Baked Chicken Breasts and Vegetables is a wholesome, well-balanced meal that combines lean protein with colorful, oven-roasted vegetables. This simple yet flavorful dish is perfect for anyone looking for a nutritious dinner that doesn’t compromise on taste. With minimal preparation and straightforward ingredients, it’s ideal for busy weeknights or healthy meal planning.
Chicken Breasts and Vegetables:
The oven-baking method allows the chicken to stay tender and juicy while the vegetables roast to perfection, developing rich, caramelized flavours. Everything cooks together in one pan, making this recipe both convenient and satisfying.
History:
Baking chicken with vegetables has long been a staple in home cooking across many cultures. From European countryside kitchens to modern family homes, this method has been favored for its simplicity, affordability, and nutritional balance. Over time, seasoning blends and vegetable combinations have evolved, but the core concept remains the same: a complete, nourishing meal made in one dish.
Subscribe to our youtube channel Kitchenpedia for more delicious recipes and hit the like button if you enjoyed this youtubevideo. Share it with your friends and Family.
Baked Chicken Breasts and Vegetables
Ingredients
- 4 boneless, skinless chicken breasts
- 2 cups baby potatoes, halved
- 1 cup carrots, sliced
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano or Italian seasoning
- ½ teaspoon paprika
- Salt and black pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C). Lightly grease a large baking dish or sheet pan.
- Place vegetables in the pan, drizzle with 2 tablespoons olive oil, and season with salt, pepper, garlic powder, oregano, and paprika. Toss to coat evenly.
- Arrange chicken breasts among the vegetables. Brush chicken with remaining olive oil and season both sides with salt and pepper.
- Bake uncovered for 30–35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- If desired, broil for 2–3 minutes at the end for extra color.
- Remove from oven, squeeze lemon juice over the dish, and garnish with fresh herbs before serving.
Notes
- Pound chicken breasts evenly for uniform cooking.
- Use a meat thermometer to avoid overcooking.
- Adjust vegetables based on seasonal availability.
- Marinating the chicken adds extra flavour but is optional.
- This recipe is naturally gluten-free.
Tips for Chicken Breasts and Vegetables:
- Cut vegetables into similar sizes for even roasting.
- Add cherry tomatoes during the last 10 minutes for freshness.
- Use parchment paper for easy cleanup.
- Swap broccoli for zucchini or green beans if desired.
- Let the chicken rest for 5 minutes before serving.
FAQs for Chicken Breasts and Vegetables:
Q: Can I use chicken thighs instead of breasts?
Yes, boneless chicken thighs work well and stay extra juicy, but may need slightly more cooking time.
Q: How do I keep baked chicken breasts from drying out?
Avoid overbaking and use a thermometer to remove chicken at 165°F.
Q: Can I prepare this dish ahead of time?
You can prep ingredients in advance and bake when ready.
Q: What vegetables work best for baking?
Potatoes, carrots, broccoli, zucchini, and bell peppers all roast well.
Q: How long can leftovers be stored?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Conclusion:
Baked Chicken Breasts and Vegetables is a reliable, healthy meal that delivers both flavor and nutrition with minimal effort. Perfect for weeknight dinners or meal prep, this one-pan recipe proves that simple ingredients can create a delicious and satisfying homemade dish.