One Pan Italian Chicken and Veggies
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4
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Calories
621 kcal
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Course
Main Course, Dinner
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Cuisine
Italian
One Pan Italian Chicken and Veggies
Description
This recipe begins by marinating chicken breasts in a mixture of olive oil, red wine vinegar, garlic, oregano, thyme, basil, and spices to infuse the meat with Italian-inspired flavors. The marinated chicken is arranged centrally on a baking pan alongside red potato cubes coated in the remaining marinade, which roast together to develop crispy edges and tender interiors.
After 20 minutes, fresh broccoli florets are added and drizzled with olive oil, seasoned with salt and pepper, then the chicken is topped with slices of mozzarella cheese and sliced tomatoes. Returning the pan to the oven melts the cheese and lightly cooks the tomatoes, enhancing flavor and texture. The finished dish is drizzled with balsamic vinegar and sprinkled with fresh chopped basil for brightness and balance.
This hearty one-pan meal combines protein and vegetables with minimal cleanup and can be served as a complete dinner. The layering of marinade flavors and the interplay between creamy cheese, acidic vinegar, and roasted vegetables make it versatile and satisfying.
Ingredients
- 4 chicken breast or thighs (see notes above
- 3/4 cup Marinade see below
- 4 potato washed, cut into 1" cubes, red
- 3 cups broccoli florets
- 2 tablespoons extra virgin olive oil or to taste, HemisFares 100% Sicilian brand
- kosher salt to taste
- black pepper to taste
- 4 lices mozzarella cheese (see notes above)
- 2 tomato sliced
- 1/4 cup balsamic vinegar to taste (see notes above)
- basil rolled and chopped, fresh
For the Marinade:
- 1 cup extra virgin olive oil HemisFares 100% Sicilian brand
- 1 cup red wine vinegar
- 5 cloves garlic minced
- 1 tablespoon oregano
- 1 tablespoon thyme
- 1 tablespoon basil
- 1/2 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon sugar
- 1 teaspoon red pepper flakes
Instructions
- Whisk marinade ingredients together until well combined.
- Place chicken in a resealable plastic bag and pour 3/4 cup of the marinade over the chicken. Set aside remaining marinade.
- Press air out of the bag, seal tightly, and marinate at least 15 minutes (ideally 6-8 hours).
- Preheat oven to 475-degrees.
- Remove chicken from bag and discard marinade.
- Place chicken down the center of the pan in a line (as pictured above)
- Toss diced potatoes in remaining marinade.
- Place potatoes evenly down one side of the pan.
- Place in oven and bake 20 minutes.
- After chicken and potatoes have baked for about 20 minutes, remove pan from oven and add broccoli to pan.
- Drizzle about 2 Tbsp HemisFares olive oil over the broccoli and sprinkle with salt and pepper.
- Top chicken with mozzarella cheese and tomatoes (sprinkling a little salt and pepper over the tomatoes) and place pan back in the oven for 15 minutes.
- Remove pan from oven. Top with balsamic vinegar and fresh basil. Serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 621 kcal
% Daily Value*
| Calories | 621kcal | 31% |
| Carbohydrates | 49g | 16% |
| Protein | 62g | 124% |
| Fat | 20g | 31% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 167mg | 56% |
| Sodium | 1390mg | 58% |
| Potassium | 2284mg | 49% |
| Fiber | 8g | 32% |
| Sugar | 9g | 18% |
| Vitamin A | 1464IU | 29% |
| Vitamin C | 94mg | 104% |
| Calcium | 274mg | 27% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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