Easy Baked Turmeric Chicken with Spring Vegetables

Easy Baked Turmeric Chicken with Spring Vegetables — crispy, tender, and packed with flavor. Better than takeout and ready in just 30 minutes. After making this many times, I discovered the trick to perfectly crispy chicken every time. Jump to Recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Korean Gochujang Butter Salmon Rice Bowl Recipe and Easy Creamed Spinach and Artichokes Recipe for Dinner.

What You'll Need for Easy Baked Turmeric Chicken with Spring Vegetables

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 boneless, skinless chicken breasts
• 1 lb spring vegetables (asparagus, peas, and carrots)
• 1 tbsp turmeric
• 1 tsp paprika
• 1 tsp garlic powder
• Salt and pepper, to taste
• 1 tbsp olive oil
• 1 tsp lemon zest
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried oregano
• Optional: Fresh parsley, chopped
• Optional: Lemon wedges

How to Make Easy Baked Turmeric Chicken with Spring Vegetables

1. Preheat oven: Preheat your oven to 425°F (220°C).
2. Prepare chicken: Pat chicken breasts dry with a paper towel. Season both sides with turmeric, paprika, garlic powder, salt, and pepper. Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken for 5-7 minutes on each side until golden brown. Remove chicken from skillet and set aside.
3. Cook vegetables: In the same skillet, add vegetables, lemon zest, garlic, thyme, and oregano. Cook for 5-7 minutes until tender. Stir occasionally.
4. Bake: Return chicken to skillet, nestling it among the vegetables. Place skillet in preheated oven and bake for 15-20 minutes until chicken is cooked through and vegetables are tender. Internal temperature should reach 165°F (74°C).
5. Serve: Let chicken rest for 5 minutes before slicing. Serve with fresh parsley and lemon wedges.

Storing & Reheating Easy Baked Turmeric Chicken with Spring Vegetables

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: You can prepare the chicken and vegetables ahead of time and store them separately in the fridge until ready to bake.

Freezing Easy Baked Turmeric Chicken with Spring Vegetables

Freeze cooked chicken and vegetables separately for up to 2 months.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes.

Recipe Notes

• Chef tip: For a spicy kick, add a pinch of red pepper flakes to the skillet with the vegetables.
• Best substitution: You can substitute chicken breasts for chicken thighs in this recipe.
• Make-ahead: You can prepare the chicken and vegetables ahead of time and store them separately in the fridge until ready to bake.
• Scaling: This recipe can be easily doubled or tripled to serve more people.
• Troubleshooting: If your chicken is not cooking evenly, try using a meat thermometer to ensure it reaches 165°F (74°C) but no more.

Easy Baked Turmeric Chicken with Spring Vegetables

⏱

Prep

15 mins

🍳

Cook

25 mins

⏳

Total

40 mins

🍽

Serves

2 servings

🥗

Diet

Gluten-free, Dairy-free

Ingredients

Main Ingredients

• 2 boneless, skinless chicken breasts
• 1 lb spring vegetables (asparagus, peas, and carrots)
• 1 tbsp turmeric
• 1 tsp paprika
• 1 tsp garlic powder
• Salt and pepper, to taste

Seasonings

• 1 tbsp olive oil
• 1 tsp lemon zest
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried oregano

Optional Toppings

• Fresh parsley, chopped
• Lemon wedges

Instructions

1. Preheat oven: Preheat your oven to 425°F (220°C).
2. Prepare chicken: Pat chicken breasts dry with a paper towel. Season both sides with turmeric, paprika, garlic powder, salt, and pepper. Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken for 5-7 minutes on each side until golden brown. Remove chicken from skillet and set aside.
3. Cook vegetables: In the same skillet, add vegetables, lemon zest, garlic, thyme, and oregano. Cook for 5-7 minutes until tender. Stir occasionally.
4. Bake: Return chicken to skillet, nestling it among the vegetables. Place skillet in preheated oven and bake for 15-20 minutes until chicken is cooked through and vegetables are tender. Internal temperature should reach 165°F (74°C).
5. Serve: Let chicken rest for 5 minutes before slicing. Serve with fresh parsley and lemon wedges.

Notes

• Chef tip: For a spicy kick, add a pinch of red pepper flakes to the skillet with the vegetables.
• Best substitution: You can substitute chicken breasts for chicken thighs in this recipe.
• Make-ahead: You can prepare the chicken and vegetables ahead of time and store them separately in the fridge until ready to bake.
• Scaling: This recipe can be easily doubled or tripled to serve more people.
• Troubleshooting: If your chicken is not cooking evenly, try using a meat thermometer to ensure it reaches 165°F (74°C) but no more.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezer: Freeze cooked chicken and vegetables separately for up to 2 months.
• Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
• Microwave reheat: Reheat in the microwave for 1-2 minutes.
• Make ahead: You can prepare the chicken and vegetables ahead of time and store them separately in the fridge until ready to bake.

Nutrition Per Serving

• Calories: 350
• Protein: 40g
• Fat: 12g
• Carbs: 18g
• Fiber: 4g
• Sugar: 4g
• Sodium: 700mg
• Cholesterol: 100mg
• Sat. Fat: 2g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy Baked Turmeric Chicken with Spring Vegetables FAQs

A Warm Final Note

I can’t wait for you to try Easy Baked Turmeric Chicken with Spring Vegetables and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!