Go Back
+ servings
cooked chicken with melted cheese on top of veggies in white baking dish
Print Recipe
5 from 1 vote

Easy Chicken and Veggies

An Easy and Delicious Dish that is a meat and veggie in one!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: main
Cuisine: American
Keyword: chicken and veggies, easy chicken and vegetables
Servings: 4 servings
Calories: 449kcal
Cost: $10

Equipment

  • Medium Bowl
  • measuring cups and spoons
  • oven safe baking dish
  • stove top
  • oven

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 9x9 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.

Video

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

Calories: 449kcal | Carbohydrates: 29g | Protein: 18g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 75mg | Sodium: 1228mg | Potassium: 408mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1817IU | Vitamin C: 53mg | Calcium: 275mg | Iron: 2mg