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My baked Italian Chicken recipe with veggies is a simple one-pan meal that’s both satisfying and so good. Seasoned chicken is pan-seared and then topped with olives, tomatoes, artichokes, sun-dried tomatoes, capers, and plenty of mozzarella cheese. Bake until bubbly and cheesy for the perfect weeknight dinner that tastes gourmet!
You may also love my one-pan creamy chicken and broccoli skillet.
Your kitchen will smell so good when making this Italian Chicken skillet recipe. Tender chicken with each bite surrounded by tasty veggies and melted mozzarella cheese.
A complete meal in one pan!! It’s also quick to make that the whole family will love! Plus, it can be ready to serve in just over 30 minutes, prep time included!
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Pin ItIngredients needed
Below is a list of ingredients you will need to make this one-pan meal. Full measurements are listed further down below in the recipe card.
How to make it
This meal is effortless! Season and brown the chicken, add the veggies and cheese, then bake to perfection. Everyone will love this dinner! Here’s how everything comes together:
- Prep: Preheat the oven to 375ºF. Season the chicken with Italian seasonings, salt, and pepper; rub it all over with olive oil and parmesan cheese.
- Sear the chicken: Heat a large oven-proof skillet over medium heat. Add the chicken and cook for about 3-4 minutes per side, until golden on both sides.
- Add veggies: Top the seared chicken with olives, tomatoes, artichokes, sun-dried tomatoes, and capers.
- Add cheese and Bake: Sprinkle with the mozzarella cheese. Place in the oven and bake for 20-25 minutes, or until the internal temperature of each chicken breast reaches 165ºF.
Tips from my kitchen
- Oven-safe skillet: Be sure to use an oven-safe skillet, so you can transfer it from the stovetop straight to the oven without having to move the food to another pan.
- Let the chicken sear: Be patient while the chicken is searing and don’t flip back and forth. You want it to get a nice golden crust, so let it cook on each side before flipping.
- Chicken thighs: Feel free to substitute boneless, skinless chicken thighs for the breasts if you’d prefer. The cooking time may vary a bit, so keep an eye on the internal temperature.
- Resting meat: Let the baked chicken rest for about 5 minutes before serving. This allows the juices to reabsorb back into the meat.
Frequently asked questions
The most precise way to know if the chicken is cooked through is to use a meat thermometer. Fully cooked chicken breasts should reach an internal temperature of 165°F. If you don’t have a thermometer, make a small slit in the thickest part and check to see that the juices run clear and the meat is no longer pink.
For this recipe, it is not necessary to cover the chicken while it bakes. Leave it uncovered so the cheese gets nice and melty and everything cooks evenly.
Yes. Make sure you use boneless and skinless chicken thighs. Bone in chicken thighs will take much longer to cook.
Yes. You can fully cook this dish on your stovetop. Sear the chicken until it is fully cooked and set it on the side. In the same pan sear all the veggies for 3-4 minutes. Return the chicken back into the pan, add the mozzarella cheese, let it simmer on low for a few minutes until the cheese is melted and serve.
This meal will last up to 4 days in the fridge.
Yes. Place it in a sealed container and freeze for up to 3 months.
What to serve it with
More chicken recipes
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Baked Italian Chicken
Equipment
- spatula
- Sharp Chef's knife
- cutting board
- non stick skillet
Ingredients
- 4 boneless skinless chicken breasts
- 2 teaspoons Italian seasoning
- Kosher salt and pepper, to taste
- 1 tablespoon olive oil
- 2 tablespoons ground parmesan cheese
- 1 cup green pitted olives, sliced
- 1 cup cherry tomatoes, halved
- 14.5 ounces artichoke hearts, one can, drained and chopped
- 1/4 cup oil-packed sun-dried tomatoes, finely chopped
- 2 tablespoons capers
- 1 cup mozzarella cheese, shredded
Instructions
- Preheat the oven to 375ºF. Season the 4 boneless skinless chicken breasts with 2 teaspoons Italian seasoning, Kosher salt and pepper; rub it all over with 1 tablespoon olive oil and 2 tablespoons ground parmesan cheese.
- Heat a large ovenproof skillet over medium heat. Add the chicken and cook for about 3-4 minutes per side, until golden on both sides.
- Top the seared chicken with 1 cup green pitted olives, 1 cup cherry tomatoes, 14.5 ounces artichoke hearts, 1/4 cup oil-packed sun-dried tomatoes, and 2 tablespoons capers.
- Sprinkle with the 1 cup mozzarella cheese.
- Bake for 20-25 minutes, or until the internal temperature of each chicken breast reaches 165ºF.
Notes
- Storing: Store the leftover Italian chicken and veggies in an airtight container in the fridge for up to 4 days.
- To freeze: For longer storage, place in a freezer-safe container and freeze for up to 3 months.
- To reheat: Thaw overnight in the refrigerator before reheating. Then, place chicken and veggies in an oven-safe dish and bake at 350°F until heated through, about 15-20 minutes. You can also reheat individual portions in the microwave in intervals of 30-60 seconds.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This dish was delicious and very easy to make.
So glad you loved it
This dish was delicious and very easy to make. Nice flavors and is appealing to the eye.
Amazing. We loved it