Herb-Crusted Chicken & Vegetable Casserole

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A one-pan baked dish with herb-seasoned chicken, roasted veggies, and a crispy breadcrumb topping. This Mediterranean-inspired chicken recipe, ready in about 65 minutes, pairs chicken thighs, zucchini, tomato slices for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

Prep: 30 min Cook: 35 min Serves 4 Mediterranean cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Line a baking dish with parchment paper and drizzle 3 tbsp olive oil over the base.
  2. Step 2: Place 1.25 lbs chicken thighs, skin-side up, in the dish. Sprinkle 1 tbsp thyme, 1 tbsp rosemary, and 1/4 tsp black pepper over the chicken.
  3. Step 3: Arrange 2 medium zucchini slices and 1 cup tomato slices around the chicken. Drizzle 1 tbsp olive oil over the vegetables.
  4. Step 4: In a small bowl, mix 1/2 cup breadcrumbs, 1/4 cup grated Parmesan, and 1/4 tsp garlic powder. Sprinkle the mixture over the chicken and vegetables.
  5. Step 5: Bake for 25-30 minutes until the chicken is golden and the vegetables are tender, with the topping crispy and golden brown.

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