One-Pan Italian Chicken and Vegetables

No ratings yet

One-Pan Italian Chicken and Vegetables

This One-Pan Italian Chicken and Vegetables is an easy way to make the most of fresh summer produce. Zucchini, yellow squash, tomatoes, bell pepper, onion, and garlic roast until tender before marinated chicken is added to the pan for a simple, flavor-packed meal. Finished with fresh herbs and Parmesan cheese, it's a colorful, satisfying dinner with minimal cleanup that's perfect for busy summer nights.

Prep Time15

Cook Time1

Total Time1 15

Course: Chicken and Turkey, Main Course, Main Course / Entrees

Cuisine: Italian, Italian American, Mediterranean

Diet: Gluten Free, Low Fat, Low Lactose

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

2 heaping cups cherry or grape tomatoes
1 medium yellow squash or 2 small squash (about 1/2 pound) sliced into 1/4-inch rounds
1 medium zucchini or 2 small squash (about 1/2 pound) sliced into 1/4-inch rounds
1 large red bell pepper seeded, membranes removed and cut into 1/2-inch pieces
1/2 small red onion thinly sliced
6 large cloves garlic
1/4 cup extra-virgin olive oil
2 teaspoons Calabrian chile paste divided
1 1/2 teaspoons dried oregano
1 teaspoon salt or as needed
Freshly ground black pepper to taste
4 chicken cutlets (1 1/2 pounds)
1/2 cup bottled Italian dressing
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
1/2 cup freshly grated Parmesan cheese

Instructions

Preheat oven to 425 degrees.
Combine the tomatoes, yellow squash, zucchini, red bell pepper, red onion, and garlic in a 13 x 9-inch baking dish. Stir 1 teaspoon of the Calabrian chile paste into the olive oil. Drizzle over the vegetables, add the oregano, and generously season with salt and black pepper. Toss well to coat the vegetables evenly.
Roast for 35 minutes, stirring once halfway through.
Immediately after placing the vegetables in the oven, start marinating the chicken.
Place the chicken in a non-reactive bowl. Whisk the remaining chile paste into the Italian dressing. Pour over the chicken and turn to coat evenly. Let marinate while the vegetables roast.
At the 35-minute mark, place the chicken over the vegetables. Do not taste the vegetables after adding the raw chicken.
Return to the oven and bake for 20-25 minutes, or until the chicken reaches 165°F in the thickest part of each cutlet.
If needed, switch to clean tongs. Lift each piece of chicken just enough to sprinkle 1/2 the basil and parsley over the vegetables, then place the chicken back down.
Sprinkle the remaining basil, parsley, and Parmesan cheese over the chicken and vegetables. Serve immediately.

Notes

SUBSTITUTIONS:

You could also use bottled Caesar dressing in place of Italian dressing.
If you can’t tolerate a lot of heat, leave the chile paste out, or substitute crushed red pepper flakes to your taste.
Other vegetables you can use: Eggplant, yellow bell pepper, shallots, fennel, mini potatoes, or artichokes.
Can use Italian seasoning in place of oregano.

TIPS:

Slice your own chicken cutlets. Buying whole boneless, skinless chicken breasts and slicing them into cutlets yourself saves money and only takes a minute or two. It's even easier if the chicken is slightly frozen.
Because zucchini, yellow squash, tomatoes, and bell peppers have a high water content, they need a generous seasoning of salt and black pepper to bring out their flavor.
Use both dried and fresh herbs. Dried oregano has time to bloom as the vegetables roast, while fresh basil and parsley are stirred in at the end for a bright, fresh finish.

MAKE AHEAD:

Prep the vegetables a day in advance and place them in the baking dish. Avoid adding salt beforehand because it will draw moisture from the zucchini, yellow squash, onion, and garlic.
The chicken can also be prepped ahead of time; refrigerate separately in a bowl covered with plastic wrap. Don't add the dressing until the vegetables are cooking as directed in the recipe.

Nutrition