Are you tired of the same old boring chicken dishes? Look no further! Chicken breasts are a staple in many households, but they don’t have to be a flavorless experience. With a little creativity and some inspiration from around the world, you can create mouth-watering meals that will impress your family and friends.
In this article, we’ll take you on a culinary journey with 20 scrumptious chicken breast and vegetable recipes that are easy to make and packed with flavor. From classic grilled lemon herb to international-inspired teriyaki glaze, these recipes cater to all tastes and dietary preferences. Whether you’re a busy parent looking for quick weeknight meals or a foodie seeking new culinary adventures, we’ve got you covered.
So go ahead, get cooking, and discover the endless possibilities of chicken breast and vegetable pairings!
Grilled Lemon Herb Chicken Breast with Roasted Vegetables
Brighten up your mealtime with this refreshing and flavorful recipe that combines the zesty charm of lemons, the fragrance of herbs, and the tenderness of grilled chicken. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1/4 cup freshly squeezed lemon juice
– 2 tbsp olive oil
– 2 tbsp chopped fresh rosemary
– 2 tbsp chopped fresh thyme
– Salt and pepper to taste
– 1 large red bell pepper, seeded and sliced
– 1 large zucchini, sliced
– 1 large yellow squash, sliced
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together lemon juice, olive oil, rosemary, thyme, salt, and pepper.
3. Place chicken breasts in the marinade, coating evenly. Let sit for at least 30 minutes or up to 2 hours in the refrigerator.
4. Grill chicken for 5-6 minutes per side, or until cooked through.
5. Meanwhile, toss bell pepper, zucchini, and squash with olive oil, salt, and pepper. Roast in the oven at 425°F (220°C) for 20-25 minutes, or until tender.
6. Serve grilled chicken breasts with roasted vegetables and enjoy!
Cooking Time: 30-40 minutes
Garlic Butter Chicken Breast and Sautéed Veggies
Elevate your weeknight dinner with this flavorful and easy-to-make recipe, featuring juicy chicken breasts smothered in a rich garlic butter sauce, served alongside a medley of sautéed vegetables.
Ingredients:
– 4 boneless, skinless chicken breasts
– 2 cloves of garlic, minced
– 2 tbsp (30g) unsalted butter
– 1 cup (115g) mixed veggies (bell peppers, zucchini, mushrooms, and onions)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together minced garlic and softened butter.
3. Season chicken breasts with salt and pepper.
4. Place the chicken on a baking sheet lined with parchment paper and brush with the garlic butter mixture.
5. Roast in the preheated oven for 20-22 minutes or until cooked through.
6. While the chicken is cooking, heat a large skillet over medium-high heat.
7. Add mixed veggies to the skillet and sauté for 8-10 minutes or until tender.
8. Serve roasted chicken breasts with sautéed vegetables.
Cooking Time: 30-35 minutes
Baked Parmesan Chicken Breast with Zucchini and Carrots
Elevate your dinner game with this easy and flavorful recipe that combines crispy chicken, tender zucchini, and sweet carrots. This dish is perfect for a quick weeknight meal or a special occasion.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 cup grated Parmesan cheese
– 1/2 cup breadcrumbs
– 2 cloves garlic, minced
– 1 medium zucchini, sliced
– 4 medium carrots, peeled and sliced
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a shallow dish, mix together Parmesan cheese and breadcrumbs.
3. Dip each chicken breast into the cheese mixture, coating both sides evenly.
4. Place coated chicken breasts on a baking sheet lined with parchment paper.
5. Drizzle olive oil over the chicken and sprinkle with minced garlic.
6. Arrange zucchini and carrot slices around the chicken breasts.
7. Bake for 25-30 minutes or until chicken is cooked through and vegetables are tender.
Cooking Time: 25-30 minutes
Chicken Breast Stir-Fry with Broccoli and Bell Peppers
This recipe combines the flavors of chicken breast, broccoli, and bell peppers in a savory and aromatic stir-fry. Perfect for a weeknight dinner or a quick lunch, this dish is ready in just 20 minutes.
Ingredients:
– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 2 cups broccoli florets
– 1 cup sliced bell peppers (any color)
– 2 cloves garlic, minced
– 2 tbsp vegetable oil
– 1 tsp soy sauce
– Salt and pepper to taste
– Optional: chopped green onions for garnish
Instructions:
1. Heat 1 tbsp of oil in a large skillet or wok over medium-high heat.
2. Add chicken and cook until browned, about 5 minutes. Remove from pan.
3. In the same pan, add remaining 1 tbsp of oil. Add broccoli, bell peppers, and garlic. Cook for 4-5 minutes, or until vegetables are tender-crisp.
4. Return chicken to the pan and stir in soy sauce.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped green onions if desired.
Cooking Time: 20 minutes
Creamy Spinach and Mushroom Stuffed Chicken Breast
Elevate your dinner game with this rich and flavorful stuffed chicken breast recipe, packed with sautéed spinach and mushrooms in a creamy sauce.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 package frozen chopped spinach, thawed and drained
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1/2 cup heavy cream
– 1 tablespoon butter
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a skillet, sauté mushrooms and garlic until tender. Add spinach and cook until wilted.
3. Stuff each chicken breast with the mushroom-spinach mixture.
4. Place stuffed breasts on a baking sheet lined with parchment paper.
5. Dot the top of each breast with butter.
6. Bake for 25-30 minutes or until cooked through.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
One-Pan Chicken Breast with Sweet Potatoes and Green Beans
This recipe is a flavorful and nutritious one-pot meal that’s perfect for a weeknight dinner. With tender chicken breast, roasted sweet potatoes, and crisp green beans all cooked to perfection in one pan, you’ll be enjoying a satisfying meal in no time.
Ingredients:
– 4 boneless, skinless chicken breasts
– 2 large sweet potatoes, peeled and cubed
– 1 pound fresh green beans, trimmed
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional: garlic powder, paprika, or other seasonings of your choice
Instructions:
1. Preheat 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 minutes on each side, or until browned.
4. Add the sweet potatoes, green beans, salt, and pepper. Stir to combine.
5. Cover the pan with a lid and transfer it to the preheated oven.
6. Roast for 25-30 minutes, or until the chicken is cooked through and the sweet potatoes are tender.
7. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 25-30 minutes
Chicken Breast and Vegetable Skewers with Teriyaki Glaze
Impress your family and friends with these flavorful skewers, featuring tender chicken breast and colorful vegetables glazed with a sweet teriyaki sauce.
Ingredients:
– 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
– 1 red bell pepper, cut into 1-inch pieces
– 1 yellow bell pepper, cut into 1-inch pieces
– 1 onion, cut into 1-inch pieces
– 2 cloves garlic, minced
– 1 cup mixed vegetables (such as cherry tomatoes, mushrooms, and zucchini)
– 1/4 cup teriyaki glaze (homemade or store-bought)
– 10 bamboo skewers
– Cooking spray
Instructions:
1. Preheat grill to medium-high heat.
2. Thread chicken, bell peppers, onion, garlic, and mixed vegetables onto skewers, leaving a small space between each piece.
3. Brush teriyaki glaze evenly over the chicken and vegetables.
4. Place skewers on the grill and cook for 10-12 minutes, turning occasionally, or until chicken is cooked through.
5. Remove from heat and let rest for 2-3 minutes before serving.
Cooking Time: 10-12 minutes
Mediterranean Chicken Breast with Roasted Eggplant and Tomatoes
Experience the flavors of the Mediterranean with this simple yet flavorful recipe, combining juicy chicken breast with roasted eggplant and tomatoes. Perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 4 boneless, skinless chicken breasts
– 2 large eggplants, sliced into 1/2-inch thick rounds
– 3 large tomatoes, cored and halved
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 tsp dried oregano
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together olive oil, garlic, and oregano.
3. Brush the mixture evenly onto both sides of chicken breasts.
4. Place eggplant slices on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Roast for 20-25 minutes or until tender.
5. Toss tomatoes with olive oil, salt, and pepper. Spread on the same baking sheet as eggplant. Roast for an additional 15-20 minutes or until tomatoes are tender.
6. Grill or cook chicken breasts to desired doneness (about 5-7 minutes per side).
7. Serve chicken with roasted eggplant and tomatoes. Garnish with chopped parsley if desired.
Cooking Time: Approximately 45-50 minutes
Chicken Breast and Asparagus in Lemon Garlic Sauce
This recipe combines the flavors of bright lemon, savory garlic, and tender chicken breast with a delightful crunch from fresh asparagus. Perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 pound fresh asparagus, trimmed
– 2 cloves garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: 1/4 cup white wine (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together garlic, lemon juice, salt, and pepper.
3. Place chicken breasts on a baking sheet lined with parchment paper. Brush both sides with the lemon-garlic mixture.
4. Toss asparagus with olive oil, salt, and pepper. Spread on a separate baking sheet.
5. Bake chicken for 20-25 minutes or until cooked through.
6. Add asparagus to the oven for the last 10-12 minutes of cooking time.
7. Serve hot, garnished with lemon wedges if desired.
Cooking Time: 35-40 minutes
Spicy Cajun Chicken Breast with Corn and Bell Peppers
Experience the bold flavors of Louisiana with this spicy cajun chicken breast recipe, paired with sweet corn and crunchy bell peppers.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1/2 cup cajun seasoning
– 1 tablespoon olive oil
– 1 large onion, sliced
– 2 cloves garlic, minced
– 2 cups mixed bell peppers (green, red, yellow)
– 2 cups corn kernels
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a small bowl, mix together cajun seasoning and olive oil.
3. Brush the mixture evenly onto both sides of the chicken breasts.
4. Heat a large skillet over medium-high heat. Sear the chicken for 5-6 minutes on each side, or until cooked through.
5. Add sliced onion to the skillet and cook until translucent, about 3-4 minutes.
6. Add minced garlic and cook for an additional minute.
7. Add mixed bell peppers and corn kernels to the skillet. Cook for 2-3 minutes, stirring occasionally.
8. Serve chicken breasts with the spicy cajun corn and bell pepper mixture spooned over top.
Cooking Time: 25-30 minutes
Chicken Breast and Veggie Foil Packets with Italian Seasoning
Cook chicken breast and vegetables to perfection in just a few minutes! This recipe is perfect for a quick weeknight dinner or a healthy lunch.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 red bell pepper, sliced
– 1 yellow bell pepper, sliced
– 2 cloves of garlic, minced
– 1 zucchini, sliced
– 2 tablespoons olive oil
– 1 tablespoon Italian seasoning
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut four pieces of aluminum foil into large squares.
3. Place a chicken breast in the center of each square.
4. Add sliced bell peppers, garlic, and zucchini on top of the chicken.
5. Drizzle with olive oil and sprinkle with Italian seasoning.
6. Fold foil over the ingredients to create a packet.
7. Place packets on a baking sheet and bake for 20-25 minutes or until chicken is cooked through.
Cooking Time: 20-25 minutes
Stuffed Chicken Breast with Spinach, Feta, and Roasted Veggies
A flavorful and nutritious dish that combines the tenderness of chicken breast with the creaminess of feta cheese, the earthiness of spinach, and the sweetness of roasted vegetables.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1/2 cup fresh spinach leaves
– 1/2 cup crumbled feta cheese
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1 red bell pepper, seeded and sliced
– 1 yellow bell pepper, seeded and sliced
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together spinach, feta cheese, garlic, salt, and pepper.
3. Lay chicken breasts flat and make a horizontal incision in each breast to create a pocket.
4. Stuff each breast with the spinach-feta mixture.
5. Place stuffed chicken breasts on a baking sheet lined with parchment paper.
6. Roast bell peppers in a separate pan with olive oil until tender.
7. Cook chicken for 25-30 minutes or until cooked through.
8. Serve with roasted vegetables and enjoy!
Chicken Breast and Vegetable Curry with Coconut Milk
Chicken Breast and Vegetable Curry with Coconut Milk Recipe
Savor the rich flavors of this creamy curry that combines tender chicken breast, a variety of colorful vegetables, and the velvety smoothness of coconut milk.
Ingredients:
– 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 green bell pepper, diced
– 1 can (14 oz) diced tomatoes
– 1 cup mixed vegetables (such as carrots, zucchini, and snap peas)
– 1/2 cup coconut milk
– 2 tablespoons curry powder
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add the chicken, onions, garlic, red bell pepper, and green bell pepper. Cook until the vegetables are tender, about 5 minutes.
3. Stir in the diced tomatoes, mixed vegetables, curry powder, cumin, salt, and pepper. Cook for an additional 2-3 minutes.
4. Pour in the coconut milk and bring to a simmer. Reduce heat to low and let cook for 10-15 minutes or until the chicken is cooked through and the sauce has thickened.
5. Garnish with fresh cilantro leaves. Serve hot over rice or with naan bread.
Cooking Time: 20-25 minutes
Pan-Seared Chicken Breast with Ratatouille
This classic French dish combines tender chicken breast with a rich and flavorful ratatouille, perfect for a weeknight dinner or special occasion. The key is to cook the chicken just right, while allowing the vegetables to caramelize and intensify in flavor.
Ingredients:
– 4 boneless, skinless chicken breasts
– 2 large eggplants, sliced into 1/2-inch thick rounds
– 2 large zucchinis, sliced into 1/2-inch thick rounds
– 1 large red bell pepper, sliced into 1/2-inch thick strips
– 2 cloves of garlic, minced
– 1 cup of chicken broth
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Season the chicken breasts with salt and pepper.
3. Pan-sear the chicken in a hot skillet with olive oil until cooked through, about 5-7 minutes per side.
4. In a separate pan, cook the eggplant, zucchini, bell pepper, and garlic over medium heat for 10-12 minutes, stirring occasionally.
5. Add chicken broth to the vegetables and stir to combine. Simmer for an additional 2-3 minutes.
6. Serve the chicken breasts with the ratatouille spooned over the top.
Cooking Time: Approximately 20-25 minutes.
Chicken Breast and Cauliflower Rice Stir-Fry
A flavorful and healthy stir-fry made with tender chicken breast, cauliflower “rice”, and a hint of Asian-inspired spices. Perfect for a weeknight dinner or lunch prep.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 1 head of cauliflower, grated (or 2 cups of pre-grated cauliflower rice)
– 2 tablespoons vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon oyster sauce (optional)
– Salt and pepper to taste
– Chopped green onions for garnish (optional)
Instructions:
1. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
2. Add chicken and cook until browned, about 5-6 minutes. Remove from skillet and set aside.
3. In the same skillet, add remaining 1 tablespoon of oil. Cook onion and garlic until softened, about 3-4 minutes.
4. Add cauliflower “rice” to skillet and stir-fry for 2-3 minutes, or until slightly tender.
5. Return chicken to skillet and stir in soy sauce and oyster sauce (if using). Season with salt and pepper to taste.
6. Serve hot, garnished with chopped green onions if desired.
Cooking Time: 15-20 minutes
Chicken Breast and Vegetable Soup with Herbs
This hearty soup is a perfect blend of tender chicken, colorful vegetables, and aromatic herbs. With its comforting warmth and rich flavors, it’s a delightful meal for any time of the year.
Ingredients:
– 1 pound boneless, skinless chicken breast
– 2 medium carrots, peeled and chopped
– 2 stalks celery, chopped
– 1 large red bell pepper, seeded and chopped
– 4 cups mixed vegetables (such as zucchini, green beans, and potatoes)
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– 1 teaspoon dried thyme
– 1/2 teaspoon dried rosemary
– Salt and pepper, to taste
– 4 cups chicken broth
Instructions:
1. In a large pot, heat the olive oil over medium-high heat.
2. Add the chopped carrots, celery, and red bell pepper; cook until tender, about 5 minutes.
3. Add the garlic, thyme, and rosemary; cook for an additional minute.
4. Add the chicken breast and mixed vegetables; cook until the chicken is cooked through, about 10-12 minutes.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 25-30 minutes
Chicken Breast and Roasted Brussels Sprouts with Balsamic Glaze
Elevate your dinner game with this flavorful and nutritious recipe that combines juicy chicken breast with caramelized Brussels sprouts. A sweet and tangy balsamic glaze brings the dish together for a perfect balance of flavors.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 pound Brussels sprouts, trimmed and halved
– 2 tablespoons olive oil
– 1 tablespoon balsamic vinegar
– 1 tablespoon honey
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Season chicken breasts with salt and pepper.
3. Roast chicken in the oven for 20-25 minutes, or until cooked through.
4. Toss Brussels sprouts with olive oil, salt, and pepper.
5. Spread Brussels sprouts on a baking sheet and roast for 20-25 minutes, or until caramelized.
6. In a small saucepan, combine balsamic vinegar and honey. Bring to a simmer over medium heat until thickened and syrupy.
7. Serve roasted chicken with glazed Brussels sprouts.
Cooking Time: 40-50 minutes
Chicken Breast and Zucchini Noodles in Pesto Sauce
This recipe combines the flavors of pesto sauce with tender chicken breast and zucchini noodles, making for a healthy and satisfying meal. Ready in just 30 minutes!
Ingredients:
– 1 lb boneless, skinless chicken breast
– 2 medium zucchinis
– 1/4 cup store-bought or homemade pesto sauce
– 1 tablespoon olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Season chicken breast with salt and pepper.
3. Cook zucchinis using a spiralizer or a vegetable peeler to create noodles. Set aside.
4. In a large skillet, heat olive oil over medium-high heat. Add chicken breast and cook for 5-6 minutes per side, or until cooked through.
5. Meanwhile, mix pesto sauce with a tablespoon of water in a small bowl.
6. Add cooked zucchini noodles to the skillet with the chicken. Pour in pesto sauce and toss to combine.
7. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 30 minutes
Chicken Breast and Vegetable Casserole with Cheese Topping
A delicious and satisfying casserole that combines the flavors of chicken, vegetables, and cheese. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 onion, chopped
– 2 cloves garlic, minced
– 2 cups mixed vegetables (such as broccoli, carrots, and bell peppers)
– 1 cup shredded cheddar cheese
– 1/2 cup milk
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook the chicken breasts with olive oil until browned on both sides. Remove from heat and set aside.
3. Add chopped onion and minced garlic to the same skillet and sauté until softened.
4. Add mixed vegetables to the skillet and cook for 5 minutes or until tender.
5. In a separate bowl, combine cooked chicken, vegetable mixture, and shredded cheese.
6. Pour the mixture into a 9×13 inch baking dish and bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Chicken Breast and Mixed Veggie Salad with Honey Mustard Dressing
This salad recipe combines the tenderness of chicken breast with a colorful mix of vegetables, all tied together with a tangy honey mustard dressing. Perfect for a quick and satisfying lunch or dinner.
Ingredients:
– 4 boneless, skinless chicken breasts
– 2 cups mixed vegetables (bell peppers, carrots, cherry tomatoes, cucumber)
– 1/4 cup honey
– 2 tablespoons Dijon mustard
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh parsley for garnish
Instructions:
1. Preheat grill or oven to medium-high heat.
2. Season chicken breasts with salt and pepper. Grill or bake for 5-6 minutes per side, or until cooked through.
3. In a large bowl, combine mixed vegetables.
4. In a small bowl, whisk together honey and Dijon mustard.
5. Add olive oil and whisk until smooth.
6. Slice grilled chicken breasts into strips.
7. Combine chicken and vegetables in the bowl with dressing. Toss to coat.
8. Garnish with fresh parsley. Serve immediately.
Cooking Time: 15-20 minutes
Summary
Get ready to elevate your meal game with these 20 delicious chicken breast and vegetable recipes! From grilled lemon herb chicken with roasted veggies to creamy spinach and mushroom stuffed chicken, there’s something for every taste bud. Try baked parmesan chicken with zucchini and carrots, or go international with Mediterranean chicken and eggplant. Whether you’re in the mood for a quick stir-fry or a hearty casserole, these recipes are easy to make and perfect for any occasion. Discover your new favorite dish today!
