Baked Italian Chicken and Vegetables

Baked Italian Chicken and Vegetables

Italian Chicken and Veggies - easy and healthy one-pan dinner.  The clean-up is a breeze!  Tender and moist chicken is seasoned with basil and packed with flavor.   Tomatoes, artichokes, and zucchini add color.  Mozzarella cheese makes this Italian chicken dinner a perfection! Colorful, nutritious, gluten-free, and low-carb recipe.

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Course: Main Course
Cuisine: Italian
Servings: 4 people
Calories: 548 kcal

Ingredients

• 4 chicken breasts
• 1 tablespoon basil , dried
• 1/4 teaspoon salt
• 1 zucchini , sliced
• 1 cup cherry tomatoes , yellow and red, mixed, each sliced in half
• 1/2 can artichoke hearts , sliced
• 6 slices bacon , cooked, drained, chopped (OPTIONAL)
• 1 cup Mozzarella cheese , shredded

Instructions

• Preheat oven to 375 F.
• Add chicken breasts to the white casserole pan. 
• Sprinkle dried basil and salt over the chicken. 
• Top with sliced zucchini, sliced cherry tomatoes, and sliced artichokes. 
• Top with chopped bacon.
• Top with shredded mozzarella cheese.
• Bake for about 20-30 minutes until the chicken is cooked through. 
• Remove from the oven.
• Let the Italian chicken sit in the casserole dish for at least 10-15 minutes to allow the meat to cook through completely. 

Recipe Notes

Use regular chicken breasts or half each chicken breast in half.  The total baking time should be about 20-30 minutes.  It will depend on the thickness of your chicken breasts.
Store leftovers in the refrigerator in an air-tight container for up to 4 days.
Reheat the leftovers in the preheated oven at 350 F for about 20 minutes.  Or, reheat in the microwave oven for 1 minute

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