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Easy and flavorful, 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!

Baked Italian chicken in a skillet with tomatoes, olives, artichokes, capers and cheese.
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The wonderful smell of this Italian Chicken recipe will get everyone into the kitchen! The tender chicken surrounded by tasty veggies and melted mozzarella cheese is a complete meal in one pan. It’s also quick to make and never disappoints. This is one of those chicken recipes that will be a hit with the whole family! Plus, it can be ready to serve in just over 30 minutes, prep time included!

Recipe summary

  • Easy meal in one skillet: All of the ingredients cook together in the pan, making prep and clean-up a breeze!
  • So delicious: This dish is bursting with the most wonderful Italian flavors! The ingredients are simple and nutritious, yet when combined they taste amazing!
  • Well-balanced: You will feel good about feeding your family this complete meal that is filled with vegetable goodness, lean protein, and a variety of vitamins, minerals, and antioxidants. This is also a low-carb and gluten-free recipe.
Serving cheesy baked chicken from a pan.

Ingredients needed

This Italian baked chicken breast recipe with vegetables uses simple, nutrient-rich ingredients that when combined are loaded with so much flavor. Here is a note on everything you’ll need:

  • Chicken: You’ll need 4 boneless skinless chicken breasts. Try to use breasts that are of similar size for even cooking.
  • Seasoning: A simple blend of Italian seasoning, kosher salt and black pepper adds flavor to the chicken.
  • Olive oil: For cooking the chicken.
  • Parmesan cheese: Ground or very finely shredded parmesan cheese adds a nice crust to the exterior of the chicken.
  • Olives: Sliced green pitted olives add a slightly tangy, salty flavor. Use black olives, if preferred.
  • Cherry tomatoes: For juicy bursts of sweetness in every bite.
  • Artichoke hearts: The delicate, nutty flavor and tender texture of canned artichoke hearts is a nice contrast to the other tangier and saltier ingredients.
  • Sun-dried tomatoes: Use oil-packed for a soft, chewy texture and sweet-tart flavor.
  • Capers: Packed in brine, they have a very salty, savory flavor profile.
  • Shredded cheese: Mozzarella cheese is our favorite in this recipe because it gets perfectly melty over the chicken breasts. If you have the extra time, shred the cheese from a block for the best flavor and smoother melting.
Raw chicken in a bowl near small bowls of tomatoes, olives, shredded cheese, capers and artichokes.

How to make bakes Italian Chicken

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:

  1. 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.
  2. 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.
  1. Add veggies: Top the seared chicken with olives, tomatoes, artichokes, sun-dried tomatoes, and capers.
  2. Add cheese: Sprinkle with the mozzarella cheese.
  3. Bake: Place in the oven and bake for 20-25 minutes, or until the internal temperature of each chicken breast reaches 165ºF.

Expert tips

  • 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

What is Italian chicken made of?

This recipe for Italian chicken is made with chicken breasts, seasonings, parmesan cheese, veggies, and mozzarella cheese. The chicken is first seared in a hot pan for extra flavor, then the veggies and mozzarella are added, and the dish is baked in the oven until everything is warm and cooked through.

How to know when chicken is fully cooked?

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.

Should I cover the chicken while baking?

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.

spatula grabbing a cooked chicken breast from skillet topped with melted cheese and olives with fresh tomatoes

Serving suggestions

Italian chicken with veggies is a complete meal with plenty of protein, hearty veggies, and cheese. However, if you want to add some sides, it pairs well with so many different things. Here are some great options:

Storage recommendations

  • 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 internals of 30-60 seconds.
Closeup view of chicken covered in melted cheese and cooked with vegetables.

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Baked Italian Chicken

By: Rena
Servings: 4 servings
Prep: 10 minutes
Cook: 25 minutes
0 minutes
Total: 35 minutes
top view of baked chicken breast in a skillet with cherry tomatoes, olives, artichokes and melted cheese
Easy and flavorful, Italian Chicken baked with veggies is a simple one-pan meal that’s both satisfying and healthy. Seasoned chicken is pan-seared and then topped with olives, tomatoes, artichokes, sun-dried tomatoes, capers, and plenty of mozzarella cheese.

Ingredients

  • 4 boneless skinless chicken breasts
  • 2 tsp Italian seasoning
  • Kosher salt and pepper, to taste
  • 1 tbsp olive oil
  • 2 tbsp ground parmesan cheese
  • 1 cup green pitted olives, sliced
  • 1 cup cherry tomatoes, halved
  • 1 (14.5 oz) can artichoke hearts, drained and chopped
  • 1/4 cup oil-packed sun-dried tomatoes, finely chopped
  • 2 tbsp capers
  • 1 cup mozzarella cheese, shredded

Instructions

  • Preheat the oven to 375ºF. Season the chicken with Italian seasonings, salt, and pepper; rub it all over with olive oil and parmesan cheese.
  • 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.
  • Top the seared chicken with olives, tomatoes, artichokes, sun-dried tomatoes, and capers.
  • Sprinkle with the 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

Serving: 1servingsCalories: 328kcalCarbohydrates: 6gProtein: 32gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.01gCholesterol: 97mgSodium: 1593mgPotassium: 661mgFiber: 2gSugar: 1gVitamin A: 671IUVitamin C: 17mgCalcium: 212mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: Italian
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