When eating healthy, you should never compromise taste. This flavorful braised chicken and vegetable casserole is paleo and whole 30 approved. It’s loaded with protein and lots of vitamins from the vegetables. As shown in the instructions, I add each vegetable to the skillet 1 at a time instead of tossing everything in at once. The reason I do this is to extract as much flavor from each vegetable as I possibly I can. It also helps prevent the vegetables from overcrowding and becoming mushy.
Looking for more Paleo recipes, then try these: chicken zucchini fritters, baked lemon chicken, pesto salmon.
Ingredients:
3 tbsp olive oil
1 medium onion
3 small carrots
2 small yellow squash
2 zucchinis
1 eggplant
2 red bell peppers
1 cup cherry tomatoes
2 garlic cloves
6 bone in chicken thighs
1 tsp Italian spices
Salt and pepper to taste
How to make Paleo Chicken and Vegetable Casserole
1. Season both sides of the chicken thighs with salt and pepper.
2. Roughly chop all the vegetables.
3. Heat olive oil in a large skillet over medium-high heat. Brown both sides of the chicken thighs. Then place them in a 9×13 inch deep baking dish. Spread 1 minced garlic clove over the top of the chicken.
4. In the same skillet sauté the onion and carrots for about 2 minutes.
5. Add the red bell pepper, sauté for 2 minutes. Then add the eggplant, sauté for 2 minutes.
6. Add the zucchini and squash. Then sauté them for 2 minutes. The reason I sauté little by little is to bring out as much flavor from each vegetable as possible.
7. Lastly, add sliced cherry tomatoes, 1 minced garlic clove, salt, pepper, and Italian spices. Mix just to combine.
9. Add the sautéed vegetables to the baking dish and cover with foil. Then bake at 370 degrees for 1 hour.

- 3 tbsp olive oil
- 1 medium onion
- 3 small carrots
- 2 small yellow squash
- 2 zucchinis
- 1 eggplant
- 2 red bell peppers
- 1 cup cherry tomatoes
- 2 garlic cloves
- 6 bone in chicken thighs
- 1 tsp Italian spices
- Salt and pepper to taste
- Season both sides of the chicken thighs with salt and pepper.
- Roughly chop all the vegetables.
- Heat olive oil in a large skillet over medium high heat. Brown both sides of the chicken thighs. Then place them in a 9x13 inch deep baking dish. Spread 1 minced garlic clove over the top of the chicken.
- In the same skillet sauté the onion and carrots for about 2 minutes.
- Add the red bell pepper, sauté for 2 minutes. Add the eggplant, sauté for 2 minutes.
- Add the zucchini and squash. Sauté for 2 minutes. The reason I sauté little by little is to bring out as much flavor from each vegetable as possible.
- Lastly, add sliced cherry tomatoes, 1 minced garlic clove, salt, pepper, and Italian spices. Mix just to combine.
- Add the sautéed vegetables to the baking dish and cover with foil. Bake at 370 degrees for 1 hour.
So many colorful and tasty veggies! This dish looks delicious!
Thank you Katy! 🙂
I replaced the thighs with chicken breast and mushrooms for the eggplant and it came out very juicy and delicious!
Glad this recipe turned out well for you Valentina 🙂
I replaced chicken thighs with chicken drumsticks. I personally liked it, so juicy, goes easy on a stomach, and I just had such a wonderful feeling after, like I did something really good for my body. Unfortunately, my family is a creamy potatoes kind of people, and didn’t appreciate all its benefits 🙁
I’m glad at least you enjoyed the recipe Julianna. Maybe they will enjoy something with a little more flavor, perhaps my (one pan) cast iron chicken and potatoes. It’s not creamy but it’s loaded with flavor 🙂