This Spring Vegetable & Cheesy Chicken Casserole is the perfect way to enjoy fresh, seasonal produce combined with tender chicken and a cheesy finish. Packed with colorful spring vegetables like carrots, asparagus, and sugar snap peas, this casserole is not only healthy but also bursting with flavor. The seasoned chicken breasts bake alongside the veggies in a savory broth, topped with a generous amount of melted cheese. It’s a simple, one-pan meal that makes weeknight dinners both delicious and effortless.
Ingredients:
- 4 boneless chicken breasts (about 1-inch thick)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- Salt and black pepper, to taste
- 1 cup carrots, thinly sliced
- 1 cup of asparagus, trimmed and chopped into 1-inch segments.
- 1 cup sugar snap peas, trimmed
- 1 small yellow onion, diced
- 1 cup chicken broth
- 1 cup shredded cheese (mozzarella or a blend)
- Fresh parsley for garnish (optional)
Instructions:
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Season the Chicken: In a small bowl, mix together the garlic powder, dried thyme, paprika, salt, and pepper. Massage the chicken breasts with olive oil, ensuring they are thoroughly covered with the seasoning blend.
- Sear the Chicken: Heat a large oven-safe skillet or casserole dish over medium-high heat. Add a drizzle of olive oil, then sear the chicken breasts on both sides until golden brown, about 3-4 minutes per side.
- Prepare the Vegetables: In the same skillet, add the diced onion and cook for 2-3 minutes until softened. Add the sliced carrots, asparagus, and sugar snap peas. Sauté the vegetables for another 2-3 minutes, just until they begin to soften.
- Assemble the Casserole: Pour the chicken broth over the sautéed vegetables, stirring to combine. Place the seared chicken breasts on top of the vegetables in the skillet or casserole dish.
- Bake the Casserole: Cover the dish with foil and transfer it to the preheated oven. Bake for 20-25 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (75°C).
- Add the Cheese: Remove the casserole from the oven, uncover, and sprinkle the shredded cheese evenly over the chicken and vegetables. Return the dish to the oven, uncovered, and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve: Once the cheese is fully melted, remove the casserole from the oven and let it rest for 5 minutes. Garnish with fresh parsley if desired, and serve hot.
Conclusion:
This Spring Vegetable & Cheesy Chicken Casserole is a wholesome, flavorful dish that combines tender chicken with fresh spring vegetables and a cheesy topping. It’s a great way to incorporate seasonal produce into your meals while keeping dinner easy and delicious. With minimal prep and a quick bake time, this casserole is perfect for a weeknight dinner that the whole family will love.
Spring Vegetable & Cheesy Chicken Casserole
This Spring Vegetable & Cheesy ChickenCasserole is a delicious and healthy one-pan meal that combines tender chickenbreasts, fresh spring vegetables, and a cheesy topping. It’s easy to prepareand perfect for weeknight dinners.
Ingredients
- 4 boneless chicken breasts about 1-inch thick
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- Salt and black pepper to taste
- 1 cup carrots thinly sliced
- 1 cup of asparagus trimmed and chopped into 1-inch segments.
- 1 cup sugar snap peas trimmed
- 1 small yellow onion diced
- 1 cup chicken broth
- 1 cup shredded cheese mozzarella or a blend
- Fresh parsley for garnish optional
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Season the Chicken: In a small bowl, mix together the garlic powder, dried thyme, paprika, salt, and pepper. Massage the chicken breasts with olive oil, ensuring they are thoroughly covered with the seasoning blend.
- Sear the Chicken: Heat a large oven-safe skillet or casserole dish over medium-high heat. Add a drizzle of olive oil, then sear the chicken breasts on both sides until golden brown, about 3-4 minutes per side.
- Prepare the Vegetables: In the same skillet, add the diced onion and cook for 2-3 minutes until softened. Add the sliced carrots, asparagus, and sugar snap peas. Sauté the vegetables for another 2-3 minutes, just until they begin to soften.
- Assemble the Casserole: Pour the chicken broth over the sautéed vegetables, stirring to combine. Place the seared chicken breasts on top of the vegetables in the skillet or casserole dish.
- Bake the Casserole: Cover the dish with foil and transfer it to the preheated oven. Bake for 20-25 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (75°C).
- Add the Cheese: Remove the casserole from the oven, uncover, and sprinkle the shredded cheese evenly over the chicken and vegetables. Return the dish to the oven, uncovered, and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve: Once the cheese is fully melted, remove the casserole from the oven and let it rest for 5 minutes. Garnish with fresh parsley if desired, and serve hot.