Liven up chicken breasts with this Easy Italian Chicken recipe. It features all your favourite Italian ingredients like tomatoes, olives, and basil, all mixed together in a beautiful sauce that make baked chicken breasts a little more exciting.
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You can never have too many delicious chicken recipes, right? We eat chicken breasts a lot as it's easy and nutritious, but we often get stuck in a rut with how we eat it.
This Italian Chicken recipe is our new favourite way to eat chicken breasts, as it has all our favourite Italian flavours and it's cooked in one pan too - less washing up is always a win!
There is chicken breasts mixed with shallots, peppers, garlic, asparagus and courgette, covered in a simple sauce made of canned tomatoes, balsamic vinegar, oregano and basil.
It's also under 300 calories and 36 grams of protein per portion, and it's so easy to adapt with whatever vegetables you have.
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How To Make Italian Chicken
Prep: Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
- Step 1: Firstly, heat the oil in a large oven proof pan and then add the chicken. Cook for 6-7 minutes, turning every couple of minutes. Take the chicken out and put to one side.
- Step 2: Add to the pan the shallots, courgette, asparagus and cherry tomatoes and cook for 3 minutes.
- Step 3: Add the tomatoes, herbs, balsamic and seasoning. Mix well.
- Step 4: Put the chicken back into the pan with the vegetables.
- Step 5: Mix well so that the chicken is covered.
- Step 6: Put into the oven for 30-35 minutes, making sure the chicken is cooked through.
- Step 7: Sprinkle with basil and Parmesan shavings before serving.
Variations
Chicken -We used boneless and skinless chicken breasts to keep this dish as lean as possible, but you could use chicken thighs or legs instead. The cooking time could vary, and the nutritional values will change as well.
Vegetables - You could add mushrooms, green beans, carrots, aubergine, broccoli, celery or leek into this dish. Try to only use quick cooking vegetables, to keep this a quick and easy chicken dish.
What To Serve with Italian Chicken
When we want a light and low carb meal, we will just have a big green salad with this. But it also goes well with Garlic Baked Potato Wedges or Italian Parmesan Potatoes. For a high fibre side, try these Marinated Butter Beans.
It is also a really good topping for spaghetti, mashed potato or rice, or just serve it with a big chunk of crusty bread to mop up all the sauce. Why not try some Air Fryer Garlic Bread.
Dannii's Top Tips
- Pound the chicken breasts first, as this makes them a little thinner and they cook a bit quicker and more evenly.
- Feel free to use whatever vegetables you have in your fridge. Try to only use quick cooking vegetables.
- Add some extra greens to this Italian Chicken by stirring in some spinach about 5 minutes before it is ready.
- Add a little sprinkling of Parmesan cheese on top at the end to make this an extra special chicken dish.
Frequently Asked Questions
Make this dish even easier by cooking it in the slow cooker. Simply put all the ingredients into the slow cooker and cook on high for 3 hours or low for 7 hours.
This chicken dish will keep in the refrigerator for 2 days, or you can freeze it for up to 2 months. To reheat, make sure that it is thoroughly defrosted and then heat through in a pan with a little oil.
More Chicken Recipes
If you've tried this Italian Chicken recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Easy Italian Chicken
Ingredients
- 1 tablespoon Olive oil
- 600 g (1.25 lb) Chicken breast
- 4 Shallots - diced
- 1 Courgette (zucchini) - diced
- 10 Asparagus spears - cut in to chunks
- 10 Cherry tomatoes - halved
- 2 Garlic clove - crushed
- 400 g (2.5 cups) Chopped tomatoes - canned
- 4 tablespoon Balsamic vinegar
- 2 tablespoon Fresh basil - chopped
- 2 tablespoon Fresh oregano - chopped
- 1 pinch Sea salt and ground black pepper
- 20 Olives - mixed
Instructions
- Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
- Heat 1 tablespoon Olive oil in a large oven proof pan and then add 600 g Chicken breast. Cook for 6-7 minutes, turning every couple of minutes. Take the chicken out and put to one side.
- Add to the pan 2 Garlic clove, 4 Shallots, 1 Courgette (zucchini), 10 Asparagus spears, 20 Olives and 10 Cherry tomatoes and cook for 3 minutes.
- Add 400 g Chopped tomatoes, 2 tablespoon Fresh basil, 2 tablespoon Fresh oregano, 4 tablespoon Balsamic vinegar and 1 pinch Sea salt and ground black pepper. Mix well.
- Put the chicken back into the pan with the vegetables.
- Mix well so that the chicken is covered.
- Cook in the oven for 30-35 minutes, making sure the chicken is cooked through.
- Sprinkle with basil and parmesan before serving (optional).
Recipe Tips
- Pound the chicken breasts first, as this makes them a little thinner and they cook a bit quicker and more evenly.
- Feel free to use whatever vegetables you have in your fridge. Try to only use quick cooking vegetables.
- Add some extra greens by stirring in some spinach about 5 minutes before it is ready.
- Add a little sprinkling of parmesan cheese on top at the end to make this an extra special chicken dish.
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Marie says
Thanks for another low calorie recipe. I always struggle to know what to eat on non-gym days where my calorie limit is lower.
Vanessa says
This looks amazing. I love Italian food, but I usually just think of pasta too. Great idea!
Andrea says
We have friends coming over at the weekend and I am going to make this for them. I presume it will work just as well on top of pasta shapes, rather than spaghetti? As I have loads of penne in my cupboard. Thanks :)
Emily says
Thanks for the slow cooker tip too. I shall be putting all of this in my slow cooker before I go to work tomorrow. I bet it will smell amazing by the time that I get home.
Laura says
yum, yum, yum, YUM! I love your recipes Dannii. I am so happy that I stumbled across one of your recipes on Pinterest and that I decided to check out your website. I have tried so many of your recipes and I love them all. They are also a big hit with my family too. I like how they are not overly complicated and my kids can help too. They enjoy making things with me and it makes it easier for me to get them to try new things. Thanks again!
Kate says
I would really appreciate some suggestions for healthy ravioli fillings.
Elly says
I love anything with asparagus in it. It is my favourite vegetable.
Nicole says
Recipes for any kind of healthy pasta dishes would be great. I have made all the ones you have already posted :)
Lottie says
I love all the colours. Eat the rainbow!
Elizabeth says
Oh wow! That looks so good. A great way to boost my vegetable intake.
Jess says
You say you can have it with spaghetti, but I have heard that carbs are bad for you? *confused*
Nadine says
Have you thought about doing a book? Your recipes and photos are fab! I would definitely buy it xx
Paula says
My husband is going to love this. Thanks for a great recipe.
Leyla says
I would love a healthy carbonara recipe please!
Amy says
This looks incredible!