Craving a hearty yet healthy dinner that’s easy to make and full of flavor? This chicken and vegetable casserole is the perfect balance of comfort food and nutrition, combining tender chicken with a medley of colorful veggies in one delicious, wholesome dish. Whether you're looking for a quick weeknight dinner, a satisfying meal prep option, or something the whole family will love, this chicken and vegetable casserole checks all the boxes. Best of all, it’s ready in under an hour with minimal cleanup, making it an effortless way to enjoy a home-cooked meal. Once you try this chicken and vegetable casserole, it’s sure to become a staple in your kitchen!
Why This Chicken and Vegetable Casserole Stands Out
If you’re looking for a chicken dinner that’s both delicious and wholesome, this chicken and vegetable casserole is a game-changer. Unlike many traditional casseroles loaded with heavy cream, processed soups, or excessive cheese, this version keeps things light, fresh, and full of natural flavors—without sacrificing comfort or satisfaction.
What makes this chicken and vegetable casserole truly special is its versatility. You can easily swap in your favorite seasonal vegetables, adjust it to fit specific dietary needs like gluten-free, low-carb, or diabetes-friendly, or simply use what you have in your fridge. It's packed with lean protein, nutrient-rich veggies, and a flavorful sauce that keeps everything perfectly balanced.
Another reason to love this chicken and vegetable casserole? It’s a meal prep superstar. The flavors deepen overnight, making leftovers even more delicious, and it freezes beautifully for those nights when cooking from scratch just isn’t an option. Whether you need a quick, healthy dinner or a go-to recipe for busy weeks, this casserole is about to become your new favorite!
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Ingredients
Here's everything you'll need to create this nutritious and delicious chicken and vegetable casserole:
- Fresh parsley, chopped
- Boneless, skinless chicken breasts, cut into 1-inch pieces
- Olive oil, divided
- Onion, diced
- Garlic cloves, minced
- Carrots, sliced into rounds
- Celery stalks, chopped
- Bell pepper, diced
- Broccoli florets
- Zucchini, halved lengthwise and sliced
- Mushrooms, sliced
- Low-sodium chicken broth
- Fresh lemon juice
- Dried thyme
- Dried oregano
- Smoked paprika
- Red pepper flakes
- Salt and pepper to taste
See recipe card for quantities.
Substitutions and Variations:
- For a dairy-free version, skip the optional cheese topping
- For a gluten-free version, ensure your broth is certified gluten-free
- Swap chicken breasts for boneless thighs if you prefer darker meat
- Use frozen mixed vegetables when fresh aren't available (just reduce cooking time)
- For lower carb, emphasize green vegetables and reduce carrots
- For vegetarian option, replace chicken with firm tofu or chickpeas
Instructions
Prep Your Ingredients
- Preheat your oven to 375°F (190°C).
- Cut chicken into even, bite-sized pieces (about 1 inch) to ensure they cook evenly.
- Chop all vegetables into similar-sized pieces for consistent cooking.
- Gather and measure all seasonings and liquids.
Pro Tip: Prep all ingredients before starting to cook – this "mise en place" approach makes the cooking process much smoother and prevents anything from overcooking while you're chopping other items.
Brown the Chicken
- Heat 1 tablespoon olive oil in a large oven-safe skillet or Dutch oven over medium-high heat.
- Season chicken pieces with salt and pepper.
- Add chicken to the hot pan in a single layer, working in batches if necessary to avoid overcrowding.
- Cook for 2-3 minutes per side until golden brown but not fully cooked through (it will finish cooking in the oven).
- Transfer browned chicken to a plate and set aside.
Pro Tip: Don't move the chicken too much while browning – letting it sit creates that beautiful golden crust that adds flavor.
Sauté the Vegetables
- In the same pan, add remaining tablespoon of olive oil.
- Add onions and cook for 2-3 minutes until they begin to soften.
- Add garlic and cook for 30 seconds until fragrant (be careful not to burn it).
- Add carrots and celery, cooking for 3-4 minutes until they begin to soften.
- Add bell pepper, mushrooms, and zucchini, cooking for another 3-4 minutes.
- Finally, add broccoli and stir to combine with other vegetables.
Pro Tip: Add vegetables in order of cooking time – harder vegetables (like carrots) first, then move to softer ones (like zucchini).
Create Your Sauce and Combine
- Pour chicken broth into the pan, scraping the bottom to release any browned bits (this is where the flavor lives!).
- Add lemon juice, thyme, oregano, smoked paprika, and red pepper flakes if using.
- Bring mixture to a simmer and cook for 2 minutes to allow flavors to meld.
- Return chicken and any accumulated juices to the pan, nestling the pieces among the vegetables.
- Season with additional salt and pepper to taste.
Pro Tip: For a slightly creamier casserole without adding many calories, stir in 2 tablespoons of plain Greek yogurt at this stage.
Bake to Perfection
- If your skillet or Dutch oven is oven-safe, cover with a lid or foil and transfer directly to the preheated oven.
- If you don't have an oven-safe pan, transfer the mixture to a 9x13 baking dish, cover, and then place in the oven.
- Bake covered for 15 minutes.
- Remove cover and bake for an additional 10 minutes, or until chicken is cooked through (internal temperature of 165°F or 74°C) and vegetables are tender but not mushy.
- Optional: For a crispy top, sprinkle with ¼ cup grated Parmesan cheese and broil for 2-3 minutes until golden.
Pro Tip: Let the casserole rest for 5-10 minutes before serving. This allows the juices to redistribute and flavors to settle.
- Step 1: Prep Your Ingredients
Gather and chop all ingredients before cooking to ensure an easy, organized process.
- Step 2: Brown the Chicken
Searing the chicken first locks in moisture and enhances flavor.
- Step 3: Sauté the Vegetables
Sautéing vegetables before baking enhances their natural sweetness and depth.
- Step 4: Create Your Sauce and Combine
Deglazing the pan with broth helps capture all the delicious flavors before baking.
- Step 5: Bake to Perfection
Baking brings all the flavors together for a warm, comforting dish.
Expert Cooking Tips for the Best Chicken and Vegetable Casserole
Want to take your chicken and vegetable casserole to the next level? Follow these expert tips to ensure the perfect balance of flavor, texture, and nutrition every time you make this wholesome dinner.
- Chicken Perfection: For the juiciest chicken, lightly brown it but don’t fully cook it before baking. It will finish cooking in the oven, staying tender and flavorful without drying out.
- Evenly Cooked Vegetables: To ensure your chicken and vegetable casserole bakes evenly, chop all your vegetables into similar-sized pieces so they cook at the same rate.
- Flavor Boost: Want an extra depth of flavor without adding extra calories? Stir a tablespoon of Dijon mustard into the sauce for a subtle tangy kick that enhances the dish.
- Time-Saving Hack: Short on time? Grab pre-cut vegetables from the grocery store to cut down on prep and get your chicken and vegetable casserole in the oven even faster!
- Control Texture: Prefer firmer veggies? Blanch them briefly before adding them to the casserole, and slightly reduce the baking time for the perfect bite.
- Smart Seasoning: Use a low-sodium broth and add salt at the end to control the overall sodium level, letting you season to taste without overdoing it.
By following these tips, you’ll create a chicken and vegetable casserole that’s not only delicious and nutritious but also tailored to your perfect texture and taste. Happy cooking!
Variations
One of the best things about a chicken and vegetable casserole is how easily it can be customized to fit different dietary preferences. Whether you're looking for a low-carb, diabetic-friendly, Mediterranean, or spicy Southwest twist, these variations will keep your dinner both delicious and aligned with your nutritional needs.
Low-Carb Chicken and Vegetable Casserole
For a low-carb version of this chicken and vegetable casserole, focus on fiber-rich, non-starchy vegetables while keeping flavors bold and satisfying:
- Load up on low-carb veggies like bell peppers, broccoli, cauliflower, and spinach.
- Skip starchy vegetables like potatoes, carrots, or peas to keep carbs in check.
- Stir in avocado pieces after baking for a creamy, healthy fat boost.
- Add a moderate sprinkle of cheese for extra flavor without excess carbs.
Diabetic-Friendly Variation
For a diabetes-conscious take on this chicken and vegetable casserole, balance your fiber intake and manage glycemic impact:
- Increase fiber by adding extra green vegetables like zucchini, spinach, and kale.
- Reduce or skip higher-glycemic vegetables like carrots or corn.
- Add a small amount of beans for fiber without significantly raising the carb count.
- Keep portions controlled and serve with a side salad for a well-rounded meal.
Mediterranean-Style Chicken Casserole
Love Mediterranean flavors? This twist on chicken and vegetable casserole brings in classic ingredients for a fresh, herbaceous dish:
- Add olives, artichoke hearts, and sun-dried tomatoes for depth of flavor.
- Use Mediterranean herbs like oregano, rosemary, and basil.
- Swap Parmesan for feta cheese to enhance the Mediterranean taste.
- Finish with a drizzle of extra virgin olive oil before serving.
Spicy Southwest Version
- For a bold, zesty take, turn your chicken and vegetable casserole into a Southwest-inspired dish with these flavorful additions:
- Stir in diced jalapeño with the vegetables for heat.
- Replace thyme and oregano with 1 tablespoon of taco seasoning for a Tex-Mex kick.
- Add ½ cup black beans and ½ cup corn (note: this increases carb content).
- Top with avocado slices and fresh cilantro after baking for a vibrant finish.
No matter which version you choose, this chicken and vegetable casserole is a flexible, nutritious, and flavorful dinner option that can be tailored to your lifestyle. Which one will you try first? Let me know in the comments!
Equipment
- Dutch Oven: A 5-6 quart enameled cast iron Dutch oven is perfect for this recipe as it goes from stovetop to oven seamlessly and maintains even heat.
- Alternative: A large oven-safe skillet with a lid works well too.
- Budget Option: Any large skillet plus a 9x13 baking dish will do the job just fine.
- Helpful Tools:
- Sharp chef's knife for efficient vegetable prep
- Sturdy cutting board
- Measuring spoons and cups
- Instant-read thermometer to check chicken doneness
Storage
Refrigerator Storage
This chicken and vegetable casserole keeps well in the refrigerator for up to 4 days. Store in airtight containers for maximum freshness. The flavors often improve after a day as they have time to meld together.
Freezing Instructions
- Cool the casserole completely before freezing.
- Portion into individual servings for easy reheating.
- Store in freezer-safe containers or heavy-duty freezer bags.
- Label with date and contents (it will keep for up to 3 months).
- To reheat: Thaw overnight in the refrigerator, then microwave until heated through or reheat in a 350°F oven for about 20 minutes.
Pro Tip: When freezing, slightly undercook the vegetables as they'll soften more during reheating.
Viola’s Secret for the Best Chicken and Vegetable Casserole
Viola had made chicken and vegetable casserole countless times, but something was always missing—until her grandmother shared a secret. “Marinate the chicken first, even just 30 minutes. Let the flavors soak in,” she said with a knowing smile.
That night, Viola mixed olive oil, lemon juice, garlic, salt, and pepper, letting the chicken sit before baking. The result? Juicier, more flavorful chicken that transformed the entire dish. From that moment on, she never skipped this step.
Now it’s your turn—try Viola’s secret and taste the difference!
FAQ
Can you bake raw chicken and vegetables in the same pan?
Yes! Baking raw chicken and vegetables together is completely safe as long as everything reaches an internal temperature of 165°F (75°C). The key is ensuring even cooking—cut vegetables into similar sizes and use a baking dish that allows proper heat circulation.
What are the 5 components of a casserole?
A great casserole typically includes:
1- Protein (chicken, beef, tofu, etc.)
2- Vegetables (broccoli, carrots, bell peppers, etc.)
3- Starch (rice, pasta, potatoes – or skip for a low-carb version)
4- Binder (broth, sauce, or cheese to hold it together)
5- Topping (cheese, breadcrumbs, or herbs for added texture & flavor)
Is it okay to bake raw chicken with vegetables?
Absolutely! Just make sure to cook everything thoroughly, reaching 165°F (75°C) for the chicken. To avoid uneven cooking, place harder veggies (like potatoes or carrots) on the bottom or cut them smaller so they soften properly while baking.
Can you cook chicken and vegetables in the same dish?
Yes! Cooking chicken and vegetables together not only saves time but also enhances flavor as the juices from the chicken infuse the vegetables. For the best results, ensure even cooking by balancing ingredient sizes and cooking time.
Why You'll Love This Healthy Dinner
What if you could enjoy a comforting, home-cooked meal that’s also nutritious, easy to make, and packed with flavor? That’s exactly what this chicken and vegetable casserole delivers! Whether you’re looking for a quick, healthy dinner for a busy weeknight, a meal prep go-to, or a dish the whole family will love, this recipe checks all the boxes.
Made with lean protein, fiber-rich vegetables, and aromatic herbs, this casserole proves that healthy eating doesn’t have to be bland or boring. Plus, it’s endlessly versatile—swap in your favorite veggies, adjust the seasonings, or pair it with other quick and satisfying meals like my 30-Minute Garlic Parmesan Chicken Pasta or the 30-Minute Beef and Broccoli Recipe for even more delicious dinner options.
Try this recipe tonight and see how simple, wholesome, and flavorful healthy eating can be! Don’t forget to share your favorite twists in the comments—we’d love to hear how you made it your own!
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Pairing
These are my favorite dishes to serve with this Chicken and Vegetable Casserole Recipe :
Chicken and Vegetable Casserole
Equipment
- 1 Dutch oven Or oven-safe skillet
- 1 Cutting board For chopping vegetables and chicken
- 1 Chef’s knife Sharp knife for easy prep
- 1 Measuring Cups & Spoons For accurate seasoning
- 1 Wooden spoon For stirring ingredients
- Baking dish (9x13) If not using an oven-safe pan
Ingredients
- 1.5 lbs Chicken breasts Cut into 1-inch pieces
- 2 tablespoon Olive oil Divided
- 1 medium Onion Diced
- 3 cloves Garlic Minced
- 2 medium Carrots Sliced into rounds
- 2 stalks Celery Chopped
- 1 medium Bell pepper Diced
- 2 cups Broccoli florets Fresh or frozen
- 1 medium Zucchini Halved and sliced
- 1 cup Mushrooms Sliced
- 1 cup Chicken broth Low-sodium
- 2 tablespoon Lemon juice Freshly squeezed
- 1 teaspoon Dried thyme
- 1 teaspoon Dried oregano
- ½ teaspoon Smoked paprika
- ¼ teaspoon Red pepper flakes Optional
- To taste Salt and pepper
- 2 tablespoon Fresh parsley Chopped for garnish
Instructions
- Preheat oven to 375°F (190°C)
- Cut chicken into 1-inch pieces and chop vegetables evenly
- Heat 1 tablespoon olive oil in a skillet and brown chicken (2-3 min per side)
- Remove chicken, add remaining olive oil, and sauté onions, garlic, carrots, celery, and bell pepper
- Add zucchini, mushrooms, and broccoli, cooking until softened
- Pour in chicken broth, lemon juice, and spices, stirring to combine
- Return chicken to skillet, mix well
- Transfer to oven (or use an oven-safe skillet) and bake for 25 minutes
- Remove, garnish with fresh parsley, and let sit for 5 minutes before serving
Patsy says
Could you make this in the crockpot and if so how?
Viola says
Hi Patsy! Yes, you can absolutely make this in a crockpot; it’s a great no-fuss option.