Packed with flavor yet, ready with just three ingredients- this Baked Italian chicken and asparagus 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 grabbed that bottle of Italian dressing and whipped up this super easy and flavorful meal. To say I was amazed at how delicious it 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 more veggies can be a great idea. They’ll make your meal healthier and 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 excellent 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 this recipe for a simple reason- convenience. It allows me to have a quick home-cooked meal on the table even when I don’t have time. 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 has enough flavor, toss the asparagus in salt and pepper before arranging them onto the baking dish for some extra deliciousness.
- If you plan on adding more veggies to the dish, don’t just add them 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.
- When arranging your veggies and other ingredients on the dish, leave just a little space for them to breathe and cook properly. Overcrowding can sometimes cause your ingredients to only cook halfway - something you don’t want.
- If you’re adding more veggies, season them with salt, garlic powder, and red pepper flakes if you don’t mind a bit of heat. And of course, don’t forget lots of olive oil too!
- Want to add more flavor to the chicken? Let the chicken sit in the Italian dressing overnight before arranging it in the pyrex with the asparagus.
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.
- Are they 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
- 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.