Easy One-Dish Chicken Dinners: Recipes & Ideas
Imagine succulent chicken, infused with aromatic herbs and spices, nestled amidst a medley of vibrant vegetables. Each ingredient melds together in harmonious symphony, creating a singular culinary experience. The chicken, browned to a perfect crisp-tender ratio, offers a delightful contrast to the tender, yielding texture of the accompanying produce, all bathed in a savory sauce that begs to be sopped up with crusty bread.
Equipment
- Large Mixing Bowl
- 9x13-inch baking dish
- Measuring cups and spoons
- Cutting board
- Chef's knife
- Oven
- Spatula or Spoon
Ingredients
- 1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
- 1 red bell pepper cored and sliced
- 1 yellow bell pepper cored and sliced
- 1 red onion sliced
- 1 zucchini sliced
- 1 14.5 oz can diced tomatoes, undrained
- 1/2 cup Kalamata olives pitted and halved
- 1/4 cup olive oil
- 2 cloves garlic minced
- 2 tablespoons dried oregano
- 1 tablespoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup crumbled feta cheese
- Fresh parsley chopped (for garnish)
Instructions
- Step 1: Preheat Oven: Preheat the oven to 400F (200C).
- Step 2: Prepare Vegetables and Chicken: In a large bowl, combine the chicken pieces, sliced bell peppers, red onion, zucchini, diced tomatoes (with their juice), and Kalamata olives.
- Step 3: Add Seasoning: Add the olive oil, minced garlic, dried oregano, dried basil, salt, and black pepper to the bowl. Toss well to ensure all ingredients are evenly coated with the seasoning.
- Step 4: Bake: Spread the mixture evenly in a 9x13 inch baking dish. Bake in the preheated oven for 35 minutes, or until the chicken is cooked through and the vegetables are tender.
- Step 5: Garnish and Serve: Remove from the oven and sprinkle with crumbled feta cheese and fresh parsley. Serve immediately.
- Optional tips: For a spicier flavor, add a pinch of red pepper flakes. Chicken breasts can be used instead of chicken thighs, but may require a slightly shorter cooking time. Serve with a side of couscous or crusty bread to soak up the flavorful sauce.
Notes
Variations
The Mediterranean Chicken and Vegetable Bake recipe lends itself well to various adaptations based on ingredient preferences, regional tastes, or dietary restrictions.
- Ingredient Swaps: Chicken breasts may be substituted for chicken thighs, though cooking time might require adjustment to prevent dryness. Other vegetables such as artichoke hearts, sun-dried tomatoes, or bell peppers can be incorporated based on availability and preference. Different types of olives, such as green olives or a mix, can be used.
- Regional Twists: A Spanish-inspired variation might include chorizo and smoked paprika, while a Greek interpretation could feature more feta cheese, lemon juice, and a sprinkle of fresh dill. North African flavors can be introduced by adding harissa paste or preserved lemon.
- Dietary Adjustments: For a lower-carb option, the tomatoes and other vegetables can be increased, and consider serving it without the couscous or crusty bread. To cater to dairy-free diets, omit the feta cheese or use a dairy-free alternative. Ensure all ingredients are gluten-free for those with gluten sensitivities.
Serving Suggestions
This Mediterranean Chicken and Vegetable Bake is suitable for a variety of occasions, from weeknight dinners to casual gatherings. Serve it hot directly from the oven. The dish pairs well with sides such as couscous, quinoa, rice, or crusty bread to soak up the flavorful juices. A fresh green salad with a light vinaigrette can provide a refreshing counterpoint. The dish can also be served as part of a larger Mediterranean-themed meal, alongside hummus, tzatziki, and pita bread.
Storage Tips
To preserve freshness, allow the dish to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days. Reheat in the oven at 350F (175C) until heated through, or microwave individual portions. While freezing is possible, it may alter the texture of the vegetables. If freezing, use a freezer-safe container and consume within 2-3 months. Thaw in the refrigerator before reheating.
Frequently Asked Questions
- Question 1: Can I prepare this dish ahead of time?
The vegetables can be chopped and the chicken marinated a day in advance. Assemble the dish just before baking for optimal results. - Question 2: Is it possible to use frozen vegetables?
Frozen vegetables can be used, but they may release more moisture during cooking. Consider adding them towards the end of the baking time to prevent them from becoming too mushy. - Question 3: Can I add more protein to this dish?
Yes, additional protein sources such as chickpeas or white beans can be incorporated to increase the nutritional value and satiety of the meal. - Question 4: How do I prevent the chicken from drying out?
Using chicken thighs is generally more forgiving than chicken breasts in terms of moisture. Ensure the chicken pieces are evenly coated with olive oil and avoid overbaking. Covering the dish with foil during the first half of the baking time can also help retain moisture.