One Dish Chicken Bake
Discover the ultimate comfort meal with this One Dish Chicken Bake, a wholesome recipe that combines tender, juicy chicken breasts with vibrant baby potatoes and sweet carrots, all roasted to perfection in a single pan. This effortless dinner is seasoned with a bold blend of garlic powder, paprika, thyme, and more, then finished with a golden layer of gooey melted mozzarella cheese. With just 15 minutes of prep time and a quick cleanup, this dish is perfect for busy weeknights when you crave a hearty and satisfying meal without the hassle. Garnished with fresh parsley for a burst of color and flavor, this one-pan wonder is guaranteed to please the whole family. Perfectly flavorful, easy to make, and packed with protein and veggies, this One Dish Chicken Bake is your go-to recipe for a no-fuss, delicious dinner.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 cups baby potatoes, halved
- 1.5 cups carrots, sliced into 1-inch pieces
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 0.5 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup shredded mozzarella cheese
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Lightly grease a 9x13-inch baking dish with cooking spray or a thin layer of olive oil.
In a small bowl, mix together the garlic powder, onion powder, paprika, dried thyme, salt, and black pepper to create a seasoning blend.
Place the chicken breasts in the center of the baking dish.
Arrange the halved baby potatoes and sliced carrots around the chicken.
Drizzle the olive oil evenly over the chicken and vegetables.
Sprinkle the seasoning blend evenly over the chicken and vegetables, ensuring everything is well coated.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and sprinkle the shredded mozzarella cheese over the top of the chicken breasts.
Return the dish to the oven, uncovered, and bake for an additional 15 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the potatoes are fork-tender.
Optional: Turn on the broiler for 1-2 minutes at the end to lightly brown the cheese.
Remove the dish from the oven and let it rest for 5 minutes.
Garnish with chopped fresh parsley before serving, if desired.
Nutrition Facts
Calories |
2435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.7 g | 119% | |
| Saturated Fat | 27.8 g | 139% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 672 mg | 224% | |
| Sodium | 3930 mg | 171% | |
| Total Carbohydrate | 130.3 g | 47% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 21.6 g | ||
| Protein | 258.5 g | 517% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1081 mg | 83% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 5106 mg | 109% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
