Herb-Crusted Chicken with Spring Vegetable Medley

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Coated in a fragrant herb crust, served alongside roasted asparagus, carrots, and peas for a colorful, garden-fresh dinner. This american-inspired chicken ready in about 50 minutes pairs olive oil, chopped fresh parsley, leaves fresh thyme for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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: 25 min Cook: 25 min Serves 4 American cuisine 380 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 400°F (200°C). In a small bowl, combine 2 tablespoons olive oil, 1/4 cup chopped fresh parsley, 1/4 cup fresh thyme leaves, 2 tablespoons chopped fresh rosemary, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
  2. Step 2: Pat 4 boneless, skinless chicken breasts (6 oz each) dry with paper towels. Rub the herb mixture evenly over both sides of each chicken breast.
  3. Step 3: Toss 1 lb trimmed asparagus, 1 lb baby carrots, and 1 cup fresh peas with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Spread the vegetables around the chicken on a parchment-lined baking sheet.
  4. Step 4: Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized, stirring the vegetables halfway through.

Frequently asked questions

How long does Herb-Crusted Chicken with Spring Vegetable Medley take to make?

Total time is about 50 minutes (25 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 Herb-Crusted Chicken with Spring Vegetable Medley?

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 olive oil from drying out.

Can I substitute ingredients in Herb-Crusted Chicken with Spring Vegetable Medley?

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 Spring Vegetable Medley 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 Spring Vegetable Medley?

American chicken 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

Related recipes