why make this recipe
Making Easy Oven-Baked Chicken Breasts in a One-Pot Casserole Pan is a fantastic choice for anyone looking for a simple, healthy, and delicious meal. With minimal preparation and cooking time, this dish allows you to enjoy tender chicken and flavorful roasted vegetables all in one pan. It’s perfect for busy weeknights or meal prep. Plus, it’s an easy way to incorporate more veggies into your diet!
how to make Easy Oven-Baked Chicken Breasts in a One-Pot Casserole Pan
Ingredients :
- 4-6 pieces Boneless, skinless chicken breasts (Approximately 1.5 to 2 pounds)
- 2 tablespoons Extra-virgin olive oil (Keeps chicken moist and adds flavor)
- 1 teaspoon Garlic powder (Infuses chicken with savory depth)
- 1 teaspoon Onion powder (Enhances aromatic quality)
- 1 teaspoon Salt (Necessary for seasoning)
- 0.5 teaspoon Black pepper (Adds a slight kick)
- 3-4 cups Mixed vegetables (Such as bell peppers, zucchini, and carrots)
- 1 handful Fresh herbs (optional) (Like parsley or thyme for added flavor)
Directions :
- Preheat your oven to 400°F (200°C).
- Trim excess fat from the chicken breasts and pat them dry.
- In a mixing bowl, combine olive oil, garlic powder, onion powder, salt, and pepper to create a marinade.
- Coat the chicken breasts in the marinade and let sit for 10-15 minutes.
- Chop mixed vegetables into bite-sized pieces.
- Arrange the vegetables in the bottom of a casserole pan.
- Place the marinated chicken breasts on top of the vegetables.
- Sprinkle fresh herbs over the chicken and vegetables if desired.
- Cover the pan with aluminum foil and bake for 25-30 minutes.
- Check the internal temperature of the chicken; it should be at least 165°F (75°C).
- If not fully cooked, return to the oven without foil for an additional 5-10 minutes.
- Let the casserole rest for 5-10 minutes before serving.
- Slice the chicken and serve with the roasted vegetables.
how to serve Easy Oven-Baked Chicken Breasts in a One-Pot Casserole Pan
Serve the chicken and vegetables right from the casserole pan for a casual and easy meal. You can also plate the chicken with a generous portion of the roasted vegetables alongside. A sprinkle of fresh herbs on top can add a nice touch.
how to store Easy Oven-Baked Chicken Breasts in a One-Pot Casserole Pan
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the dish for up to 2-3 months. Just make sure to wrap it well to prevent freezer burn.
tips to make Easy Oven-Baked Chicken Breasts in a One-Pot Casserole Pan
- Marinate the chicken for longer if you want more flavor; you can let it sit for up to a few hours in the fridge.
- Feel free to mix and match your vegetables based on what you have on hand or what’s in season.
- For a crispier finish, remove the foil during the last 10 minutes of cooking.
variation
You can make this dish with other proteins like turkey breasts or fish fillets. Additionally, try using different spice blends or sauces, such as barbecue or teriyaki, to change the flavor profile.
FAQs
Can I use frozen chicken breasts for this recipe?
Yes, you can use frozen chicken breasts, but they will need a longer cooking time. Make sure to check that they reach the safe internal temperature.
What vegetables work best for this dish?
You can use a variety of vegetables! Bell peppers, zucchini, carrots, broccoli, or asparagus are great choices that cook well with the chicken.
Can I cook this dish in a slow cooker instead?
Yes, you can adapt this recipe for a slow cooker. Cook on low for 4-6 hours or on high for 2-3 hours until the chicken is cooked through.
Easy Oven-Baked Chicken Breasts in a One-Pot Casserole Pan
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Paleo
Description
A simple and healthy oven-baked chicken dish with flavorful roasted vegetables, perfect for busy weeknights or meal prep.
Ingredients
- 4-6 pieces Boneless, skinless chicken breasts (Approximately 1.5 to 2 pounds)
- 2 tablespoons Extra-virgin olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3-4 cups Mixed vegetables (such as bell peppers, zucchini, and carrots)
- 1 handful Fresh herbs (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Trim excess fat from the chicken breasts and pat them dry.
- In a mixing bowl, combine olive oil, garlic powder, onion powder, salt, and pepper to create a marinade.
- Coat the chicken breasts in the marinade and let sit for 10-15 minutes.
- Chop mixed vegetables into bite-sized pieces.
- Arrange the vegetables in the bottom of a casserole pan.
- Place the marinated chicken breasts on top of the vegetables.
- Sprinkle fresh herbs over the chicken and vegetables if desired.
- Cover the pan with aluminum foil and bake for 25-30 minutes.
- Check the internal temperature of the chicken; it should be at least 165°F (75°C).
- If not fully cooked, return to the oven without foil for an additional 5-10 minutes.
- Let the casserole rest for 5-10 minutes before serving.
- Slice the chicken and serve with the roasted vegetables.
Notes
Marinate the chicken longer for more flavor. Mix and match vegetables based on availability. For a crispier finish, remove the foil during the last 10 minutes of cooking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American