This one-pan chicken and vegetables recipe is a lifesaver for busy weeknights! It’s incredibly easy to make, packed with flavor, and cleans up in a breeze. You’ll love how simple and delicious this meal is.
Key Ingredients & Substitutions:
- Chicken: Boneless, skinless chicken breasts or thighs work best.
- Vegetables: Broccoli, bell peppers, carrots, or zucchini are great choices. Use what you have!
- Seasoning: A blend of common herbs and spices adds amazing flavor.
Ingredients:
Main:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 4 cups mixed vegetables (e.g., broccoli florets, chopped bell peppers, sliced zucchini)
- 2 tablespoons olive oil
Seasoning Blend:
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
How Much Time Will You Need?
- Total Time: 35-40 minutes
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Servings: 4
- Calories per serving: Approximately 350-400 (depending on ingredients)
- Tools Needed: Large baking sheet, mixing bowls
Step-by-Step Instructions:
1. Preheat Oven & Prepare Baking Sheet
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup. This prevents sticking and makes washing up a cinch.
2. Season the Chicken
In a medium bowl, toss the cubed chicken with 1 tablespoon of olive oil and half of the seasoning blend. Make sure all the chicken pieces are evenly coated.
3. Season the Vegetables
In a separate large bowl, combine your chosen vegetables with the remaining 1 tablespoon of olive oil and the rest of the seasoning blend. Toss until everything is well-coated.
4. Arrange on Baking Sheet
Spread the seasoned chicken and vegetables in a single layer on the prepared baking sheet. Try not to overcrowd the pan, as this helps everything cook evenly and get a nice sear.
5. Bake Until Cooked Through
Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender-crisp. You can gently stir halfway through cooking for even browning.
6. Serve and Enjoy
Remove from the oven and serve immediately. This one-pan chicken and vegetables dish is fantastic on its own or with a side of rice or quinoa.
Storage Instructions:
Store any leftover one-pan chicken and vegetables in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm gently in the microwave or in a pan on the stovetop until heated through.
Frequently Asked Questions (FAQ):
- Can I use frozen vegetables?
Yes, you can! Just make sure to thaw them first and pat them dry to prevent excess moisture. - What other vegetables can I add?
Feel free to use sweet potatoes, Brussels sprouts, or cauliflower. Just cut them into similar-sized pieces so they cook evenly. - Can I prepare this ahead of time?
You can chop your chicken and vegetables a day ahead and store them separately in the fridge. - How do I know the chicken is cooked?
The safest way is to use a meat thermometer; it should read 165°F (74°C) when inserted into the thickest part. - Can I make this spicier?
Absolutely! Add a pinch of red pepper flakes to the seasoning blend for a bit of heat. - Is this recipe good for meal prep?
Yes, this one-pan chicken and vegetables is perfect for meal prepping. Divide it into individual containers for easy lunches or dinners throughout the week.