Easy meals are my specialty. And, this simple one skillet oven chicken is precisely that!
I know everyone is crazed with their multi-cooker, InstaPots and slow cookers/crock pots. But, for me, there’s just something about putting one skillet of yumminess like this in the oven, letting it cook the old fashioned way, like Grandma used to do. And, then pulling out the one skillet chicken and serving it right from the vessel in which it was cooked!
You’ll see that the seasonings for this dish are simple, salt, pepper and Italian seasoning mixture. And, with the addition of the nutritional yeast you’re boosting flavor as well as healthiness. Put all this together before you leave for work, refrigerate and when you get home, pop it in the oven. And, if you have smart appliances, hey, you can preheat your oven as you’re on your drive home!
Oh, I have so many wonderful, easy and healthy chicken recipes. Remember in some of then you can swap out chicken say for pork. Here are some winners you’ll love! xox ~ally
1 ½ to 2 lbs. chicken pieces, your choice, boneless skinless or bone in and skinless
6-8 cups vegetables, onions, carrots, potatoes, zucchini, brussels sprouts (sliced), green beans (drained/canned or fresh)
¼ cup extra virgin olive oil, divided
Put two tablespoons of olive oil in a about a 12” skillet (with lid). Add the canned tomatoes and blend in one teaspoon of Italian seasoning, one-half teaspoon of salt and pepper, and half of the nutritional yeast.
Place the chicken pieces and veggies in the skillet, each in a separate space. Sprinkle on the remaining Italian seasoning, salt/pepper and nutritional yeast. Drizzle with the remaining olive oil.
Bake in a preheated 400 oven about 60 minutes or until the chicken is 165 degrees. If you want some additional char and browning, then remove the lid, turn the oven to broil, and let the chicken/veggies brown more, usually about 5 minutes (skillet should be at least 10" from broiler).
Remove and let it cool. Time to chow down!
Your sharing is GOLDEN! Thank you!
Your sharing and comments help me stay in business! Share a photo if you make the recipe #allyskitchen Thank you! xo Ally
Hi Ally, Just want to let you know that I made this recipe last night and it was delicious. I used thick boneless skinless chicken breasts cut into large chunks as you suggested and used what vegetables I had on hand — canned, diced tomatoes, yellow onions, canned green beans, carrots, and yellow potatoes. This got a thumbs up from the family and it had us wanting to lick the pan. Thanks for an easy and flavorful recipe.
Chery!! You have made my week!! THANK YOU and big thanks to your dear family! You adjusted just perfectly, and I’m certainly going to try the skinless boneless chicken breasts, too, luv! Cooking that’s this easy is almost a ‘sin’ huh!! Stay safe beautiful friend…xoxo hugs and love ~ally
Ally, would boneless chicken dry out after being cooked for 60 minutes in this recipe. That’s what I have on hand now and would love to try this recipe.
Hi, Cheryl! For sure you can use the boneless skinless breasts. Maybe notvas much flavor at thighs but, it will still be delicious. Not eure show thick those breasts are. You could cut into large chunks if big and thick. I’d use a meat thermometer and check. You wantbthe temp at 165. Start with 45 minutes then check. Let me know, angel! Excited to see how you like! xox ally?