Baked Italian Chicken

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5 from 1 vote

Baked Italian Chicken

Prep Time15 mins
Cook Time50 mins
Course: Main Course
Diet: Gluten Free, Dairy Free
Keyword: chicken dump
Main Protein: Chicken
Cooking Method: Oven, Slow Cooker
Servings: 6
Calories: 399kcal


  • 8-12 chicken thighs boneless, skinless
  • 1 tsp. Italian seasoning
  • 3 Tbsp. brown sugar
  • 3/4 cup mushrooms sliced
  • 1 cup zucchini cubed, with peel
  • 1/2 cup onion diced
  • 24 oz. pasta sauce
  • 1 large (gallon) freezer bag or reusable silicone bag


Assembly instructions:

  • Cut the zucchini and onion and slice the mushrooms.
  • Place the chicken thighs in a large resealable freezer bag.
  • Add the seasoning, vegetables, brown sugar, and pasta sauce.
  • Remove all the air you can from the bag, seal it, and freeze.

Oven Cooking Instructions:

  • Thaw. Put the contents of the bag in a casserole dish.
  • Bake in the oven at 375° for 50 minutes.

Slow Cooker Cooking Instructions:

  • Thaw. Put the bag contents into the slow cooker.
  • Cook on low for 4-6 hours.


Serve over pasta and sprinkle with shredded or shaved Parmesan cheese. If you are on a gluten-free diet, you can instead serve this over rice. You can also serve this with a side salad if you want more greens.


Calories: 399kcal | Carbohydrates: 17g | Protein: 27g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 148mg | Sodium: 715mg | Potassium: 816mg | Fiber: 3g | Sugar: 13g | Vitamin A: 664IU | Vitamin C: 13mg | Calcium: 53mg | Iron: 3mg