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One Dish Baked Chicken and Veggies

One Dish Baked Chicken and Veggies

The ultimate comfort food, the One Dish Baked Chicken and Veggies is a hearty and easy weeknight dinner. Bursting with flavor from juicy chicken and vibrant vegetables, this dish is perfect for family gatherings or a cozy night in. Make it tonight for a meal everyone will love!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces boneless and skinless chicken breasts
  • 1/2 teaspoon kosher or sea salt (divided)
  • 1/2 teaspoon black pepper (divided)
  • 2 pieces eggs
  • 1/2 cup parmesan cheese (freshly grated)
  • 1 medium zucchini, sliced into quarters
  • 1 piece yellow squash, sliced into quarters
  • 2 cloves garlic, sliced
  • 1 cup cherry tomatoes, halved
  • 1 tablespoon thyme leaves (fresh, optional; or 1 teaspoon dried thyme)
  • 2 tablespoons extra virgin olive oil

Equipment

  • Chef's Knife
  • Grater
  • Baking Sheet
  • Oven

Method
 

  1. Preheat your oven to 350 degrees. This ensures that the chicken cooks evenly and the vegetables roast perfectly.
  2. Rinse the chicken breasts under cold water and pat them dry with a paper towel. This helps remove any excess moisture, allowing the seasonings to stick better.
  3. Sprinkle 1/4 teaspoon of salt and 1/4 teaspoon of pepper on both sides of the chicken. This initial seasoning is crucial for flavor.
  4. In a shallow bowl, beat the eggs. This will serve as the coating for the chicken.
  5. Dip each chicken breast into the egg, allowing any excess to drip off. This creates a sticky surface for the parmesan cheese.
  6. On a plate, spread out an even layer of parmesan cheese. Press each chicken breast into the cheese on both sides until well coated.
  7. In a large bowl, toss the zucchini, yellow squash, garlic, cherry tomatoes, and thyme with olive oil. Make sure everything is well coated, as this will help with roasting.
  8. Spread the vegetables evenly on the bottom of a 13 x 9-inch baking dish. They should form a nice bed for the chicken to sit on.
  9. Place the coated chicken breasts on top of the vegetables. This allows the juices from the chicken to seep down into the veggies, enhancing their flavor.
  10. Bake in the preheated oven for 35 to 40 minutes, or until the chicken is cooked through and reaches an internal temperature of 165 degrees. Keep an eye on the vegetables to ensure they don’t overcook.
  11. Once done, you can either serve the chicken on the side or place it over the top of the roasted vegetables for a beautiful presentation. Enjoy the flavors and the ease of this delicious meal!

Notes

Storage: Cool any leftovers to room temperature before storing them in airtight containers. They can be kept in the refrigerator for up to four days.
Freezing: Yes, you can freeze the leftovers! Just ensure they are in airtight containers or freezer bags. They can stay fresh for up to three months.
Pairing: Serve this dish with a fresh green salad or some garlic bread for a complete meal experience.
Seasonal Veggies: Feel free to change the vegetables based on the season. Seasonal produce can enhance flavor and freshness.
Leftovers for Lunch: The baked chicken and veggies make for great lunch leftovers! Just reheat and enjoy.
Herb Variations: Experiment with different herbs like rosemary or oregano for varied flavors.