One Pan Chicken and Vegetables Recipe (2024)

FAQs

Can you cook chicken in same pan as vegetables? ›

Baking, roasting, or stir-frying are common methods that can be used to cook them in the same pan. These methods ensure that both the chicken and vegetables reach their respective safe cooking temperatures.

Cut each chicken breast in half diagonally; place in sheet pan. Arrange frozen vegetables around chicken. Drizzle oil over chicken. Bake 30 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F).

Use multiple cooking pots: If you need to cook a large amount of chicken, you may need multiple pots, like multiple slow cookers or roasting pans. You'll want to avoid overstuffing a single pot so the chicken can cook evenly and thoroughly.

Yes, if two raw foods touch that will be cooked to the recommended temperature, the foods will be safe.

Yes. If you're nervous about combining raw meat with other ingredients, let me assure you that it's perfectly safe. (Remember, people cook raw meat and vegetables together in their slow cookers and ovens all the time!)

Chicken generally takes longer to cook than vegetables, so starting the stir-frying process by frying off your chicken first is the way to go. To prevent it from getting dry, remove it from the pan once it's brown before cooking the vegetables.

Cook the meat first to get that caramelization, then take it out and add in your veggies. The veggies will absorb all of the meaty flavors and scrape up all the delicious bits it left behind. In the end, you'll get caramelized, flavorful meat and tender, not mushy veggies.

Cross-contamination occurs when juices from uncooked foods come in contact with safely cooked foods, or with other raw foods that don't need to be cooked, like fruits and vegetables. The juices from some raw foods, like meats and seafood, can contain harmful bacteria that could make you and your family sick.

Unlike chicken breasts, chicken thighs and drumsticks actually become more tender the longer they cook.

What part of the chicken takes the longest to cook? ›

Legs and thighs are the pieces that take the longest to cook by themselves. Weight: 4 to 8 oz. Cooking time: 10 to 15 minutes per side if grilled; 40 to 50 minutes if roasted or simmered in a liquid.

Boneless breasts will require 8-11 minutes per side in the pan, while bone-in breasts will need 11-15 minutes per side to cook fully. Boneless thighs should be cooked for 5-7 minutes per side, whereas bone-in thighs require 8-11 minutes per side.

I often buy whole chickens and create an entire menu plan around 1 chicken, using it in a variety of different ways to create 4-5 meals from one chicken. The meals are diverse enough that it doesn't feel like you're eating the same thing every day.

1 Chicken = 5 Meals (All gluten free, by the way!)

This would go well served over rice or mashed white or sweet potatoes! I'd love to hear about your ideas of how to stretch a whole chicken and some of your favorite chicken dishes!

Can cross-contamination occur if I cook other foods in the same pan used for chicken? Yes, cross-contamination can occur if you cook other foods in the same pan that was used for chicken. Cross-contamination refers to the transfer of harmful bacteria from one food to another, which can lead to foodborne illnesses.

Chicken generally takes longer to cook than vegetables, so starting the stir-frying process by frying off your chicken first is the way to go. To prevent it from getting dry, remove it from the pan once it's brown before cooking the vegetables.

Vegetables should be cooked separately and then combined to allow for different cooking times. Acid vegetables (like tomatoes) added to green vegetables will discolor them. Combine just before service.