Easy Chicken and Veggies

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

Print Recipe

5 from 1 vote

An Easy and Delicious Dish that is a meat and veggie in one!

Prep Time10

Cook Time20

Total Time30

Course: main

Cuisine: American

Keyword: chicken and veggies, easy chicken and vegetables

Servings: servings

Calories: 449kcal

Author: Wendi Spraker

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 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika
4 tablespoon 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
½ Cup sharp cheddar
¼ 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 tablespoon 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 tablespoon 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 teaspoon 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