Loaded Chicken & Veggie Bake – A Cozy, One-Pan Dinner

This Loaded Chicken & Veggie Bake is the kind of meal that makes weeknights feel easy. It’s hearty, colorful, and full of flavor, without a lot of fuss. Everything roasts together on one pan, so cleanup is simple.

The chicken comes out juicy, the veggies turn caramelized and sweet, and the toppings bring it all together. If you want a meal that feels comforting and balanced, this one checks every box.

Loaded Chicken & Veggie Bake - A Cozy, One-Pan Dinner

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings 4 servings

Ingredients

  

• 1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-size pieces
• 3 cups broccoli florets
• 2 medium bell peppers (any color), sliced
• 1 medium red onion, cut into wedges
• 2 medium zucchini, sliced into half-moons
• 1 cup cherry tomatoes, left whole
• 2 tablespoons olive oil, plus 1 extra tablespoon if needed
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/2 teaspoon crushed red pepper flakes (optional, for heat)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 cup shredded sharp cheddar or Monterey Jack (or a blend)
• 4 slices cooked bacon, crumbled (optional but recommended)
• 1/3 cup sour cream or Greek yogurt
• 2 green onions, thinly sliced
• Fresh parsley or cilantro, chopped (optional)
• Lemon wedges, for serving (optional)

Instructions

 

• Preheat the oven: Set to 425°F (220°C). Line a large sheet pan with parchment for easy cleanup.
• Prep the chicken: Pat dry and cut into bite-size chunks. This helps it cook evenly and stay juicy.
• Season everything: In a large bowl, combine the chicken, broccoli, peppers, onion, zucchini, and tomatoes. Add 2 tablespoons olive oil, smoked paprika, garlic powder, onion powder, oregano, cumin, red pepper flakes (if using), salt, and black pepper. Toss until everything is evenly coated. If it looks dry, add the extra tablespoon of oil.
• Spread on the pan: Arrange in a single layer. Give the chicken a little breathing room from the veggies so it browns, not steams.
• Roast: Bake for 18–22 minutes, stirring halfway, until the chicken is cooked through (165°F/74°C internal temp) and the veggies are tender with caramelized edges.
• Add the “loaded” toppings: Sprinkle shredded cheese over the pan. Return to the oven for 2–3 minutes, just until melted.
• Finish: Scatter crumbled bacon and green onions over the top. Dollop with sour cream or Greek yogurt. Add herbs if you like.
• Serve: Squeeze lemon over the pan for brightness. Enjoy as is, or serve over rice, cauliflower rice, or quinoa.

What Makes This Special

This recipe leans on simple ingredients and smart layering to deliver big flavor. You get seasoned chicken, a rainbow of vegetables, and a few “loaded” toppings that add richness and crunch.

It’s flexible, too—swap in what you have and it still works. Best of all, it’s reliable. The steps are straightforward, and the results are consistently good.

• One-pan convenience: Minimal prep and easy cleanup.
• Balanced meal: Protein, fiber, and healthy fats in every serving.
• Customizable: Use your favorite veggies and toppings.
• Family-friendly: Familiar flavors that please a crowd.

Ingredients

• 1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-size pieces
• 3 cups broccoli florets
• 2 medium bell peppers (any color), sliced
• 1 medium red onion, cut into wedges
• 2 medium zucchini, sliced into half-moons
• 1 cup cherry tomatoes, left whole
• 2 tablespoons olive oil, plus 1 extra tablespoon if needed
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/2 teaspoon crushed red pepper flakes (optional, for heat)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 cup shredded sharp cheddar or Monterey Jack (or a blend)
• 4 slices cooked bacon, crumbled (optional but recommended)
• 1/3 cup sour cream or Greek yogurt
• 2 green onions, thinly sliced
• Fresh parsley or cilantro, chopped (optional)
• Lemon wedges, for serving (optional)

How to Make It

1. Preheat the oven: Set to 425°F (220°C).

   Line a large sheet pan with parchment for easy cleanup.

2. Prep the chicken: Pat dry and cut into bite-size chunks. This helps it cook evenly and stay juicy.
3. Season everything: In a large bowl, combine the chicken, broccoli, peppers, onion, zucchini, and tomatoes. Add 2 tablespoons olive oil, smoked paprika, garlic powder, onion powder, oregano, cumin, red pepper flakes (if using), salt, and black pepper.

   Toss until everything is evenly coated. If it looks dry, add the extra tablespoon of oil.

4. Spread on the pan: Arrange in a single layer. Give the chicken a little breathing room from the veggies so it browns, not steams.
5. Roast: Bake for 18–22 minutes, stirring halfway, until the chicken is cooked through (165°F/74°C internal temp) and the veggies are tender with caramelized edges.
6. Add the “loaded” toppings: Sprinkle shredded cheese over the pan.

   Return to the oven for 2–3 minutes, just until melted.

7. Finish: Scatter crumbled bacon and green onions over the top. Dollop with sour cream or Greek yogurt. Add herbs if you like.
8. Serve: Squeeze lemon over the pan for brightness.

   Enjoy as is, or serve over rice, cauliflower rice, or quinoa.

How to Store

• Fridge: Store leftovers in an airtight container for up to 4 days. Reheat in a skillet or the oven at 350°F until warm.
• Freezer: Freeze portions without sour cream for up to 2 months. Thaw overnight in the fridge, then reheat.

  Add fresh toppings after warming.

• Meal prep tip: Keep the “loaded” toppings separate and add right before eating to keep flavors bright and textures crisp.

Why This is Good for You

This dish covers all the bases in a single pan. Chicken provides lean protein that keeps you full. A generous mix of vegetables brings fiber, vitamins, and antioxidants.

The olive oil and optional yogurt add healthy fats and creaminess. With smart portioning, you get comfort without feeling weighed down.

• Protein for staying power: Helps curb cravings and supports muscle health.
• Fiber-rich veggies: Supports digestion and steady energy.
• Balanced fats: Cheese and yogurt add flavor and satisfaction; you can scale them to your needs.

Common Mistakes to Avoid

• Crowding the pan: When ingredients overlap, they steam and turn soggy. Use a large sheet pan or two smaller ones.
• Skipping the pat-dry step: Wet chicken won’t brown well.

  Blot with paper towels first.

• Undersalting: Vegetables need salt to taste their best. Season generously, then adjust after roasting.
• Adding cheese too early: If you add it at the start, it burns. Melt it at the end for a gooey finish.
• Overcooking the chicken: Check at 18 minutes.

  Pull it when it hits 165°F in the thickest piece.

Alternatives

• Protein swaps: Use turkey tenderloins, sausage, extra-firm tofu (pressed and cubed), or chickpeas for a vegetarian spin.
• Veggie swaps: Try cauliflower, carrots, sweet potatoes, Brussels sprouts, or mushrooms. Adjust timing for denser veggies by cutting smaller or roasting them 5–10 minutes first.
• Seasoning twists: Go Tex-Mex with chili powder and coriander, Italian with basil and thyme, or Mediterranean with za’atar and lemon zest.
• Dairy-free: Skip the cheese and use a dairy-free yogurt. Add avocado slices for creaminess.
• Low-carb: Keep starchy veggies low and serve over cauliflower rice or greens.
• Spice lovers: Add chipotle powder or drizzle with hot sauce before serving.

FAQ

Can I make this ahead?

Yes.

You can chop the vegetables and season the chicken up to 24 hours in advance. Store them separately in the fridge. When ready to cook, toss together, roast, and add toppings fresh.

How do I keep the chicken juicy?

Cut consistent sizes, avoid overcooking, and don’t skip the oil.

Checking the temperature at 18 minutes helps prevent dryness. Thighs also stay moist more easily than breasts.

What if I don’t have smoked paprika?

Use regular paprika and add a pinch of chili powder or cumin for warmth. The dish will still be flavorful and well-balanced.

Can I use frozen vegetables?

You can, but thaw and pat them dry first.

Frozen veggies release more moisture and can steam. If needed, roast them for 5–7 minutes before adding the chicken.

What should I serve with it?

It’s great on its own, but rice, quinoa, mashed potatoes, or crusty bread all work. For a lighter option, serve over greens with a squeeze of lemon.

Is the bacon necessary?

No, but it adds crunch and smoky flavor.

If you skip it, try toasted pepitas or crispy shallots for texture.

How spicy is it?

It’s mild unless you add the red pepper flakes. Adjust to your taste by increasing or omitting the heat.

Can I cook this in a casserole dish?

Yes, but use a wide dish to avoid crowding. You may need a few extra minutes for browning.

Stir halfway to keep the cooking even.

Wrapping Up

Loaded Chicken & Veggie Bake is a go-to for busy nights and relaxed weekends alike. It’s simple, flexible, and genuinely satisfying. With one pan and a few smart toppings, you get a meal that tastes like comfort without the heavy lift.

Make it your own, and keep it in your weekly rotation—this one’s a keeper.