15 Cozy Chicken and Vegetable Bakes for Easy Dinners

One pan, one oven, one happy family. These chicken and vegetable bakes are the definition of cozy — tender chicken, caramelized veggies, and bubbling sauces that practically cook themselves.

Below you’ll find 15 reader-favorite recipes, each with a photo, ingredients, and step-by-step instructions. Save your favorites and enjoy!

1. Cheesy Chicken Broccoli Rice Bake

Creamy chicken, broccoli, and rice under a blanket of melted cheddar.

Ingredients

• 1.5 lb chicken thighs
• 3 cups broccoli florets
• 2 cups cooked rice
• 1 can cream of chicken soup
• 1 cup shredded cheddar
• 1/2 cup milk
• 1 tsp garlic powder

Instructions

1. Heat the oven to 375°F and grease a 9×13 dish.
2. Mix the soup, milk, garlic powder, and rice in the dish.
3. Nestle in the chicken thighs and scatter broccoli.
4. Cover with foil and bake 35 minutes.
5. Uncover, top with cheddar, and bake 10 more minutes.

2. Pesto Chicken Veggie Bake

Juicy chicken baked with zucchini, tomatoes, and basil pesto.

Ingredients

• 1.5 lb chicken breasts
• 2 zucchini, sliced
• 1 pint cherry tomatoes
• 1/3 cup pesto
• 1 cup mozzarella pearls
• 2 tbsp olive oil

Instructions

1. Heat the oven to 400°F and toss the vegetables with olive oil.
2. Spread the vegetables in a baking dish.
3. Coat the chicken with pesto and lay over the vegetables.
4. Bake 28-30 minutes until the chicken is cooked through.
5. Scatter mozzarella pearls and rest 5 minutes.

3. Herb Roasted Chicken and Root Vegetables

Crispy drumsticks roasted with potatoes, carrots, and onions.

Ingredients

• 2 lb chicken drumsticks
• 1 lb baby potatoes, halved
• 3 carrots, chunked
• 1 onion, quartered
• 1/4 cup olive oil
• 2 tsp Italian seasoning

Instructions

1. Heat the oven to 425°F.
2. Toss the vegetables with olive oil and seasoning on a sheet pan.
3. Season the drumsticks and nestle among the vegetables.
4. Roast 40-45 minutes, turning once.
5. Rest 5 minutes before serving.

4. Ranch Chicken Green Bean Bake

Ranch-seasoned chicken with green beans and buttery potatoes.

Ingredients

• 1.5 lb chicken tenderloins
• 1 lb green beans, trimmed
• 1 lb baby potatoes, quartered
• 1 packet ranch seasoning
• 1/3 cup butter, melted

Instructions

1. Heat the oven to 400°F and arrange chicken in a baking dish.
2. Toss the potatoes and green beans with butter and ranch seasoning.
3. Spread the vegetables around the chicken.
4. Bake 30-35 minutes until the potatoes are tender.
5. Broil 2 minutes for crispy edges.

5. Honey Mustard Chicken and Sweet Potato Bake

Sweet-savory honey mustard chicken with caramelized sweet potatoes.

Ingredients

• 1.5 lb chicken thighs
• 2 sweet potatoes, cubed
• 1 red onion, wedged
• 1/4 cup honey
• 2 tbsp Dijon mustard
• 1 tsp smoked paprika

Instructions

1. Heat the oven to 400°F.
2. Whisk the honey, mustard, and paprika.
3. Toss the chicken, sweet potatoes, and onion with the glaze.
4. Spread in a baking dish and bake 35 minutes.
5. Baste once halfway through.

6. Thai Curry Chicken Cauliflower Bake

Coconut curry chicken baked with cauliflower in a creamy red curry sauce.

Ingredients

• 1.5 lb chicken breasts, cubed
• 3 cups cauliflower florets
• 1 can coconut milk
• 2 tbsp red curry paste
• 1 tbsp brown sugar
• fresh cilantro

Instructions

1. Heat the oven to 375°F.
2. Whisk the coconut milk, curry paste, and brown sugar.
3. Toss the chicken and cauliflower in the sauce.
4. Bake uncovered 30 minutes until bubbly.
5. Garnish with cilantro and serve over rice.

7. Maple Balsamic Chicken and Brussels Sprouts

Sticky maple-balsamic chicken with roasted Brussels sprouts.

Ingredients

• 2 lb bone-in chicken thighs
• 1 lb Brussels sprouts, halved
• 1/4 cup maple syrup
• 2 tbsp balsamic vinegar
• 3 garlic cloves, minced
• 1 tsp thyme

Instructions

1. Heat the oven to 425°F.
2. Whisk the maple syrup, vinegar, garlic, and thyme.
3. Toss the chicken and sprouts in the glaze on a sheet pan.
4. Roast 35-40 minutes until caramelized.
5. Drizzle with pan juices before serving.

8. Creamy Parmesan Chicken Mushroom Bake

Chicken and mushrooms in a lemon-Parmesan cream with asparagus.

Ingredients

• 1.5 lb chicken breasts
• 2 cups sliced mushrooms
• 1 bunch asparagus, trimmed
• 1 cup heavy cream
• 1/2 cup grated Parmesan
• 1 tsp lemon zest

Instructions

1. Heat the oven to 375°F.
2. Sear the chicken 3 minutes per side in an oven-safe skillet.
3. Add the mushrooms and asparagus; cook 3 minutes.
4. Pour in the cream, Parmesan, and lemon zest.
5. Bake 20 minutes until the sauce bubbles.

9. Fajita Chicken and Pepper Bake

Sizzling fajita-spiced chicken and peppers under pepper jack.

Ingredients

• 1.5 lb chicken thighs
• 2 bell peppers, sliced
• 1 onion, sliced
• 1 can diced tomatoes
• 2 tsp fajita seasoning
• 1 cup shredded pepper jack

Instructions

1. Heat the oven to 400°F.
2. Toss the chicken, peppers, onion, and tomatoes with fajita seasoning.
3. Spread in a baking dish.
4. Bake 30 minutes until the chicken is done.
5. Top with pepper jack and broil 3 minutes.

10. Tuscan Chicken Kale and Bean Bake

Garlicky Tuscan chicken with kale and white beans.

Ingredients

• 1.5 lb chicken breasts
• 4 cups chopped kale
• 1 can white beans, drained
• 1 cup chicken broth
• 1/2 cup sun-dried tomatoes
• 1 tsp Italian seasoning

Instructions

1. Heat the oven to 375°F.
2. Massage the kale with a pinch of salt.
3. Mix the beans, broth, tomatoes, and seasoning in a dish.
4. Lay the chicken on top and add the kale.
5. Bake covered 30 minutes, then uncovered 10.

11. Brown Sugar Glazed Chicken and Harvest Vegetables

Caramelized brown sugar chicken with cinnamon-spiced carrots and parsnips.

Ingredients

• 1.5 lb chicken tenderloins
• 1 lb baby carrots
• 1 lb parsnips, chunked
• 1/4 cup brown sugar
• 3 tbsp butter, melted
• 1 tsp cinnamon

Instructions

1. Heat the oven to 400°F.
2. Toss the carrots and parsnips with butter, brown sugar, and cinnamon.
3. Spread in a baking dish and add the chicken.
4. Bake 32-35 minutes, basting once.
5. Rest 5 minutes before serving.

12. Cider Braised Chicken with Leeks and Potatoes

Fall-apart chicken braised in apple cider with leeks and potatoes.

Ingredients

• 1.5 lb chicken thighs
• 2 cups sliced leeks
• 1 lb baby potatoes
• 1 cup apple cider
• 2 tbsp Dijon mustard
• fresh thyme sprigs

Instructions

1. Heat the oven to 375°F.
2. Brown the chicken in a Dutch oven 5 minutes per side.
3. Add the leeks and potatoes; cook 3 minutes.
4. Stir in the cider and mustard.
5. Cover and bake 35 minutes until tender.

13. Teriyaki Chicken Vegetable Rice Bake

Teriyaki chicken and vegetables baked right over jasmine rice.

Ingredients

• 1.5 lb chicken breasts, sliced
• 3 cups mixed stir-fry vegetables
• 1/3 cup teriyaki sauce
• 1 tbsp sesame oil
• 2 cups cooked jasmine rice
• sesame seeds

Instructions

1. Heat the oven to 375°F.
2. Spread the rice in a greased baking dish.
3. Toss the chicken and vegetables with teriyaki sauce and sesame oil.
4. Spread over the rice.
5. Bake covered 30 minutes; sprinkle with sesame seeds.

14. Chicken Ratatouille Bake

Rustic chicken baked with ratatouille vegetables and melted mozzarella.

Ingredients

• 1.5 lb chicken thighs
• 1 eggplant, cubed
• 1 zucchini, cubed
• 1 can crushed tomatoes
• 2 tsp oregano
• 1 cup shredded mozzarella

Instructions

1. Heat the oven to 400°F.
2. Toss the eggplant, zucchini, tomatoes, and oregano in a dish.
3. Season the chicken and nestle on top.
4. Bake 35 minutes until the vegetables soften.
5. Top with mozzarella and broil 3 minutes.

15. Harvest Chicken Butternut Bake

Cozy chicken with butternut squash, apple, and onion.

Ingredients

• 2 lb chicken pieces
• 1 lb butternut squash, cubed
• 1 apple, sliced
• 1 onion, sliced
• 2 tbsp olive oil
• 2 tsp poultry seasoning

Instructions

1. Heat the oven to 425°F.
2. Toss the squash, apple, and onion with oil and seasoning.
3. Spread on a sheet pan and add the chicken pieces.
4. Roast 40 minutes until the chicken is golden.
5. Serve with the pan juices spooned over.

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