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Freshly baked chicken and vegetable casserole in a white ceramic dish, garnished with herbs, placed on a rustic kitchen counter.

Chicken and Vegetable Casserole

A hearty and healthy chicken and vegetable casserole packed with lean protein, fiber-rich vegetables, and aromatic herbs. This one-pot meal is perfect for busy weeknights, meal prep, or family dinners. Simple, nutritious, and full of flavor!
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Course: Dinner, Main Course
Cuisine: American, Mediterranean
Keyword: Best chicken vegetable casserole, Chicken and Vegetable Casserole, Creamy chicken and vegetable casserole, Healthy chicken and vegetable casserole, Simple chicken and vegetable casserole
Prep Time: 15 minutes
Cook Time: 35 minutes
Resting Time: 5 minutes
Total Time: 55 minutes
Servings: 6
Calories: 280kcal
Cost: $10

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

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 250g | Calories: 280kcal | Carbohydrates: 18g | Protein: 32g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 4g | Cholesterol: 75mg | Sodium: 480mg | Potassium: 800mg | Fiber: 5g | Sugar: 6g | Vitamin A: 4500IU | Vitamin C: 75mg | Calcium: 90mg | Iron: 2.3mg