Baked Chicken Breasts with Vegetables

Looking for a meal that's both incredibly delicious and effortlessly simple? This Baked Chicken Breasts with Vegetables recipe is your perfect answer for a busy weeknight dinner. It combines tender, juicy chicken with a colorful medley of fresh vegetables, all roasted together in one pan for minimal cleanup. This dish is not only packed with flavor and nutrients but is also highly adaptable to your taste. Get ready to create a wholesome, satisfying meal that will have everyone at the table asking for seconds!

Baked Chicken Breasts with Vegetables

Cooking: 1 hour

Quantity: 6 Servings

Per serving

Calories: 121.5 kcal

Proteins: 17.2 g

Fats: 3.3 g

Carbohydrates: 6 g

Ingredients for Baked Chicken Breasts with Vegetables

• 2 chicken breast halves
• 1 medium head of broccoli
• 1 zucchini
• 1-2 bell peppers
• 0.5 tbsp vegetable oil
• 2 tbsp smetana (a type of sour cream)
• salt, ground black pepper to taste, your favorite spices
• fresh herbs

How to Make Baked Chicken Breasts with Vegetables

Rinse the chicken breasts, pat them dry with paper towels, and marinate them in spices. Mix salt, pepper, dried herbs, and other seasonings (save some to sprinkle on the vegetables later), and rub this mixture all over the breasts. Let them sit at room temperature for half an hour to an hour (or in the refrigerator overnight).

Marinating the chicken breasts

Prepare the vegetables: wash the peppers, remove the stems and seeds, and slice them into strips.
Rinse the zucchini and slice it into rounds or half-rounds. If the skin is thin, you don’t need to peel it.

Slicing the vegetables

Break the broccoli into small florets.

Boiling the broccoli

The broccoli needs to be blanched slightly so it becomes tender in the finished dish. Place the florets in a pot of boiling salted water for 2-3 minutes, no longer: if you overcook it, the delicate broccoli will become mushy. A short boil will help it retain its structure and stunning bright green color.

Draining the boiled broccoli in a colander

Drain the broccoli in a colander to let the water run off.

A glass or ceramic baking dish, a foil pan, or a regular cast-iron skillet will work well for baking.

Placing the vegetables in a baking dish

Grease the bottom of the baking dish with vegetable oil and arrange the broccoli, peppers, and zucchini in an alternating pattern. Lightly salt and sprinkle with spices.

Placing the marinated chicken breasts on the vegetables

Place the chicken breasts on top of the vegetable medley, trying to cover the vegetables with the meat. To help the breasts cook faster and turn out more tender, and to ensure they cover the dish, you can pound the fillets slightly. For extra juiciness, spread smetana (a type of sour cream) over the fillets.

Spreading smetana on the chicken breasts

You can bake the dish covered or uncovered. If you don’t cover the dish, the meat will be more browned but a bit drier. Baking it covered will result in a more diet-friendly dish, similar to steaming, and the chicken breasts will be juicier. You can use a sheet of foil instead of a lid. If you want the meat to get an appetizingly golden-brown crust, remove the foil five minutes before it’s done and increase the heat. You can also turn on the broiler or top heating element if your oven has one.

Covering the baking dish with foil and placing it in the oven

Bake the vegetables under the chicken fillet at 180°C (350°F) for about 30-35 minutes, until the breasts are tender—gently test the meat with the tip of a knife to check for doneness.

Baked Chicken Breasts with Vegetables