Easy One-Dish Chicken Breast Recipes: Quick & Delicious
Imagine tender chicken, infused with the bright zest of lemon and the herbaceous aroma of thyme, nestled amongst roasted vegetables that have caramelized to a sweet, savory perfection. Each bite offers a symphony of textures the slight resistance of the chicken breast yields to a succulent tenderness, complementing the crisp edges and soft interiors of the accompanying produce.
Equipment
- Large Baking Sheet (13x18 inch)
- Parchment Paper
- Large Mixing Bowl
- Chef's knife
- Cutting board
- Measuring cups and spoons
- Meat Thermometer
Ingredients
- 4 boneless skinless chicken breasts (about 6 oz each)
- 1 pound small red potatoes quartered
- 1 red bell pepper cored and chopped
- 1 yellow bell pepper cored and chopped
- 1/2 red onion thinly sliced
- 1/4 cup Kalamata olives pitted and halved
- 4 cloves garlic minced
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 ounces feta cheese crumbled (optional, for topping)
- Fresh parsley chopped (for garnish)
Instructions
- Step 1: Prepare the Oven and Baking Sheet: Preheat the oven to 400F (200C). Line a large baking sheet with parchment paper for easy cleanup.
- Step 2: Combine Vegetables and Aromatics: In a large bowl, combine the quartered red potatoes, chopped red and yellow bell peppers, sliced red onion, halved Kalamata olives, and minced garlic.
- Step 3: Dress the Vegetables: Drizzle the vegetables with olive oil and lemon juice. Sprinkle with dried oregano, dried basil, salt, and black pepper. Toss well to ensure the vegetables are evenly coated.
- Step 4: Arrange Vegetables on Baking Sheet: Spread the seasoned vegetables in a single layer on the prepared baking sheet.
- Step 5: Prepare the Chicken: Pat the chicken breasts dry with paper towels. Place the chicken breasts on top of the vegetables, spacing them evenly across the baking sheet.
- Step 6: Bake: Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender. The internal temperature of the chicken should reach 165F (74C).
- Step 7: Add Feta (Optional): If desired, sprinkle crumbled feta cheese over the chicken and vegetables during the last 5 minutes of baking.
- Step 8: Garnish and Serve: Remove the baking sheet from the oven. Garnish with fresh chopped parsley. Serve immediately.
- Optional Tip: For a dairy-free version, omit the feta cheese. For added flavor, consider marinating the chicken breasts in the olive oil, lemon juice, and herbs for at least 30 minutes before baking. Other vegetables like zucchini, cherry tomatoes, or asparagus can be added or substituted based on preference and availability.
Notes
Variations
The provided recipe serves as a foundation for numerous creative variations. Adaptations can focus on ingredient swaps, regional influences, or dietary adjustments.
- Ingredient Swaps: Other vegetables, such as zucchini, asparagus, Brussels sprouts, or cherry tomatoes, may be substituted or added based on seasonal availability and personal preference. Different types of olives, like green olives or Castelvetrano olives, can also be used. The red onion can be replaced with a white or yellow onion for a milder flavor.
- Regional Twists: For a Mediterranean twist, consider adding sun-dried tomatoes, artichoke hearts, and a sprinkle of fresh oregano. An Italian-inspired variation could include pesto, fresh mozzarella, and a drizzle of balsamic glaze after baking. A Spanish influence can be achieved by adding chorizo slices and smoked paprika.
- Dietary Adjustments: To make the recipe dairy-free, simply omit the feta cheese. To cater to a low-carb diet, increase the vegetable portion and reduce or eliminate potatoes. For a vegetarian version, replace the chicken with firm tofu or a mix of hearty vegetables like mushrooms and eggplant.
Serving Suggestions
“One dish chicken breast recipes” are versatile and can be served in various contexts.
- Serve immediately after baking for optimal flavor and texture.
- Pair with a side of crusty bread or quinoa to soak up the flavorful pan juices.
- Accompany with a fresh green salad for a balanced and complete meal.
- The dish can be served as a weeknight dinner, a weekend lunch, or even a potluck contribution.
- Leftovers can be used in salads, wraps, or sandwiches.
Storage Tips
Proper storage ensures the preservation of freshness and flavor.
- Allow the cooked chicken and vegetables to cool completely before storing.
- Transfer the dish to an airtight container and refrigerate.
- The dish can be stored in the refrigerator for up to 3-4 days.
- Reheat in the oven at 350F (175C) or in the microwave until heated through.
- Freezing is not recommended, as the vegetables may become mushy upon thawing.
Frequently Asked Questions
- Question 1: Can I use frozen chicken breasts?
Answer: Yes, frozen chicken breasts can be used, but ensure they are completely thawed before cooking. Thawing in the refrigerator overnight is the safest method. - Question 2: How can I prevent the chicken from drying out?
Answer: Pat the chicken breasts dry before cooking and ensure they are not overcooked. Using a meat thermometer to monitor the internal temperature is recommended. Consider marinating the chicken beforehand for added moisture and flavor. - Question 3: Can I add other vegetables to the recipe?
Answer: Absolutely. The recipe is highly adaptable, and other vegetables can be added based on preference and availability. Adjust cooking time as needed to ensure all vegetables are tender. - Question 4: Is it possible to prepare this dish ahead of time?
Answer: While the dish is best served immediately, the vegetables can be prepped in advance and stored in the refrigerator until ready to cook. This can save time on busy weeknights.