Herb-Crusted Chicken with Roasted Vegetables
Juicy chicken breasts encrusted with a fragrant herb mix, paired with roasted zucchini, bell peppers, and cherry tomatoes. This mediterranean-inspired quick meals ready in about 60 minutes pairs chicken breasts, chopped fresh thyme, chopped fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.
Ingredients
- 4 chicken breasts
- 1 tbsp, chopped fresh thyme
- 1 tbsp, chopped fresh rosemary
- 2 cloves, minced garlic
- 2 tbsp olive oil
- 2 medium, sliced zucchini
- 2 medium, sliced bell pepper
- 1 pint, halved cherry tomatoes
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Preheat oven to 425°F (220°C). In a bowl, mix 1 tbsp chopped thyme, 1 tbsp chopped rosemary, 2 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper. Rub the mixture evenly over 4 chicken breasts.
- Step 2: In a large oven-safe skillet, heat 2 tbsp olive oil over medium-high heat. Sear chicken breasts for 3-4 minutes per side until golden, then transfer to a baking dish.
- Step 3: Toss 2 sliced zucchini, 2 sliced bell peppers, and 1 pint halved cherry tomatoes with 1 tsp salt and 1/2 tsp black pepper. Spread in the skillet with the chicken. Bake for 25-30 minutes until vegetables are tender and chicken is cooked through.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Herb-Crusted Chicken with Roasted Vegetables take to make?
Total time is about 60 minutes (25 min prep + 35 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 Herb-Crusted Chicken with Roasted Vegetables?
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 chicken breasts from drying out.
Can I substitute ingredients in Herb-Crusted Chicken with Roasted Vegetables?
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 Herb-Crusted Chicken with Roasted Vegetables 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.
What goes well with Herb-Crusted Chicken with Roasted Vegetables?
Mediterranean quick meals like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★★
Best recipe I've made this month.
- ★★★★☆
Very good for a 35-minute recipe. Would bump up the spice level though.
