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