Family-Favorite Weeknight Chicken Bake

By Amna Malik

Ingredients

  • 4 boneless, skinless chicken breasts
  • 2 cups baby potatoes, halved
  • 1 cup baby carrots
  • 1 small onion, sliced
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp dried Italian seasoning (or oregano + basil mix)
  • Salt and black pepper, to taste
  • 1 cup shredded cheddar or mozzarella cheese (optional)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat oven to 400°F (200°C). Lightly grease a baking dish.
  2. Arrange chicken breasts in the center of the dish. Surround with potatoes, carrots, and onion.
  3. Drizzle olive oil evenly over the chicken and veggies.
  4. Season with garlic powder, paprika, Italian seasoning, salt, and pepper. Toss vegetables gently to coat.
  5. Cover with foil and bake for 25 minutes. Remove foil, sprinkle cheese on top (if using), and bake uncovered for another 10–15 minutes, until chicken is cooked through (165°F / 74°C) and vegetables are tender.
  6. Garnish with fresh parsley and serve warm.

Would you like me to make this extra creamy with a sauce (like a ranch or mushroom sauce), or keep it as a lighter baked version?

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