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top view of baked chicken breast in a skillet with cherry tomatoes, olives, artichokes and melted cheese
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5 from 3 votes

Baked Italian Chicken

Easy and flavorful, Italian Chicken baked with veggies is a simple one-pan meal that’s both satisfying and wholesome. Seasoned chicken is pan-seared and then topped with olives, tomatoes, artichokes, sun-dried tomatoes, capers, and plenty of mozzarella cheese.
Prep Time10 minutes
Cook Time25 minutes
0 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Italian
Diet: Gluten Free
Servings: 4 servings
Author: Rena

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.
    Raw chicken in a bowl covered with parmesan and seasonings.
  • 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.
    Chicken searing in a pan.
  • 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.
    Chicken in a skillet with cherry tomatoes, artichokes and olives.
  • Sprinkle with the 1 cup mozzarella cheese.
  • Bake for 20-25 minutes, or until the internal temperature of each chicken breast reaches 165ºF.
    Melted cheese over chicken in a skillet with vegetables.

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: 352kcal | Carbohydrates: 10g | Protein: 33g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 97mg | Sodium: 1971mg | Potassium: 661mg | Fiber: 4g | Sugar: 2g | Vitamin A: 671IU | Vitamin C: 17mg | Calcium: 212mg | Iron: 2mg