One-Pan Baked Chicken

Kathryn Hitchcock, MS, RD
One pan means easier clean-up for this savory dish.
Prep Time 10 minutes
Cook Time 45 minutes
Course Main Course
Cuisine American
Servings 4
Calories 179 kcal


  • casserole dish


  • 1 lb boneless, skinless chicken breast (or chicken thighs)
  • 1 1/2 tbsp oil (divided)
  • 1 cup chopped, canned tomatoes
  • 3 or 4 large carrots, peeled and diced
  • 1/2 cup yellow onion, peeled and diced
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1/2 tsp Italian herb seasoning
  • 1/2 tsp cumin


  • Preheat the oven to 375°.
  • Add one (1) tablespoon oil, chopped tomatoes, and all seasonings to a medium sized casserole dish. Stir until combined.
  • Add chopped carrots, onion, and garlic and spread throughout the sauce.
  • Salt and pepper chicken on both sides.
  • Layer chicken on top of vegetables.
  • Drizzle 1/2 tablespoon of oil on top of the chicken breast.
  • Bake in the oven for 45 - 50 minutes. Check internal temperature to ensure it has reached 165°.
  • Let it cool for 5 - 10 minutes.
  • Serve on its own, or on a bed of rice of greens. Store in the fridge for up to five (5) days.


Calories: 179kcalCarbohydrates: 1gProtein: 24gFat: 8gSaturated Fat: 1gCholesterol: 73mgSodium: 423mgPotassium: 420mgSugar: 1gVitamin A: 53IUVitamin C: 2mgCalcium: 6mgIron: 1mg
Keyword baked chicken, chicken, dinner, one pan