As a passionate home cook, I can’t tell you how many times I’ve turned to my trusty One-Pan Chicken and Veggies for a quick, healthy dinner. This dish has become a staple in my kitchen, not just for its simplicity but also for the vibrant flavors it brings to the table. With just one pan, you can create a wholesome meal that’s packed with protein and colorful vegetables, making it a feast for both the eyes and the palate.
What I love most about this recipe is how it allows me to enjoy a nutritious dinner without spending hours in the kitchen. The combination of juicy chicken breasts and fresh veggies like broccoli, bell peppers, and cherry tomatoes makes for a delightful medley that everyone in my family enjoys. Plus, the cleanup is a breeze! You’ll find that this One-Pan Chicken and Veggies is not only easy to prepare but also a fantastic way to sneak in those essential nutrients. Whether you’re cooking for a busy weeknight or a cozy weekend dinner, this dish is sure to impress.
Ingredients List
4 boneless, skinless chicken breasts
2 cups broccoli florets
1 cup bell peppers, sliced (choose from red, yellow, or green)
1 cup cherry tomatoes, halved
3 tablespoons olive oil
2 teaspoons Italian seasoning
3 cloves garlic, minced
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
How to Prepare One-Pan Chicken and Veggies
Step 1: Preheat and Prepare Chicken
First things first, preheat your oven to 400°F (200°C). This step is crucial for ensuring your chicken cooks evenly. While the oven warms up, grab your chicken breasts and pat them dry with paper towels. This helps the seasoning stick better. In a large bowl, drizzle 2 tablespoons of olive oil over the chicken. Sprinkle in the Italian seasoning, minced garlic, salt, and pepper. Now, toss everything together until the chicken is well coated. I love getting my hands in there; it feels more personal!
Step 2: Prepare the Vegetables
Next, let’s turn our attention to the veggies. In a separate bowl, combine the broccoli florets, sliced bell peppers, and halved cherry tomatoes. Drizzle the remaining 1 tablespoon of olive oil over the vegetables. Season them with salt and pepper, then toss to coat. This step is where you can get creative! Feel free to add your favorite veggies or whatever you have on hand. I often throw in some zucchini or carrots for extra color and flavor.
Step 3: Arrange in Baking Dish
Now it’s time to bring everything together. Grab a large baking dish or sheet pan and arrange the seasoned chicken breasts in the center. Surround them with the colorful mix of vegetables. Make sure to spread everything out evenly; this helps with even cooking. I like to think of it as creating a beautiful canvas of flavors. The more vibrant the colors, the more appetizing it looks!
Step 4: Roast in the Oven
Place your pan in the preheated oven and roast for about 25-30 minutes. This is where the magic happens! Keep an eye on the chicken; it should reach an internal temperature of 165°F (74°C) to ensure it’s fully cooked. I always use a meat thermometer for accuracy. The veggies should be tender and slightly caramelized, adding a lovely sweetness to the dish.
Step 5: Garnish and Serve
Once your One-Pan Chicken and Veggies are done roasting, remove the pan from the oven and let it rest for a few minutes. This resting period allows the juices to redistribute, making the chicken even juicier. Before serving, sprinkle some chopped fresh parsley on top for a pop of color and freshness. Now, dig in and enjoy this delightful meal that’s as easy to make as it is delicious!
Why You’ll Love This Recipe
Quick and Easy: With just a few simple steps, you can have a delicious meal ready in about 40 minutes.
Healthy: Packed with lean protein and colorful veggies, this dish is a nutritious choice for any night.
One-Pan Wonder: Say goodbye to multiple pots and pans! This recipe minimizes cleanup, making it perfect for busy evenings.
Flavorful: The combination of Italian seasoning, garlic, and fresh vegetables creates a mouthwatering dish that everyone will love.
Customizable: Feel free to swap in your favorite vegetables or adjust the seasonings to suit your taste.
Tips for Success
To make your One-Pan Chicken and Veggies truly shine, here are some tips I’ve gathered from my own kitchen adventures:
Use Fresh Ingredients: Fresh vegetables not only taste better but also add vibrant colors to your dish. If you can, visit a local farmer’s market for the best produce.
Marinate for Extra Flavor: If you have a bit more time, consider marinating the chicken for an hour or two before cooking. A simple mix of olive oil, lemon juice, and herbs can elevate the flavor.
Experiment with Seasonings: While Italian seasoning is fantastic, don’t hesitate to try other spices like paprika, cumin, or even a dash of chili powder for a kick.
Adjust Cooking Time: Depending on the thickness of your chicken breasts, cooking times may vary. Always check the internal temperature to ensure they’re cooked through.
Leftover Magic: If you have leftovers, toss them into a salad or wrap for a quick lunch the next day. The flavors meld beautifully!
With these tips, you’ll be well on your way to mastering this delightful dish. Happy cooking!
Nutritional Information
When it comes to enjoying a healthy meal, One-Pan Chicken and Veggies is a fantastic choice. Here’s a breakdown of the estimated nutritional values per serving:
Calories: 350
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 5g
Sugar: 4g
Protein: 35g
Sodium: 600mg
Cholesterol: 80mg
These values are estimates and can vary based on specific ingredients and portion sizes. Enjoy this nutritious dish knowing it’s packed with protein and essential nutrients!
FAQ Section
Here are some common questions I often hear about One-Pan Chicken and Veggies, along with my answers to help you out:
Can I use frozen chicken for this recipe?
While fresh chicken is best for even cooking, you can use frozen chicken breasts. Just make sure to thaw them completely before seasoning and cooking. This will help ensure they cook evenly.
What other vegetables can I add?
The beauty of this dish is its versatility! You can add vegetables like zucchini, asparagus, or even sweet potatoes. Just remember to cut them into similar sizes for even cooking.
Can I make this dish ahead of time?
Absolutely! You can prep the chicken and veggies a day in advance. Just store them in the fridge until you’re ready to cook. This makes weeknight dinners even easier!
How do I know when the chicken is done?
The best way to check is by using a meat thermometer. The chicken should reach an internal temperature of 165°F (74°C). This ensures it’s safe to eat and perfectly juicy.
What can I serve with One-Pan Chicken and Veggies?
This dish is great on its own, but you can serve it with a side of rice, quinoa, or a fresh salad for a complete meal. Enjoy!
Storage & Reheating Instructions
Storing your One-Pan Chicken and Veggies is simple and ensures you can enjoy leftovers later. Allow the dish to cool completely before transferring it to an airtight container. This helps maintain freshness and flavor. You can store it in the refrigerator for up to 3 days.
When it comes to reheating, the oven is your best friend. Preheat your oven to 350°F (175°C) and place the chicken and veggies in a baking dish. Cover it with aluminum foil to prevent drying out, and heat for about 15-20 minutes, or until warmed through. If you’re in a hurry, you can also use the microwave. Just place a portion on a microwave-safe plate, cover it, and heat for 1-2 minutes, checking to ensure it’s heated evenly. Enjoy your delicious leftovers!
One-Pan Chicken and Veggies is a healthy and easy meal for any night.
Ingredients
Scale
4 boneless, skinless chicken breasts
2 cups broccoli florets
1 cup bell peppers, sliced (red, yellow, or green)
1 cup cherry tomatoes, halved
3 tablespoons olive oil
2 teaspoons Italian seasoning
3 cloves garlic, minced
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 400°F (200°C). Pat the chicken breasts dry with paper towels and place them in a large bowl. Drizzle with 2 tablespoons of olive oil, then sprinkle with Italian seasoning, minced garlic, salt, and pepper. Toss to coat the chicken evenly.
In a separate bowl, combine the broccoli, bell peppers, and cherry tomatoes. Drizzle with the remaining 1 tablespoon of olive oil, and season with salt and pepper. Toss to coat the vegetables.
In a large baking dish or sheet pan, arrange the seasoned chicken breasts in the center and surround them with the mixed vegetables.
Place the pan in the preheated oven and roast for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
Remove from the oven and let it rest for a few minutes. Garnish with chopped fresh parsley before serving.
Notes
Adjust the vegetables based on your preference.
Store leftovers in an airtight container in the refrigerator.
