This Italian Baked Chicken is simple, cheesy, and full of warm tomato flavor. It cooks in one dish so cleanup is easy. The chicken stays moist and the cheese melts on top for a tasty finish. If you like baked chicken with rich flavors, try this and also explore baked cream cheese chicken for another easy idea.
why make this recipe
You should make this recipe because it is quick and low fuss. It uses common ingredients and cooks in the oven so you can do other things while it bakes. Kids and adults both like the melted cheese and tomato sauce. This dish is also a good weeknight meal and pairs well with simple sides like bread or salad. For another easy baked chicken dinner idea, see easy baked boneless skinless chicken thighs.
how to make Italian Baked Chicken
This recipe is very direct. You season the chicken, place it in sauce, top with cheese, and bake until cooked through and bubbly. Keep the dish covered for most of the time so the chicken stays moist, then uncover near the end so the cheese browns. If you want a richer garlic flavor with a similar method, check a recipe like garlic butter baked chicken breast for ideas on seasoning and timing.
Ingredients :
- 24 oz pasta sauce
- 4 boneless, skinless chicken breasts
- 1/2 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 8 oz shredded mozzarella cheese
Directions :
- Preheat your oven to 400 degrees. Evenly pour the pasta sauce into the bottom of a 9×13 baking dish.
- Season the chicken breasts on both sides with the salt, oregano and thyme. Nestle the chicken into the pasta sauce and evenly cover with the shredded cheese.
- Cover the dish with foil and bake for 45 minutes. Remove the foil and bake for another 10-15 minutes, or until the cheese is golden brown and bubbly.
- Garnish with freshly chopped basil or parsley and enjoy!
how to serve Italian Baked Chicken
Serve this chicken with cooked pasta tossed in a little olive oil or extra sauce. Steamed vegetables or a green salad work well on the side. You can also serve it with garlic bread to soak up the sauce.
how to store Italian Baked Chicken
Let the dish cool to room temperature. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave single servings for a quick meal.
tips to make Italian Baked Chicken
- Pat the chicken dry before seasoning so the spices stick.
- Use a meat thermometer to check doneness; chicken should reach 165°F.
- If you want a little more flavor, add a light drizzle of olive oil or a sprinkle of garlic powder before baking.
- For other simple flavor ideas and shaky garlic tips, look at a plain garlic-butter baked chicken recipe for inspiration: garlic butter baked chicken breast.
variation (if any)
- Add sliced mushrooms or bell peppers under the cheese for more veggies.
- Use provolone or a mix of mozzarella and parmesan for a different cheese flavor.
- Try Italian-seasoned breadcrumbs on top in the last 5 minutes for a crunchy crust.
FAQs
Q: Can I use bone-in chicken for this recipe?
A: Yes. If you use bone-in pieces, add extra baking time and check the internal temperature for doneness.
Q: Can I make this ahead of time?
A: You can assemble the dish and keep it covered in the fridge for a few hours before baking. Add a few extra minutes to the bake time if the chicken is very cold.
Q: Is there a low-sodium version?
A: Yes. Use a low-sodium pasta sauce and reduce or skip the added salt. Fresh herbs can add more flavor without salt.
Q: Can I freeze leftovers?
A: You can freeze cooked portions in a freezer-safe container for up to 2 months. Thaw in the fridge before reheating.
Conclusion
This Italian Baked Chicken is an easy and satisfying meal that uses simple ingredients and little hands-on time. For another take on juicy baked chicken with Italian flavors, try the recipe on Juiciest Baked Chicken Breast, Italian-Style | The Mediterranean Dish. If you like sheet-pan or one-pan Italian chicken dinners, you may enjoy the ideas on Italian Chicken {Easy Sheet Pan Chicken Dinner} – WellPlated.com.
