One-Pan Chicken with Thyme and Vegetables

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

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 developed and reviewed.

A weeknight favorite with tender chicken and seasonal vegetables roasted together in a single pan. This American-inspired one-pot recipe, ready in about 35 minutes, pairs chicken breasts, broccoli, bell peppers 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.

Prep: 10 min Cook: 25 min Serves 4 American cuisine 350 cal/serving

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Ingredients

1 lb chicken breasts
2 cups broccoli
1 cup bell peppers
2 tbsp olive oil
1 tbsp fresh thyme
2 cloves garlic
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: Preheat oven to 400°F. Place 1 lb boneless chicken breasts in a single layer on a baking sheet. Season with 1/2 tsp salt and 1/4 tsp black pepper.
Step 2: Add 2 cups chopped broccoli and 1 cup sliced bell peppers around the chicken. Drizzle with 2 tbsp olive oil and sprinkle with 1 tbsp minced fresh thyme and 2 minced garlic cloves.
Step 3: Bake for 25-30 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender, stirring once halfway through cooking.