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italian chicken

Recipe by
Beth Pierce
Old Monroe, MO

This sheet pan Italian Chicken is tender marinated chicken breasts and assorted veggies seasoned and roasted to golden perfection. It is a quick and easy dinner that the whole family enjoys! Serve this tasty dish with garlic knots and homemade lemonade.

yield 4 serving(s)
prep time 10 Min
cook time 20 Min
method Convection Oven

Ingredients For italian chicken

  • 4
    boneless skinless chicken breasts pounded to 1/2 inch thick
  • 1 c
    favorite italian dressing
  • 2
    medium zucchini sliced in half rounds
  • 1 lb
    baby potatoes sliced in half
  • 8 sm
    tomatoes halved
  • 2 Tbsp
    olive oil
  • 1 tsp
    italian seasoning
  • kosher salt and freshly ground black pepper
  • freshly grated parmesan cheese
  • chopped fresh herbs like parsley, thyme, rosemary, and basil

How To Make italian chicken

  • 1
    Place the chicken on a cutting board and cover it with plastic wrap. Pound it to about 1/2 inch thick using a meat mallet.
  • 2
    Place the chicken in a bowl and pour the Italian dressing over it. Cover the bowl with plastic wrap and let it marinate for 30-60 minutes. If marinating longer place the bowl in the refrigerator.
  • 3
    Toss the zucchini and potatoes with olive oil and Italian seasoning.
  • 4
    Preheat the oven to 400 degrees. Cover a large baking sheet with parchment paper. Using tongs, remove the chicken breasts from the marinade, letting them drip for a minute back into the bowl. Place the chicken on the baking sheet. Discard the marinade.
  • 5
    Arrange the vegetables around the chicken breasts on the baking sheet. Sprinkle the chicken and veggies with salt or seasoned salt and freshly ground black pepper.
  • 6
    Bake for 20 minutes or until the chicken reaches an internal temperature of 165 degrees and the vegetables are tender.

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