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.

Course Main Course

Cuisine Italian

Keyword baked Italian chicken, Italian dinner recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings people

Calories 548kcal

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