When it comes to quick and delicious meals, chicken breast and vegetables are a match made in heaven. But let’s be real – who has time to spend hours in the kitchen, especially on busy weeknights? That’s why we’ve rounded up 20 flavorful chicken breast and vegetable recipes that are perfect for a quick and satisfying dinner. From classic comfort food to international-inspired dishes, these recipes will inspire you to get creative with your cooking and impress your family and friends.
In this article, we’ll be sharing a range of mouth-watering recipes that combine juicy chicken breast with an array of colorful vegetables. Whether you’re in the mood for something rich and creamy or light and refreshing, we’ve got you covered. So go ahead, take a look at our top picks below, and get ready to cook up some delicious meals!
Garlic Butter Chicken Breast with Roasted Vegetables
Elevate your weeknight dinner game with this simple yet flavorful recipe, featuring tender chicken breast smothered in a rich garlic butter sauce and served alongside a medley of roasted vegetables.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1/2 cup (1 stick) unsalted butter, softened
– 3 cloves garlic, minced
– 1 tablespoon freshly squeezed lemon juice
– Salt and pepper to taste
– 1 bag mixed frozen vegetables (such as broccoli, carrots, and bell peppers)
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together softened butter, minced garlic, and lemon juice.
3. Season chicken breasts with salt and pepper.
4. Place chicken breasts on a baking sheet lined with parchment paper and top each breast with the garlic butter mixture.
5. Roast in the preheated oven for 20-25 minutes or until cooked through.
6. Toss frozen vegetables with olive oil, salt, and pepper, then spread on a separate baking sheet.
7. Roast vegetables alongside chicken breasts for an additional 15-20 minutes or until tender.
Cooking Time: 40-45 minutes
Lemon Herb Chicken and Asparagus Skillet
A bright and flavorful one-pan meal that combines juicy chicken, tender asparagus, and a hint of citrus.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups fresh asparagus spears, trimmed
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 tsp dried thyme
– 1 tsp lemon zest
– 2 tbsp freshly squeezed lemon juice
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, heat the olive oil over medium-high. Add chicken and cook until browned, about 5-7 minutes.
3. Remove chicken from skillet and set aside. Reduce heat to medium. Add garlic and thyme; cook for 1 minute.
4. Add asparagus to skillet and cook until tender, about 4-6 minutes.
5. Return chicken to skillet and stir in lemon zest, lemon juice, salt, and pepper.
6. Transfer skillet to the preheated oven and bake for an additional 10-12 minutes or until chicken is cooked through.
Cooking Time: 25-30 minutes
Spicy Honey Glazed Chicken with Stir-Fried Veggies
A sweet and spicy twist on classic chicken, this recipe combines the richness of honey with the boldness of chili flakes to create a dish that’s sure to satisfy.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1/2 cup honey
– 2 tbsp soy sauce
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/4 tsp chili flakes
– 1/4 cup vegetable oil
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 bell pepper, sliced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together honey, soy sauce, cumin, smoked paprika, and chili flakes.
3. Place chicken breasts in a shallow dish and brush the honey glaze evenly over both sides.
4. Heat oil in a large skillet or wok over medium-high heat. Add onion, garlic, and bell pepper; cook until vegetables are tender-crisp, about 5 minutes.
5. Add glazed chicken to the skillet and cook for an additional 3-4 minutes, or until cooked through.
6. Season with salt and pepper to taste. Serve hot.
Cooking Time: 20-25 minutes
Baked Parmesan Chicken Breast with Zucchini and Tomatoes
Elevate your weeknight dinner game with this easy-to-make, flavorful recipe that combines juicy chicken breast with crispy parmesan crust, roasted zucchini, and sweet tomatoes.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 cup grated parmesan cheese
– 1/2 cup breadcrumbs
– 2 cloves garlic, minced
– 2 medium zucchinis, sliced
– 2 large tomatoes, sliced
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a shallow dish, mix together parmesan cheese, breadcrumbs, garlic, salt, and pepper.
3. Dip each chicken breast in the breadcrumb mixture, pressing gently to adhere.
4. Place zucchini and tomato slices on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper.
5. Arrange the coated chicken breasts on top of the vegetables.
6. Bake for 25-30 minutes or until chicken is cooked through and the crust is golden brown.
Cooking Time: 25-30 minutes
Creamy Mushroom and Spinach Stuffed Chicken Breast
Elevate your dinner game with this flavorful and moist chicken breast stuffed with a savory mixture of mushrooms, spinach, and cream.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 cup fresh spinach leaves
– 1/2 cup sautéed mushrooms (button or cremini)
– 1/4 cup cream cheese, softened
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a mixing bowl, combine sautéed mushrooms, spinach, and cream cheese.
3. Lay chicken breasts flat and make a horizontal incision in each breast to create a pocket. Stuff each breast with the mushroom-spinach mixture.
4. Drizzle olive oil over the stuffed chicken breasts and season with salt and pepper.
5. Place the stuffed chicken breasts on a baking sheet lined with parchment paper and bake for 25-30 minutes or until cooked through.
Cooking Time: 25-30 minutes
One-Pan Chicken Breast with Sweet Potatoes and Brussels Sprouts
A flavorful and nutritious dinner that’s ready in under an hour, featuring chicken breast, sweet potatoes, and Brussels sprouts cooked to perfection in one pan.
Ingredients:
– 4 boneless, skinless chicken breasts
– 2 large sweet potatoes, peeled and cubed
– 1 pound Brussels sprouts, trimmed and halved
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional: garlic powder, paprika, or other seasonings of your choice
Instructions:
1. Preheat the oven to 400°F (200°C).
2. In a large skillet or Dutch oven, heat the olive oil over medium-high heat.
3. Add the chicken breasts and cook for 5-6 minutes per side, or until browned and cooked through. Remove from the pan and set aside.
4. Add the sweet potatoes to the pan and cook for 5 minutes, stirring occasionally.
5. Add the Brussels sprouts to the pan and cook for an additional 3-4 minutes, or until tender.
6. Return the chicken breasts to the pan and season with salt, pepper, and any desired herbs or spices.
7. Transfer the pan to the preheated oven and bake for 10-12 minutes, or until the sweet potatoes are caramelized and the chicken is cooked through.
Cooking Time: Approximately 45-50 minutes
Teriyaki Chicken and Broccoli Stir-Fry
A flavorful and nutritious stir-fry dish that combines the sweetness of teriyaki sauce with the savory taste of chicken and broccoli. This recipe is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 cups broccoli florets
– 1/4 cup teriyaki sauce
– 2 tbsp vegetable oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Chopped green onions for garnish (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the chicken and cook until browned, about 5-6 minutes. Remove from the skillet and set aside.
3. Add the garlic to the skillet and cook for 30 seconds.
4. Add the broccoli to the skillet and cook until tender, about 3-4 minutes.
5. In a small bowl, whisk together the teriyaki sauce and 1 tbsp water.
6. Pour the sauce over the chicken and broccoli in the skillet. Simmer for 2-3 minutes or until the sauce has thickened.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with green onions if desired.
Cooking Time: 15-20 minutes
Grilled Chicken Breast with Mediterranean Vegetables
This recipe combines the bold flavors of the Mediterranean with the simplicity of grilled chicken breast, resulting in a delicious and healthy meal.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 zucchini, sliced
– 1 red bell pepper, sliced
– 1 yellow squash, sliced
– 1 can (14.5 oz) diced tomatoes, drained
– 1 tsp dried oregano
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together olive oil, garlic, salt, and pepper.
3. Brush the mixture evenly onto both sides of the chicken breasts.
4. Grill the chicken for 5-6 minutes per side, or until cooked through.
5. Meanwhile, brush the Mediterranean vegetables (zucchini, red bell pepper, and yellow squash) with a little olive oil, season with salt, pepper, and oregano.
6. Grill the vegetables for 3-4 minutes per side, or until tender.
7. Serve the grilled chicken breasts with the Mediterranean vegetables and garnish with chopped parsley, if desired.
Cooking Time: 20-25 minutes
Cheesy Chicken and Bell Pepper Quesadillas
Savor the flavor of this delicious and easy-to-make quesadilla recipe, packed with tender chicken, crispy bell peppers, and melted cheese.
Ingredients:
– 1 lb boneless, skinless chicken breast, cooked and shredded
– 2 large bell peppers (any color), sliced
– 4 large tortillas
– 1 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
– Cooking spray or oil
Instructions:
1. Preheat a large skillet over medium-high heat.
2. Add the chicken, bell peppers, and cumin (if using). Cook for 5 minutes, stirring occasionally, until the vegetables are tender.
3. In a separate pan or griddle, place a tortilla and sprinkle with cheese.
4. Add the cooked chicken and bell pepper mixture on half of the tortilla.
5. Fold the tortilla in half to enclose the filling.
6. Cook for 2-3 minutes or until the tortilla is crispy and the cheese is melted.
7. Repeat with remaining ingredients.
Cooking Time: 15-20 minutes
Chicken Breast and Green Bean Almondine
A flavorful and healthy dish that combines the tenderness of chicken breast with the crunch of green beans, all tied together with a nutty almond sauce.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 pound fresh green beans, trimmed
– 1/2 cup sliced almonds
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1 tablespoon lemon juice
– 1/4 cup chicken broth
Instructions:
1. Preheat oven to 375°F (190°C).
2. Line a baking sheet with parchment paper.
3. Place the chicken breasts on the baking sheet, season with salt and pepper.
4. Roast the chicken in the preheated oven for 20-22 minutes or until cooked through.
5. In a large skillet, heat the olive oil over medium-high heat.
6. Add the green beans, garlic, and sliced almonds to the skillet. Cook for 5-7 minutes or until the green beans are tender.
7. Remove from heat, stir in lemon juice and chicken broth.
8. Serve the roasted chicken breasts with the green bean almondine sauce spooned over.
Cooking Time: 25-30 minutes
Thai Red Curry Chicken with Mixed Vegetables
This classic Thai dish is a flavorful and aromatic fusion of spicy curry paste, tender chicken, and mixed vegetables. A perfect blend of sweet, sour, and savory flavors that will leave you craving for more.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon Thai red curry paste
– 1 can (14 oz) coconut milk
– 1 cup mixed vegetables (bell peppers, carrots, green beans, snap peas)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add garlic and cook for 30 seconds until fragrant.
3. Add curry paste and cook for 1 minute, stirring constantly.
4. Add chicken and cook until browned, about 5-6 minutes.
5. Add coconut milk and mixed vegetables; stir to combine.
6. Reduce heat to low and simmer for 10-12 minutes or until vegetables are tender.
7. Season with salt and pepper to taste.
8. Garnish with fresh cilantro leaves.
Cooking Time: 20-22 minutes
Balsamic Glazed Chicken with Roasted Carrots and Onions
This recipe combines the rich flavors of balsamic glaze, sweet caramelized onions, and roasted carrots to create a delicious and savory dish perfect for any occasion.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1/2 cup balsamic glaze
– 2 large onions, thinly sliced
– 4 large carrots, peeled and chopped
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a small bowl, whisk together balsamic glaze and 1 tbsp olive oil.
3. Place chicken breasts in a shallow baking dish and brush with the balsamic mixture.
4. Roast carrots and onions on a separate baking sheet with 1 tbsp olive oil, salt, and pepper for 20-25 minutes or until tender and caramelized.
5. Place chicken in oven and roast for 15-20 minutes or until cooked through.
6. Garnish with chopped parsley if desired.
Cooking Time: 35-40 minutes
Chicken Breast and Cauliflower Rice Bowl
Savor the simplicity of this flavorful bowl, featuring juicy chicken breast, tender cauliflower “rice,” and a hint of Asian-inspired flair.
Ingredients:
• 4 boneless, skinless chicken breasts
• 1 head of cauliflower
• 2 tablespoons olive oil
• 1 tablespoon soy sauce
• 1 teaspoon honey
• Salt and pepper to taste
• Optional: chopped green onions for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Pulse cauliflower in a food processor until it resembles rice.
3. In a large skillet, heat olive oil over medium-high. Add chicken breasts; cook for 5-6 minutes per side or until cooked through.
4. In the same skillet, add soy sauce and honey. Stir to combine, then add cauliflower “rice.” Cook for 2-3 minutes or until tender.
5. Serve chicken on top of cauliflower rice, seasoning with salt and pepper to taste.
Cooking Time: 20-25 minutes
Pesto Chicken with Roasted Cherry Tomatoes and Asparagus
Pesto Chicken with Roasted Cherry Tomatoes and Asparagus: A flavorful and healthy dinner option that combines the richness of pesto sauce with the natural sweetness of cherry tomatoes and asparagus.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1/2 cup pesto sauce
– 1 pound fresh asparagus, trimmed
– 1 pint cherry tomatoes, halved
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together pesto sauce and salt.
3. Place chicken breasts on a baking sheet lined with parchment paper. Brush the pesto mixture evenly over both sides of the chicken.
4. Toss asparagus and cherry tomatoes with olive oil, salt, and pepper. Spread them out in a single layer on a separate baking sheet.
5. Roast the vegetables in the oven for 12-15 minutes or until tender.
6. Place the chicken in the oven for an additional 15-20 minutes or until cooked through.
Cooking Time: 30-40 minutes
Chicken Breast and Snap Pea Stir-Fry with Ginger Sauce
This recipe is a flavorful and healthy twist on traditional stir-fries, featuring succulent chicken breast, crisp snap peas, and a zesty ginger sauce.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 1 cup snap peas, trimmed
– 2 cloves garlic, minced
– 1-inch piece fresh ginger, grated
– 2 tbsp soy sauce
– 1 tsp sesame oil
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat 1 tbsp sesame oil in a large skillet or wok over medium-high heat.
2. Add chicken to the skillet; cook until browned, about 5 minutes. Remove from skillet and set aside.
3. In the same skillet, add remaining 1 tbsp sesame oil, garlic, and ginger. Cook for 1 minute, stirring constantly.
4. Add snap peas to the skillet; cook until tender-crisp, about 2-3 minutes.
5. Return chicken to the skillet; stir in soy sauce. Cook for an additional 1-2 minutes or until heated through.
6. Season with salt and pepper to taste. Garnish with chopped scallions if desired.
Cooking Time: 15-20 minutes
Caprese Stuffed Chicken Breast with Balsamic Veggies
Elevate your dinner game with this flavorful and visually stunning recipe, featuring juicy chicken breast stuffed with a Caprese-inspired mixture of creamy mozzarella, sweet tomato, and fresh basil.
Ingredients:
– 4 boneless, skinless chicken breasts
– 8 oz fresh mozzarella cheese, sliced
– 2 large tomatoes, diced
– 1/4 cup fresh basil leaves, chopped
– 2 tbsp olive oil
– Salt and pepper to taste
– 1 cup balsamic glazed veggies (see below)
Balsamic Veggies:
– 1 red bell pepper, sliced
– 1 small zucchini, sliced
– 1/4 cup balsamic vinegar
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together mozzarella, tomato, and basil.
3. Lay chicken breasts flat and make a horizontal incision in each breast to create a pocket.
4. Stuff each breast with the Caprese mixture and close the incision.
5. Drizzle olive oil over the chicken and season with salt and pepper.
6. Place stuffed chicken on a baking sheet lined with parchment paper and bake for 25-30 minutes or until cooked through.
7. Meanwhile, toss bell peppers and zucchini with balsamic vinegar, olive oil, salt, and pepper. Roast in the oven for an additional 15-20 minutes or until tender.
Cooking Time: 40-45 minutes
Chicken and Vegetable Kebabs with Tzatziki Sauce
Elevate your summer BBQ game with this flavorful and refreshing recipe that combines juicy chicken, colorful vegetables, and a tangy Greek yogurt sauce.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 1 red bell pepper, cut into large chunks
– 1 yellow bell pepper, cut into large chunks
– 1 onion, cut into large chunks
– 2 cloves of garlic, minced
– 1 zucchini, cut into large slices
– 1 cup Greek yogurt
– 1/2 cup diced cucumber
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. Thread chicken, bell peppers, onion, garlic, and zucchini onto skewers.
3. Brush with olive oil and season with salt and pepper.
4. Grill for 10-12 minutes, turning occasionally, until chicken is cooked through.
5. Meanwhile, mix together yogurt, cucumber, lemon juice, salt, and pepper to make Tzatziki sauce.
6. Serve grilled kebabs with Tzatziki sauce spooned over the top. Garnish with chopped parsley, if desired.
Cooking Time: 15-20 minutes
Chicken Breast and Butternut Squash Curry
Experience the warm flavors of Indian cuisine with this simple and delicious recipe, combining tender chicken breast with sweet butternut squash and aromatic spices.
Ingredients:
– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 1 medium butternut squash (about 2 lbs), peeled, seeded, and diced
– 2 medium onions, chopped
– 3 cloves of garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– Salt, to taste
– 2 tablespoons olive oil
– 1 can (14 oz) diced tomatoes
– Fresh cilantro, chopped (for garnish)
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add chicken and cook until browned, about 5-6 minutes. Remove from skillet.
3. Reduce heat to medium. Add onions and garlic; cook until softened, about 5 minutes.
4. Add squash, curry powder, cumin, turmeric, and cayenne pepper (if using). Cook for an additional 2-3 minutes, stirring occasionally.
5. Stir in diced tomatoes and cooked chicken. Season with salt to taste.
6. Simmer for 10-12 minutes or until the squash is tender.
Cooking Time: 20-22 minutes
Sheet Pan Chicken with Rainbow Vegetables
A colorful and flavorful one-pan wonder that’s perfect for a quick weeknight dinner or special occasion. This recipe is easy to customize with your favorite vegetables, so feel free to get creative!
Ingredients:
– 1 1/2 lbs boneless, skinless chicken breast or thighs
– 2 tbsp olive oil
– 1 tsp salt
– 1 tsp pepper
– 1 tsp garlic powder
– 1 cup mixed rainbow vegetables (such as bell peppers, carrots, zucchini, cherry tomatoes, and broccoli)
– 1/4 cup chicken broth
Instructions:
1. Preheat oven to 425°F (220°C).
2. Line a large sheet pan with parchment paper.
3. In a bowl, whisk together olive oil, salt, pepper, and garlic powder. Add the chicken and toss to coat.
4. Arrange the chicken on one half of the sheet pan.
5. Toss the rainbow vegetables with chicken broth and spread them out on the other half of the sheet pan.
6. Bake for 25-30 minutes or until the chicken is cooked through and the vegetables are tender.
7. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 25-30 minutes
Chicken Breast and Cabbage Stir-Fry with Soy Sauce
This Asian-inspired stir-fry is a quick and easy meal that combines tender chicken breast, crisp cabbage, and savory soy sauce. Perfect for a weeknight dinner or lunch.
Ingredients:
– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 2 cups shredded cabbage
– 2 cloves garlic, minced
– 2 tbsp vegetable oil
– 2 tbsp soy sauce
– Salt and pepper to taste
– Chopped green onions for garnish (optional)
Instructions:
1. Heat 1 tbsp of oil in a large skillet or wok over medium-high heat.
2. Add the chicken and cook until browned, about 5 minutes. Remove from skillet.
3. In same skillet, add remaining 1 tbsp of oil, garlic, and cabbage. Cook until cabbage is tender-crisp, about 3-4 minutes.
4. Return chicken to skillet and stir in soy sauce. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped green onions if desired.
Cooking Time: 15-20 minutes
Summary
Get ready to spice up your weeknights with these 20 delicious and easy-to-make chicken breast and vegetable recipes! From classic combinations like garlic butter and roasted vegetables, to international-inspired flavors like Thai red curry and Mediterranean vegetables, there’s something for everyone. Try Lemon Herb Chicken and Asparagus Skillet, Spicy Honey Glazed Chicken with Stir-Fried Veggies, or Baked Parmesan Chicken Breast with Zucchini and Tomatoes – the possibilities are endless! Perfect for busy weeknights when you need a quick and satisfying meal.