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Easy One-Pan Italian Chicken and Veggies

A nutritious and delicious one-pan meal featuring tender chicken and vibrant vegetables, perfect for busy weeknight dinners.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main
Cuisine: Italian
Keyword: Easy
Servings: 4 servings

Equipment

  • Oven
  • Mixing Bowl
  • Oven-safe Skillet or Baking Dish

Ingredients

Main Ingredients

  • 1.5 pounds Boneless Chicken Breasts Skinless and boneless, ensures a healthy base.
  • 2 cups Bell Peppers Mix of red, yellow, and green, sliced.
  • 1 medium Zucchini Sliced into half-moons.
  • 1 medium Red Onion Sliced.
  • 1 cup Cherry Tomatoes Halved.

Italian Herbs

  • 1 teaspoon Dried Oregano
  • 1 teaspoon Dried Basil
  • 1 teaspoon Dried Thyme
  • 2 tablespoons Olive Oil Extra virgin, for cooking.

Seasonings

  • Salt To taste.
  • Pepper To taste.
  • 1/2 cup Parmesan Cheese Optional, for garnishing.

Instructions

  • Preheat your oven to 400°F (200°C).
  • Pat the chicken breasts dry with paper towels and season both sides with salt and pepper.
  • In a large mixing bowl, combine sliced bell peppers, zucchini, red onion, and cherry tomatoes. Drizzle with olive oil and sprinkle with oregano, basil, and thyme. Toss until well-coated.
  • In an oven-safe skillet or baking dish, arrange the seasoned chicken breasts in the center and surround them with the seasoned vegetables.
  • Roast in the preheated oven for approximately 25-30 minutes until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
  • Let the dish rest for about 5 minutes before serving.
  • If desired, sprinkle grated Parmesan cheese over the top before serving.
  • Serve directly from the skillet for a rustic presentation.

Notes

This dish is versatile; feel free to swap in seasonal vegetables or adjust the herbs based on your preferences.