Trans Fat 0.01 g, Cholesterol 80 mg, Fiber 3 g, Sugar 7 g, unSaturated Fat 7 g

Ingredients:

• 4 small boneless, skinless chicken breasts ((6 to 8 ounces each))
• 1 teaspoon kosher salt (divided)
• 1/4 cup extra-virgin olive oil
• 1/4 cup balsamic vinegar
• 2 teaspoons Italian seasoning
• 1 1/2 teaspoons garlic powder
• 1/2 teaspoon black pepper
• 1 pint cherry tomatoes (left whole)
• 1 medium zucchini (or yellow summer squash)
• 2 cups green beans ((about 6 ounces))
• 1/3 cup freshly grated Parmesan cheese
• 2 to 3 tablespoons fresh parsley (chopped)

Instruction:

1. Cover a large cutting board with a sheet of plastic wrap, lay the chicken on top, then stretch a second sheet of plastic wrap across the top. Lightly pound the chicken breasts to an even 1/2-inch thickness (this will help them cook more quickly and evenly). Uncover the chicken and discard the plastic.
2. Sprinkle the chicken with 1/2 teaspoon kosher salt and place in a large ziptop bag.
3. In a large measuring cup or mixing bowl, whisk together the olive oil, balsamic vinegar, Italian seasoning, garlic powder, black pepper, and remaining 1/2 teaspoon salt.
4. Pour half of the mixture into the ziptop bag (watch for spills). Seal the bag, removing as much air as possible. Gently “squish” and turn the bag so that the chicken is evenly coated with the marinade, then lay the bag flat in a baking dish to catch any drips. Place in the refrigerator to marinade for 30 minutes or up to 8 hours.
5. While the chicken marinates, prepare the vegetables. Leave the tomatoes whole. Cut the zucchini into 3/4 inch dice (you can leave the peels on). Trim the ends off of the green beans. As you cut, place the vegetables in a second ziptop bag. Pour in the remaining balsamic mixture, seal, and place in the refrigerator with the chicken.
6. When you are ready to cook, preheat your oven to 425 degrees F. Remove the chicken and veggies from the refrigerator and let stand at room temperature while the oven heats.
7. Generously coat a large, rimmed baking dish with nonstick spray or line with parchment paper or a silicone baking mat. Arrange the veggies around the edges of the pan and place the chicken in the center. The veggies can overlap a little, but make sure the chicken is not sitting on top of them.
8. Bake for 15 to 20 minutes, until the chicken reaches an internal temperature of 165 degrees F. The cooking time will vary based on the size of your chicken and how thinly you have pounded it (see note). Sprinkle with the Parmesan and parsley. Enjoy hot.

35 BEST Italian Chicken Recipes

This collection of easy Italian Chicken Recipes includes plenty of delicious dishes which will take your chicken to a new level of deliciousness. We love this simple pasta:

Ingredients:

• 1.5 to 2 lbs ground chicken
• 1 small onion, chopped
• 4-5 garlic coves, chopped or sliced
• 3 tsp Italian seasoning
• 1.5 cups marinara sauce
• 1 Tbsp tomato paste
• 3 cups chicken broth
• 1 cup cream
• 8-10 oz cherry tomatoes
• 6 oz spinach
• 1/2 cup mozzarella cheese
• 8 oz noodles
• 2 Tbsp oil
• Salt to taste

Instruction:

1. Heat oil in a skillet over medium high heat. Add in ground chicken. Cook it while breaking with a spatula into chunks. Add in onion and cook till the chicken is no longer pink.
2. Add in garlic along with Italian seasoning, salt and cook for a minute.
3. Add in marinara sauce along with tomato paste and cook for 5 minutes.
4. Add in chicken broth and cream and cook till it starts to boil.
5. Add in pasta and half of the cherry tomatoes. Cook for 12-14 minutes, till the pasta starts getting tender. (see note 2)
6. Add in the rest of the cherry tomatoes in the last 5 minutes of cooking, so they retain some crunch.
7. In the last couple of minutes add in spinach and mozzarella cheese.

Chicken Scallopini | Easy Italian Chicken Recipe for Dinner by Lounging with Lenny

FAQ

What goes good with Italian chicken?

• Pesto pasta (as shown here)
• A simple green salad tossed with Italian Balsamic Vinaigrette.
• French baguette, dinner rolls, or breadsticks.
• Pasta Salad.
• Southern Potato Salad.
• Roasted broccoli or asparagus.
• Corn on the cob.
• Rice.

How long can you marinate chicken in Italian dressing for?

How does Gordon Ramsay season his chicken?