One-Pan Chicken and Vegetable Bake
A hassle-free baked dish with tender chicken, roasted veggies, and a creamy garlic sauce. This american-inspired chicken ready in about 65 minutes pairs (bone-in, skin-on) chicken thighs, (cut into 1/2-inch florets) broccoli, (halved and seeded) bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 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 (bone-in, skin-on) chicken thighs
- 2 cups (cut into 1/2-inch florets) broccoli
- 1 cup (halved and seeded) bell peppers
- 2 tbsp olive oil
- 3 cloves (minced) garlic
- 1/2 cup heavy cream
- 1/2 cup (grated) Parmesan cheese
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a large baking dish with parchment paper.
- Step 2: Arrange 4 chicken thighs, skin-side up, in the dish. Season with 1 tsp salt and 1/2 tsp black pepper.
- Step 3: Top with 2 cups broccoli, 1 cup bell peppers, 2 tbsp olive oil, 3 minced garlic cloves, and 1/2 cup heavy cream.
- Step 4: Bake for 35-40 minutes until the chicken is golden and cooked through, and the vegetables are tender.
- Step 5: Sprinkle with 1/2 cup grated Parmesan and 1/2 tsp black pepper. Bake for 5 more minutes until the cheese is melted and bubbly.
- Step 6: Let rest for 5 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pan Chicken and Vegetable Bake take to make?
Total time is about 65 minutes (20 min prep + 45 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 One-Pan Chicken and Vegetable Bake?
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 One-Pan Chicken and Vegetable Bake?
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 One-Pan Chicken and Vegetable Bake 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 One-Pan Chicken and Vegetable Bake?
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
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Very good for a 45-minute recipe. Would bump up the spice level though.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
