This Baked Italian Chicken Breast with Veggies is a complete meal with juicy chicken breasts, tangy artichokes, sweet cherry tomatoes, and crunchy bacon. The chicken is delicious coated in Italian seasoning and it comes together with warm, cheesy mozzarella. Made in just one dish, this recipe is so simple and so delicious!
We occasionally do take-out for pizza night, and when we do, we get a signature pie from Papa Murphys. It has such good, yummy flavors that we never stray from it! This chicken recipe was inspired by that pizza. I love mixing in some hearty zucchini and I just can never leave out my favorite ingredient… bacon! Coupled with artichokes, tomatoes, and mozzarella, this is one of out favorite chicken bakes!
Is it safe to bake raw chicken with vegetables?
Absolutely! The key is baking everything in a high enough heat for a long enough time. Anytime you are cooking raw chicken, you will always want to heat it until the internal temperature is 165 F.
Do I have to cover this recipe with foil to bake?
There are a lot of different ways to cook chicken in the oven, and a lot of steps vary based on the cook. For this particular recipe, you do not need to cover it. That way, the vegetables can crisp up a little. If you cover this dish, it will trap the moisture in and will make the vegetables too soft for my taste! So I recommend cooking it like the recipe cards calls it! 🙂
Ingredients for our Baked Italian Chicken Breast with Veggies:
- Thin Sliced Chicken Breast
- Cherry Tomatoes
- Mozzarella Cheese
- Italian Seasoning
How to make our Baked Italian Chicken Breast with Veggies:
First, preheat oven to 375 F. While the oven is preheating, lay the thin-sliced chicken breast on a greased, shallow baking dish. Sprinkle the top of the chicken with the Italian Seasonings evenly.
Next, dice the tomatoes, artichokes, bacon, and zucchini into small, bite-sized pieces. This mixture is going to be layered over the chicken so make sure you attempt to cut the pieces all with a consistent size.
In a medium mixing bowl, add the chopped food from the step above, as well as the mozzarella cheese. Stir until completely combined.
Last, pour the vegetable mixture over the chicken and evenly distribute. Place the dish in the oven, on the middle rack, UNCOVERED, and bake for 35 minutes, or until the internal temperature of the chicken is 165F.
Remove from the oven and allow it to rest of 5 minutes. Serve and enjoy! Garnish with basil and extra mozzarella if you like!
One thing that makes me so happy is a delicious dinner with next to no clean up. You too?? Check out these recipes below that are made in just ONE pan and are delicious!
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- 4 Thin-Sliced Chicken Breasts
- 1 Pint Cherry Tomatoes, cut in half
- 1 Zucchini, cut in bite-sized pieces
- 3/4 Cups Artichokes, sliced
- 10 ounces of Bacon (about 10 slices)
- 1 Cup Mozzarella Cheese
- 3 Teaspoons, Italian Seasonings
- Preheat oven to 375 F.
- In a shallow baking dish, grease and place 4 thin-sliced chicken breasts down on the bottom. Sprinkle the Italian seasoning evenly over the chicken.
- Next, cut all the vegetables into bite-sized pieces. Mix them in a medium-sized bowl with the mozzarella cheese and diced bacon.
- Pour veggie mix over the chicken and bake for 35 minutes. (Or until chicken reaches an internal temperature of 165F.)
- Remove from the oven and let set for 5 minutes.
- Serve and enjoy!
Amount Per Serving: Calories: 437Total Fat: 36gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 194mgSodium: 1471mgCarbohydrates: 7gFiber: 2gSugar: 2gProtein: 69g
(Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)