Chicken Breast and Vegetable Recipe

This chicken breast and vegetable recipe is easy and satisfying, which makes it perfect for lunch or dinner tonight. This simple recipe can be made in just a few simple steps.

You will love this dish if you love sheet-pan dinner recipes. To make this chicken a complete meal, you will need only one pan, and it will be even easier to clean the baking sheet after eating if you use aluminum foil or parchment paper.

This roasted chicken breast and vegetables will become your family favorites in no time you will make them often.

This fast and simple prep makes an entire meal all in one dish, which will yield a delectably seasoned chicken over a bed of veggies.

Chicken and Vegetables

As you might already know, chicken and veggies are a classic pairing, and when it comes to flavor options, they are so well-rounded.

And to bring out the natural flavors, all you need are some simple spices. Personally, it is my go-to combination, and I do make it so often.

In addition, it is simple to make your meal spicy or globally inspired with a few extra ingredients. Plus, it is simple to make as much or as little as you need.

This easy recipe for chicken breast and vegetables is sure to do the trick, whether you want dinner to feed the entire family or something for several days of lunches.

Recipe for Chicken Breast and Vegetables

As previously mentioned, this is a creamy garlic chicken and vegetables, which is a family favorite dinner, and in no time, it will become yours too.

These succulent chicken breasts get the pan-seared treatment before baking in a super delicious creamy garlic pan sauce along with bright roasted veggies. I suggest that you use your favorite. It will be on your table in 45 minutes.

  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: serves 4

Ingredients

  • 1.5 pounds of boneless, skinless chicken breasts
  • 1 tablespoon of unsalted butter
  • ¼ cup of diced onion
  • ¼ teaspoon of each salt and ground black pepper, plus more for veggies and chicken
  • 2 cups of fresh broccoli florets
  • 2 cups of cubed butternut squash
  • 2 tablespoons of olive oil, divided
  • 1 tablespoon of cornstarch
  • 7 to 8 garlic cloves (minced)
  • ¾ cup of half-and-half or whole milk
  • 2 teaspoons of dried parsley
  • 1 and ¼ cups of chicken broth (low-sodium is alright)
  • ¼ cup of diced onion
  • Chopped fresh parsley, for garnish (optional)
FOR YOU:  Boneless Skinless Chicken Breast in an Air Fryer

Laid-Out Instructions

  • First, you are to preheat the oven to 400 degrees Fahrenheit or 204 degrees Celsius. After that, line a large baking sheet with parchment paper, then spread the vegetables out in a single layer on the baking sheet. Also, spray with 1 tablespoon of olive oil, stir to coat, and drizzle with salt and pepper, then proceed to bake the vegetables for 20 minutes.
  • That being done, heat the remaining 1 tablespoon of olive oil in a large 12-inch skillet over medium heat and swirl to coat. I go with a cast-iron skillet, but keep in mind that any skillet will work. In addition, you can use a Dutch oven. Now, place the chicken breasts in the skillet, spray with salt and pepper, and cook for 4 minutes on each side. You want the chicken lightly browned on the exterior but not completely cooked in the centers, given that they will finish cooking in the oven. Then, proceed to transfer the chicken to a plate and loosely cover it with foil.
  • It’s time to add the butter to the hot pan; there’s no need to wipe it out first. Gently swirl it to coat it as it melts. Afterward, add the salt, chicken broth, pepper, onion, parsley, and garlic, then cook and stir, and make sure you scrape up any browned bits from the bottom of the skillet. Allow the sauce to simmer for 5 minutes, and ensure that you stir or scrape from time to time. Also, whisk together the half-and-half with a fork and cornstarch. Proceed to pour the half-and-half or cornstarch mixture into the skillet, and make sure you do it slowly. Stir to combine, then cook and stir for 1 minute. Also, taste and adjust the seasoning as required.
  • When that is done, add the chicken and roasted veggies to the skillet, stir to coat everything in the sauce, then transfer the skillet to the oven and bake for 5 to 10 minutes, or until the chicken is cooked through. Ensure that the internal temp is at least 165 degrees Fahrenheit or 74 degrees Celsius.
  • After that, remove it from the oven and garnish with fresh parsley before you serve, as you desire.
  • You can keep the leftovers well in the refrigerator for a few days, and you can reheat them on the stove over medium heat or in the microwave.
FOR YOU:  Chicken Breast Pellet Grill

Storage

You can store the leftovers in a tightly sealed container and place them in the fridge, which will make them last you for 4 days. Based on your preference, you can store the vegetables and chicken separately, but I prefer to toss everything together.

To reheat, you can do it either in the microwave or just transfer the leftovers to a baking dish, cover it with foil, and proceed to cook at 375 degrees F for around 10 minutes or until it becomes warmed through.

Freezing

You can also freeze your leftovers if you want to, and they will last you for up to 4 months. Just make sure you store it in a tightly sealed container or large freezer bag.

However, remember that the veggies will soften quite a bit after being cooked and frozen.

Now, when it comes to defrosting straight from the freezer, you can use the microwave or transfer the leftovers to a baking dish, then cover with foil and cook at 375 degrees for around 15 to 20 minutes or until it becomes warmed through.

Recipe FAQs

What Can I Use to Substitute Cornstarch?

For cornstarch, potato starch is best suited, and make sure that you use it in equal quantity.

Can I Use Other Cuts of Chicken For This Dish?

Well, of course, you can use other cuts of chicken for this dish. Even though the recipe mentions breasts, you can still use your preferred cut of chicken. Just make sure that the pieces are more or less the same size for even cooking.

What Can I Serve With This?

As previously mentioned, this sheet pan recipe is a complete meal on its own, which means you can eat it on its own, but you can also serve it with a side of cauliflower rice, quinoa, salad, or rice to stretch the meal further if you want.

Personally, for a quick side salad, I prefer to toss together some spinach or arugula with some olive oil and lemon juice.

FOR YOU:  How Long To Grill a Chicken Breast?

Can I Use Skin-On Bone-In Chicken?

You are free to use skin-on chicken breasts if you want crunchy skin on your chicken, and the same goes for skin-on chicken thighs.

That being said, if you are interested in changing the protein, you will have to adjust the time as bone-in cuts of chicken take longer to cook.

Final Thoughts

Keep in mind that you can also make this dish ahead of time. Just season the chicken and veggies, then arrange them in the baking dish and refrigerate for a few hours before you proceed to bake.

However, remember that if you are starting with cold ingredients from the fridge, you are to add 10 minutes or so to the baking time.

That being said, this will bring us to the conclusion of this guide, as you now have the best chicken breast and vegetable recipe.

Chicken Breast and Vegetable Recipe

Chicken Breast and Vegetable Recipe

Yield: 4
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

This chicken breast and vegetable recipe is easy and satisfying, which makes it perfect for lunch or dinner tonight. This simple recipe can be made in just a few simple steps.

Ingredients

  • 1.5 pounds of boneless, skinless chicken breasts
  • 1 tablespoon of unsalted butter
  • ¼ cup of diced onion
  • ¼ teaspoon of each salt and ground black pepper, plus more for veggies and chicken
  • 2 cups of fresh broccoli florets
  • 2 cups of cubed butternut squash
  • 2 tablespoons of olive oil, divided
  • 1 tablespoon of cornstarch
  • 7 to 8 garlic cloves (minced)
  • ¾ cup of half-and-half or whole milk
  • 2 teaspoons of dried parsley
  • 1 and ¼ cups of chicken broth (low-sodium is alright)
  • ¼ cup of diced onion
  • Chopped fresh parsley, for garnish (optional)

Instructions

  1. Let's begin by preheating the oven to 400 degrees Fahrenheit (204 degrees Celsius). Line a large baking sheet with parchment paper, and spread the vegetables in a single layer on the sheet. Spray them with 1 tablespoon of olive oil, stir to coat, and drizzle with salt and pepper. Bake the vegetables for 20 minutes.
  2. While the vegetables are baking, heat the remaining 1 tablespoon of olive oil in a large 12-inch skillet over medium heat, ensuring it coats the surface. A cast-iron skillet is recommended, but any skillet or Dutch oven will work. Place the chicken breasts in the skillet, spray with salt and pepper, and cook for 4 minutes on each side. Aim for a light browning on the exterior, but not complete cooking in the centers, as they will finish cooking in the oven. Transfer the partially cooked chicken to a plate and loosely cover it with foil.
  3. To the hot pan, add the butter without wiping it out first. Gently swirl it to coat as it melts. Add salt, chicken broth, pepper, onion, parsley, and garlic to the pan. Cook and stir, ensuring you scrape up any browned bits from the bottom of the skillet. Let the sauce simmer for 5 minutes, stirring or scraping occasionally. In a separate bowl, whisk together half-and-half and cornstarch. Slowly pour this mixture into the skillet, stirring to combine. Cook and stir for an additional minute, tasting and adjusting the seasoning as needed.
  4. Once the sauce is ready, add the chicken and roasted veggies to the skillet. Stir to coat everything in the sauce. Transfer the skillet to the oven and bake for 5 to 10 minutes, or until the chicken reaches an internal temperature of at least 165 degrees Fahrenheit (74 degrees Celsius).
  5. Remove the skillet from the oven and garnish with fresh parsley before serving. Any leftovers can be stored in the refrigerator for a few days and reheated on the stove over medium heat or in the microwave as desired.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 618Total Fat: 26gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 194mgSodium: 436mgCarbohydrates: 31gFiber: 8gSugar: 10gProtein: 66g

Share this recipe!

Please leave a comment on the blog or share a photo on Pinterest

Leave a Reply

Your email address will not be published. Required fields are marked *

Skip to Recipe