Fast, EASY, one pan recipe that's full of FLAVOR from balsamic, Italian seasoning, Parmesan cheese, and basil!! The chicken is so tender, juicy, and moist!!
Prep Time5 minutesmins
Cook Time30 minutesmins
Total Time35 minutesmins
Course: 30-Minute Meals
Cuisine: Italian
Keyword: baked Italian chicken, Italian baked chicken breast, Italian chicken, Italian seasoning chicken
Servings: 4
Calories: 644kcal
Author: Averie Sunshine
Ingredients
⅓cupolive oil
⅓cupbalsamic vinegar
1 ½tablespoonsItalian seasoning
1tablespoondried onion flakes
1teaspoonkosher saltor to taste
1teaspoonfreshly ground black pepperor to taste
about 1 to 1.25 pounds boneless skinless chicken breastsI halved one large breast and each half was about 1/2 pound
1cupcherry or grape tomatoes
1medium/large zucchinidiced into bite-sized pieces
1medium/large yellow bell pepperdiced into bite-sized pieces (another color pepper may be substituted)
freshly grated Parmesan cheeseoptional for garnishing
To a large zip top bag, add the olive oil, balsamic vinegar, Italian seasoning, onion flakes, salt, pepper, chicken, tomatoes, zucchini, peppers, seal bag, and squish everything around to combine.
Place bag in fridge to marinate for at least 30 minutes and longer if you have time. I marinated overnight.
Preheat oven to 425F, line a baking sheet with aluminum foil for easier cleanup, and spray with cooking spray.
Using a slotted spoon, remove the chicken and vegetables from the bag and place them in an even, flat layer on baking sheet.
Bake for about 25 to 30 minutes or until chicken is cooked through (internal temp of 165F) and vegetables are tender. Flip chicken and toss vegetables halfway through baking to ensure even cooking. Cooking time will vary based on how thick your chicken is.
Optionally, evenly sprinkle with Parmesan, basil, and drizzle with balsamic glaze before serving.
Notes
Recipe is best warm and fresh but extra will keep airtight in the fridge for up to 5 days.