Description
This easy oven-baked chicken breasts recipe is perfect for a healthy weeknight dinner. Chicken breasts are marinated with olive oil and spices, then baked over a bed of mixed vegetables in a casserole pan for a flavorful and moist meal. Fresh herbs add an aromatic touch, making it a delicious, wholesome dish that requires minimal prep and cleanup.
Ingredients
Scale
Chicken and Marinade
- 4-6 pieces boneless, skinless chicken breasts (approximately 1.5 to 2 pounds)
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Vegetables and Herbs
- 3-4 cups mixed vegetables (such as bell peppers, zucchini, and carrots), chopped into bite-sized pieces
- 1 handful fresh herbs (optional, such as parsley or thyme)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to ensure it’s ready for baking the chicken and vegetables evenly.
- Prepare Chicken: Trim any excess fat from the chicken breasts and pat them dry with paper towels to help the marinade adhere better.
- Make Marinade: In a mixing bowl, combine the olive oil, garlic powder, onion powder, salt, and black pepper to create a flavorful marinade.
- Marinate Chicken: Coat the chicken breasts thoroughly with the marinade and let them sit for 10-15 minutes to absorb the flavors.
- Prepare Vegetables: Chop your choice of mixed vegetables into bite-sized pieces for even cooking.
- Arrange Vegetables: Spread the chopped vegetables evenly in the bottom of a casserole pan to create a bed for the chicken.
- Place Chicken: Set the marinated chicken breasts on top of the vegetables in the pan.
- Add Herbs: Sprinkle fresh herbs over the chicken and vegetables, if using, to enhance aroma and flavor.
- Cover and Bake: Cover the pan tightly with aluminum foil to trap moisture and bake in the preheated oven for 25-30 minutes.
- Check Doneness: Remove the foil briefly and use a meat thermometer to ensure the internal temperature of the chicken reaches at least 165°F (75°C).
- Finish Baking: If the chicken isn’t fully cooked, return to the oven uncovered for an additional 5-10 minutes to brown and finish baking.
- Rest the Casserole: Let the covered casserole rest for 5-10 minutes after baking to allow juices to redistribute in the chicken.
- Serve: Slice the chicken breasts and serve them alongside the roasted vegetables for a complete nutritious meal.
Notes
- To keep chicken extra moist, avoid overbaking and use a meat thermometer for precise doneness.
- Feel free to substitute vegetables based on seasonality or preference, like broccoli, cherry tomatoes, or green beans.
- Fresh herbs are optional but add a nice brightness to the dish.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- For a richer flavor, marinate chicken longer or add lemon juice to the marinade.
