Baked Chicken Breasts and Vegetables Recipe

Great idea for a healthy delicious meal. I sautéed a medley of vegetables(including potatos) and an estimation of spices and seasonings with a can of chicken broth before putting it the oven with the chicken. The thick delicate broth that condensed in the oven was perfect. I'll give that one a full 5 stars no problem.

This is a WINNER!!!!! I wanted to get rid of a few tiny bags of left over veggies so I added the following: Zucchini, cappers, broccoli, sun dried tomatoes and sweet potatoes. I also added one extra spice: Tumeric. Like I said, this came out to a BIG #1 WINNER for me! One other thing...I didn't sautéed anything. I threw everying in the baking pan and let the oven do the work. Why bother with an extra pan to wash!

Very good, use bone in chicken breasts, would use 1 1/2 recipe of seasonings - didn't think this mix would work - but it was tasty. Carrots don't cook in 30 mins - did like others, precooked carrots on stove in skillet added some olive oil and little bit of chicken stock, let cook about 8-10 mins, added celery, red pepper and onion (that is what I had on hand) and then finished with 1/2 cabbage 1 inch slices. Put a little olive oil on baking sheet with vegetables and some of the seasoning - sprinkled rest of seasoning over chicken and browned a little in skillet - and then put on top of vegetables with a little more stock- this took about 55 mins to bake at 375 - Yum

Easy Peasy quick fix dinner for a busy day. I had left overs and added spinach and green beans along with Klamata olives. Sprinkled chicken broth just to cover bottom of dish. covered with aluminum foil and baked in a 350 oven for about 20 minutes. I got rave reviews for both the original meal and the leftovers that didn't seem like leftovers.

I made this last night and it was delicious. I read a lot of other reviews and decided to do the chicken and the veggies separately due to the chicken getting done before the veggies were tender. I put all the veggies, including cut red potatoes, in a baggie with the seasonings and EVOO and then poured them into my 9X13 pan lined with parchment. I cooked them almost an hour before adding the spices to the chicken and put the chicken into my air fryer instead of with the veggies. Everything was soooo good. Will make many more times that same way. Thanks for the post.

Brine the chicken breasts in warm water and 1/8-1/4 cup kosher salt before baking. The chicken falls apart. I broiled on top of the veggies 5 min each side after cooked for 25 min.

I made this with pounded and breaded chicken thighs. After removing excess fat, pound thighs, dredge in flour, then beaten egg, and then seasoned breadcrumbs. I placed in an aluminum lined pan sprayed with pam. Cleaned and sliced potato, quartered carrots, asparagus and onions. Drizzled with olive oil and seasoned with Italian seasonings, salt and pepper. Covered with aluminum foil which I removed the last 15-20 minutes to brown everything. Added a little butter on the vegetables, a little more salt & pepper. Baked at 375 degrees F for about one hour to 1 hour & ten minutes. I made a little gravy on the side. Easy and Delicious!

Delicious! I cut the chicken breast into bite size. I then sauteed all the vegetables in olive oil and garlic, and added potatoes, and Brussel sprouts into the vegetable medley. In a separate bowl, I combine Olive Oil with my favorite spices and lemon zest. I coated the mixture evenly onto the sauteed vegetables and chicken. I baked in the oven for the suggested time and the vegetables and chicken cooked perfectly. The vegetables were tender and the chicken was juicy.

Great recipe! Turned out amazing. I did sauté the veggies in a dutch oven beforehand with chicken broth & olive oil. I used portobello mushrooms, zucchini. yellow squash. red/yellow/orange peppers, green onion, white onion, garlic, carrots and celery. I also marinated the chicken breasts with lemon pepper, chili powder, olive oil, oregano, basil, salt, pepper about an hour ahead. Made yellow rice to go with. SO good!!!

I used the full bag of frozen breasts so doubled the spices and olive oil. Baked according to directions with a second tray containing red potatoes a quartered and drizzled with olive oil and sprinkled with Italian spice. Turn broil on low move rack up and toast for another 1/2 hour. Yummmmmm

I made this recipe i the crock pot and it was AMAZING. I browned the breasts in olive oil on the stove top first. Then I diced and placed fresh celery on the bottom of the crock. I added frozen bell peppers, onions and broccoli Normandy. I used two fresh cloves of garlic and fresh Italian herbs to top it off. Cooked on high for 4 hrs. and my boyfriend said it was delicious. I served it with wild rice , a basic salad and yeast rolls.

I increased amount of ingredients to make 1 1/2 pans. I used 6 chicken breasts that I cut into large bite size pieces. I added one small sweet potato (it needed to be used), 2 russet potatoes, 1 medium onion, 2 small heads of broccoli, 2 cloves garlic, only 4 scallions, and only 1 green pepper. I used cilantro (a family favorite instead of parsley.) I think any assortment of your favorite veggies would work. In addi tion to the Italian seasoning, I used a mixture called " Salsa & Pico" which added some Mexican flavor. It came out great!

It was a easy, tasty and healthy dish. Thank you!

Nice recipe! I followed the suggestion to saute the vegetables before-hand. We had a hodgepodge veggies in the refrigerator - asparagus, carrots, broccoli and bell pepper. Next time, I'll tweak the seasonings to add more flavor.

I can’t stop thinking about it 🤤

I’m officially addicted to this recipe.

We made this pretty much as written, except without celery. The carrots were sliced more like a 1/4 inch, and all the veggies cooked perfectly. Nicely caramelized. I would maybe season both sides of the chicken next time.

I used some different veggies (broccoli, cauliflower, potatoes) but the chicken was not cooked all the way through. The cooking time needs to be like an hour or more. My carrots weren't cooked through and very very hard. Overall I would give this a 2 but the veggies on their own were a 5. They were just so crispy and good, but definitely needed to be cooked longer then the directions

Its was bland. I wouldn’t put as much carrots in it. And season the chicken front and back itself and not just all the ingredients as the directions say. But Im still a new cook so I know what to do next time.

Absolutely easy any awesome! I added a diced sweet onion and I sliced up a single jalapeño pepper to the vegetables! So tasty and again, sooooo easy!