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baked Italian chicken and vegetables

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, low-carb, and keto-friendly weeknight recipe.

Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people
Calories 548 kcal
Author Julia

Ingredients

  • 4 chicken breasts
  • 1 tablespoon basil , dried
  • 1/4 teaspoon salt
  • 1 zucchini , sliced
  • 1 cup cherry tomatoes , yellow and red, mixed, each sliced in half
  • 1/2 can artichoke hearts , sliced
  • 6 slices bacon , cooked, drained, chopped (OPTIONAL)
  • 1 cup Mozzarella cheese , shredded

Instructions

  1. Preheat oven to 375 F.
  2. Add chicken breasts to the white casserole pan. 

  3. Sprinkle dried basil and salt over the chicken. 

  4. Top with sliced zucchini, sliced cherry tomatoes, and sliced artichokes. 

  5. Top with chopped bacon.

  6. Top with shredded mozzarella cheese.

  7. Bake for about 20-30 minutes until the chicken is cooked through. 

  8. Remove from oven.

  9. Let the Italian chicken sit in the casserole dish for at least 10-15 minutes to allow the meat to cook through completely. 

Recipe Notes

Nutrition Facts
Baked Italian Chicken and Vegetables
Amount Per Serving
Calories 548 Calories from Fat 261
% Daily Value*
Total Fat 29g 45%
Saturated Fat 9g 45%
Cholesterol 188mg 63%
Sodium 997mg 42%
Potassium 1131mg 32%
Total Carbohydrates 6g 2%
Dietary Fiber 1g 4%
Sugars 2g
Protein 59g 118%
Vitamin A 21.2%
Vitamin C 36.8%
Calcium 17.5%
Iron 10.5%
* Percent Daily Values are based on a 2000 calorie diet.