Looking for a simple yet flavorful dinner idea? This Baked Chicken Breasts and Vegetables recipe is a complete meal made on one sheet pan. Juicy, tender chicken paired with roasted veggies creates a balanced, nutritious dinner with minimal cleanup. What if you could have a family-friendly meal ready in under an hour?
Ingredients for Baked Chicken Breasts and Vegetables
You’ll need (serves 4):
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried Italian seasoning
- Salt and black pepper, to taste
- 2 medium carrots, sliced
- 1 red bell pepper, chopped
- 1 zucchini, sliced into rounds
- 1 red onion, cut into wedges
- Optional: fresh parsley for garnish
Pro Tip: Cut vegetables into similar-sized pieces for even roasting.
Step-by-Step Instructions
1. Preheat Oven & Prepare Pan
- Preheat oven to 400°F (200°C).
- Line a large baking sheet with parchment paper.
2. Season Chicken
- Pat chicken dry with paper towels.
- Rub with olive oil, garlic powder, paprika, Italian seasoning, salt, and pepper.
3. Prep Vegetables
- Toss carrots, bell pepper, zucchini, and onion with olive oil, salt, and pepper.
- Spread evenly on the sheet pan.
4. Roast Everything
- Place seasoned chicken breasts on top of the vegetables.
- Bake for 22–25 minutes, or until chicken reaches 165°F internal temp.
5. Rest & Serve
- Let chicken rest for 5 minutes before slicing.
- Garnish with fresh parsley and serve hot.
Tips for Juicy Baked Chicken Breasts
- Use a meat thermometer: Prevents overcooking and dryness.
- Marinate ahead: Even 30 minutes adds extra flavor.
- Cook at high heat (400°F): Helps vegetables caramelize while chicken stays juicy.
“The secret to tender chicken breasts is high heat and not overbaking—trust the thermometer, not the clock.”
Variations of Baked Chicken Breasts and Vegetables
Mediterranean Style
Season with oregano, lemon, and olives.
Spicy Kick
Add chili powder or cayenne for heat.
Low-Carb Option
Swap starchy veggies with cauliflower, broccoli, or asparagus.
Serving Suggestions
Pair your baked chicken and veggies with:
- Brown rice, quinoa, or couscous
- Garlic bread or warm pita
- A side salad for extra freshness
Storage & Meal Prep
- Refrigerator: Store leftovers in an airtight container for 3–4 days.
- Freezer: Freeze cooked chicken separately from vegetables for up to 2 months.
- Reheat: Warm in the oven at 325°F until heated through.
Why You’ll Love This Meal
Homemade Baked Chicken Breasts and Vegetables isn’t just a recipe—it’s a lifestyle upgrade. You’re getting:
- Balanced protein + veggies in every bite
- A flexible recipe you can adapt to your taste
- A healthy, filling dinner in under an hour
