Baked Italian Chicken

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

5 from 3 votes

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.

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: Italian

Diet: Gluten Free

Servings: servings

Author: Rena

Equipment

spatula
Sharp Chef's knife
cutting board
non stick skillet

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