Absolutely! Here’s a simple and flavorful Italian-Seasoned Chicken recipe—juicy, aromatic, and perfect for weeknight dinners. You can bake, pan-sear, or grill it.
Italian-Seasoned Chicken
Ingredients
- 4 boneless, skinless chicken breasts (or thighs if you prefer)
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- Optional: 1/2 tsp red pepper flakes for a little heat
- 1 tbsp fresh lemon juice (optional)
Instructions
- Preheat Oven (if baking):
Preheat to 400°F (200°C). Line a baking sheet with foil or parchment paper. - Season the Chicken:
- Pat chicken dry.
- In a small bowl, mix salt, pepper, garlic powder, onion powder, basil, oregano, thyme, rosemary, and red pepper flakes.
- Rub the spice mixture evenly over both sides of the chicken.
- Drizzle olive oil over the chicken.
- Cook the Chicken:
Oven Method:
- Place chicken on the prepared baking sheet.
- Bake for 20–25 minutes (thicker breasts may need 25–30 minutes), until internal temperature reaches 165°F (74°C).
Pan-Seared Method:
- Heat 1–2 tbsp olive oil in a skillet over medium-high heat.
- Cook chicken 5–7 minutes per side, until golden and cooked through.
Grill Method:
- Preheat grill to medium-high.
- Grill 6–8 minutes per side, until cooked through.
- Finish and Serve:
- Drizzle with fresh lemon juice before serving for extra brightness.
- Serve with pasta, roasted vegetables, or a fresh salad.
Tips
- Marinate: For deeper flavor, marinate chicken with olive oil, Italian seasoning, and garlic for 30 minutes to 2 hours.
- Juiciness: Let chicken rest 5 minutes after cooking before slicing—it keeps it tender.
- Variation: Add parmesan cheese on top in the last 2 minutes of baking for a cheesy twist.
If you want, I can also give a one-pan Italian chicken and vegetable dinner version—super easy cleanup and everything cooks together.
Do you want that version too?
