If you’re looking for the perfect combination of simplicity and flavor, the One Pan Chicken & Veggies Recipe is an absolute winner. Picture juicy, perfectly seasoned chicken breasts roasting alongside colorful bell peppers and tender zucchini, all infused with garlic, honey, and a touch of soy sauce for a deliciously balanced taste. It’s a wholesome, vibrant dinner that feels like a love letter to busy weeknights without sacrificing that homemade charm. This is definitely one of those dishes you’ll want to make again and again, and sharing this recipe feels just like inviting a friend to enjoy a cozy meal with you.
Ingredients You’ll Need
These ingredients are beautifully simple yet essential to creating the bold, fresh flavors of this recipe. Each brings something unique—whether it’s the sweetness of the honey, the fragrant garlic, or the crispness of fresh veggies that brighten up the whole dish.
- Chicken breasts (4 boneless, skinless, about 1.5 lbs): The star protein that turns tender and juicy with roasting.
- Garlic (3 cloves, minced): Adds an aromatic punch that elevates every bite.
- Red bell pepper (1, chopped): Brings vibrant color and a subtle sweetness.
- Yellow bell pepper (1, chopped): For a pop of sunshine and mild crunch.
- Zucchini (1 medium, sliced into rounds): Fresh and tender, balancing the peppers perfectly.
- Olive oil (3 tbsp): Helps everything roast beautifully and adds richness.
- Italian seasoning (2 tsp): Infuses the chicken with a blend of herbs that makes it irresistible.
- Salt and pepper (to taste): Essential for bringing out all the natural flavors.
- Low-sodium soy sauce (3 tbsp): Adds a savory depth with an umami kick.
- Honey (1 tbsp): Balances out the soy sauce with gentle sweetness.
How to Make One Pan Chicken & Veggies Recipe
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 400°F (200°C). While it’s warming up, line a baking sheet with parchment paper or give it a light spritz of nonstick cooking spray—this keeps cleanup simple and your chicken from sticking.
Step 2: Season Your Chicken
Generously sprinkle salt, pepper, and Italian seasoning over the chicken breasts. Don’t be shy here; the seasoning is what builds the savory base for the dish. Set the chicken aside while you prepare the veggies.
Step 3: Toss Your Veggies
In a mixing bowl, combine the red and yellow bell peppers, zucchini slices, and minced garlic. Drizzle the olive oil over everything and toss gently to make sure the veggies are evenly coated. This step ensures the veggies roast to tender, flavorful perfection.
Step 4: Arrange Chicken and Veggies
Place the seasoned chicken breasts in the center of your prepared pan, creating a star centerpiece for this dish. Spread the vegetable mixture evenly around the chicken, giving everything room to roast evenly and caramelize beautifully.
Step 5: Whisk the Sauce and Drizzle
In a small bowl, whisk together the soy sauce and honey until well blended. Drizzle this glossy, flavorful mixture over both the chicken and the veggies, offering a delightful balance of savory and sweet as everything bakes.
Step 6: Bake to Perfection
Slide the pan into your oven and bake for 25 to 30 minutes. You’ll know it’s ready when the chicken reaches an internal temperature of 165°F (75°C) and the veggies are tender with a slight caramelized edge. The aroma filling your kitchen at this point will be irresistible!
How to Serve One Pan Chicken & Veggies Recipe
Garnishes
To add that final touch, sprinkle freshly chopped parsley or basil over the dish. A squeeze of fresh lemon juice right before serving brightens the flavors and gives a fresh aroma that pairs wonderfully with the soy-honey glaze. You could also add a pinch of red pepper flakes if you like a little heat.
Side Dishes
This recipe shines on its own but pairs beautifully with a simple side like fluffy rice, a warm crusty bread, or even a light quinoa salad. These sides soak up the extra sauce and round out the meal without overpowering the delicate flavors of the chicken and veggies.
Creative Ways to Present
For a vibrant presentation, serve the chicken and veggies over a bed of creamy mashed potatoes or polenta. For an elegant touch, plate the veggies in a ring surrounding the chicken with microgreens on top. The colors and textures make the dish as beautiful as it is delicious.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors tend to deepen overnight, making for an even tastier next-day meal. Just be sure to cool the dish before sealing to keep everything fresh.
Freezing
If you want to save some for later, freeze the cooked chicken and veggies in a freezer-safe container or bag for up to 2 months. Thaw it in the fridge overnight before reheating to maintain the best texture and flavor.
Reheating
Reheat leftovers gently in the oven at 350°F (175°C) for about 10–15 minutes to keep the chicken moist and the veggies warm. Alternatively, a microwave works fine but cover the dish to retain moisture and heat evenly.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work wonderfully in this recipe and tend to stay even juicier. Just adjust cooking time slightly as thighs can take a bit longer to reach the proper temperature.
What other vegetables can I add?
Feel free to mix it up with your favorites like cherry tomatoes, broccoli florets, or sliced mushrooms. Just keep in mind the cooking times for different veggies and add firmer ones earlier if needed.
Is it possible to make this recipe gluten-free?
Yes! Simply swap the low-sodium soy sauce for a gluten-free tamari or coconut aminos. The rest of the ingredients are naturally gluten-free and delicious.
How do I know when the chicken is fully cooked?
The safest way is to use a meat thermometer; the chicken should reach an internal temperature of 165°F (75°C). The juices should run clear, and the meat should be firm to the touch.
Can I prepare this meal entirely on the stovetop?
This recipe is designed for oven roasting to develop that perfect caramelization and hands-off cooking. However, you can cook the chicken in a skillet and sauté the veggies separately, but the one-pan magic will be missed.
Final Thoughts
I hope you give this One Pan Chicken & Veggies Recipe a try soon—it’s truly one of those soul-satisfying meals that feels both homey and impressive without any fuss. The blend of fresh veggies and tender chicken with that sweet-savory glaze is pure comfort food magic. Trust me, once you make it, it will become a beloved staple in your kitchen just like it is in mine.
Print
Delicious Recipe
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Total Time: 35-40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
This One Pan Chicken & Veggies recipe is an easy, healthy, and flavorful meal perfect for weeknight dinners. Juicy boneless chicken breasts are seasoned and baked alongside a colorful medley of bell peppers and zucchini, all drizzled with a savory honey-soy glaze. The one-pan method ensures minimal cleanup and maximizes taste with simple fresh ingredients.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 tsp Italian seasoning
- Salt and pepper to taste
Vegetables
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 medium zucchini, sliced into rounds
- 3 cloves fresh garlic, minced
Sauce and Oil
- 3 tbsp olive oil
- 3 tbsp low-sodium soy sauce
- 1 tbsp honey
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper or lightly spraying it with nonstick cooking spray to prevent sticking.
- Season the chicken: Generously season the chicken breasts on both sides with salt, pepper, and Italian seasoning to infuse flavor.
- Prepare the vegetables: In a mixing bowl, combine the chopped red and yellow bell peppers, sliced zucchini, minced garlic, and olive oil. Toss everything together until the vegetables are evenly coated with oil.
- Arrange on the pan: Place the seasoned chicken breasts in the center of the prepared baking sheet. Surround the chicken with the tossed vegetable mixture, spreading them out evenly.
- Make and drizzle the sauce: Whisk together the low-sodium soy sauce and honey in a small bowl. Drizzle this mixture over both the chicken breasts and the vegetables to add a sweet and savory glaze.
- Bake until cooked: Place the baking sheet in the preheated oven and bake for 25-30 minutes. The chicken is done when it reaches an internal temperature of 165°F (75°C) and the vegetables become tender. Remove from oven and let rest briefly before serving.
Notes
- For more flavor, marinate the chicken in the soy sauce and honey mixture for 15-30 minutes before baking.
- You can substitute zucchini with yellow squash or add other vegetables like carrots or broccoli.
- Check the chicken temperature with a meat thermometer to avoid overcooking and dryness.
- Leftovers keep well in the fridge for up to 3 days and can be reheated in the oven or microwave.
- For a gluten-free option, use gluten-free soy sauce or tamari.
