One-Pan Chicken and Vegetable Casserole

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A flavorful baked dish combining tender chicken, roasted veggies, and a creamy herb sauce. This american-inspired chicken ready in about 65 minutes pairs chicken breast, cauliflower florets, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 6, 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

• 2 lbs chicken breast
• 1.5 cups cauliflower florets
• 1.5 cups, sliced carrots
• 1 cup, sliced celery
• 2 tbsp olive oil
• 3 garlic cloves
• 1 tbsp, chopped dill
• 1 lemon
• 1/2 cup heavy cream
• 1/4 cup milk
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Preheat oven to 375°F (190°C). In a large oven-safe skillet, heat 2 tbsp olive oil over medium heat. Add 3 minced garlic cloves and 1 tbsp chopped dill, sauté for 30 seconds until fragrant.
2. Step 2: Add 2 lbs chicken breasts and cook for 5-6 minutes per side until golden and cooked through. Remove and set aside.
3. Step 3: In the same skillet, add 1.5 cups cauliflower florets, 1.5 cups sliced carrots, and 1 cup sliced celery. Cook for 3-4 minutes, then add 1 tbsp olive oil and roast for 20-25 minutes until tender.
4. Step 4: Return chicken to the skillet. Stir in 1/2 cup heavy cream, 1/4 cup milk, 1 tsp salt, and 1/2 tsp black pepper. Cook for 5 minutes until the sauce thickens.
5. Step 5: Transfer to oven and bake for 15-20 minutes until the top is golden and bubbly.