Packed with flavor, yet, ready with just three ingredients- this Baked Italian chicken recipe is a must-try when you want to whip up a quick meal.
Lately, I have been experimenting with sheet pans quite a lot. I love how they make it convenient to whip up a meal, and best of all they make the post-cooking cleanup so easy!
So I just grabbed that bottle of Italian dressing and whipped up this super easy and flavorful meal. To say I was amazed at how delicious it turned out to be would be an understatement. Wanted to give it a try yourself too? Here’s everything you need to know about it.
What Else Can I Add In?
This sheet pan meal is supposed to be light, so adding in some more veggies can be a great idea. They’ll not just make your meal healthier, but will also lend a nice textural difference to the dish.
I’ve added in asparagus, but don’t limit yourself there. You can add in practically any veggie you have lying in your refrigerator. Here are some good options to consider.
- Bell peppers
- Red onions
- Cherry tomatoes
- Green beans
- Brussels sprouts
Make sure each of these veggies is chopped up in bite-sized pieces.
Can I Make My Own Italian Dressing?
You sure can! I’ve used bottled dressing for the purpose of this recipe for a simple reason- convenience. It allows me to quickly make a homecooked meal even when I don’t seem to have the time to. If you want, you can also make a batch of homemade Italian dressing and store it for later.
You can then use the dressing for this recipe and for your quick salads and many other culinary creations.
Tips to Make the Baked Italian Chicken
Ready to give this flavor-packed recipe a try? Keep these little tips and tricks in mind to nail the recipe.
- While the dressing already has enough flavor, you can also toss the asparagus sticks in a bit of salt and pepper before you arrange it onto the baking dish for some extra deliciousness.
- If you’re planning on adding more veggies into the dish, don’t just add them together with the chicken and asparagus. Most veggies take just a few minutes to cook, so you might want to add them to the last 10 minutes of cooking time.
- When arranging your veggies and other ingredients on the dish, make sure you leave just a little bit of space for them to breathe and cook properly. Overcrowding can leave your ingredients half-cooked at times- something you don’t want.
- If you’re adding in more veggies, season them with some salt, garlic powder, and some red pepper flakes if you don’t mind a bit of heat. And of course, don’t forget lots of olive oil too!
Serving Ideas & Suggestions
Ready to serve up this dish full of deliciousness? Here are some ideas to get you going.
- Most dishes always taste great when served with a side of a salad- like this versatile cucumber and feta chickpea salad.
- Looking for a crunchy side to team up with this baked Italian chicken? Some oven-roasted radishes or air-fried cucumbers might do the trick.
- And if you are trying to make it a complete meal, you can whip up this one-pan garlic pasta with it.
Easy Baked Italian Chicken and Asparagus
- 13 x 9 Pyrex baking dish
- 3 chicken breast
- 1 bunch asparagus
- Kraft Italian Dressing
- Preheat the oven to 375 degrees.
- Lightly grease a 13x9 baking dish.
- Place 3 chicken breasts in the baking dish.
- Slice the bottom of the asparagus and wash, then pat dry.
- Place small bunches in between the chicken breasts or on the sides in the extra space.
- Squeeze Kraft Italian Dressing to ensure the chicken is completely covered.
- Bake for 20-25 minutes until chicken is thoroughly cooked. Serve immediacy.