Looking for an easy, nutritious meal with minimal cleanup? This one-pan chicken and veggies recipe is the perfect answer! Just season your ingredients, throw them on a baking sheet, and let the oven do the work. Whether you're a busy parent, a meal prep enthusiast, or just someone who hates washing dishes, this dish is a game-changer.
Why You’ll Love This One-Pan Chicken and Veggies Recipe
- Minimal Cleanup: One pan means fewer dishes to wash.
- Time-Saving: Quick to prepare and hands-off while baking.
- Healthy & Balanced: Packed with protein and fiber-rich veggies.
- Customizable: Swap ingredients based on your preferences.
Ingredients You’ll Need
Protein: The Star of the Dish
- 2 boneless, skinless chicken breasts (or thighs for extra juiciness)
Vegetables: The Perfect Roasting Pair
- 1 cup cherry tomatoes
- 1 zucchini, sliced
- 1 bell pepper, chopped
- 1 cup broccoli florets
- ½ red onion, sliced
Seasonings & Marinade: Flavor Boosters
- 3 tbsp olive oil
- 2 tsp garlic powder
- 1 tsp paprika
- 1 tsp dried oregano
- ½ tsp salt
- ½ tsp black pepper
- Juice of ½ lemon (for extra zest)
Step-by-Step Instructions
1. Prepping the Ingredients
- Preheat your oven to 400°F (200°C).
- Cut your vegetables into evenly sized pieces for even cooking.
2. Seasoning Everything to Perfection
- In a large bowl, toss the chicken and veggies with olive oil and seasonings.
- Ensure everything is well-coated for maximum flavor.
3. Arranging on the Pan for Even Cooking
- Line a sheet pan with parchment paper or lightly grease it.
- Arrange the chicken in the center and spread the veggies around it.
4. Baking Time and Temperature Guide
- Bake for 25-30 minutes or until the chicken reaches 165°F (75°C) internally.
- Give the veggies a quick stir halfway through for even roasting.
Tips for the Best One-Pan Chicken and Veggies
- Keep Chicken Juicy: Don’t overcook! Use a meat thermometer.
- Roast Like a Pro: Avoid overcrowding the pan for crispy edges.
- Use a Quality Sheet Pan: A heavy-duty pan prevents burning.
Variations & Customizations
Different Protein Options
- Swap chicken for salmon, shrimp, or tofu.
- Try turkey breast.
Vegetarian & Vegan Alternatives
- Use chickpeas, tempeh, or mushrooms instead of chicken.
- Toss with extra olive oil and spices for a hearty meal.
Spice It Up – Flavor Variations
- Mediterranean: Add feta cheese and olives.
- Mexican: Sprinkle with taco seasoning and lime juice.
- Asian: Toss with soy sauce and sesame seeds.
What to Serve with One-Pan Chicken and Veggies
- Grains: Brown rice, quinoa, or couscous.
- Breads: Warm pita or garlic bread.
- Sauces: Hummus, tzatziki, or a drizzle of balsamic glaze.
Storage and Meal Prep Tips
- Store leftovers in an airtight container for up to 4 days in the fridge.
- Reheat in the oven at 350°F (175°C) for 10 minutes or in a microwave for 2 minutes.
- Freeze for up to 3 months (thaw before reheating).
Conclusion
This one-pan chicken and veggies recipe is the perfect meal for busy nights, offering flavor, nutrition, and easy cleanup. Customize it to your liking and enjoy a fuss-free, delicious dinner!
FAQs
1. Can I make this recipe with frozen vegetables?
Yes! Just thaw them slightly and pat them dry to avoid excess moisture.
2. What’s the best type of chicken to use?
Boneless, skinless chicken breasts or thighs work best.
3. Can I cook everything on the stovetop instead?
Absolutely! Sauté everything in a large pan over medium-high heat.
4. How do I make this meal even more flavorful?
Marinate the chicken for 30 minutes before baking for extra depth.
5. Is this dish suitable for meal prep?
Yes! It stores well and reheats beautifully for quick lunches.