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Easy Cheesy Chicken and Veggies

This easy cheesy chicken and veggies dish is so simple and so delicious, it will hit your regular menu rotation. Great for times when you don’t want Chicken and Rice!

Easy Chicken and Veggies

Simple Chicken and Vegetable Casserole

So easy to prepare and ready in no time at all plus it uses delicious zucchini and peppers and onions!

You’ll LOVE this Easy and Simple Chicken and Vegetable Casserole! What could be better than an easy cheesy chicken and veggies dish that comes together in minutes!

Easy Chicken and Veggies

Here’s What You’ll Need

  • Boneless/Skinless Cuts of Chicken
  • Veggies
  • Seasoning
  • Cheese!

That’s a super easy and simple number of ingredients and satisfyingly delicious too!

Here’s How You Do It

It couldn’t be easier!

  • Prepare the chicken and pre cook it.
  • Place the chicken on the veggies.
  • Top with Cheese and Tomatoes
  • A little more cheese
  • Bake!

Special Equipment

You won’t need any special equipment, but we do love this baking dish that I use a lot for this type of thing.

It isn’t pictured here, but it’s so wonderful for this because it has a nice lid and after dinner, if there are leftovers, simply put the lid on and pop it in the fridge, what could be easier?

If you click this photo you can go through to Amazon to compare prices. It is an Amazon affiliate link and I am an Amazon affiliate and receive a commission if you purchase through this link (so, thank you very much! All proceeds are used in support of this website.

Frequently Asked Questions (FAQ’s)

How Long Does Easy Cheesy Chicken and Veggies Last

This will last up to 5 days if kept covered in the fridge.

Can I Freeze This Dish?

Yes! However, the veggies are very mush on reheating.

What is the best way to reheat this dish?

To reheat leftovers, simply place your baking dish in a 350 oven, covered and heat for 20 minutes. OR place individual servings in the microwave and heat in 1 minute increments.

Tips and Tricks

  • Perhaps it goes without saying, but you will need an oven safe dish for baking. You can use a single pan for both the stove top job and the oven job if you use an oven safe frying pan.
  • You might want to use that oven safe frying pan because it takes a few other dishes to coat the chicken.
  • When you coat the chicken with bread crumbs, you might want to pat the crumbs onto the surface of the chicken to help them stick.
  • Don’t try to put too many chicken pieces in the pan together at once. Then they don’t fry nicely and instead almost steam.
  • To make faster work of this, you can use seasoned bread crumbs and then don’t worry about adding seasoning to the breadcrumbs.

Substitutions

Chicken Breast – Use any cut of chicken you prefer, just ensure that it is cooked to an internal temp of 165. We like boneless skinless chicken thighs at our house.

Cream Cheese – it’s fine to use the fat free or the neufchatel cheese!

Zucchini – try some yellow squash or softer veggies of your choice. If you want to use a “harder” veg like carrots, pre cook by blanching in hot water/broth first.

Onion – Onion powder makes a good substitution here, 1 tsp should do it.

Plain bread crumbs – try seasoned crumbs and you can leave off the added salt and paprika (or add it for more seasoning!).

Tomato – Use canned diced tomatoes if you don’t have fresh – 1 can

Easy Chicken and Veggies
Easy Chicken and Veggies

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cooked chicken with melted cheese on top of veggies in white baking dish

Easy Chicken and Veggies

An Easy and Delicious Dish that is a meat and veggie in one!
5 from 1 vote
Print Pin Rate
Course: main
Cuisine: American
Keyword: chicken and veggies, easy chicken and vegetables
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 449kcal

Ingredients

  • 2 large chicken breasts or 4 small cut large breasts in half like a book opens
  • 1 egg
  • 1 Cup bread crumbs
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp paprika
  • 4 Tbsp olive oil
  • 1 Zucchini cubed
  • 1 onion course dice
  • 1 to tomato course dice
  • 1 red or green bell pepper course dice
  • ½ block of cream cheese cut into pea sized pieces
  • 1/2 Cup sharp cheddar
  • 1/4 Cup parmesan
  • ½ Cup mozzarella
  • 5 Basil leaves cut chiffonade

Instructions

  • Preheat oven to 400
  • Put heavy skillet on stove top and preheat to medium and place 2 Tbs of oil in the pan
  • In a bowl, beat egg with 2 tbsp water
  • In a separate bowl mix bread crumbs, salt, pepper and paprika.
  • Use egg wash (egg water mixture) to wet the chicken breasts and then dredge them through the breading (pat the breading into and on the chicken breasts).
  • Place only two breasts in the hot frying pan at a time and allow to sear on each side for 2-3 mins. Remove to a plate and then fry the other two breasts the same way.
  • In the same hot pan, add two more Tbsp of oil and allow to heat. Add the onion, pepper, zucchini to the pan and cook until starting to soften – 2-3 mins. Add salt and pepper to taste.
  • Place vegetables in the bottom of a 9×9 casserole dish or dish of equivalent size.
  • Dot the cream cheese pieces around the vegetables. Sprinkle with ½ of the cheddar and the ½ the mozzarella cheese.
  • Place the tomatoes on top of the cheese mix and sprinkle with the basil and the rest of the mozzarella cheese.
  • Place chicken on top of the tomatoes and cheese and sprinkle with the remaining half of sharp cheddar and the parmesan.
  • Sprinkle Dried Thyme over the top
  • Bake at 400 for 20 mins or until the juices run clear.

Notes

    • Perhaps it goes without saying, but you will need an oven safe dish for baking. You can use a single pan for both the stove top job and the oven job if you use an oven safe frying pan.
    • You might want to use that oven safe frying pan because it takes a few other dishes to coat the chicken.
    • When you coat the chicken with bread crumbs, you might want to pat the crumbs onto the surface of the chicken to help them stick.
    • Don’t try to put too many chicken pieces in the pan together at once. Then they don’t fry nicely and instead almost steam.
    • To make faster work of this, you can use seasoned bread crumbs and then don’t worry about adding seasoning to the breadcrumbs.
Substituions
Chicken Breast – Use any cut of chicken you prefer, just ensure that it is cooked to an internal temp of 165. We like boneless skinless chicken thighs at our house.
Cream Cheese – it’s fine to use the fat free or the neufchatel cheese!
Zucchini – try some yellow squash or softer veggies of your choice. If you want to use a “harder” veg like carrots, pre cook by blanching in hot water/broth first.
Onion – Onion powder makes a good substitution here, 1 tsp should do it.
Plain bread crumbs – try seasoned crumbs and you can leave off the added salt and paprika (or add it for more seasoning!).
Tomato – Use canned diced tomatoes if you don’t have fresh – 1 can

Nutrition

Nutrition Facts
Easy Chicken and Veggies
Amount Per Serving
Calories 449 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 10g50%
Trans Fat 0.01g
Polyunsaturated Fat 3g
Monounsaturated Fat 12g
Cholesterol 75mg25%
Sodium 1228mg51%
Potassium 408mg12%
Carbohydrates 29g10%
Fiber 3g12%
Sugar 6g7%
Protein 18g36%
Vitamin A 1817IU36%
Vitamin C 53mg64%
Calcium 275mg28%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @loavesanddishes or tag #loavesanddishes!

***This post originally appeared on the pages of Loaves and Dishes on October 17, 2014. It has been updated with the following items: Story about the food removed and/or shortened, “Here’s how you do it”, “Here’s what you’ll need”, Special Equipment, Video segments, Tips and Tricks, Substitutions, Recipe Card updated to include, cost, equipment, nutrition, notes and substitutions.

A Verse To Share

I’m so glad this is true…

He will cover you with His pinions, And under His wings you may seek refuge; His faithfulness is a shield and bulwark. ~ Psalm 91:4

Wendi is the writer, CEO and dishwasher at Loaves and Dishes! When not in the kitchen or behind the computer, you can find Wendi serving on International Food Conference Boards, Speaking at various conferences, Leading and Cooking for the local Arts Council's "Taste of Stokes" events or donating home cooked goodies to various local non profits such as the Danbury Songwriters and Stokes Partnership for Children. Wendi is also a Registered Nurse with a Master's Degree and serves on her town's board of councilmen.

Recipe Rating




Karen P

Monday 31st of July 2023

Wendi, this was fabulous. I made a double batch and I'm so glad I did because now I have plenty of leftovers. l had a guest coming over and had never tried this recipe before but I trust you and I also know if it has baked cream cheese, it has to be good!! Thanks for the winner.

Wendi Spraker

Tuesday 1st of August 2023

So glad you enjoyed it!!!

Moxie

Friday 2nd of February 2018

YUM!

15585

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