Italian Chicken with Vegetables
A beautifully roasted one-pan dish featuring juicy chicken and tender vegetables, infused with garlic, herbs, and olive oil for a delightful Italian experience.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts (about 1.5 pounds)
- 2 tablespoons olive oil
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 piece bell pepper (red or yellow), sliced
- 2 medium zucchinis, sliced
- 1 cup cherry tomatoes, halved
- 1 teaspoon dried Italian herb blend (oregano, basil, thyme)
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
- 1 tablespoon balsamic vinegar (optional)
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Pat the chicken breasts dry with a paper towel and season both sides with salt, pepper, and half of the Italian herb blend.
Cooking
- In a large oven-safe skillet over medium heat, heat the olive oil and sauté the sliced onion until translucent, about 3-4 minutes.
- Add the minced garlic and cook for another minute, stirring frequently.
- Mix in the sliced bell pepper and zucchini, and sauté for another 5-7 minutes until they start to soften.
- Nestle the seasoned chicken breasts into the skillet among the vegetables. Scatter the halved cherry tomatoes over the top and sprinkle the remaining Italian herbs.
- Transfer the skillet to the preheated oven and bake for about 25-30 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and the veggies are slightly caramelized.
- In the last 5 minutes of cooking, drizzle balsamic vinegar over the chicken and vegetables if using.
- Once cooked, remove from the oven and let it rest for 5 minutes.
Serving
- Garnish with fresh basil leaves before serving.
Notes
Marinate the chicken for extra flavor if time allows and use fresh ingredients for best results. Avoid overcrowding the pan for even roasting.