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    Baked Italian Chicken and Vegetables

    By Julia | Updated: Nov 17, 2019 | Published: Jan 05, 2019 | 63 Comments

    533.6K shares
    • Facebook2.3K
    Jump to Recipe Print SaveSaved!
    This post may contain affiliate links. For more information, please see our affiliate policy.

    One-pan baked Italian Chicken and Vegetables - easy and healthy family weeknight dinner. Ready in less than 1 hour. Only 10 minutes of prep, and 30 minutes to bake. Chicken Breasts are seasoned with basil and topped with veggies: artichokes, tomatoes, zucchini.  Bake this Italian chicken in the casserole dish topped with the Mozzarella cheese.baked Italian chicken and tomatoes, zucchini, artichokes, bacon

     
    I love using artichokes - they work so well in dinner recipes.  I use them for Italian ravioli or to make artichoke chicken bake.  My favorite recipes always involve lots of veggies.  This simple weeknight meal is no exception.

    Baked Italian Chicken

    • This is a one-pot recipe. Just combine all the ingredients in one pan (casserole dish) and bake it in the oven!
    • 30 minutes of total baking time.  Quick and easy!
    • This recipe will keep you full and satisfied. It has protein (chicken), fiber (veggies), and fat (cheese).
    • The chicken is smothered with fresh tomatoes, artichokes, and fresh zucchini! That makes the chicken meat juicy and tender!
    • The Italian Chicken Bake is healthy, gluten-free, and low-carb! The vegetables make this dish colorful and packed with nutrients.
    • The clean-up is a breeze!   This weeknight dinner requires only one pot.

    baked Italian chicken and artichokes, tomatoes, zucchini, Mozzarella cheese

    Tips and Tricks

    • Use skinless boneless chicken breasts or skinless boneless chicken thighs.
    • Use cooked bacon or prosciutto. Or, you can skip it altogether.  Bacon is optional in this recipe.
    • Use shredded Mozzarella cheese or shredded Parmesan cheese.

    This Italian chicken is highly adaptable. Use any vegetables you have in the fridge.  Use green beans, cherry tomatoes, regular tomatoes, asparagus, shredded carrots, finely chopped broccoli.  Or, stick with the veggies that I use: cherry tomatoes, zucchini, artichokes.

    baked Italian chicken and vegetables

    What to serve with the baked Italian chicken?

    • Serve a healthy tomato cucumber avocado salad or comforting cheese tortellini.
    • Do you want something completely over the top?  Then, serve this dish with one of my favorites: sun-dried tomato pasta.
    • Prefer to serve grains?   Serve this weeknight meal with cilantro lime and black bean rice or sun-dried tomato and basil rice.
    • If you don't want to serve rice with the Italian chicken, try this delicious spinach quinoa side dish.

    baked Italian chicken and vegetables with Mozzarella cheese

    How to make Italian chicken

    1. Preheat oven to 375 F.
    2. Add chicken breasts to the white casserole pan.   Season with dried basil and salt.

    chicken breasts in a casserole dish

    3. Top with sliced zucchini.

    chicken breasts topped with sliced zucchini in a casserole dish

    4. Top with sliced cherry tomatoes and sliced artichokes.

    chicken with vegetables in a white casserole dish
    5. Top with chopped bacon.
    baked Italian chicken and vegetables
    6. Top with shredded mozzarella cheese.
    chicken, tomatoes, artichokes, zucchini, topped with Mozzarella cheese in a white casserole dish

    7. Bake for about 20-30 minutes.  Remove from heat.

    8. Let the chicken rest for at least 10-15 minutes to allow the meat to cook through completely.

    baked Italian chicken, tomatoes, artichokes, zucchini, Mozzarella cheese in a white casserole dish

    baked Italian chicken, cherry tomatoes, zucchini, artichokes

    If you enjoy this one pan Italian chicken recipe, then try bacon cream cheese chicken or easy pesto chicken bake.

    baked Italian chicken and vegetables
    4.77 from 178 votes

    Baked Italian Chicken and Vegetables

    Italian Chicken and Veggies - easy and healthy one-pan dinner.  The clean-up is a breeze!  Tender and moist chicken is seasoned with basil and packed with flavor.   Tomatoes, artichokes, and zucchini add color.  Mozzarella cheese makes this Italian chicken dinner a perfection! Colorful, nutritious, gluten-free, and low-carb recipe.
    Print Recipe Pin Recipe Save RecipeSaved!
    Prep Time 10 minutes mins
    Cook Time 30 minutes mins
    Total Time 40 minutes mins
    Course Main Course
    Cuisine Italian
    Servings 4 people
    Calories per serving 548 kcal
    Author: Julia

    Ingredients

    • 4 chicken breasts
    • 1 tablespoon basil , dried
    • ¼ teaspoon salt
    • 1 zucchini , sliced
    • 1 cup cherry tomatoes , yellow and red, mixed, each sliced in half
    • ½ can artichoke hearts , sliced
    • 6 slices bacon , cooked, drained, chopped (OPTIONAL)
    • 1 cup Mozzarella cheese , shredded

    Instructions 

    • Preheat oven to 375 F.
    • Add chicken breasts to the white casserole pan. 
    • Sprinkle dried basil and salt over the chicken. 
    • Top with sliced zucchini, sliced cherry tomatoes, and sliced artichokes. 
    • Top with chopped bacon.
    • Top with shredded mozzarella cheese.
    • Bake for about 20-30 minutes until the chicken is cooked through. 
    • Remove from the oven.
    • Let the Italian chicken sit in the casserole dish for at least 10-15 minutes to allow the meat to cook through completely. 

    Notes

    • Use regular chicken breasts or half each chicken breast in half.  The total baking time should be about 20-30 minutes.  It will depend on the thickness of your chicken breasts.
    • Store leftovers in the refrigerator in an air-tight container for up to 4 days.
    • Reheat the leftovers in the preheated oven at 350 F for about 20 minutes.  Or, reheat in the microwave oven for 1 minute.

    Nutrition

    Nutrition Information
    Baked Italian Chicken and Vegetables
    Amount per Serving
    Calories
    548
    % Daily Value*
    Fat
     
    29
    g
    45
    %
    Saturated Fat
     
    9
    g
    56
    %
    Cholesterol
     
    188
    mg
    63
    %
    Sodium
     
    997
    mg
    43
    %
    Potassium
     
    1131
    mg
    32
    %
    Carbohydrates
     
    6
    g
    2
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    2
    g
    2
    %
    Protein
     
    59
    g
    118
    %
    Vitamin A
     
    1060
    IU
    21
    %
    Vitamin C
     
    30.4
    mg
    37
    %
    Calcium
     
    175
    mg
    18
    %
    Iron
     
    1.9
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    Nutrition Disclaimer:

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

    Keyword baked Italian chicken, Italian dinner recipe
    Tried this recipe?Be sure to leave a comment and provide a Star Rating below - I love your feedback and try to respond to every comment!
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    Comments

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      Recipe Rating




    1. Sharon

      May 04, 2025 at 12:33 pm

      I made this last night and was very disappointed. It took longer to cook, and I used very thinly sliced boneless chicken breasts. The chicken was tasteless and not appealing. If I didn't like it, I know my family won't. A couple of suggestions would be to brown the chicken slightly in olive oil. Then add the other toppings. Also, I used mozzarella, but I think Parmesan would have been better to add something crispy to the taste. I used canned artichoke hearts and I think they would have been better if they were browned a little also.

      Reply
      • Julia

        May 08, 2025 at 4:14 pm

        Hi Sharon! Thank you so much for trying the recipe and for taking the time to share your feedback. A couple of things that might help for next time: if you used the bacon as the recipe suggested, it adds a lot of flavor to the chicken as it cooks. Also, for best results, I recommend using part-skim, low-moisture shredded mozzarella (vs soft fresh) — it melts better and helps with browning. I really appreciate your suggestions too — lightly browning the chicken could definitely add more texture. Thanks again for your thoughtful comment!

        Reply
    2. Barbara Crist

      January 07, 2025 at 9:21 pm

      Very good recipe - we enjoyed it! I roasted small sliced potatoes in olive oil, salt and pepper and added them on top after chicken was done. Also I used thinly sliced Brussel sprouts instead of zucchini and fresh basil

      Reply
    3. Sally Varney

      January 10, 2024 at 3:30 pm

      Do the thighs have to be boneless?

      Reply
      • Julia

        January 11, 2024 at 4:29 pm

        Sally, you can make this with bone-in chicken thighs, too. In that case, you will have to increase baking times because bone-in chicken thighs take longer to bake thank skinless boneless chicken breasts I used in this recipe. Enjoy - I hope you love it! 🙂

        Reply
    4. Deanna Nikolai

      July 21, 2023 at 7:30 am

      I pan seared chicken breasts with salt, pepper, garlic powder & paprika for 2 min each side medium high heat before placing in oven. 20 minutes cook time perfect. Turned oven off left in oven another 5 minutes. Served with cheese tortellini.

      Reply
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    Julia is the author of JuliasAlbum.com (a food blog focused on easy dinner recipes, pasta dishes, salads made with seasonal ingredients). In this photo, Julia is pictured wearing a yellow sweater against an Autumn background.

    Hi, I'm Julia!

    I am a full-time food blogger living in beautiful Colorado. I focus primarily on savory recipes (protein-based & fiber-rich main dishes, pasta, salads) using fresh & seasonal ingredients. A food blogger since 2012, I help home cooks create well-balanced and visually appealing dinners (many of which are 30-minute ONE-PAN meals). Find out more about me and my cooking philosophy. 

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