10 Easy and Delicious Baked Italian Chicken Recipes

Italian-style chicken is comfort and elegance in one dish. And honestly, there’s no better way to enjoy those rich Italian flavors than with these baked chicken recipes. As they cook, your entire kitchen will fill with the most irresistible aroma, one that guarantees your kids will be asking for seconds… and thirds!

These recipes aren’t just delicious they’re easy. Minimal effort for you. Maximum flavor for the whole family.

They’re also perfect when you want to impress guests. Expect clean plates and lots of compliments!

So, choose your favorite, pop it in the oven, and get ready to wow everyone at the table.

And if you’re craving more fun chicken ideas, check out these collections:
• 24 Best Shredded Chicken Recipes (Perfect for Every Meal)
• 12 Dinner Recipes with Chicken and Potatoes

1. Baked Brown Sugar Italian Chicken

I’ve always loved recipes that balance sweet and savory, and this baked chicken Italian style hits the mark perfectly. The brown sugar caramelizes while baking, keeping the chicken tender and juicy. I like serving it with roasted veggies or mashed potatoes for a complete meal.

Prep Time: 10 minutes
Cook Time: 25–30 minutes
Difficulty: Easy
Variation: You can swap brown sugar with honey for a slightly different sweetness, or add a pinch of smoked paprika for depth.

Ingredients (serves 4)

4 chicken breasts (about 1.5 lbs / 680g)
1/4 cup brown sugar
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried Italian herbs (oregano, basil, thyme)
1/2 teaspoon salt
1/4 teaspoon black pepper

Instructions

Preheat your oven to 400°F (200°C). Lightly grease a baking dish with olive oil.
Prepare the spice rub: In a small bowl, mix brown sugar, olive oil, garlic powder, Italian herbs, salt, and pepper until well combined.
Coat the chicken: Rub the mixture evenly over each chicken breast, making sure every piece is coated.
Bake the chicken: Place the chicken in the baking dish and bake for 25–30 minutes, or until the internal temperature reaches 165°F (74°C).
Optional step: For a caramelized top, broil the chicken for 2–3 minutes at the end, keeping a close eye to avoid burning.
Serve: Let the chicken rest for 5 minutes before serving. Pair it with roasted vegetables, a simple salad, or creamy mashed potatoes for a wholesome Italian meal.

Tips from Me

Don’t skip the rest time it keeps the chicken juicy.
This is one of my favorite Italian recipes with chicken for dinner because it’s simple, flavorful, and kid-friendly.
You can make this baked Italian chicken recipe with potatoes by adding diced potatoes around the chicken before baking. They soak up the flavor and turn crispy at the edges.

2. Baked Chicken Cacciatore

I have to admit, there’s something so good about chicken Italian dishes that simmer with tomato, herbs, and a touch of wine. Baked Italian chicken cacciatore is one of my go-to recipes when I want dinner to feel elegant. It’s tender, and full of flavor perfect over pasta, rice, or even crusty bread to soak up the sauce.

Prep Time: 15 minutes
Cook Time: 45–50 minutes
Difficulty: Medium
Variation: You can use boneless thighs instead of breasts for extra juiciness or add bell peppers and mushrooms for more veggie goodness.

Ingredients (serves 4)

4 boneless, skinless chicken breasts (about 1.5 lbs / 680g)
2 tablespoons olive oil
1 medium onion, sliced
2 cloves garlic, minced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 cup sliced mushrooms
1 can (14 oz / 400g) diced tomatoes
1/2 cup chicken broth
1/4 cup dry white wine (optional, but adds depth)
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
Fresh parsley, chopped, for garnish

Instructions

Preheat your oven to 375°F (190°C).
Sear the chicken: In a large oven-safe skillet, heat olive oil over medium-high heat. Season chicken breasts with salt and pepper, then sear for 2–3 minutes per side until golden. Remove and set aside.
Cook the vegetables: In the same skillet, add onion, garlic, bell peppers, and mushrooms. Sauté for 5–6 minutes until slightly softened.
Build the sauce: Add diced tomatoes, chicken broth, white wine, oregano, and basil. Stir to combine, letting the sauce simmer for 2–3 minutes.
Add chicken back: Nestle the seared chicken breasts into the sauce.
Bake: Transfer the skillet to the oven and bake uncovered for 25–30 minutes until the chicken is fully cooked (internal temp 165°F / 74°C).
Garnish and serve: Sprinkle with fresh parsley. Serve over pasta, rice, or with garlic bread to soak up the rich, tangy sauce.

My Personal Tips

I love using boneless chicken breasts here because they stay tender while soaking up all that tomato-herb flavor.
If you prefer a richer Italian baked chicken taste, add a tablespoon of tomato paste when building the sauce.
This dish makes excellent leftovers the flavors deepen after a day, making it perfect for meal prep.

3. Baked Italian Chicken and Vegetables

I’ve always been a fan of one-pan meals, and this baked Italian chicken with vegetables is my ultimate comfort food. Everything roasts together, so the chicken stays juicy while the vegetables absorb all the herby goodness. It’s effortless, colorful, and perfect for a weeknight Italian chicken meal.

Prep Time: 10 minutes
Cook Time: 35–40 minutes
Difficulty: Easy
Variation: Swap out veggies based on season zucchini, cherry tomatoes, or even sweet potatoes work beautifully.

Ingredients (serves 4)

4 boneless, skinless chicken breasts (about 1.5 lbs / 680g)
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon dried Italian herbs (oregano, basil, thyme)
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 medium zucchini, sliced into half-moons
1 cup cherry tomatoes
1/2 cup grated Parmesan cheese (optional, for topping)
Fresh basil or parsley for garnish

Instructions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease a roasting pan.
Prepare the chicken: In a small bowl, mix olive oil, garlic, Italian herbs, paprika, salt, and pepper. Rub the mixture evenly over each chicken breast.
Arrange on the pan: Place the chicken on the baking sheet. Arrange the bell peppers, zucchini, and cherry tomatoes around the chicken. Drizzle any leftover herb mixture over the veggies.
Bake: Roast for 25–30 minutes, flipping the vegetables halfway through. The chicken should reach an internal temperature of 165°F (74°C) and the vegetables should be tender.
Optional topping: Sprinkle Parmesan over the chicken and veggies during the last 5 minutes of baking for a golden, cheesy finish.
Garnish and serve: Sprinkle fresh basil or parsley on top. Serve immediately with crusty bread or over a bed of rice for a complete Italian chicken dish.

My Personal Tips

I love that this recipe is a one-pan meal less cleanup, more flavor.
The vegetables roast alongside the chicken, soaking up all the herby juices, which makes it one of my favorite easy Italian chicken recipes for dinner.
For extra tenderness, you can cover the pan loosely with foil for the first 15 minutes, then uncover to allow the chicken and veggies to brown.

4. Baked Tuscan Chicken

If you’ve ever tried a creamy, garlicky Tuscan chicken at a restaurant, you know how irresistible it is. I’ve recreated a version at home that’s simple, tender, and packed with flavor perfect for a cozy dinner. The creamy sauce with sun-dried tomatoes and spinach makes this one of my favorite Italian chicken dishes.

Prep Time: 10 minutes
Cook Time: 30–35 minutes
Difficulty: Medium
Variation: Use chicken thighs instead of breasts for extra juiciness, or swap spinach for kale for a twist.

Ingredients (serves 4)

4 boneless, skinless chicken breasts (about 1.5 lbs / 680g)
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup sun-dried tomatoes, chopped (oil-packed, drained)
1 cup baby spinach
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
1/2 teaspoon crushed red pepper flakes (optional, for a little heat)
Fresh parsley for garnish

Instructions

Preheat the oven to 375°F (190°C).
Sear the chicken: Heat olive oil in a large oven-safe skillet over medium-high heat. Season chicken with salt, pepper, and Italian seasoning. Sear for 2–3 minutes per side until golden brown. Remove and set aside.
Prepare the sauce: In the same skillet, add garlic and sauté for 30 seconds until fragrant. Add sun-dried tomatoes, heavy cream, Parmesan, and red pepper flakes (if using). Stir to combine and let the sauce simmer for 2–3 minutes.
Add spinach and chicken: Stir in the baby spinach until slightly wilted. Nestle the seared chicken breasts into the creamy mixture.
Bake: Transfer the skillet to the oven and bake uncovered for 20–25 minutes until the chicken is fully cooked (165°F / 74°C) and the sauce is bubbly.
Garnish and serve: Sprinkle with fresh parsley and extra Parmesan if desired. Serve with pasta, mashed potatoes, or crusty bread to soak up the sauce.

My Personal Tips

I love using chicken breasts here because they stay tender and soak up all that creamy Tuscan flavor.
For a lighter version, you can swap heavy cream with half-and-half or Greek yogurt (added at the end off the heat).
This dish is perfect for impressing guests but easy enough for a weeknight definitely one of my favorite Italian baked chicken recipes for dinner.

5. Baked Tuscan Chicken Breasts

I have to admit there’s something about baking chicken breasts in that Tuscan style that always makes me feel like I’m treating myself. Tender chicken Italian style, bathed in a herby sauce, with sun-dried tomatoes and spinach? Pure comfort food. And the best part? It’s surprisingly easy to make at home.

Prep Time: 10 minutes
Cook Time: 25–30 minutes
Difficulty: Easy
Variation: Add mushrooms for a heartier version, or swap spinach for arugula for a peppery twist.

Ingredients (serves 4)

4 boneless, skinless chicken breasts (about 1.5 lbs / 680g)
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup sun-dried tomatoes, chopped (oil-packed, drained)
1 cup baby spinach
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
1/4 teaspoon crushed red pepper flakes (optional)
Fresh basil or parsley for garnish

Instructions

Preheat the oven to 375°F (190°C). Lightly grease a baking dish.
Season the chicken: Rub each chicken breast with olive oil, garlic, Italian seasoning, salt, and pepper.
Arrange in the dish: Place the chicken breasts in the baking dish and scatter sun-dried tomatoes around them. Pour the heavy cream over the chicken, then sprinkle Parmesan on top. Add red pepper flakes if you like a touch of heat.
Bake: Cover loosely with foil and bake for 20–25 minutes, until the chicken is fully cooked (165°F / 74°C) and tender.
Add spinach: Remove the foil, add baby spinach, and bake uncovered for another 3–5 minutes until wilted and incorporated into the creamy sauce.
Garnish and serve: Sprinkle fresh parsley or basil on top and serve with pasta, roasted potatoes, or garlic bread for a complete Italian chicken meal.

My Personal Tips

I find covering the chicken with foil for most of the baking time keeps it tender and juicy no dry breasts here!
This dish is one of my go-to easy Italian chicken recipes when I want something cozy but impressive.
Leftovers? I sometimes shred the chicken and toss it into salads or wraps tastes just as amazing cold.

6. Baked Tuscan Chicken Casserole

I have a soft spot for casseroles there’s something about one-dish meals that just feels effortless. This Baked Tuscan Chicken Casserole is one of my favorites for weeknight dinners or casual gatherings. It’s creamy, cheesy, packed with tender chicken Italian style, and loaded with all the Tuscan flavors I love sun-dried tomatoes, spinach, and garlic.

Prep Time: 15 minutes
Cook Time: 35–40 minutes
Difficulty: Medium
Variation: You can swap chicken breasts for thighs for extra juiciness, or add mushrooms and zucchini for more veggies.

Ingredients (serves 4–6)

4 boneless, skinless chicken breasts (about 1.5 lbs / 680g)
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup sun-dried tomatoes, chopped (oil-packed, drained)
2 cups baby spinach
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1/2 teaspoon crushed red pepper flakes (optional)
1 cup cooked pasta (optional, for a more filling casserole)
Fresh parsley for garnish

Instructions

Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Prepare the chicken: Season the chicken breasts with olive oil, garlic, Italian seasoning, salt, and pepper.
Assemble the casserole: Place the chicken in the baking dish. Scatter sun-dried tomatoes and baby spinach over and around the chicken. Pour heavy cream evenly over everything. Sprinkle Parmesan and mozzarella on top, adding red pepper flakes if you like a little kick.
Optional pasta layer: If using cooked pasta, mix it with a little cream and layer it under the chicken for a heartier casserole.
Bake: Cover loosely with foil and bake for 25–30 minutes. Remove foil and bake another 10 minutes until the cheese is golden, bubbly, and the chicken is fully cooked (165°F / 74°C).
Garnish and serve: Sprinkle fresh parsley on top and serve warm. Perfect with garlic bread or a side salad.

My Personal Tips

I love making this Baked Tuscan Chicken Casserole when I want dinner ready in one go clean-up is minimal and the flavors are huge.
Covering the dish for most of the bake keeps the chicken tender, then uncovering lets the cheese melt and brown perfectly.
Leftovers? I often pack this for lunch the next day it tastes even better after the flavors have melded overnight.

7. Crispy Baked Chicken Cutlets, Italian Style

Crispy chicken cutlets have always been one of my tasty food staples. But let me tell you, baking them instead of frying? Game changer. You still get that golden, crunchy exterior and tender, juicy inside all while keeping it a little lighter. These Crispy Italian Oven Chicken Cutlets are perfect for dinner with pasta, a salad, or even tucked into a sandwich.

Prep Time: 15 minutes
Cook Time: 20–25 minutes
Difficulty: Easy
Variation: Add a sprinkle of Parmesan to the breading for extra flavor, or mix in some dried oregano and basil for a more Italian twist.

Ingredients (serves 4)

4 boneless, skinless chicken breasts, pounded to even thickness
1 cup panko breadcrumbs
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
2 large eggs
2 tablespoons milk
2 tablespoons olive oil or melted butter (for drizzling)
Fresh parsley, chopped, for garnish
Lemon wedges for serving

Instructions

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
Prepare the breading: In a shallow dish, combine panko, Parmesan, garlic powder, onion powder, Italian seasoning, salt, and pepper. In another bowl, whisk together eggs and milk.
Coat the chicken: Dip each chicken breast into the egg mixture, letting excess drip off, then coat it in the breadcrumb mixture. Press gently so the crumbs stick.
Arrange on the baking sheet: Place chicken cutlets on the prepared sheet. Drizzle lightly with olive oil or melted butter to help them crisp up.
Bake: Bake for 20–25 minutes, flipping halfway through, until the cutlets are golden brown and cooked through (165°F / 74°C).
Serve: Garnish with fresh parsley and serve with lemon wedges. These cutlets are amazing with a simple pasta side, roasted veggies, or a fresh salad.

My Personal Tips

I love pounding the chicken breasts to an even thickness it ensures they cook evenly and stay juicy.
Using panko breadcrumbs is my little secret for extra crispiness without frying.
These baked Italian chicken cutlets are one of my go-to easy Italian chicken meals when I want something quick but impressive.

8. Crispy Italian Oven Chicken

If you love crispy chicken Italian style, this recipe will quickly become one of your favorites. It’s golden, crunchy on the outside, and so tender on the inside all baked in the oven with minimal fuss. I especially love this recipe because it’s flavorful enough to stand on its own but pairs beautifully with pasta, roasted veggies, or a simple salad.

Prep Time: 15 minutes
Cook Time: 30 minutes
Difficulty: Easy
Variation: Sprinkle a little paprika or cayenne for a gentle kick, or top with fresh mozzarella before the last 5 minutes for a melty finish.

Ingredients (serves 4)

4 boneless, skinless chicken thighs or breasts
1 cup Italian-seasoned breadcrumbs
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
2 large eggs
2 tablespoons milk
2 tablespoons olive oil or melted butter
Fresh basil or parsley for garnish
Lemon wedges for serving

Instructions

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
Prepare the coating: In a shallow bowl, mix together breadcrumbs, Parmesan, garlic powder, oregano, salt, and pepper. In another bowl, whisk eggs and milk.
Bread the chicken: Dip each piece of chicken into the egg mixture, letting excess drip off, then coat evenly with the breadcrumb mixture.
Arrange and drizzle: Place chicken on the prepared baking sheet and drizzle lightly with olive oil or melted butter.
Bake: Bake for 25–30 minutes, flipping halfway through, until golden, crispy, and cooked to an internal temperature of 165°F (74°C).
Serve: Garnish with fresh basil or parsley and serve with lemon wedges for a bright, fresh flavor.

My Personal Tips

I love using chicken thighs here because they stay extra juicy but chicken breasts work just as well if you prefer.
Drizzling olive oil over the breaded chicken before baking is my little trick for extra crunch without frying.
This crispy Italian oven chicken is one of those recipes that always impresses guests without making you feel like you’ve spent hours in the kitchen.

9. Italian Chicken

Whenever I think of classic Italian flavors, this Italian Chicken recipe comes to mind. It’s simple, full of flavor, and perfect for busy weeknights when I want something impressive. The combination of garlic, herbs, and a touch of tang from tomatoes makes the chicken juicy and flavorful truly a staple chicken Italian dish in my kitchen.

Prep Time: 10 minutes
Cook Time: 25–30 minutes
Difficulty: Easy
Variation: Add olives or capers for a briny twist, or sprinkle mozzarella on top for a melty finish.

Ingredients (serves 4)

4 boneless, skinless chicken breasts
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 can (14 oz / 400 g) diced tomatoes
1/2 teaspoon red pepper flakes (optional)
1/4 cup fresh parsley, chopped
1/4 cup grated Parmesan cheese

Instructions

Preheat the oven to 400°F (200°C). Lightly grease a baking dish.
Season the chicken: Rub chicken breasts with olive oil, garlic, oregano, basil, salt, and pepper.
Arrange in the dish: Place chicken in the baking dish and pour diced tomatoes evenly over the top. Sprinkle red pepper flakes if using.
Bake: Bake uncovered for 25–30 minutes, or until the chicken is cooked through (165°F / 74°C) and the juices are bubbling.
Finish and serve: Sprinkle with fresh parsley and Parmesan before serving. Pair with pasta, roasted vegetables, or a simple salad for a complete Italian chicken meal.

My Personal Tips

I often use the leftover tomato juices from the can to spoon over the chicken it keeps everything moist and flavorful.
For a richer version, I sometimes add a splash of white wine to the tomatoes before baking.
This dish is perfect for making ahead: bake, cool, and refrigerate. Reheat gently for a quick dinner with all those classic Italian baked chicken flavors.

10. Italian Chicken and Potatoes

If you’re like me and love one-pan dinners that feel like a hug on a plate, this Italian Chicken and Potatoes recipe is exactly what you need. Tender chicken, roasted potatoes, and a mix of Italian herbs all baked together it’s so easy to make. Honestly, I make this at least once a month because it’s simple, flavorful, and the cleanup is a breeze.

Prep Time: 15 minutes
Cook Time: 40 minutes
Difficulty: Easy
Variation: Swap potatoes for sweet potatoes or add bell peppers and onions for extra color and flavor.

Ingredients (serves 4)

4 boneless, skinless chicken breasts
1 1/2 lbs (700 g) baby potatoes, halved
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon paprika (optional for a little warmth)
2 tablespoons fresh parsley, chopped
Lemon wedges, for serving

Instructions

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease a baking dish.
Prepare the chicken and potatoes: In a large bowl, toss halved potatoes with 2 tablespoons olive oil, garlic powder, onion powder, oregano, thyme, salt, pepper, and paprika. Spread the potatoes on the baking sheet.
Season the chicken: Rub the chicken breasts with the remaining olive oil and season with a little extra salt, pepper, and paprika. Place the chicken on the baking sheet with the potatoes.
Bake: Roast for 35–40 minutes, flipping the potatoes halfway through, until the chicken is cooked through (165°F / 74°C) and the potatoes are golden and tender.
Finish and serve: Sprinkle with fresh parsley and serve with lemon wedges for a bright, fresh touch. This dish is perfect as a full Italian chicken dinner with minimal effort.

My Personal Tips

I like to cut the potatoes small so they roast faster and get extra crispy edges.
For extra flavor, toss the potatoes with a little garlic-infused olive oil or sprinkle Parmesan over the top before baking.

This is one of my favorite baked Italian chicken recipes for dinner because everything cooks together minimal cleanup, maximum flavor!