Description
One-Pan Garlic Butter Chicken and Veggies combines juicy golden chicken breasts with broccoli, carrots, red bell pepper, and zucchini in a savory garlic butter and lemon sauce. This easy family dinner takes about 35 minutes and keeps cleanup simple.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt, or to taste
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 2 tablespoons olive oil
- 3 tablespoons butter
- 4 garlic cloves, finely minced
- Juice of 1/2 lemon
- 1 tablespoon chopped fresh parsley
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 cup baby carrots, halved
- 1 medium zucchini, sliced into rounds
- 2–3 tablespoons chicken broth or water, as needed
- 1 tablespoon butter for finishing, optional
- Lemon wedges for serving
Instructions
1. Pat the chicken breasts dry. If needed, pound thicker pieces to an even thickness. Season both sides with salt, black pepper, paprika, and dried thyme.
2. Heat a large skillet over medium-high heat. Add the olive oil and 1 tablespoon butter. Add the chicken without overlapping and cook for 5-7 minutes on each side, or until golden and the thickest part reaches 165°F (74°C). Transfer the chicken to a clean plate.
3. Reduce the heat to medium-low. Add the remaining 2 tablespoons butter to the skillet. Stir in the minced garlic and cook for about 30 seconds until fragrant. Add the lemon juice and scrape the flavorful browned bits from the bottom of the skillet.
4. Add the baby carrots and cook for 2-3 minutes. Add the broccoli and cook for another 2 minutes. Then add the red bell pepper and zucchini. Toss the vegetables thoroughly in the garlic butter.
5. Add 2-3 tablespoons chicken broth or water if the skillet becomes dry. Cover briefly if necessary and cook the vegetables for another 4-6 minutes until tender-crisp.
6. Return the chicken and its collected juices to the skillet. Nestle the chicken among the vegetables and spoon the garlic butter sauce over the top. Reduce the heat to low and cook for 2-3 minutes.
7. Turn off the heat. Swirl in the optional tablespoon of finishing butter. Rest the chicken for about 3 minutes, then garnish with chopped parsley and serve with fresh lemon wedges.
Notes
- Use an instant-read thermometer to confirm that the thickest part of each chicken breast reaches 165°F (74°C).
- Boneless, skinless chicken thighs can replace chicken breasts.
- Cut the vegetables into similar-sized pieces to encourage even cooking.
- Avoid overcooking the zucchini and broccoli if you prefer tender-crisp vegetables.
- Store cooled leftovers in an airtight container in the refrigerator for 3-4 days.
- Reheat gently with a small splash of chicken broth or water.
- Estimated nutrition can vary according to chicken breast size, butter quantity, brands, and serving size.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with vegetables
- Calories: 420
Keywords: One-Pan Garlic Butter Chicken and Veggies, garlic butter chicken, chicken and vegetables, one-pan chicken dinner, skillet chicken