When it comes to cooking a healthy meal without spending hours in the kitchen, One-Pan Baked Chicken and Vegetables is a game-changer. This recipe is perfect for anyone who wants a quick, easy, and delicious dinner without dealing with too many dishes. The best part is that it only takes a few simple ingredients, and everything is cooked on one pan, saving you both time and effort.

Whether you’re cooking for yourself, your family, or a group of friends, this dish is sure to impress. It’s a balanced meal that includes protein from chicken and plenty of vitamins and fiber from vegetables. In this article, we’ll break down how to make this tasty meal step by step, with tips and tricks to ensure it turns out perfect every time.

Why Make One-Pan Baked Chicken and Vegetables?

Before we get into the specifics of the recipe, let’s talk about why one-pan meals are so popular and beneficial:

1. Easy Clean-Up: The fewer pots and pans you use, the less you have to clean afterward. Cooking everything on one pan means less washing up, which is always a plus.
2. Minimal Preparation: Most one-pan meals, including this one, require very little prep time. You don’t need to be a professional chef to make this dish taste great. Just chop the veggies, season the chicken, and place everything on the pan.
3. Healthy and Balanced: A one-pan meal often includes all the food groups you need for a healthy meal—protein, vegetables, and healthy fats. It’s a great way to eat clean without compromising on taste.
4. Versatile and Customizable: You can switch out vegetables based on what you have at home or according to your personal preferences. Want to add some potatoes? Or maybe some sweet potatoes for a twist? Feel free to get creative!

Ingredients for One-Pan Baked Chicken and Vegetables

To make this simple and delicious meal, you will need the following ingredients:

For the Chicken:

• 4 boneless, skinless chicken breasts (you can also use chicken thighs if you prefer)
• 2 tablespoons olive oil (or your favorite cooking oil)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme (or any herbs you prefer like rosemary or oregano)
• 1 teaspoon paprika (for color and flavor)
• Salt and pepper to taste

For the Vegetables:

• 1 large carrot, peeled and cut into sticks or rounds
• 1 bell pepper, cut into chunks (you can use any color: red, green, or yellow)
• 1 zucchini, sliced
• 1 cup broccoli florets (you can also use cauliflower)
• 1 small red onion, sliced (optional)
• 1-2 tablespoons olive oil for the vegetables
• Salt and pepper to taste

Optional Extras:

• 1-2 tablespoons lemon juice (for a zesty flavor)
• Fresh herbs like parsley or basil (for garnish)
• A drizzle of balsamic vinegar for added flavor (optional)

Step-by-Step Instructions for One-Pan Baked Chicken and Vegetables

Now that you have your ingredients ready, let’s get started with the cooking process. Don’t worry, it’s simple!

Step 1: Preheat the Oven

Start by preheating your oven to 400°F (200°C). A hot oven ensures that everything bakes quickly and evenly.

Step 2: Prepare the Chicken

While the oven is heating up, take your chicken breasts and pat them dry with a paper towel. This helps the seasoning stick better and ensures that the chicken gets a nice crispy texture when it bakes.

Drizzle 1-2 tablespoons of olive oil over the chicken breasts. Then, sprinkle the garlic powder, onion powder, thyme, paprika, salt, and pepper evenly over both sides of the chicken. You can use your hands to rub the seasoning in to make sure it’s evenly coated.

Step 3: Prepare the Vegetables

Now it’s time to prep the vegetables. Start by peeling and cutting the carrots into rounds or sticks. Slice the zucchini and bell pepper, and cut the onion into thin slices if you’re using it. Cut the broccoli into florets, making sure they’re bite-sized.

Once all the vegetables are chopped, place them on a large baking sheet. Drizzle them with olive oil and toss them to coat evenly. Season the vegetables with salt and pepper to taste. You can also add any other seasonings you like at this point—herbs like rosemary or thyme work great here.

Step 4: Add Chicken to the Pan

Now it’s time to add the chicken to the pan with the vegetables. Make sure to leave some space between the chicken breasts and the vegetables, so everything cooks evenly. Place the chicken in the middle of the baking sheet, with the vegetables arranged around it.

Step 5: Bake Everything Together

Place the pan in the preheated oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). The exact cooking time may vary depending on the size of the chicken breasts and the vegetables, so it’s a good idea to check the chicken with a meat thermometer to make sure it’s fully cooked.

If the vegetables look like they’re getting too brown before the chicken is fully cooked, you can cover the pan loosely with aluminum foil for the last few minutes of baking.

Step 6: Serve and Enjoy

Once the chicken is fully cooked and the vegetables are tender, remove the pan from the oven. Let it rest for a few minutes before serving. You can garnish the chicken and vegetables with fresh herbs like parsley or basil for a pop of color and extra flavor.

Serve the chicken with a side of rice, quinoa, or a simple green salad for a well-rounded meal.

Tips for Perfect One-Pan Baked Chicken and Vegetables

• Use skinless chicken breasts: Skinless chicken breasts cook faster and are leaner, but if you prefer chicken thighs, you can use those too. They may take a little longer to cook.
• Cut vegetables evenly: Try to cut all your vegetables into similar-sized pieces to ensure they cook at the same rate. If you have larger pieces of carrot or broccoli, they may take a bit longer than smaller pieces.
• Customize the vegetables: Feel free to swap out vegetables based on what you have on hand. Sweet potatoes, butternut squash, Brussels sprouts, and even mushrooms work well in this dish.
• Add extra flavor: If you want to add more flavor to the chicken, you can marinate it for 30 minutes to a few hours before cooking. You can also squeeze some lemon juice over the chicken and vegetables before baking for a refreshing, citrusy kick.

Variations of One-Pan Baked Chicken and Vegetables

One of the best things about this recipe is how easy it is to make adjustments based on your tastes or what ingredients you have available. Here are a few variations to try:

1. One-Pan Chicken and Roasted Potatoes

If you love potatoes, try adding diced potatoes to the baking sheet. You can use regular potatoes, sweet potatoes, or even fingerling potatoes. They pair perfectly with the chicken and vegetables and give the dish a heartier feel.

2. Mediterranean-Inspired Version

For a Mediterranean twist, use ingredients like olives, cherry tomatoes, and feta cheese. You can also add herbs like oregano and basil. This variation is full of fresh, bold flavors that will transport you straight to the Mediterranean.

3. One-Pan Chicken and Asparagus

If you love asparagus, it’s a great vegetable to add to this recipe. Simply toss the asparagus with olive oil, salt, and pepper, and place it on the baking sheet along with the chicken. Asparagus cooks quickly, so be sure to check it after 20 minutes to avoid overcooking.

4. Sweet and Spicy Chicken

For a little kick, try adding some honey, chili flakes, and soy sauce to the chicken before baking. This combination gives the chicken a sweet and spicy glaze that adds amazing flavor.

Conclusion

One-Pan Baked Chicken and Vegetables recipe is the perfect meal for busy nights when you want something easy, healthy, and satisfying. The best part is that everything is cooked on one pan, meaning less time cleaning up and more time enjoying your meal.

With just a few simple ingredients, you can create a balanced dish that includes protein, vegetables, and delicious flavors. Plus, this recipe is super customizable—feel free to swap vegetables, add different seasonings, or even experiment with new ingredients to make it your own.

So, next time you need a quick and tasty dinner idea, give this One-Pan Baked Chicken and Vegetables recipe a try. Your taste buds will thank you!

One-Pan Baked Chicken and Vegetables Recipes

A simple and healthy One-Pan Baked Chicken and Vegetables recipe. Perfect for a quick dinner, this delicious meal is easy to make and requires minimal cleanup. Enjoy a balanced meal with chicken, vegetables, and flavorful seasonings!

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 39 minutes mins

Course dinner, Gluten-Free, lunch

Cuisine American, Healthy, Mediterranean

Servings 4

Calories 350 kcal

Ingredients

  

For the Chicken:

• 4 boneless skinless chicken breasts (you can also use chicken thighs if you prefer)
• 2 tablespoons olive oil or your favorite cooking oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme or any herbs you prefer like rosemary or oregano
• 1 teaspoon paprika for color and flavor
• Salt and pepper to taste

For the Vegetables:

• 1 large carrot peeled and cut into sticks or rounds
• 1 bell pepper cut into chunks (you can use any color: red, green, or yellow)
• 1 zucchini sliced
• 1 cup broccoli florets you can also use cauliflower
• 1 small red onion sliced (optional)
• 1-2 tablespoons olive oil for the vegetables
• Salt and pepper to taste

Optional Extras:

• 1-2 tablespoons lemon juice for a zesty flavor
• Fresh herbs like parsley or basil for garnish
• A drizzle of balsamic vinegar for added flavor optional

Instructions

 

Preheat the Oven

• Start by preheating your oven to 400°F (200°C). A hot oven ensures that everything bakes quickly and evenly.

Prepare the Chicken

• While the oven is heating up, take your chicken breasts and pat them dry with a paper towel. This helps the seasoning stick better and ensures that the chicken gets a nice crispy texture when it bakes.
• Drizzle 1-2 tablespoons of olive oil over the chicken breasts. Then, sprinkle the garlic powder, onion powder, thyme, paprika, salt, and pepper evenly over both sides of the chicken. You can use your hands to rub the seasoning in to make sure it’s evenly coated.

Prepare the Vegetables

• Now it’s time to prep the vegetables. Start by peeling and cutting the carrots into rounds or sticks. Slice the zucchini and bell pepper, and cut the onion into thin slices if you’re using it. Cut the broccoli into florets, making sure they’re bite-sized.
• Once all the vegetables are chopped, place them on a large baking sheet. Drizzle them with olive oil and toss them to coat evenly. Season the vegetables with salt and pepper to taste. You can also add any other seasonings you like at this point—herbs like rosemary or thyme work great here.

Add Chicken to the Pan

• Now it’s time to add the chicken to the pan with the vegetables. Make sure to leave some space between the chicken breasts and the vegetables, so everything cooks evenly. Place the chicken in the middle of the baking sheet, with the vegetables arranged around it.

Bake Everything Together

• Place the pan in the preheated oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). The exact cooking time may vary depending on the size of the chicken breasts and the vegetables, so it’s a good idea to check the chicken with a meat thermometer to make sure it’s fully cooked.
• If the vegetables look like they’re getting too brown before the chicken is fully cooked, you can cover the pan loosely with aluminum foil for the last few minutes of baking.

Serve and Enjoy

• Once the chicken is fully cooked and the vegetables are tender, remove the pan from the oven. Let it rest for a few minutes before serving. You can garnish the chicken and vegetables with fresh herbs like parsley or basil for a pop of color and extra flavor.
• Serve the chicken with a side of rice, quinoa, or a simple green salad for a well-rounded meal.

Notes

Tips for Perfect One-Pan Baked Chicken and Vegetables

• Use skinless chicken breasts: Skinless chicken breasts cook faster and are leaner, but if you prefer chicken thighs, you can use those too. They may take a little longer to cook.
• Cut vegetables evenly: Try to cut all your vegetables into similar-sized pieces to ensure they cook at the same rate. If you have larger pieces of carrot or broccoli, they may take a bit longer than smaller pieces.
• Customize the vegetables: Feel free to swap out vegetables based on what you have on hand. Sweet potatoes, butternut squash, Brussels sprouts, and even mushrooms work well in this dish.
• Add extra flavor: If you want to add more flavor to the chicken, you can marinate it for 30 minutes to a few hours before cooking. You can also squeeze some lemon juice over the chicken and vegetables before baking for a refreshing, citrusy kick.

Variations of One-Pan Baked Chicken and Vegetables

One of the best things about this recipe is how easy it is to make adjustments based on your tastes or what ingredients you have available. Here are a few variations to try:

1. One-Pan Chicken and Roasted Potatoes

If you love potatoes, try adding diced potatoes to the baking sheet. You can use regular potatoes, sweet potatoes, or even fingerling potatoes. They pair perfectly with the chicken and vegetables and give the dish a heartier feel.

2. Mediterranean-Inspired Version

For a Mediterranean twist, use ingredients like olives, cherry tomatoes, and feta cheese. You can also add herbs like oregano and basil. This variation is full of fresh, bold flavors that will transport you straight to the Mediterranean.

3. One-Pan Chicken and Asparagus

If you love asparagus, it’s a great vegetable to add to this recipe. Simply toss the asparagus with olive oil, salt, and pepper, and place it on the baking sheet along with the chicken. Asparagus cooks quickly, so be sure to check it after 20 minutes to avoid overcooking.

4. Sweet and Spicy Chicken

For a little kick, try adding some honey, chili flakes, and soy sauce to the chicken before baking. This combination gives the chicken a sweet and spicy glaze that adds amazing flavor.

Keyword baked chicken and vegetables, easy dinner recipes, healthy baked chicken, One-Pan Baked Chicken, quick dinner idea

FAQS

1. How long does it take to make One-Pan Baked Chicken and Vegetables?

It takes about 10 minutes to prep the ingredients, and 25-30 minutes to bake the chicken and vegetables, depending on their size. In total, you can have this meal ready in about 40-45 minutes.

Can I use chicken thighs instead of chicken breasts?

Yes! You can use chicken thighs instead of chicken breasts. Chicken thighs may take a bit longer to cook—around 35-40 minutes—so make sure to check the internal temperature with a meat thermometer to ensure they reach 165°F (74°C).

What vegetables can I use for this recipe?

You can use almost any vegetables you like! Some great options include:

• Potatoes (regular or sweet)
• Brussels sprouts
• Cauliflower
• Green beans
• Mushrooms
• Butternut squash
• Asparagus
• Cherry tomatoes Feel free to get creative with what you have on hand!

Can I prepare this dish ahead of time?

Yes! You can prep the chicken and vegetables the night before and store them in the fridge. Just season and chop everything, then place the chicken and vegetables on the baking sheet. When you’re ready to cook, simply preheat the oven and bake as instructed.

Can I cook this dish on a sheet pan instead of a baking dish?

Absolutely! A large sheet pan works perfectly for this recipe. Just make sure you spread the chicken and vegetables out evenly so they cook properly. If you want extra crispy edges, use a wire rack on top of the sheet pan to allow heat to circulate better around the food.

Can I use frozen vegetables?

While fresh vegetables give the best texture and flavor, you can use frozen vegetables in a pinch. Just make sure to thaw them first and pat them dry to remove excess moisture. Frozen vegetables may also require slightly less baking time, so check on them earlier than the recipe suggests.

How can I make the chicken extra flavorful?

To enhance the flavor of the chicken, you can marinate it for 30 minutes to a few hours before cooking. Use ingredients like olive oil, lemon juice, garlic, and herbs for a simple marinade. This step is optional but will add more depth to the taste of your chicken.

Can I add cheese to this recipe?

Yes! If you enjoy cheese, you can sprinkle some grated parmesan or crumbled feta cheese over the chicken and vegetables during the last 5 minutes of baking. The cheese will melt and add extra flavor.

How do I know when the chicken is cooked properly?

The best way to ensure your chicken is cooked through is to use a meat thermometer. The chicken is done when the internal temperature reaches 165°F (74°C). If you don’t have a thermometer, you can cut into the thickest part of the chicken to check that it’s no longer pink inside.

How do I store leftovers?

You can store any leftover One-Pan Baked Chicken and Vegetables in an airtight container in the fridge for up to 3 days. To reheat, simply pop it in the microwave for a few minutes or warm it up in the oven at 350°F (175°C) until heated through.