This no work Italian baked chicken is fast, healthy and super easy to put together. Perfect for busy weeknights!
Italian baked chicken, Italian Chicken
Author: The Seasoned Mom
3-5bonelessskinless chicken breasts (about 1.5 lbs.) (can substitute with about 8 chicken thighs)
¼cupred wine vinegar
2tablespoonswhite wineor can substitute with chicken broth
114.5 ounce can diced tomatoes (NOT drained)
4clovesof garlicpeeled and whole
4-6fresh basil leaves
2sprigs fresh oregano
2sprigs fresh thyme
Salt and pepperto taste
Additional fresh herbsfor garnish
Optional: cooked pastafor 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.
"No Work" Italian Baked Chicken
Amount Per Serving
Calories 197Calories from Fat 63
% Daily Value*
Saturated Fat 1g6%
Vitamin A 350IU7%
Vitamin C 9.1mg11%
* Percent Daily Values are based on a 2000 calorie diet.