This is the best one pan chicken and Vegetables recipe you will ever try. Made with marinated tender chicken breasts, fresh garden vegetables, and baked to perfection in less than 30 minutes. If your looking for a delicious and easy meal that your family will love, you have come to the right place.
The Best one pan chicken and vegetables Recipe
The one thing I really love about this dish is it’s a quick and easy one pan dinner. Who else is a fan of a well balanced meal in one pan. The chicken is juicy and the fresh vegetables are tender and flavorful. I’m always looking for healthy family friendly dinners that my family is going to love, and this is one of them. If you love one pan chicken dinners you are also going to love some of our sheet pan dinners.
More delicious one pan chicken recipes
Ingredients for the best chicken and vegetables
- Chicken Breast: Cut chicken boneless skinless chicken breasts into cubes.
- Onion: I like the flavor of red onion, but feel free to use a sweet yellow onion.
- Bell Peppers: Use any combination of bell peppers. I used green and orange.
- Mushrooms: I love mushrooms, but if your not a fan substitute with broccoli or zucchini.
- Soy Sauce: Definitely use low sodium soy sauce or substitute with amino acids.
- Olive Oil: Extra virgin olive oil, coconut oil, or vegetable are good options.
- Vinegar: This recipe calls for red wine vinegar. Can be substituted with apple cider vinegar.
- Lemon Juice: Fresh lemon juice from one large lemon works great.
- Mustard: I used Dijon mustard, but yellow mustard will also work.
- Garlic: Minced garlic is a must! Try using the minced garlic in a jar. It’s easy to store in the fridge and you always have it on hand.
- Seasonings: A combination of Basil, oregano, and pepper are used in the marinade.
How to make this easy one pan chicken and veggies
- In a large bowl whisk together soy sauce, olive oil, red wine vinegar, lemon juice, mustard, minced garlic, dried basil, dried oregano, and pepper.
- Add cubed chicken breast, chopped onion, chopped bell peppers, and mushrooms. Stir to coat all ingredients well.
- Cover and refrigerate for at least an hour.
- Once marinated, remove from fridge and preheat oven to 400f and lightly grease a baking sheet or line with parchment paper.
- Pour mixture evenly on sheet pan and drizzle some marinade over chicken and veggies.
- Bake in a preheated oven for 25-30 minutes or until chicken is cooked through and veggies are tender.
- Serve with rice or noodles, Enjoy!
What to serve with one pan chicken and veggies
Once the sheet pan chicken and roasted vegetables are cooked, you can serve them with a variety of ways. Here are a few of my favorites:
- Rice or Quinoa: Serve on top of brown rice, white rice or quinoa and squeeze a little bit of lemon juice over your meal. So delicious.
- Pasta: Mix chicken and veggies with your favorite pasta or zoodles.
- Salad: Serve along side a fresh garden or arugula salad.
- Alone: This is a great stand alone meal that is delicious and filling.
Variations for chicken and vegetables
If your not a fan of mushrooms or bell peppers, try substitution them with:
- Broccoli
- Zucchini
- Asparagus
- Carrots
If you don’t eat meat, omit it all together and add extra veggies of your choice.
One pan chicken and veggies storage tips
If you have leftovers they can be stored in an air tight container in the fridge for up to four days. When you are ready to reheat this recipe, you can warm it up in the microwave, oven, or skillet.
Other favorite chicken dinners
- Teriyaki Grilled Chicken
- Easy BBQ Chicken Tostadas
- Grilled Chicken Street Tacos
- Pineapple Chicken
- Baked BBQ Chicken Breast
The Best One Pan Chicken And Vegetables
Ingredients
- 1 1/2-2 lbs. boneless chicken breasts, cut into bite size pieces
- 1 red onion chopped
- 1 green bell pepper chopped
- 1 orange bell pepper chopped
- 8 oz. whole mushrooms washed and stems removed
- 1 cup low sodium soy sauce
- 1/4 cup olive oil extra virgin
- 2 Tbsp. red wine vinegar
- 3 Tbsp. lemon juice
- 1 Tbsp. yellow mustard
- 2 tsp. minced garlic
- 1 tsp. dried oregano
- 1 tsp. dried basil
- 1/2 tsp. black pepper
Instructions
- In a large bowl whisk together soy sauce, olive oil, red wine vinegar, lemon juice, mustard, minced garlic, dried basil, dried oregano, and pepper.
- Add cubed chicken breast, chopped onion, chopped bell peppers, and mushrooms. Stir to coat all ingredients well.
- Cover and refrigerate for at least an hour.
- Once marinated, remove from fridge and preheat oven to 400f and lightly grease a baking sheet or line with parchment paper.
- Pour mixture evenly on sheet pan and drizzle some marinade over chicken and veggies.
- Bake in a preheated oven for 25-30 minutes or until chicken is cooked through and veggies are tender.
- Serve with rice or noodles, Enjoy!
Notes
Nutrition
Have you tried this recipe?
RATE and COMMENT below! I would love to hear your experience. Getting feedback from you helps me and other readers too!
Also, if you share on INSTAGRAM, use the hashtag #modernmealmakeover and tag me (@modernmealmakeover) so we can stop by and give your post some love. Thank you!
