There’s something deeply satisfying about a meal that combines simplicity and bursting flavor in one go, and that’s exactly what my One Pan Chicken & Veggies Recipe delivers. Imagine juicy, herb-kissed chicken breasts nestled amid a colorful medley of bell peppers and zucchini, all roasted together to tender perfection with a touch of sweet soy glaze. It’s a genuine weeknight hero that brings comfort without fuss, making dinner feel like a warm hug after a long day.
Ingredients You’ll Need
The charm of this One Pan Chicken & Veggies Recipe comes from humble, fresh ingredients that come together beautifully. Each item plays a key role, whether it’s adding vibrant color, vibrant aroma, or that essential burst of flavor and texture that keeps every bite exciting.
- Boneless, skinless chicken breasts (about 1.5 lbs): The lean protein centerpiece that cooks evenly and stays juicy with the right seasoning.
- Fresh garlic, minced (3 cloves): Small but mighty, garlic infuses the whole dish with a robust, savory aroma.
- Red bell pepper, chopped: Adds a sweet crunch and a pop of vibrant red that makes the plate irresistible.
- Yellow bell pepper, chopped: Brings brightness and subtle sweetness balancing out the savory notes perfectly.
- Medium zucchini, sliced: Offers a tender texture and fresh green color, complementing the peppers beautifully.
- Olive oil (3 tbsp): Ensures everything roasts to golden, flavorful perfection without sticking.
- Italian seasoning (2 tsp): A fragrant blend of herbs that elevates the chicken to delightfully savory heights.
- Salt and pepper to taste: The essential seasoning duo that brings all the flavors into harmonious balance.
- Low-sodium soy sauce (3 tbsp): Adds a gentle umami depth and subtle saltiness that ties the whole dish together.
- Honey (1 tbsp): Provides just the right hint of sweetness to balance savory and tangy elements.
How to Make One Pan Chicken & Veggies Recipe
Step 1: Prepare the Oven and Pan
Start by preheating your oven to 400 degrees Fahrenheit (200 degrees Celsius) and line a baking sheet with parchment paper or lightly spray it with nonstick cooking spray. This creates the perfect nonstick surface for your chicken and veggies to roast evenly without fuss.
Step 2: Season the Chicken
Generously season the chicken breasts all over with salt, pepper, and Italian seasoning. This simple seasoning blend is what brings out the savory, aromatic character in every bite and ensures each piece has its own layer of flavor before it even hits the oven.
Step 3: Toss the Vegetables
In a bowl, combine the chopped red and yellow bell peppers, zucchini slices, and minced garlic. Drizzle the olive oil on top and toss everything together until evenly coated. This step ensures your veggies roast beautifully, each piece glistening and full of flavor.
Step 4: Arrange Chicken and Veggies on the Pan
Place the seasoned chicken breasts in the center of the prepared baking sheet, then surround them with the vegetable mixture. This arrangement helps the veggies soak up the delicious juices released from the chicken as it cooks, amplifying the overall flavor.
Step 5: Drizzle with Soy-Honey Sauce
Whisk together the low-sodium soy sauce and honey in a small bowl, then drizzle this flavorful glaze evenly over both the chicken and veggies. This glaze contributes a wonderful balance of sweetness and umami that elevates this wholesome dish.
Step 6: Bake to Perfection
Pop your pan into the oven and bake for 25 to 30 minutes. You’ll want to check that the chicken reaches an internal temperature of 165 degrees Fahrenheit (75 degrees Celsius) and that the vegetables are tender but still vibrant. The aroma wafting from the oven will have you reaching for your plate instantly!
How to Serve One Pan Chicken & Veggies Recipe
Garnishes
To add a fresh, finishing touch, sprinkle some chopped fresh parsley or basil over the top right before serving. A squeeze of fresh lemon juice also brightens the dish beautifully, giving it an inviting, zesty lift that pairs perfectly with the savory herbs and honey-soy glaze.
Side Dishes
This recipe is a complete meal by itself but pairs wonderfully with a light side such as fluffy quinoa, steamed rice, or even a simple mixed greens salad. The contrast of textures and subtle flavors on the side creates an enjoyable balance on your plate.
Creative Ways to Present
For a fun presentation, serve the chicken sliced over the veggies on a rustic wooden board or a large serving platter. You can also plate it family-style, inviting everyone to dig in and enjoy the comforting warmth and vibrant colors together. It’s a feast for the eyes as well as the palate!
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Keeping the chicken and veggies together helps retain their moisture and flavor, making reheated portions just as satisfying as the first serving.
Freezing
If you want to save this meal for a longer time, freeze leftovers in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating to maintain the best texture and flavor.
Reheating
Reheat your leftovers gently in a microwave or an oven set to 350 degrees Fahrenheit. Oven reheating helps bring back some of that roasted texture in the veggies, while the microwave is a quick option when you’re short on time.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work beautifully in this One Pan Chicken & Veggies Recipe. They tend to stay even juicier and offer a richer flavor, though they may need a couple of extra minutes in the oven to cook through.
What vegetables can I substitute or add?
Feel free to swap or supplement the bell peppers and zucchini with vegetables like cherry tomatoes, green beans, carrots, or mushrooms. Just be mindful of cooking times to ensure everything finishes perfectly together.
Is this recipe gluten-free?
This dish is naturally gluten-free as long as you choose a gluten-free soy sauce or tamari. The simple ingredients keep it friendly for those with gluten sensitivities without any compromise on taste.
How can I make the chicken extra crispy?
For extra crispy chicken edges, use a broiler for the last 2-3 minutes of cooking or sear the chicken briefly in a hot skillet before adding it to the pan with the veggies.
Can this recipe be made dairy-free and keto-friendly?
Yes! This recipe is naturally dairy-free, and with its focus on protein and low-carb veggies, it works perfectly for a keto lifestyle. Just keep an eye on the honey portion if you want to reduce carbs further.
Final Thoughts
When I want a meal that’s fuss-free but doesn’t skimp on flavor, the One Pan Chicken & Veggies Recipe is my go-to every time. It’s a harmonious balance of juicy chicken, vibrant veggies, and that irresistible sweet-savory finish all baked together in one pan. I really hope you give this recipe a try and find as much joy in it as I do—it’s comfort food made easy, and that’s a rare and wonderful thing!
Print
One Pan Chicken & Veggies Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Salt
Description
This One Pan Chicken & Veggies recipe is a simple, healthy, and flavorful dish perfect for a weeknight dinner. Boneless, skinless chicken breasts are seasoned and baked alongside a colorful medley of bell peppers and zucchini, all drizzled with a savory-sweet soy sauce and honey glaze. Minimal prep and cleanup make this recipe both convenient and delicious.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- Salt and pepper to taste
- 2 tsp Italian seasoning
Vegetables
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 medium zucchini, sliced into rounds
- 3 cloves fresh garlic, minced
Sauce and Oils
- 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) and line a baking sheet with parchment paper or lightly grease it with nonstick cooking spray to prevent sticking.
- Season the chicken: Generously season the boneless chicken breasts with salt, pepper, and Italian seasoning to infuse them with rich, aromatic flavors.
- 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 baking sheet: Place the seasoned chicken breasts in the center of the prepared baking sheet and surround them evenly with the vegetable mixture to ensure even cooking.
- Make and add the glaze: In a small bowl, whisk together the low-sodium soy sauce and honey until smooth. Drizzle this savory-sweet sauce evenly over the chicken and vegetables for added flavor and moisture.
- Bake: Place the baking sheet in the preheated oven and bake for 25-30 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and cooked through.
Notes
- Use a meat thermometer to ensure chicken is cooked safely to 165°F (75°C).
- Feel free to swap vegetables with your favorite seasonal veggies like broccoli or carrots.
- For extra flavor, marinate chicken in the soy-honey sauce for 30 minutes before baking.
- Serve with rice, quinoa, or crusty bread for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
