Baked Chicken Breast And Vegetables
Juicy baked chicken breasts paired with tender vegetables, seasoned simply for a wholesome, comforting meal suitable for family dinners and busy weeknights.
Ingredients
Instructions
- Cook sliced carrots, celery, and onion in the microwave without water for 4 to 5 minutes.
- Brown the chicken breasts in a very small amount of oil.
- Dissolve the chicken bouillon cube in 1/4 cup water.
- Lightly coat the chicken in flour with salt and pepper.
- Pour the dissolved bouillon over the cooked vegetables.
- Top the vegetables with the browned chicken breasts.
- Cover and bake at 350°F (175°C) for 45 to 60 minutes.
Tips & Substitutions
For added flavor, consider marinating the chicken breasts in lemon juice and herbs for an hour before browning. You can also substitute the chicken bouillon cube with homemade chicken stock for a richer taste. If you prefer, other vegetables like bell peppers or zucchini can be added for variety. Remember to adjust cooking times based on the thickness of the chicken breasts.
Serving Suggestions
This dish pairs beautifully with a simple green salad or steamed rice for a complete meal. You can also serve it with a side of crusty bread to soak up the delicious juices. For a heartier option, consider serving alongside mashed potatoes or quinoa. Explore similar flavors in recipes like Garlic Chicken Breasts for more inspiration.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken and vegetables in a microwave-safe dish, cover, and heat for 2-3 minutes or until warmed through. Alternatively, reheat in the oven at 350°F (175°C) for about 15-20 minutes for best results.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Chicken Breast And Vegetables contains roughly 391 calories, with 11g protein, 55g carbohydrates, and 15g fat. It is an excellent source of vitamin A (95% of the Daily Value), dietary fiber (29% of the Daily Value), and protein (23% of the Daily Value), and a good source of potassium and iron. Note that it is relatively high in sodium, at 748mg per serving (33% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken breasts for this recipe?
Yes, you can use frozen chicken breasts, but be sure to thaw them completely before cooking. You may need to adjust the cooking time to ensure the chicken is fully cooked through, reaching an internal temperature of 165°F (75°C).
What can I use instead of chicken bouillon?
If you don't have chicken bouillon, you can substitute with low-sodium chicken broth or stock. Alternatively, vegetable broth works well for a lighter flavor. Just make sure to adjust the salt content in the recipe as needed.
How do I know when the chicken is done?
The chicken is fully cooked when it reaches an internal temperature of 165°F (75°C). You can use a meat thermometer to check the thickest part of the breast. If you don't have one, ensure the juices run clear when you cut into the meat.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).