One-Pan Chicken and Veggie Bake with Creamy Sauce

By AislePrompt Editorial · Published 2026-03-30 · Updated 2026-03-30

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 drafted and published.

A hassle-free baked meal combining tender chicken, roasted vegetables, and a rich creamy sauce for a satisfying one-pan dish. This chicken recipe, ready in about 65 minutes, pairs chicken thighs, zucchini, bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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 Comfort Food cuisine 520 cal/serving

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Ingredients

1.25 lbs (bone-in, skin-on) chicken thighs
2 medium (sliced) zucchini
2 (red and yellow, sliced) bell peppers
12 oz (sliced) mushrooms
1/2 cup heavy cream
2 tbsp all-purpose flour
2 tbsp unsalted butter
3 (minced) garlic cloves
1 tbsp (dried) fresh thyme
to taste salt and pepper

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Instructions

Step 1: Preheat oven to 400°F (200°C). Line a large oven-safe skillet with parchment paper and place 1.25 lbs chicken thighs skin-side up.
Step 2: In the same skillet, add 2 tbsp unsalted butter and 3 minced garlic cloves. Sauté for 1 minute until fragrant. Add 1 tbsp dried thyme and season with salt and pepper.
Step 3: Add 2 medium zucchini slices, 2 red/yellow bell peppers, and 12 oz sliced mushrooms. Toss to coat in the butter mixture.
Step 4: Sprinkle 2 tbsp all-purpose flour over the vegetables and chicken. Pour 1/2 cup heavy cream and stir to create a thick, creamy sauce. Cook for 2 minutes until bubbly.
Step 5: Bake for 30-35 minutes until chicken is golden and cooked through, and vegetables are tender. Serve immediately with extra sauce drizzled on top.