Best Baked Chicken Veggies Recipes
BAKED MONTEREY CHICKEN WITH ROASTED VEGGIES
Everyone asks me for this baked monterey chicken. Roasting the veggies brings out their sweetness. They're delicious with fettuccine, rice or mashed potatoes. -Gloria Bradley, Naperville, Illinois
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. Place asparagus and red peppers in a greased 13x9-in. baking dish; toss with oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast just until crisp-tender, 5-8 minutes. Remove vegetables from dish., Season chicken with the remaining salt and pepper. In a large skillet, heat 1 tablespoon butter over medium heat; brown 3 chicken breasts on both sides. Transfer to the same baking dish. Repeat with an additional 1 tablespoon butter and remaining chicken. Top chicken with roasted vegetables., In same skillet, melt remaining butter over medium heat. Stir in flour until smooth; gradually whisk in broth, cream and wine. Bring to a boil over medium heat, stirring constantly; cook and stir until thickened, 2-3 minutes. Stir in 1 cup cheese until melted. Pour over chicken., Bake, uncovered, until a thermometer inserted in chicken reads 165°, 25-30 minutes. Sprinkle with remaining cheese.
Nutrition Facts : Calories 581 calories, Fat 40g fat (22g saturated fat), Cholesterol 200mg cholesterol, Sodium 1093mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 2g fiber), Protein 44g protein.
BAKED SPAGHETTI SQUASH WITH CHICKEN AND VEGGIES
A recipe that is enjoyed at out house. Great flavor and very healthy. Have an extra serving and you need not feel guilty. Accompanied with a salad and a crusty roll makes for a complete meal.
Provided by Dotty2
Categories One Dish Meal
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.
- Place squash on a baking sheet and bake for 40 minutes or until tender. Remove from heat ,cool and shred with a fork.
- Reduce oven temp to 350°F.
- Lightly grease casserole dish.
- In a skillet over medium heat, brown and cook chicken pieces; add peppers, onion and garlic.
- Continue to cook and stir until vegetables are tender.
- Mix the shredded squash and tomatoes into the skillet; add spices.
- Cook and stir until heated through.
- Remove skillet from heat and mix in 2 cups cheese until melted.
- Transfer to prepared casserole dish.
- Bake 25 minutes.
- Sprinkle remaining cheese and then continue baking 5 minutes until cheese is melted.
BAKED SWEET AND SOUR CHICKEN WITH VEGGIES
Delicious without the usual pineapple, nice with baked potato or brown rice; adapted from Canadian Living mag.
Provided by Derf2440
Categories Chicken Thigh & Leg
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Quarter onions, cut carrots into one inch pieces, (I used baby carrots, about 12).
- Seed, core and cut green peppers into one inch chunks.
- Scatter all veggies in a roasting pan with a lid, cover and roast at 400f degrees for 15 minutes.
- In a large shallow dish,combine flour, salt and pepper.
- Press chicken legs into flour mixture to coat all over.
- In a large non stick frypan heat 1 tablespoon oil, over medium high heat.
- Brown chicken in batches, adding remaining oil when necessary, about 8 to 10 minutes.
- Arrange on top of veggies in roaster.
- Whisk together, in a measuring cup, orange juice,honey, soy sauce, tomato paste, corn starch and garlic.
- Pour over chicken and veggies.
- Cover and roast at 400f degrees for 20 minutes; uncover and roast, basting occasionally, until chicken is golden and juices run clear, approximately another 20 minutes.
BAKED CHICKEN & VEGGIES RECIPE - (4.2/5)
Provided by á-24918
Number Of Ingredients 7
Steps:
- Sear chicken breasts on Stove Top High in the Ninja. Remove and set aside while you saute onion on high until slightly browned. Remove onions. Place potatoes in bottom of pan and season as desired. Add onions, carrots and mushrooms to pan, placing chicken on top. Mix the soup and broth and pour over the chicken. Turn your Ninja to Oven setting of 300° for 30- 40 minutes. Use digital probe to test for temperature. All of the liquid was gone by the time it cooled down, leaving just enough thickened sauce to make it yummy
BAKED MONTEREY CHICKEN WITH ROASTED VEGGIES
Everyone asks me for this baked monterey chicken. Roasting the veggies brings out their sweetness. They're delicious with fettuccine, rice or mashed potatoes. -Gloria Bradley, Naperville, Illinois
Provided by @MakeItYours
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. Place asparagus and red peppers in a greased 13x9-in. baking dish; toss with oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast just until crisp-tender, 5-8 minutes. Remove vegetables from dish., Season chicken with the remaining salt and pepper. In a large skillet, heat 1 tablespoon butter over medium heat; brown 3 chicken breasts on both sides. Transfer to the same baking dish. Repeat with an additional 1 tablespoon butter and remaining chicken. Top chicken with roasted vegetables., In same skillet, melt remaining butter over medium heat. Stir in flour until smooth; gradually whisk in broth, cream and wine. Bring to a boil over medium heat, stirring constantly; cook and stir until thickened, 2-3 minutes. Stir in 1 cup cheese until melted. Pour over chicken., Bake, uncovered, until a thermometer inserted in chicken reads 165°, 25-30 minutes. Sprinkle with remaining cheese.
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