Easy Oven-Baked Chicken Breasts in a One-Pot Casserole Pan
This dish features tender chicken breasts infused with spices and cooked alongside vegetables, creating a flavorful one-pot meal.
Servings: 4 servings
Equipment
- Mixing Bowl
- Casserole Pan
Ingredients
Chicken Breasts
- 4-6 pieces Boneless, skinless chicken breasts Approximately 1.5 to 2 pounds
Olive Oil
- 2 tablespoons Extra-virgin olive oil Keeps chicken moist and adds flavor
Spices
- 1 teaspoon Garlic powder Infuses chicken with savory depth
- 1 teaspoon Onion powder Enhances aromatic quality
- 1 teaspoon Salt Necessary for seasoning
- 0.5 teaspoon Black pepper Adds a slight kick
Vegetables
- 3-4 cups Mixed vegetables Such as bell peppers, zucchini, and carrots
Fresh Herbs
- 1 handful Fresh herbs (optional) Like parsley or thyme for added flavor
Instructions
- Preheat your oven to 400°F (200°C).
- Trim excess fat from the chicken breasts and pat them dry.
- In a mixing bowl, combine olive oil, garlic powder, onion powder, salt, and pepper to create a marinade.
- Coat the chicken breasts in the marinade and let sit for 10-15 minutes.
- Chop mixed vegetables into bite-sized pieces.
- Arrange the vegetables in the bottom of a casserole pan.
- Place the marinated chicken breasts on top of the vegetables.
- Sprinkle fresh herbs over the chicken and vegetables if desired.
- Cover the pan with aluminum foil and bake for 25-30 minutes.
- Check the internal temperature of the chicken; it should be at least 165°F (75°C).
- If not fully cooked, return to the oven without foil for an additional 5-10 minutes.
- Let the casserole rest for 5-10 minutes before serving.
- Slice the chicken and serve with the roasted vegetables.
Notes
For variations, consider adding different vegetables or spices to suit your taste.