Description
Baked Chicken Breasts and Vegetables
Ingredients
2 boneless, skinless chicken breasts
2 carrots, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
2 celery stalks, chopped
1 small onion, diced
1/4 cup green olives, sliced
3 tbsp olive oil
2 tbsp balsamic vinegar
2 cloves garlic, minced
1 tsp Italian seasoning
1/2 tsp paprika
Salt and black pepper to taste
Directions
Preheat oven to 400°F (200°C) and grease a large baking dish.
Season chicken: Rub the chicken breasts with 1 tbsp olive oil, salt, pepper, and paprika. Set aside.
Prepare vegetables: In a large bowl, toss carrots, bell peppers, celery, onion, and olives with olive oil, balsamic vinegar, garlic, Italian seasoning, salt, and pepper. Spread the vegetables evenly in the baking dish.
Add chicken: Place the seasoned chicken breasts on top of the vegetables.
Bake: Cook for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
Serve: Slice the chicken and serve with the roasted vegetables on the side.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 2
Calories: ~320 kcal per serving
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Step-by-Step Guide
Follow these detailed instructions for a foolproof meal. First, preheat your oven to 400°F (200°C) and lightly grease a 9×13 inch baking dish. Pat the chicken breasts dry with a paper towel to ensure proper browning. In a small bowl, combine the paprika, salt, and black pepper. Rub each chicken breast with 1 tablespoon of olive oil, then coat thoroughly with the spice mixture. Set the chicken aside on a plate.
Next, prepare your vegetables. Slice the carrots, bell peppers, and celery into uniform, bite-sized pieces to ensure even cooking. Dice the onion and mince the garlic. In a large mixing bowl, combine all the chopped vegetables and olives. Add the remaining 2 tablespoons of olive oil, balsamic vinegar, minced garlic, Italian seasoning, and a pinch of salt and pepper. Toss vigorously until every piece is evenly coated.
Transfer the vegetable mixture to the prepared baking dish, spreading it into a single layer. Place the seasoned chicken breasts directly on top of the bed of vegetables. This allows the chicken juices to drip down and flavor the veggies as they roast. Bake on the middle rack for 25-30 minutes. The dish is done when the chicken’s internal temperature reads 165°F (74°C) on a meat thermometer and the vegetables are fork-tender with slightly caramelized edges.
Serving Suggestions
This versatile dish pairs beautifully with a variety of sides. For a complete meal, serve it over a bed of fluffy quinoa, couscous, or brown rice to soak up the delicious pan juices. A simple side salad with a light lemon vinaigrette offers a fresh, crisp contrast. You can also garnish the finished plate with fresh chopped parsley or a sprinkle of grated Parmesan cheese for an extra flavor boost.
How-to Summary
Season chicken with paprika, salt, and pepper. Toss chopped vegetables and olives with oil, vinegar, garlic, and herbs. Spread vegetables in a greased dish, place chicken on top. Bake at 400°F for 25-30 minutes until chicken is cooked through and vegetables are tender.
Frequently Asked Questions
Can I use other vegetables? Absolutely. Broccoli florets, zucchini, cherry tomatoes, or sweet potatoes are excellent additions or substitutions. Just ensure they are cut to a similar size for even roasting.
How do I store and reheat leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a covered oven-safe dish at 350°F until warmed through to prevent the chicken from drying out.
My vegetables are not tender yet, but the chicken is done. What should I do? Remove the chicken to a plate and cover it with foil to rest. Return the baking dish with the vegetables to the oven for an additional 5-10 minutes until they reach your desired tenderness.
Can I make this with chicken thighs? Yes, bone-in or boneless thighs work well. They may require a slightly longer cooking time (5-10 minutes more). Ensure the internal temperature reaches 165°F.
Is this recipe freezer-friendly? You can freeze the cooked and cooled dish for up to 2 months. Thaw overnight in the refrigerator before reheating. Note that vegetables may become softer upon reheating.
Common Mistakes to Avoid
Avoid overcrowding the baking dish, as this will steam the vegetables instead of roasting them. Ensure your chicken breasts are of similar thickness so they cook evenly; you can pound thicker ends to an even 1-inch thickness. Do not skip patting the chicken dry, as excess moisture prevents proper browning. Finally, always use a meat thermometer to check for doneness instead of guessing, which can lead to dry, overcooked chicken.
Conclusion
This Baked Chicken Breasts and Vegetables recipe is the perfect solution for a healthy, flavorful, and minimal-cleanup weeknight dinner. By following the detailed guide and tips provided, you can easily master this versatile one-pan dish. It’s a fantastic base recipe that you can customize with your favorite herbs and seasonal produce for a meal that never gets boring.