Stove Top One Dish Chicken Bake with Vegetables
Elevate your weeknight dinner game with this Stove Top One Dish Chicken Bake with Vegetables—a hearty, wholesome meal that’s as easy to make as it is delicious! Juicy, seared chicken breasts are nestled among a vibrant medley of carrots, zucchini, bell peppers, and cherry tomatoes, all simmered together in a flavorful broth infused with garlic, Italian seasoning, and a hint of paprika. This one-pan wonder not only simplifies cleanup but also packs in fresh, nutrient-rich veggies and perfectly tender chicken, making it a balanced, family-friendly dinner option. Ready in just 45 minutes from prep to plate, this versatile recipe is perfect for busy weeknights and pairs beautifully with crusty bread or a simple side of rice. Plus, the optional garnish of fresh parsley adds a pop of color and herbaceous finish to this comforting skillet meal!
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Recipe Information
Ingredients
- 4 pieces (about 6 oz each) boneless, skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 medium yellow onion, diced
- 3 medium carrots, cut into 1/2-inch slices
- 1 large red bell pepper, cut into chunks
- 2 medium zucchini, diced into 1-inch pieces
- 1 cup cherry tomatoes
- 1 cup low-sodium chicken broth
- 1 teaspoon dried Italian seasoning
- 1 teaspoon paprika
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Season the chicken breasts on both sides with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
Heat 1 tablespoon of olive oil in a large, deep skillet or sauté pan over medium heat.
Add the chicken breasts to the skillet and sear for 4-5 minutes on each side until golden brown. Remove them from the pan and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the minced garlic and diced onion for 2-3 minutes until fragrant and slightly softened.
Add the carrots, red bell pepper, zucchini, and cherry tomatoes to the skillet. Sprinkle with the remaining 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, Italian seasoning, and paprika. Stir to coat the vegetables with the spices.
Pour in the chicken broth and bring the mixture to a gentle simmer.
Return the seared chicken breasts to the skillet, nestling them into the vegetables. Cover the skillet with a lid and reduce the heat to medium-low.
Cook for 20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Stir the vegetables occasionally to prevent sticking.
Taste and adjust seasoning with additional salt or pepper, if needed.
Garnish with fresh parsley before serving, if desired.
Serve the chicken and vegetables right from the skillet for a warm, comforting meal.
Nutrition Facts
Calories |
424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.7 g | 18% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 145 mg | 48% | |
| Sodium | 692 mg | 30% | |
| Total Carbohydrate | 17.3 g | 6% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 9.1 g | ||
| Protein | 56.3 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 77 mg | 6% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1150 mg | 24% | |
*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.
