Jump to RecipeJump to VideoLeave a ReviewPin Recipe

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Roasted garlic, fresh herbs, and tomatoes create a delicious and simple pan sauce while this “No Work” Italian Baked Chicken cooks in the oven. It’s a fast, healthy, and easy weeknight dinner that your family will love!

A casserole dish filled with Italian baked chicken

At this point you’ve probably realized that I’m in love with dinners that don’t require much effort (see HERE and HERE, for example)!

And if it’s a meal that includes both chicken and Italian flavors? Winner all around! My boys (both big and small), CANNOT get enough.

Italian baked chicken in a white casserole dish

Why You Should Make This Italian Baked Chicken

I think that one reason the family loves Italian-inspired meals so much is because they’re really just a good excuse to eat something with pasta.

That’s another great thing about this particular dish — the chicken cooks in its own garlic and herb pan sauce, which you can then serve over pasta.

No separate pot on the stove for sauce, no extra WORK. Just simple, real, and nutritious ingredients that come together in a delicious way.

A spoonful of sauce getting poured over baked Italian chicken

And P.S. — if your family isn’t as obsessed with pasta as mine is, a loaf of crusty bread for dipping makes an equally tasty side dish!

What You Need to Make Italian Baked Chicken

  • Chicken: boneless and skinless breasts
  • Pesto sauce: use your favorite brand
  • Dijon mustard: for a spicy kick
  • Red wine vinegar & white wine: adds wonderful flavor to the sauce
  • Diced tomatoes: use good quality
  • Garlic: use fresh garlic
  • Herbs: oregano, thyme, and basil
  • Pasta: choose your favorite

Italian baked chicken in a white casserole dish topped with herbs

Top Tips for Making Italian Baked Chicken

  • If you’re unsure if the chicken is cooked test with a meat thermometer and make sure it reaches 165F.
  • You can use chicken thighs instead of breasts.
  • You can prep the chicken in advance and keep it in the fridge until you are ready to bake.
  • Leftovers can be stored in the fridge or frozen.

Need some other simple dinner ideas that don’t require much work? Try these:

"No Work" Italian Baked Chicken

5 from 2 votes
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings 6 servings
Calories 197 kcal
This no work Italian baked chicken is fast, healthy and super easy to put together. Perfect for busy weeknights!


  • 3-5 boneless skinless chicken breasts (about 1.5 lbs.) (can substitute with about 8 chicken thighs)
  • ¼ cup pesto sauce
  • ¼ cup Dijon mustard
  • ¼ cup red wine vinegar
  • 2 tablespoons white wine or can substitute with chicken broth
  • 1 14.5 ounce can diced tomatoes (NOT drained)
  • 4 cloves of garlic peeled and whole
  • 4-6 fresh basil leaves
  • 2 sprigs fresh oregano
  • 2 sprigs fresh thyme
  • Salt and pepper to taste
  • Additional fresh herbs for garnish
  • Optional: cooked pasta for serving


  • Preheat oven to 425F (220C).
  • In a bowl, whisk together pesto, Dijon mustard, vinegar, and wine (or chicken broth). Stir in diced tomatoes, including juices.
  • Place chicken in a large baking dish (about 9-inch by 13-inch) that has been sprayed with cooking spray. Sprinkle chicken with a little bit of salt and pepper, to taste.
  • Pour sauce over chicken and toss to make sure that each piece of chicken is well coated. Place garlic cloves and fresh herbs in the dish (tucked alongside the chicken).
  • Bake uncovered for 30-40 minutes, or until meat thermometer reads 165 degrees F. Remove garlic cloves and herb sprigs before serving, and be sure to spoon plenty of the delicious pan sauce over the chicken!


  • If you're unsure if the chicken is cooked test with a meat thermometer and make sure it reaches 165F.
  • You can use chicken thighs instead of breasts.
  • You can prep the chicken in advance and keep it in the fridge until you are ready to bake.
  • Leftovers can be stored in the fridge or frozen.


Calories: 197kcalCarbohydrates: 5gProtein: 25gFat: 7gSaturated Fat: 1gCholesterol: 73mgSodium: 353mgPotassium: 569mgFiber: 1gSugar: 2gVitamin A: 350IUVitamin C: 9.1mgCalcium: 58mgIron: 1.6mg
Keyword: Italian baked chicken, Italian Chicken
Course: Main Course
Cuisine: Italian
Author: The Seasoned Mom


Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

Read More

Square overhead shot of hands serving a chicken pot pie recipe with biscuits
Overhead image of a bowl of chili mac on a dinner table with cornbread
Hands serving a platter of sheet pan sausage and potatoes

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. I love your no-work and dump and bake meals, Blair! So easy to prepare and such a time saver! And I completely agree about Italian food, such a great excuse to eat pasta! 🙂 I love that this chicken makes its own sauce. Looks delicious!

  2. This is a winner winner chicken dinner! I love that it requires “no work” because Im a busy college student!

  3. No work chicken sounds pretty good to this busy mom! This looks so delicious, Blair! I’ll have to put it on my menu soon! 🙂

  4. Ok totally adding this to my meal plan! I have ton of fresh herbs a neighbor dropped off a few days ago so this recipe is PERFECT. I bet it’s packed with flavor!

    1. Yay! I hope that you love it, Chrissa! It’s perfect when you have a bunch of herbs on hand. Lucky you that you live in California and you can easily get fresh herbs year-round. I have to buy them at the grocery store for a lot of $$. ?

  5. Hi Blair, can you give me the recipe for the pesto. I realized that your pesto is not that green. Thank you so much.

    1. Hi, Fabiola! I actually didn’t use a recipe. 🙂 I just buy a jar from the store! Short cut! I can’t remember what I used when I made this particular dish, but I always buy either the Kirkland brand pesto from the refrigerated section at Costco, or a jar of the Classico brand pesto from the regular grocery store (which you can find on the same aisle as the spaghetti sauce). Hope that helps!

  6. Just got my first email with some recipes. They look easy and sound yummy. I am old and like easy recipes. Thanks for sharing. I will lay you know when I make some. my name is Mary.

    1. Hi, Mary! Welcome! I’m so glad that you found my site. It’s great to “meet” you, and I hope that you enjoy the food! 🙂

  7. This is so flavorful! I used a 28-oz can of diced tomatoes because that’s all I had and we were going out of town the next day, so I couldn’t save the rest. Loved the extra sauciness for serving over pasta. Thanks!

    1. Hi, Laurie! I’m so glad that you enjoyed it! Thanks for stopping by and letting me know! That’s a great tip to use more tomatoes!

  8. Great flavorful recipe and my grandchildren ate some too! Would have given it five stars but couldn’t get the stars to fill.

  9. 5 stars
    I live in the mountains in Spain and always cook from scratch, this recipe is amazing, can’t believe how good it is, so easy and yet delicious, really love it !