Easy Italian Baked Chicken Recipe for Everyone

If you’re searching for a weeknight dinner that’s practically effortless but tastes like something straight from Nonna’s kitchen, this Easy Italian Baked Chicken is exactly what you need. Juicy chicken breasts are smothered in a bold, herb-packed tomato sauce, then topped with melty mozzarella and baked to golden perfection. It’s the kind of dish that fills your kitchen with mouthwatering aromas and fills your plate with comforting, savory goodness—without hours of prep or cleanup.

Why You’ll Love This Recipe

• Ridiculously Simple: It’s the ultimate “dump and bake” dinner. A few minutes of prep and the oven does the rest.
• Big Italian Flavor: Think oregano, garlic, tomatoes, and gooey cheese—all the classics in one dish.
• Family-Friendly: Even picky eaters tend to gobble this up. It’s cheesy, hearty, and completely satisfying.
• Versatile: You can serve it with pasta, rice, veggies, or just crusty bread—whatever you have on hand.

Ingredients You’ll Need

• Boneless, Skinless Chicken Breasts: The star of the show—juicy, lean, and perfect for soaking up all that flavor.
• Olive Oil: For drizzling over the chicken to keep it moist and help it brown slightly.
• Garlic: Adds depth and aroma. Freshly minced is best, but garlic powder works in a pinch.
• Italian Seasoning: A blend of oregano, basil, thyme, and rosemary. It ties everything together with that signature Italian flair.
• Crushed Tomatoes: Forms the base of the sauce—rich, tangy, and perfect for baking.
• Mozzarella Cheese: Melts beautifully over the chicken for a creamy, bubbly topping.
• Parmesan Cheese: Adds a salty, nutty finish. Sprinkle it on just before serving.
• Fresh Basil or Parsley: Optional, but gives a burst of color and fresh taste at the end.
• Salt and Pepper: Essential for bringing out the flavors in every bite.

Variations

• Use Chicken Thighs: Boneless, skinless thighs work just as well and bring even more juiciness.
• Add Veggies: Toss in bell peppers, zucchini, or mushrooms before baking for a one-pan meal.
• Spicy Version: Add a pinch of red pepper flakes to the tomato sauce for a subtle kick.
• Cheese Swap: Try provolone or fontina instead of mozzarella for a twist on the classic.
• Low Carb Option: Serve with cauliflower rice or sautéed spinach instead of pasta.

How to Make Easy Italian Baked Chicken

Step 1: Preheat and Prep

Preheat your oven to 400°F (200°C). Lightly grease a baking dish with olive oil or non-stick spray.

Step 2: Season the Chicken

Place the chicken breasts in the dish. Drizzle with olive oil and season generously with salt, pepper, garlic, and Italian seasoning.

Step 3: Add the Sauce

Pour the crushed tomatoes over the seasoned chicken, making sure each piece is nicely coated.

Step 4: Add Cheese

Sprinkle shredded mozzarella on top of the chicken. If using, add a dusting of parmesan as well.

Step 5: Bake

Bake uncovered for 25-30 minutes, or until the chicken is fully cooked and the cheese is bubbly and golden around the edges.

Step 6: Garnish and Serve

Remove from the oven, top with chopped fresh basil or parsley, and let rest for a few minutes before serving.

Pro Tips for Making the Recipe

• Pound Chicken Evenly: If your chicken breasts are thick on one side, give them a quick pound to help them cook evenly.
• Let It Rest: Don’t rush to cut into the chicken—let it rest for a few minutes so the juices stay in the meat.
• Taste the Sauce: If your crushed tomatoes are too acidic, stir in a pinch of sugar before baking.
• Use a Meat Thermometer: For perfect results, check that the chicken reaches 165°F internally.

How to Serve

Classic Pairing:

Serve over spaghetti, penne, or any pasta you love to soak up that amazing sauce.

Low-Carb Idea:

Pair with roasted vegetables or zucchini noodles for a lighter version.

Comfort Food Twist:

Spoon the chicken and sauce over creamy mashed potatoes or polenta.

Bread Lovers’ Delight:

Use toasted ciabatta or garlic bread to mop up every last drop of sauce.

Make Ahead and Storage

Storing Leftovers

Store leftovers in an airtight container in the fridge for up to 4 days. The flavors actually deepen overnight, making it even better the next day.

Freezing

Freeze fully cooked and cooled chicken in a sealed container or freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat in the oven at 350°F until warmed through, or microwave in 1-minute intervals, covered with a damp paper towel to keep it moist.

FAQs

Can I use chicken thighs instead of breasts?
Yes! Boneless, skinless chicken thighs are an excellent substitute. They tend to be more forgiving and stay juicy, even if you accidentally overbake them a bit.

What if I don’t have Italian seasoning?
No problem. Just mix a blend of dried oregano, basil, thyme, and rosemary in equal parts. A pinch of red pepper flakes wouldn’t hurt either if you like a bit of spice.

Can I make this dish dairy-free?
Absolutely. Just skip the cheese or use a dairy-free cheese alternative that melts well. The tomato and herb flavors still shine on their own.

How do I know when the chicken is done?
The most reliable way is to use a meat thermometer. The internal temperature should hit 165°F. If you don’t have one, make a small cut—juices should run clear, not pink.

Final Thoughts

This Easy Italian Baked Chicken is a lifesaver for those nights when you want something hearty and homemade without hovering over the stove. It’s cozy, flavorful, and flexible enough to make it your own. Whether you’re feeding a family or just craving something satisfying, give this dish a try—you’ll be glad you did.

Print