Italian Chicken

Italian Chicken

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We hope you enjoy this allergy friendly Italian Chicken as much as my family does.

This Italian Chicken dish is one of my family’s favorites. We make it at the beginning of the week, and serve it with potatoes and a green vegetable. Then we use leftovers for other meals, by adding slices of it to my kids’ spaghetti, or in our GF Creamy Italian Pasta dish.

  • 6 Organic, Boneless skinless chicken breasts
  • 6-8 Tbsp Olive Oil
  • Garlic Salt
  • Sea Salt Grinder
  • Pepper Grinder
  • Italian Seasoning
  • 4 cloves Fresh Garlic, minced

Begin by preheating the oven to 350 degrees. Using a glass baking pan, drizzle a thin coat of olive oil, just enough to coat the bottom of the pan. Evenly distribute 5-6 turns of the sea salt grinder and the same with the pepper grinder. Then add 2 Tbsp Italian seasoning, again evenly distributed. Using a garlic press (our favorite is the one from Pampered Chef), crush the garlic cloves and try to distribute evenly in the pan.

Next, lay the chicken breasts in a single layer with some spacing between them in the pan, then drizzle a couple of tablespoons of olive oil over them. Give them a couple turns each of sea salt and pepper from the grinders, then give a light sprinkle of garlic salt to taste. Next, give a generous sprinkling of Italian seasoning, and place in the oven for 45 minutes, flipping the breasts halfway through.

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1 comment
  • Yummy! Anything “Italian” has to be YUMMY! I am sure you rarely have leftovers. Fo those of us who love “chicken salad,” when you do have left overs, can chicken salad be need with this Italian chicken recipe?