"No Work" Italian Baked Chicken

5 from 2 votes

This no work Italian baked chicken is fast, healthy and super easy to put together. Perfect for busy weeknights!

Course Main Course

Cuisine Italian

Keyword Italian baked chicken, Italian Chicken

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 197kcal

Author The Seasoned Mom

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.