Cooking Italian Dressing Chicken with Seasonal Veggies
Italian Dressing Chicken with Seasonal Veggies is a simple yet incredibly flavorful dish that’s perfect for busy weeknights. This one-pan meal features tender chicken breasts marinated in zesty Italian dressing, paired with a colorful array of roasted vegetables. It’s a healthy and delicious dinner that requires minimal prep and cleanup, making it a go-to recipe for any home cook.
The idea for Italian Dressing Chicken and Veggies came about on a hectic weekday when I needed to prepare dinner quickly without sacrificing flavor. I found a bottle of Italian dressing in the fridge and a variety of fresh vegetables on hand. I decided to marinate the chicken in the dressing and roast it alongside the veggies. The result was a wonderfully fragrant and flavorful meal that my family loved. Now, it’s a staple in our weekly dinner rotation, always met with smiles and clean plates.
Why You’ll Love Italian Dressing Chicken with Seasonal Veggies
- Quick and Easy: Minimal prep and one-pan cooking make this meal perfect for busy nights.
- Flavorful and Zesty: The Italian dressing adds a deliciously tangy and herby flavor to both the chicken and veggies.
- Healthy and Balanced: Packed with protein and a variety of vegetables, this dish is nutritious and satisfying.
- Versatile: Easily customizable with your favorite vegetables and can be made with different types of chicken.
Ingredients Notes For Italian Dressing Chicken and Veggies
- Chicken: Boneless, skinless chicken breasts or thighs work well.
- Italian Dressing: Use your favorite brand of Italian dressing or make your own.
- Vegetables: A mix of bell peppers, zucchini, cherry tomatoes, and red onions adds color and flavor.
- Seasonings: Salt, pepper, and additional Italian seasoning if desired.
Recipe Steps
- Marinate Chicken: Place the chicken breasts in a large resealable plastic bag or shallow dish. Pour half of the Italian dressing over the chicken, seal the bag, and marinate in the refrigerator for at least 30 minutes, or up to 8 hours for more flavor.
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Prepare Vegetables: While the oven is preheating, chop the vegetables into bite-sized pieces. Place them in a large mixing bowl, drizzle with the remaining Italian dressing, and toss to coat evenly.
- Assemble: Arrange the marinated chicken breasts on the prepared baking sheet. Scatter the vegetables around the chicken, spreading them out in an even layer. Season everything with salt, pepper, and additional Italian seasoning if desired.
- Bake: Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C), and the vegetables are tender and slightly caramelized.
- Serve: Remove from the oven and let the chicken rest for a few minutes before slicing. Serve the chicken alongside the roasted vegetables, drizzling any remaining pan juices over the top.
Storage Options
- Refrigerator: Store leftovers in an airtight container in the refrigerator for up to four days. Reheat in the oven or microwave before serving.
- Freezer: Freeze cooked chicken and vegetables in a freezer-safe container for up to three months. Thaw in the refrigerator before reheating.
Variations & Substitutions
- Different Proteins: Substitute chicken with boneless pork chops, turkey breasts, or firm tofu for a different protein option.
- Additional Vegetables: Add or substitute other vegetables like broccoli, cauliflower, or carrots.
- Homemade Dressing: Make your own Italian dressing using olive oil, vinegar, garlic, and Italian herbs for a fresher flavor.
Frequently Asked Questions:
Q: Can I use bone-in chicken for this recipe?
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A: Yes, bone-in chicken thighs or drumsticks can be used, but you may need to adjust the cooking time to ensure the chicken is fully cooked.
Q: How do I prevent the vegetables from getting too soft?
A: Cut the vegetables into larger pieces to ensure they cook at the same rate as the chicken and maintain some firmness.
Q: Can I grill the chicken and vegetables instead of baking them?
A: Absolutely! You can grill the marinated chicken and vegetables over medium-high heat until cooked through, turning occasionally.
Cooking Italian Dressing Chicken with Seasonal Veggies
Ingredients
- 4 boneless skinless chicken breasts
- 1/2 cup Italian dressing
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups baby potatoes halved
- 1 cup baby carrots
- 1 cup cherry tomatoes
- 1 zucchini sliced
- 1 red bell pepper chopped
- 1 yellow bell pepper chopped
- Fresh parsley chopped (for garnish)
Instructions
- Marinate the Chicken: In a large resealable plastic bag or shallow dish, combine the chicken breasts with the Italian dressing. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 8 hours for better flavor.
- Preheat Oven: Preheat your oven to 400°F (200°C). Lightly grease a large baking sheet or line it with parchment paper.
- Prepare the Vegetables: In a large bowl, toss the baby potatoes, baby carrots, cherry tomatoes, zucchini slices, red bell pepper, and yellow bell pepper with the Italian seasoning, garlic powder, onion powder, salt, and black pepper until evenly coated.
- Arrange on Baking Sheet: Spread the marinated chicken breasts in a single layer on the prepared baking sheet. Arrange the seasoned vegetables around the chicken.
- Bake: Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the vegetables are tender and slightly caramelized.
- Garnish and Serve: Garnish with freshly chopped parsley before serving.
