This simple Italian baked chicken recipe is a fresh tasting dish that’s full of flavour, moist and juicy. The chicken cooks in its own juices along with cherry tomatoes, herbs and olive oil. The leftovers can be served with a creamy sauce the next day, making this the perfect cook once, eat twice dish.
Baked Italian chicken
Moist, juicy and full of flavour, this sheet pan baked Italian chicken dish is so very simple yet so tasty. I love the way the colours of the Italian flag come through along with those fresh and aromatic flavours too. Make it once and I believe it will find its way onto a regular meal plan.
See also
- Baked Italian chicken thighs cooked simply with herbs
- A pub kitchen favourite, hunters chicken is an easy crowd pleaser
- serve with an Italian pasta salad to make a complete meal
I have been to Italy so many times, learning about Italian food. Time and time again, I have found that the essence of Italian cooking comes down to one simple thing: quality ingredients, simply cooked so that the flavours shine and sing.
With succulent chicken breasts cooked with cherry tomatoes, herbs, garlic, lemon and a little olive oil, the juices are contained and meld together to form a light flavour packed sauce that can be spooned over the top for the easiest of dinners.
Everything is prepared and baked in one tray, making this Italian chicken a great recipe when you are pressed for time and don’t want to spend too much time doing the dishes. It’s a mess-free, fuss-free dish that delivers so much flavour.
Although I tend to use chicken thighs in much of my cooking, you want mini breast fillets for this recipe. The breasts really work here, with all that lovely juice retained. You will find all my hints and tips on cooking moist, tender chicken breast along with the recipe below.
I love this dish both hot and cold. When I make it I usually double it up for extras to be served cold the next day, with a creamy delicious sauce made with the juice the chicken cooks in. Perfect for a lunch party, it is sure to impress your guests.
Why make baked Italian chicken
- this baked Italian chicken recipe is easy and fuss free
- tender, moist chicken breast packed with Italian flavours
- cook once, eat twice: the leftovers are as good as the hot dish!
Baked Italian chicken ingredients
- Chicken breast mini fillets – While I usually choose thighs for their stronger flavour and moister meat, this recipe is designed for chicken breast pieces or fillets. You can buy them ready prepared or prepare your own.
- Olive oil – good extra virgin oil with some flavour
- Garlic – 2 fat cloves, roughly chopped
- Cherry tomatoes – about 10 or so juicy ripe vine tomatoes with plenty of flavour
- Lemon – unwaxed, as you want both zest and juice
- Seasoning – salt, black pepper and dried herbs. A bay leaf, and a mix of dried oregano and dried basil, or else a pinch of mixed Italian seasoning or pizza seasoning as you prefer.
- Fresh basil and parsley (not shown) – to garnish
Tips for cooking chicken breasts
Without careful treatment, chicken breasts can become dry and disappointing but with this recipe you will find it easy to get moist and tender chicken every time.
Cook at a higher temperature, for less time with the chicken covered for half the cooking time, then allow to rest
This may seem counterintuitive but unlike cuts of meat that need a long slow cooking to break down the connective tissue, chicken breasts are leaner and will dry out if treated like this.
You can buy ready prepared chicken breast fillets, or make your own.
If it is there, remove the chicken tender, which is the flappy bit behind the breast, as shown above (ignore the tenderiser in the photo). Then slice the rest of the breast into two or three pieces lengthwise.
How to make baked Italian chicken – step by step
Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this baked Italian chicken recipe perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
Step One – Prepare the chicken breast mini fillets as above.
Preheat oven to Gas Mark 7 / 210 °C fan / 425 °F. Put the oil, chicken breast fillets, garlic, and seasoning in the pan. Use a fine microplane grater to zest about half the lemon over the top. Then cut the lemon in half and squeeze the juice from one half in.
Give everything a good shake or toss with tongs so that the chicken is evenly coated with seasoning, garlic, lemon and oil. Arrange the chicken pieces so they are all in one layer.
Cut the cherry tomatoes in half, and arrange on top of the chicken, finishing with the bay leaf.
Cover with foil and bake for about 10 minutes.
Step Two – Remove the foil. You will see that the chicken has started to poach around the edges. Return to the oven uncovered for a further 10–12 minutes until cooked through.
Step Three – Check that the chicken is cooked. When you poke a knife into the thickest part of the flesh you should see that it is cooked through, and the juices should run clear.
If use a probe thermometer inserted into the thickest part, it will show at least 75 °C/165 °F. The tomatoes will be soft and starting to collapse.
Step Four – Cover and allow to stand for 5 minutes. Remove the bay leaf and garnish with chopped parsley and sprigs of fresh basil to serve.
Serving suggestion
I like to serve this baked Italian chicken dish with my Italian rice, which is perfect for soaking up the juices. Alternatively, enjoy it with crusty bread and rocket salad or some steamed rapini. You can add some extra roasted tomatoes on the side too.
Smaller quantities of the leftover chicken can be added to salads or toasties the next day.
Serve it cold
I think this Italian chicken dish is just as good, if not better, served cold. It makes a lovely make-ahead platter for a lunch party or potluck served with a creamy sauce.
Leave out the fresh herbs if you make it with the intention of serving cold or remove wilted herbs from leftovers. Store in the fridge overnight.
Allow to come to room temperature, slice the chicken diagonally, and arrange on a platter with the cooked tomatoes. Add the fresh herbs and garnish wedges of lemon.
Make creamy Italian chicken salad, make a herb sauce using equal quantities of mayonnaise, natural yogurt and the cooking juices. Stir together and add finely chopped parsley. Season if necessary and serve in a jug to pour over the chicken. It’s so, so good!
Variations
- Add a handful of finely grated parmesan cheese along with the tomatoes.
- Make with turkey breast fillets.
- Add just a little chilli for gentle heat.
- Try a Provençal herb mix instead of the Italian mix.
- Substitute coriander for basil and lime for lemon for a Mexican twist.
Storage
I don’t recommend reheating this Italian chicken recipe, as the chicken can become tough. Instead, store it carefully to enjoy cold another day.
Fridge – Remove any wilted herbs and once cold, pack into airtight boxes and store for up to 3 days.
Freezer – Cool, pack into boxes to freeze and store for up to 3 months. Defrost and bring up to room temperature to eat.
Hints and tips
- Choose good tomatoes, nothing under ripe and watery.
- Don’t be nervous of the shorter cooking time and high temperature in this recipe. Longer cooking can actually be counterproductive with chicken breast and the moisture is retained.
- If you are making extra to serve cold the next day, set it aside before serving. Otherwise someone might be tempted to eat it all!
Tips for cooking tender moist chicken breast
- Use smaller pieces. I used mini fillets or you can slice up a target breast.
- Make sure that the chicken is in one layer. There does not need to be space between the pieces. In fact, it is best they are not separated but do not overcrowd them. Use a bigger roasting pan or two pans if you need to.
- Cover for the start of cooking to seal in the moisture. The chicken will poach for the first half of cooking and this speeds the cooking time up.
- Cook at a higher temperature for less time.
- Don’t skip that final resting time. This ensures that the meat relaxes and reabsorbs some of the cooking liquid.
FAQs
No. While red meat can benefit from long, slow cooking, the lack of fat and connective tissue in chicken breasts means that a shorter cooking time works better for keeping all the moisture in. Longer cooking can make it dry or rubbery.
Most traditional cooks would push a thin knife in and look to see that the chicken is opaque and no longer pink in the centre of the thickest part. The juices should run clear. If you want to use a probe thermometer, it will show 75 °C/165 °F.
More easy chicken recipes
- One pot Spanish chicken – an easy, fuss-free rice and chicken dish with punchy Mediterranean flavours
- Easy peri peri chicken – for spice lovers
- Easy slow cooker chicken curry – effortless comfort food
Italian Baked Chicken
Ingredients
- 500 g mini chicken breast fillets (or 2-3 breasts cut down)
- 2 tbsp olive oil
- 2 cloves garlic
- ½ tsp dried basil (or use 1 tsp Italian seasoning instead of basil and oregano)
- ½ tsp dried oregano
- ½ tsp ground black pepper
- ½ tsp salt
- 1 lemon juice and zest (unwaxed)
- 10–12 cherry tomatoes
- 1 bay leaf
- 1 handful torn fresh basil
- 1 handful chopped fresh parsley
Instructions
- Preheat oven to Gas Mark 7 / 210 °C fan / 425 °F. Put the chicken breast fillets, oil, garlic, and seasoning in the pan.500 g mini chicken breast fillets, 2 tbsp olive oil, 2 cloves garlic, ½ tsp dried basil, ½ tsp dried oregano, ½ tsp salt, ½ tsp ground black pepper
- Use a fine microplane grater to zest about half the lemon over the top. Then cut the lemon in half and squeeze the juice from one half in.1 lemon juice and zest
- Give everything a good shake or toss with tongs so that the chicken is evenly coated with seasoning, garlic, lemon and oil.
- Cut the cherry tomatoes in half, and arrange on top of the chicken, finishing with the bay leaf. Cover with foil and bake for about 10 minutes.10–12 cherry tomatoes, 1 bay leaf
- Remove the foil. You will see that the chicken has started to poach around the edges. Return to the oven uncovered for a further 10–12 minutes until cooked through.
- Check that the chicken is cooked.
- Cover and allow to stand for 5 minutes. Remove the bay leaf and garnish with chopped parsley and sprigs of fresh basil to serve.1 handful torn fresh basil, 1 handful chopped fresh parsley
Notes
- Choose good tomatoes, nothing underripe and watery.
- Don’t be nervous of the shorter cooking time and high temperature in this recipe. Longer cooking can actually be counterproductive with chicken breast and the moisture is retained.
- When you need to check that chicken is cooked, poke a knife into the thickest part of the flesh. You should see that it is cooked through, and the juices should run clear. If you use a probe thermometer inserted into the thickest part, it will show 75 °C/165 °F.
- Use smaller pieces. I used mini fillets or you can slice up a target breast.
- Make sure that the chicken is in one layer. There does not need to be space between the pieces. In fact its best they are not separated but do not overcrowd them. Use a bigger roasting pan or two pans if you need to.
- Cover for the start of cooking to seal in the moisture. The chicken will poach for the first half of cooking and this speeds the cooking time up.
- Cook at a higher temperature for less time.
- Don’t skip that final resting time. This ensures that the meat relaxes and reabsorbs some of the cooking liquid.
Video
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