Italian Chicken and Veggies

Every time I think of Italian Chicken and Veggies, I’m transported back to warm summer evenings spent outside with family. There’s something magical about gathering around the grill, the savory aromas wafting through the air as everything cooks up perfectly. This dish has become a staple in our household, not just for its irresistible flavor but also for its effortless preparation. Imagine coming home after a long day and knowing that dinner is just a few foil packets away! It’s a meal that brings everyone together, whether it’s a casual weeknight or a weekend barbecue. You’ll love how simple yet satisfying Italian Chicken and Veggies is. Each bite bursts with fresh flavors and a hint of Italian herbs that make your taste buds dance. Whether you’re cooking for a crowd or just for yourself, this dish never disappoints!

Everything You Need for Italian Chicken and Veggies

The ingredients for Italian Chicken and Veggies are simple yet powerful. Each one plays a vital role in bringing this dish to life. The fresh chicken serves as the protein base, while the colorful vegetables add texture and flavor. The herbs and seasonings elevate each bite, infusing everything with those classic Italian tastes. It’s a beautiful blend that satisfies both the palate and the soul.

• 2 chicken breasts (1 pound total; sliced to get 4 even 4-ounce pieces) – Ensure even cooking by slicing these breasts to a uniform thickness.
• 2 cups baby potatoes (diced to 1/2-inch) – These tender potatoes soak up all the delicious juices.
• 1 green bell pepper (very thinly sliced) – Adds a sweet crunch and vibrant color.
• 1 small yellow onion (cut in half and very thinly sliced) – Infuses the dish with a rich, aromatic flavor.
• 1 large carrot (cut into matchsticks) – A pop of color and natural sweetness.
• 1 tablespoon minced garlic – For that essential savory depth.
• 1/4 cup olive oil – Helps in roasting and adds richness.
• 1/2 tablespoon dried basil – A classic herb that enhances the Italian flavor.
• 1/2 tablespoon dried oregano – Adds a warm, earthy taste to the blend.
• 1/2 tablespoon dried parsley – A touch of freshness and color.
• 1/2 tablespoon garlic powder – Intensifies the garlic flavor.
• 1/2 teaspoon onion powder – A nice layer of sweet onion flavor.
• 1/2 teaspoon dried thyme – Introduces a slightly minty and earthy profile.
• 1/4 to 1/2 teaspoon red pepper flakes (optional) – For a spicy kick if desired.
• Salt and pepper to taste – Essential for balancing flavors.
• 4 tablespoons unsalted butter (divided) – Adds creaminess and richness to the dish.
• Serving suggestions – Consider an extra drizzle of olive oil, lemon juice, flat-leaf parsley, and freshly grated Parmesan.

How to Cook Italian Chicken and Veggies

Cooking Italian Chicken and Veggies is as easy as it gets! You’ll love how straightforward the steps are, letting you focus on enjoying the process. This recipe walks you through each step, with tips on what to look for to ensure everything cooks perfectly.

1. Preheat your grill to high or your oven to 425°F. This ensures your chicken and veggies will have a nice sear or bake.
2. Slice the chicken breasts into 4 pieces, making sure they’re even. Pound them lightly to ensure they are about 4 ounces each. This helps them cook evenly, giving you tender results.
3. In a large bowl, combine the chicken, baby potatoes, bell pepper, onion, carrot, and minced garlic. Drizzle with olive oil and sprinkle all the seasonings on top. Don’t forget to add salt and pepper—I recommend about 1 teaspoon of salt and 1/4 teaspoon of pepper for balance. Toss everything well to coat.
4. Now, lay out 4 large sheets of foil. Evenly divide the mixture between the sheets, ensuring each packet gets a piece of chicken on top. This will allow the chicken to cook in its juices.
5. Top each packet with 1 tablespoon of butter. This will melt and keep everything moist and flavorful.
6. Seal each foil packet tightly, making sure no steam can escape. This is key for keeping the chicken juicy and tender.
7. Cook on the grill for about 15 to 25 minutes (my sweet spot is around 20 minutes). If using the oven, bake for 30 to 45 minutes, until the chicken registers an internal temperature of 165°F. You’ll know it’s done when the chicken is no longer pink inside.
8. Carefully open the foil packets to release the steam—be cautious! Add a drizzle of olive oil, some chopped parsley, and a squeeze of lemon juice on top of the cooked veggies and chicken. Finish with a generous helping of freshly grated Parmesan if you like!
9. For a stovetop option, follow steps 2 and 3. Heat 2 tablespoons of oil in a large skillet. Add the chicken in a single layer and cook for 2 to 4 minutes on each side. After flipping, add 1 tablespoon of butter. Cook until fully cooked through, then transfer to a plate and cover with foil to keep warm.
10. In the same skillet, add more oil if needed, along with another tablespoon of butter. Cook all the veggies until crisp-tender, stirring occasionally. Plate the chicken and veggies together, topping with Parmesan and fresh lemon juice to finish.

Substitutions and Tips

As you prepare your Italian Chicken and Veggies, here are some helpful tips and substitutions to enhance your cooking experience:

• Storage: Store leftovers in an airtight container (not foil) in the fridge for up to 3 days; foil can give the food a metallic flavor.
• Freezing: You can freeze the uncooked packets before cooking. Just thaw in the fridge overnight before grilling or baking.
• Pairing: Serve this dish with a fresh green salad or some crusty bread to soak up the delicious juices.
• Herb Variations: Experiment with different herbs; fresh basil or rosemary can add a lovely twist to the flavor profile.
• Cooking Method: If you don’t have a grill, you can cook these in an oven or even on a stovetop.

Serve This Italian Chicken and Veggies With

When it comes to serving Italian Chicken and Veggies, there are numerous delicious pairings that complement its rich flavors. Here are some ideas:

• Garlic Bread: A warm, crusty garlic bread alongside is perfect for dipping into the juices.
• Fresh Salad: A simple arugula salad with a lemon vinaigrette adds a refreshing contrast.
• Rice or Quinoa: Serve it over a bed of rice or quinoa to absorb all those wonderful flavors.
• Seasonal Veggies: Pair it with seasonal grilled vegetables like zucchini or asparagus for a colorful plate.
• Wine Pairing: A glass of white wine like Pinot Grigio pairs beautifully with this dish.
• Picnic Option: Pack it up for a picnic—just make sure to bring some extra napkins!

FAQ

Conclusion

Italian Chicken and Veggies is not just a meal; it’s a warm, inviting dish that brings comfort and joy to your dinner table. The blend of fresh ingredients, combined with the easy cooking method, makes it a family favorite. I encourage you to try it out tonight! You won’t be disappointed with the flavorful results that everyone will love.

Italian Chicken and Veggies

The ultimate comfort food, Italian Chicken and Veggies is a vibrant dish packed with fresh ingredients and Italian flavors. This easy weeknight dinner is perfect for the whole family and can be prepared in foil packs for a fuss-free cooking experience. Make it tonight and taste the deliciousness!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Dinner

Cuisine Italian

Servings 4 servings

Calories 410 kcal

Equipment

• Grill
• Oven
• Aluminum foil

Ingredients

  

• 2 pieces Chicken breasts Sliced to get 4 even 4-ounce pieces.
• 2 cups Baby potatoes Diced to 1/2-inch.
• 1 piece Green bell pepper Very thinly sliced.
• 1 small Yellow onion Cut in half and very thinly sliced.
• 1 large Carrot Cut into matchsticks.
• 1 tablespoon Minced garlic
• 1/4 cup Olive oil
• 1/2 tablespoon Dried basil
• 1/2 tablespoon Dried oregano
• 1/2 tablespoon Dried parsley
• 1/2 tablespoon Garlic powder
• 1/2 teaspoon Onion powder
• 1/2 teaspoon Dried thyme
• 1/4 to 1/2 teaspoon Red pepper flakes Optional.
• to taste Salt
• to taste Pepper
• 4 tablespoons Unsalted butter Divided.
• Serving suggestions Consider an extra drizzle of olive oil, lemon juice, parsley, and Parmesan.

Instructions

 

• Preheat your grill to high or your oven to 425°F.
• Slice the chicken breasts into 4 pieces, making sure they’re even. Pound them lightly to ensure they are about 4 ounces each.
• In a large bowl, combine the chicken, baby potatoes, bell pepper, onion, carrot, and minced garlic. Drizzle with olive oil and sprinkle all the seasonings on top. Don't forget to add salt and pepper—about 1 teaspoon of salt and 1/4 teaspoon of pepper for balance. Toss everything well to coat.
• Now, lay out 4 large sheets of foil. Evenly divide the mixture between the sheets, ensuring each packet gets a piece of chicken on top.
• Top each packet with 1 tablespoon of butter. Seal each foil packet tightly, making sure no steam can escape.
• Cook on the grill for about 15 to 25 minutes (my sweet spot is around 20 minutes). If using the oven, bake for 30 to 45 minutes, until the chicken registers an internal temperature of 165°F.
• Carefully open the foil packets to release the steam—be cautious! Add a drizzle of olive oil, some chopped parsley, and a squeeze of lemon juice on top of the cooked veggies and chicken.
• For a stovetop option, heat 2 tablespoons of oil in a large skillet. Add the chicken in a single layer and cook for 2 to 4 minutes on each side. After flipping, add 1 tablespoon of butter. Cook until fully cooked through, then transfer to a plate and cover with foil to keep warm.
• In the same skillet, add more oil if needed, along with another tablespoon of butter. Cook all the veggies until crisp-tender, stirring occasionally. Plate the chicken and veggies together, topping with Parmesan and fresh lemon juice to finish.

Notes

• Tip 1: Serving suggestions include drizzling with good olive oil and fresh lemon juice.
• Tip 2: Store leftovers in an airtight container for up to 3 days.
• Tip 3: You can freeze the uncooked packets before cooking.
• Tip 4: Serve with garlic bread or a fresh salad to complement.

Keyword Easy Grilled Chicken, Foil Pack Chicken Dinner, Healthy Chicken and Veggies, Italian chicken recipe

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Meet Maya Carlson

I believe that every dish tells a story through its colors and textures. I apply my artistic eye to everything we make. I love being hands-on with every recipe, helping to plate a savory stew just as beautifully as a dessert. I enjoy the challenge of making every single genre of food look as good as it tastes. If we are cooking, I am right there in the mix, styling and seasoning until it’s perfect.