This baked dish brings home all the flavors of a roast chicken with vegetables, and it makes just enough for two.
Easy Baked Chicken and Potato Dinner for Two
- Prep Time 20 min
- Total 60 min
- Servings 2
- Ingredients 9
Ingredients
- 2 boneless skinless chicken breast halves (1/2 pound)
- 2 tablespoons Dijon mustard
- 1/2 cup Bisquick Heart Smart® mix or Original Bisquick™ mix
- 3/4 pound small red potato, cut into fourths
- 1 small red or green bell pepper, cut into 1/2-inch pieces
- 1 small onion, cut into 8 wedges
- Cooking spray
- 2 tablespoons grated Parmesan cheese, if desired
- 1/2 teaspoon paprika
Instructions
-
Step1Heat oven to 400°F. Spray baking dish, 13x9x2 inches, with cooking spray.
-
Step2Brush chicken with 1 tablespoon of the mustard, then coat with Bisquick mix. Place 1 chicken breast half in each corner of pan. Place potatoes, bell pepper and onion in center of pan; brush vegetables with remaining mustard. Spray chicken and vegetables with cooking spray; sprinkle evenly with cheese and paprika.
-
Step3Bake 35 to 40 minutes, stirring vegetables after 20 minutes, until potatoes are tender and juice of chicken is no longer pink when centers of thickest pieces are cut.
Nutrition
420
Calories
7g
Total Fat
31g
Protein
57g
Total Carbohydrate
7g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 420
- Calories from Fat
- 60
- Total Fat
- 7g
- 10%
- Saturated Fat
- 1g
- 6%
- Trans Fat
- 0g
- Cholesterol
- 70mg
- 23%
- Sodium
- 700mg
- 29%
- Potassium
- 1360mg
- 39%
- Total Carbohydrate
- 57g
- 19%
- Dietary Fiber
- 6g
- 24%
- Sugars
- 7g
- Protein
- 31g
% Daily Value*:
- Vitamin A
- 35%
- 35%
- Vitamin C
- 80%
- 80%
- Calcium
- 20%
- 20%
- Iron
- 30%
- 30%
Exchanges:
4 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;Carbohydrate Choice
4Tips from the Betty Crocker Kitchens
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