Easy one-pan roast chicken breasts with vegies

This one-pan wonder makes dinner and wash-up easier.

  • 50 mins cooking
  • Serves 4
  • Print
This chicken breast recipe is an one-pan wonder featuring delicious veggies and a tasty crumb topping.
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  • 3 slices (120g) soy and linseed bread
  • 20 grams lean ham slices, chopped finely
  • 1/3 cup (55g) finely chopped dried apricots
  • 2 green onions (green shallots), chopped finely
  • 2 teaspoons fresh thyme leaves
  • 1 egg, beaten lightly
  • 4 x200 gram chicken breast fillets
  • 1 tablespoon Dijon mustard
  • 250 grams Swiss brown mushrooms
  • 250 grams truss cherry tomatoes
  • 1 bunch (170g) asparagus, trimmed
  • 1 (170g) trimmed, cleaned corn cob, cut into 8 equal slices
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons balsamic vinegar


  • 1
    Preheat oven to 180°C (160°C fan-forced). Line an oven tray with baking paper.
  • 2
    Blend or process bread into coarse crumbs. Transfer to a bowl with ham, apricots, onion and thyme. Mix in egg to loosely bind together.
  • 3
    Place chicken, in a single layer, on oven tray. Brush top and sides with mustard. Press crumb mixture all over the top and sides of chicken. Bake for 10 minutes.
  • 4
    Toss mushrooms, tomatoes, asparagus, corn and oil in a medium bowl; season with pepper. Bake the vegetables with the chicken for a further 15 minutes or until chicken is just cooked through and crust is golden brown.
  • 5
    Drizzle vegetables with balsamic vinegar. Serve chicken with vegetables.

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