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Easy One-Pan Garlic Butter Chicken and Vegetables

one-pan garlic butter chicken - featured image
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A quick and easy one-pan meal featuring juicy garlic butter chicken breasts and vibrant vegetables, perfect for busy weeknights.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 lbs / 680 g)
  • 3 cloves garlic, minced
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon dried Italian seasoning or herbes de Provence (optional)
  • 1 cup baby carrots (or sliced regular carrots)
  • 1 cup broccoli florets (fresh or frozen)
  • 1 cup diced bell peppers (any color)
  • 1 cup halved cherry tomatoes (optional)
  • 1 small red onion, sliced into wedges
  • Fresh parsley, chopped (optional, for garnish)
  • Fresh lemon wedges (optional, for garnish)

Instructions

  1. Pat the chicken breasts dry with paper towels. Season both sides with salt, pepper, and dried Italian seasoning. Set aside.
  2. Rinse and cut vegetables into bite-sized pieces. Mince the garlic finely.
  3. Heat a large skillet over medium heat. Add olive oil and 1 tablespoon butter. Let butter melt and foam but not brown.
  4. Add chicken breasts to the pan, spacing evenly. Cook undisturbed for 5-6 minutes until golden brown on the bottom. Flip and cook another 4-5 minutes until almost cooked through.
  5. Push chicken to one side of the pan. Add remaining butter and minced garlic to the empty side. Stir quickly for about 30 seconds to avoid burning garlic.
  6. Add carrots, broccoli, bell peppers, and onion. Toss veggies to coat in butter and garlic.
  7. Spread veggies evenly and nestle chicken pieces among them if needed. Cover with lid or foil and reduce heat to medium-low. Cook for 8-10 minutes, stirring veggies once halfway through, until chicken reaches 165°F (74°C).
  8. Remove lid and add cherry tomatoes. Cook uncovered for 2 minutes to soften tomatoes.
  9. Remove from heat and let rest for 3-5 minutes. Garnish with chopped parsley and lemon wedges if desired.

Notes

Do not overcrowd the pan to ensure a good sear. Pat chicken dry before cooking. Add garlic last to prevent burning. Use a meat thermometer to check doneness. For dairy-free, substitute butter with coconut oil or vegan butter. Chicken thighs can be used but may require longer cooking time.

Nutrition

Keywords: one-pan, garlic butter chicken, quick dinner, easy recipe, weeknight meal, chicken and vegetables, skillet chicken

Find it online: https://lenatable.com/easy-one-pan-garlic-butter-chicken-and-vegetables-recipe-for-quick-dinners/