Baked Italian Chicken
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.
Servings: 4 servings
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: 1servings | Calories: 328kcal | Carbohydrates: 6g | Protein: 32g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 97mg | Sodium: 1593mg | Potassium: 661mg | Fiber: 2g | Sugar: 1g | Vitamin A: 671IU | Vitamin C: 17mg | Calcium: 212mg | Iron: 2mg