Baked Italian Chicken

This easy crispy Baked Italian Chicken is everyone's favorite one-pan meal in our house.

It's crispy and bursting with fresh herb seasoning.

Anyone can make this easy to prepare dish!

The chicken is moist and tender and the vegetable side dishes are in the pan!

This can be made in an instant pot on the pressure cooker cycle instructions to follow!

You will love how fast this all comes together.

Baked Italian chicken is one of those comfort foods you will make often. I love easy recipes and this bakes all in one pan!

Flavorful Chicken

This chicken recipe is flavorful as written, but some folks love spicy hot!


You can add some cayenne pepper, black pepper, and even hot sauce to this chicken if you love a little heat.


One other way to enhance a little heat is to use pepperoncini peppers mixed in with the vegetables as this bakes.

Ingredients For Baked Italian Chicken scroll to the recipe card for exact measurements

• chicken parts or bone-in thighs, breast halves or legs
• peeled, cubed, and washed potatoes
• finger carrots
• cleaned and sliced peppers
• grape tomatoes
• minced chopped garlic
• granulated garlic powder
• fresh chopped parsley
• paprika
• salt, pepper
• dried leaf oregano
• dried basil
• dried leaf thyme
• olive oil or canola
• Garnish: fresh rosemary
• Optional: Italian flavored bread crumbs grated cheese

Baked Is Healthier Taste Like Fried!

My whole family is a big crispy chicken lover. While it's baking the chicken gets really juicy inside and crispy on the outside.


We are also big sausage and peppers fans which of course can be substituted.


When I usually make that dish I also add potatoes, carrots for sweetness, and lots of grape tomatoes. You can add sweet potatoes if you like or even broccoli.


Vegetables roasted in the oven with this chicken comes out great. Make whatever vegetables your family likes.

I sometimes even substitute plum tomato slices and sprinkle with bread crumbs. They are so yummy that way.

Optional Additions:

1. brussels sprouts 
2. broccoli florets 
3. cauliflower florets 
4. artichoke hearts
5. zucchini or other squash cubed.

Tips

• For easy cleanup line, the casserole with parchment paper
• for juicier chicken do not oven cook
• add more vegetables you like in the baking pan for side dishes
• bone-in or boneless chicken is fine
• other meats like pork chops, cube steak, lamb, veal, or venison can be substituted
• use a meat thermometer for gauging when your meats are cooked all the way through

Instant Pot Instructions:

• Press the sauté button on the Instant Pot and warm up the olive oil.
• Add the seasoned chicken, ( you can use chicken breasts or any parts you prefer) to the pot and sear on both sides.
• Remove chicken
• Pour 1 cup white wine (you can also use water or chicken broth) in the Instant Pot and scrape up the bits.
• Place some scrunched up foil (around 5 foil balls) to act as a plate and place them inside the pot, then arrange the chicken on the foil balls and slices of vegetables on top with more seasoning.
• Close pot, set valve to sealing, select the manual or pressure cook button select high pressure and set the timer to 13 minutes. Depending on how thick this may take longer.
• When the 13 minutes are up, let the pressure release naturally for 8 minutes, then, release any remaining pressure. If not cooked put it back on for 5 more minutes.
• Remove from pot and let rest for 5 minutes.

Baked Italian Chicken Pin for later

More Recipes to Try

Slow Cooker Guinness Corned Beef

Tuscan Grilled Steaks

Salisbury Steak Marsala

Grilled Steak in Chianti Butter

Cabbage Steak Skillet

Baked Italian Chicken

I always like to suggest using fresh herbs when possible.


For me, I am lucky enough to have fresh herbs in my garden all year round.


The basil, parsley and even oregano or rosemary, really changes and compliments the flavors so much better.


This baked Italian chicken is the best recipe whether you use the oven method or in an instant pot, it's a winner!

instant pot recipes, baked chicken recipes, Italian style baked chicken, easy meals, one-pan meals

meat, chicken, instant pot

Italian American

Yield: 4

Author: Claudia Lamascolo

Baked Italian Chicken

Here is a one-pan easy meal the whole family will love. The chicken is moist and tender with vegetables added. No fuss, easy cleanup, and perfect for an instant pot on pressure cooker mode.!

prep time: 10 Mcook time: 45 Mtotal time: 55 M

ingredients:

• 3 pounds chicken parts or bone-in thighs, breast halves or legs ( I used 6 bone-in thighs)
• 4 peeled, cube and wash potatoes
• 1 cup of finger carrots
• 2 large cleaned and sliced peppers
• 1 cup grape tomatoes
• 1 teaspoon minced chopped garlic
• 1 teaspoon granulated garlic powder
• 2 teaspoons fresh chopped parsley
• 1 teaspoon paprika
• 1 teaspoon salt
• dried leaf oregano, crumbled
• dried basil
• dried leaf thyme, crumbled
• black pepper
• olive oil or canola
• Garnish: fresh rosemary
• Optional: Italian flavored bread crumbs with 1/4 grated cheese
• Optional vegetables: brussels sprouts, broccoli florets, cauliflower florets, artichoke hearts, zucchini or other squash cubed.

instructions:

How to cook Baked Italian Chicken

1. Line a 13 x 9 deep baking dish with parchment paper.
2. Add the peppers and all other vegetables to the bottom of the pan. Place the chicken on top.
3. Drizzle chicken evenly with olive oil. Then sprinkle evenly across the top with parsley flakes, fresh and granulated garlic, paprika, oregano, thyme, basil, salt, and pepper. If using bread crumbs with cheese, sprinkle on top.
4. Bake at 375 degrees. Bake for around 1 hour and 55 minutes hour or until chicken is crispy and nicely browned.
5. Note: I use the fresh rosemary on top for garnish
6. Instant Pot Instructions:
7. Press the sauté button on the Instant Pot and warm up the olive oil.
8. Add the seasoned chicken, ( you can use chicken breasts or any parts you prefer) to the pot and sear on both sides.
9. Remove chicken
10. Pour 1 cup white wine (you can also use water or chicken broth) in the Instant Pot and scrape up the bits.
11. Place some scrunched up foil (around 5 foil balls) to act as a plate and place them inside the pot, then arrange the chicken on the foil balls and slices of vegetables on top with more seasoning.
12. Close pot, set valve to sealing, select the manual or pressure cook button select high pressure and set the timer to 13 minutes. Depending on how thick this may take longer.
13. When the 13 minutes are up, let the pressure release naturally for 8 minutes, then, release any remaining pressure. If not cooked put it back on for 5 more minutes.
14. Remove chicken and let it rest for 5 minutes.

Calories
458

Fat (grams)
22

Sat. Fat (grams)
15

Net carbs
9

Sugar (grams)
4

Protein (grams)
19

Created using The Recipes Generator

Baked Italian Chicken Pin for later

Try My Favorite Slow Cooker Cacciatore or our Baked Italian Chicken Wings with Parmesan Garlic Butter