Chimichurri Chicken and Vegetable Casserole

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant one-pot dish combining tender chicken, colorful bell peppers, and a zesty chimichurri sauce for a bold Latin flavor experience. This latin american-inspired quick meals (vegetarian-friendly) ready in about 55 minutes pairs boneless chicken breast, bell peppers (red, yellow, green), medium onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 3.9 (14 ratings) Prep: 30 min Cook: 25 min Serves 4 Latin American cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 200°C (400°F). Dice bell peppers, onion, and tomatoes into 1/2-inch cubes. In a large bowl, toss vegetables with 1 tbsp olive oil, salt, and black pepper.
  2. Step 2: Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Add garlic and sauté for 30 seconds until fragrant. Add chicken breast and cook for 5 minutes per side until golden and nearly cooked through.
  3. Step 3: Transfer chicken to a plate. Add vegetables to the skillet, stirring occasionally, and cook for 5 minutes until softened and slightly caramelized. Return chicken to the skillet and stir to coat.
  4. Step 4: Spoon chimichurri sauce over the mixture, then top with grated cheddar cheese. Transfer to oven and bake for 15 minutes until cheese is golden and bubbly. Let rest 5 minutes before serving.

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Frequently asked questions

How long does Chimichurri Chicken and Vegetable Casserole take to make?

Total time is about 55 minutes (30 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Chimichurri Chicken and Vegetable Casserole?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep boneless chicken breast from drying out.

Can I substitute ingredients in Chimichurri Chicken and Vegetable Casserole?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Chimichurri Chicken and Vegetable Casserole for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Chimichurri Chicken and Vegetable Casserole vegetarian-friendly?

Yes — this recipe is tagged vegetarian-friendly based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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