Baked Chicken in Italian Dressing With Veggies Recipe Guide

Looking for a simple yet flavorful dinner that feels like a warm hug on a plate? This baked chicken in Italian dressing with veggies recipe is exactly what your weeknight meals need.

It combines the juicy tenderness of chicken breasts with the vibrant, tangy flavors of Italian dressing, all baked together with a colorful medley of fresh vegetables. The marinade not only adds incredible taste but also keeps the chicken moist and succulent throughout baking.

This one-pan dish is a dream for busy cooks who want minimal clean-up without sacrificing taste or nutrition. Plus, the veggies roast alongside the chicken, absorbing all those wonderful herbs and spices.

It’s a wholesome, balanced meal that’s perfect for families, meal prep, or even impressing guests with minimal effort. Ready to bring a little Italian-inspired magic into your kitchen?

Let’s dive into how you can make this delicious baked chicken and veggie bake!

Why You’ll Love This Recipe

Simplicity meets flavor: With just a few ingredients, this recipe packs a punch of Italian zest and herbs that elevate basic chicken and veggies to a new level.

One-pan convenience: Toss everything in a baking dish, and you’re set. Less mess means more time to relax and enjoy your meal.

Healthy and balanced: Lean protein from chicken, fiber and vitamins from fresh vegetables, all baked without excess oil or complicated sauces.

Customizable: Swap veggies or add your favorite seasonings to make it your own. This recipe adapts beautifully to whatever you have on hand.

Ingredients

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 1 cup Italian dressing (store-bought or homemade)
• 2 cups baby potatoes, halved
• 1 cup baby carrots
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 medium zucchini, sliced into rounds
• 1 medium red onion, cut into wedges
• 3 cloves garlic, minced
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (for garnish)
• Optional: Grated Parmesan cheese for serving

Equipment

• Baking dish or sheet pan (9×13-inch works well)
• Mixing bowl
• Tongs or spatula
• Knife and cutting board
• Measuring cups
• Aluminum foil (optional, for easier clean-up)

Instructions

1. Preheat your oven to 400°F (200°C). This temperature will ensure the chicken cooks through while the vegetables roast beautifully.
2. Prepare the vegetables: In a large mixing bowl, combine the baby potatoes, baby carrots, bell peppers, zucchini, red onion, and minced garlic. Drizzle about half of the Italian dressing over the veggies and toss gently to coat. Season with a pinch of salt and pepper.
3. Marinate the chicken: Place the chicken breasts in a separate bowl or ziplock bag. Pour the remaining Italian dressing over the chicken, ensuring each piece is well coated. Let this marinate for 10-15 minutes while you prepare your baking dish.
4. Arrange in the baking dish: Spread the coated vegetables evenly across the baking dish. Nestle the chicken breasts on top of the veggies, making sure they are spaced out so heat can circulate evenly.
5. Bake uncovered in the preheated oven for 25-30 minutes. The chicken should reach an internal temperature of 165°F (75°C), and the vegetables should be tender and slightly caramelized at the edges.
6. Optional broil for crispiness: For a beautiful golden finish, switch your oven to broil for the last 2-3 minutes. Watch closely to avoid burning.
7. Rest the chicken: Remove from the oven and let the chicken rest for 5 minutes. This helps the juices redistribute, making each bite juicy and tender.
8. Garnish and serve: Sprinkle the dish with freshly chopped parsley and, if desired, grated Parmesan cheese. Serve warm and enjoy!

Tips & Variations

“For even more flavor, marinate the chicken overnight or at least 2 hours in the fridge. The longer, the better!”

• Veggie swaps: Try adding mushrooms, cherry tomatoes, or green beans depending on the season or what’s in your fridge.
• Spice it up: Add crushed red pepper flakes or a dash of smoked paprika to the marinade for a smoky kick.
• Make it gluten-free: Check your Italian dressing label or make a homemade version to ensure it’s gluten-free.
• Meal prep friendly: This dish stores well in meal prep containers and reheats beautifully for lunches or quick dinners.

Nutrition Facts

Serving Suggestions

This baked chicken and veggie dish is wonderfully versatile. Serve it with a side of crusty bread to soak up any extra juices or alongside a light salad for a refreshing contrast.

It pairs beautifully with garlic mashed potatoes or even a simple quinoa pilaf for a heartier meal.

For a low-carb option, add a side of steamed greens or cauliflower rice. And if you want to amp up the Italian vibes, consider a drizzle of balsamic glaze or a sprinkle of fresh basil on top before serving.

Conclusion

This baked chicken in Italian dressing with veggies recipe is a perfect example of how simple ingredients can come together to create a delicious and wholesome meal. It’s easy enough for a busy weeknight but flavorful enough to satisfy any appetite.

The marinade infuses the chicken with zesty herbs and tangy notes, while the roasted vegetables add color, texture, and nutrition.

Whether you’re cooking for family, meal prepping for the week, or just craving a comforting dinner, this dish ticks all the boxes. Plus, with easy variations and substitutions, it can be adapted to your tastes or pantry staples.

For more delicious and easy recipes, check out our A to Z Vegetarian Recipes for Every Meal and Occasion or explore flavorful spice blends like in our Chilli Powder Recipe Vegan: Easy Homemade Spice Blend.

Happy cooking!

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