Meet your new busy-night hero: this One-Pan Dump Chicken Bake. Juicy chicken breasts roast right alongside colorful veggies in a light, herb-infused broth, creating a complete, healthy meal with almost no cleanup. Just toss everything into a dish, bake, and dinner is on the table in under an hour.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 cups broccoli florets
- 1 cup cherry tomatoes, halved
- 1 cup sliced bell peppers (any color)
- 1 cup low-sodium chicken broth
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a large baking dish if desired.
- Place the chicken breasts in the center of the baking dish in a single layer.
- Scatter the broccoli florets, halved cherry tomatoes, and sliced bell peppers around the chicken, distributing them evenly.
- In a small bowl, whisk together the low-sodium chicken broth, olive oil, garlic powder, onion powder, Italian seasoning, salt, and pepper until well combined.
- Pour the seasoned broth mixture evenly over the chicken and vegetables, making sure everything is lightly coated.
- Cover the baking dish tightly with aluminum foil and bake for 25 minutes.
- Remove the foil and return the dish to the oven. Bake for an additional 15–20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the vegetables are tender.
- If desired, broil on high for 2–3 minutes at the end for extra color on the chicken and vegetables.
- Remove from the oven and let the chicken rest for 5 minutes to retain its juices.
- Garnish with freshly chopped parsley, if using, and serve warm straight from the pan.
Variation
- Swap the veggies: Use green beans, zucchini, asparagus, or cauliflower instead of (or in addition to) the broccoli and peppers.
- Change the flavor profile: Replace Italian seasoning with taco seasoning, smoked paprika, or curry powder for a different twist.
- Make it creamy: Stir 2–3 tablespoons of light cream cheese or plain Greek yogurt into the broth mixture before pouring it over the chicken for a richer sauce.
Cooking Notes
- Avoid overcrowding the pan so the chicken roasts instead of steams; use a larger dish if needed.
- If using frozen vegetables, thaw and pat dry first so excess water doesn’t dilute the flavor.
- Check chicken doneness with a thermometer rather than time alone; thickness of the breasts can vary significantly.
Serving Suggestions
- Serve over brown rice, quinoa, or cauliflower rice to soak up the flavorful juices.
- Pair with a simple side salad and crusty whole-grain bread for a more complete meal.
- Slice leftover chicken and veggies and tuck them into wraps or grain bowls for an easy next-day lunch.
Tips
- Season generously with salt and pepper broth can be mild, so don’t be shy with the seasoning.
- Line the baking dish with parchment before adding ingredients for even easier cleanup.
- Meal prep friendly: Cook, cool, and portion into containers; it reheats well in the microwave or oven.
Prep Time:
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
Nutritional Information (Per Serving)
- Calories: 320 kcal
- Protein: 40 g
- Sodium: 420 mg
Frequently Asked Questions
- Can I use chicken thighs instead of breasts?
Yes, boneless, skinless thighs work well. Add 5–10 minutes to the cook time and check for an internal temperature of 165°F (74°C). - Can I make this ahead of time?
You can assemble the dish up to 12 hours in advance, cover, and refrigerate. Add 5 minutes to the initial covered bake time if baking straight from the fridge. - How do I store leftovers?
Store cooled leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat in the microwave or in a 350°F (175°C) oven until warmed through. - Is this recipe freezer-friendly?
Yes. Bake completely, cool fully, then freeze in portions for up to 2 months. Thaw overnight in the fridge and reheat until hot.
Conclusion
This One-Pan Dump Chicken Bake turns simple ingredients into a colorful, nutrient-packed dinner with almost zero effort. Juicy chicken, tender veggies, and a light, savory broth come together in one dish for easy prep and cleanup. It’s weeknight-friendly, family-approved, and perfect for meal prep or leftovers the next day.
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Dump Chicken Bake
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free, High-Protein
Description
Meet your new busy-night hero: this One-Pan Dump Chicken Bake. Juicy chicken breasts roast right alongside colorful veggies in a light, herb-infused broth, creating a complete, healthy meal with almost no cleanup. Just toss everything into a dish, bake, and dinner is on the table in under an hour.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 cups broccoli florets
- 1 cup cherry tomatoes, halved
- 1 cup sliced bell peppers (any color)
- 1 cup low-sodium chicken broth
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a large baking dish if desired.
- Place the chicken breasts in the center of the baking dish in a single layer.
- Scatter the broccoli florets, halved cherry tomatoes, and sliced bell peppers around the chicken, distributing them evenly.
- In a small bowl, whisk together the low-sodium chicken broth, olive oil, garlic powder, onion powder, Italian seasoning, salt, and pepper until well combined.
- Pour the seasoned broth mixture evenly over the chicken and vegetables, making sure everything is lightly coated.
- Cover the baking dish tightly with aluminum foil and bake for 25 minutes.
- Remove the foil and return the dish to the oven. Bake for an additional 15–20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the vegetables are tender.
- If desired, broil on high for 2–3 minutes at the end for extra color on the chicken and vegetables.
- Remove from the oven and let the chicken rest for 5 minutes to retain its juices.
- Garnish with freshly chopped parsley, if using, and serve warm straight from the pan.
Notes
- For extra flavor, marinate the chicken directly in the broth mixture for 30 minutes before baking.
- If your chicken breasts are very thick, butterfly them or pound slightly so they cook more evenly.
- Vegetables will be quite tender with the full cook time; reduce by 5 minutes for crisper veggies.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with vegetables
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 110 mg
Keywords: dump chicken bake, one-pan chicken, healthy chicken bake, easy weeknight dinner, sheet pan chicken and veggies