The Ultimate One-Pan Garlic Butter Chicken & Veggies Recipe
This recipe holds a special place in my heart, as it reminds me of cozy family dinners during chilly autumn evenings. The aroma of garlic and butter wafting through the kitchen always brings back memories of my grandmother, who would whip up simple yet delicious meals that brought everyone together. This one-pan garlic butter chicken and veggies is not just a meal; it’s a warm hug on a plate.
What Makes It Special
There are several reasons why this recipe stands out:
- One-Pan Wonder: Minimal cleanup means more time to enjoy your meal.
- Flavor Explosion: The garlic butter sauce infuses the chicken and veggies with rich, savory goodness.
- Customizable: You can easily swap in your favorite vegetables or proteins.
- Quick and Easy: Perfect for busy weeknights, this dish comes together in under 30 minutes!
Gather Your Ingredients
Prep Time: 10 minutes | Cook Time: 20 minutes | Servings: 4
- 4 boneless, skinless chicken breasts
- 2 cups mixed vegetables (broccoli, bell peppers, and carrots work great)
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Let’s Get Cooking
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In a large skillet, melt 2 tablespoons of butter over medium heat.
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Season the chicken breasts with salt, pepper, and thyme. Add them to the skillet and cook for about 6-7 minutes on each side, or until golden brown and cooked through.
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Remove the chicken from the skillet and set aside. In the same skillet, add the remaining butter and minced garlic. Sauté for about 1 minute until fragrant.
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Add the mixed vegetables to the skillet and stir-fry for about 5-6 minutes until tender-crisp.
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Return the chicken to the skillet, spoon the garlic butter over the top, and cook for an additional 2 minutes to heat through.
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Garnish with fresh parsley before serving.
My Pro Tips
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For an extra kick, add a pinch of red pepper flakes to the garlic butter.
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Feel free to use frozen vegetables; just add a couple of extra minutes to the cooking time.
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Let the chicken rest for a few minutes after cooking to keep it juicy.
What to Serve With It
- Steamed rice or quinoa
- Garlic bread for a delightful crunch
- A fresh garden salad with a light vinaigrette
- A glass of crisp white wine or sparkling water
FAQs
Q: Can I use chicken thighs instead of breasts?
A: Absolutely! Chicken thighs will add even more flavor and tenderness.
Q: How can I make this dish dairy-free?
A: Substitute the butter with olive oil or a dairy-free butter alternative.
The Heart of the Dish
This one-pan garlic butter chicken and veggies is more than just a recipe; it’s a way to create lasting memories around the dinner table. The simplicity of the ingredients allows the flavors to shine, making it a dish that everyone will love. I hope it brings as much joy to your home as it does to mine.
Your Turn
I invite you to try this recipe and make it your own! Feel free to experiment with different vegetables or spices. I’d love to hear your thoughts and any tweaks you make. Happy cooking!
The Ultimate One-Pan Garlic Butter Chicken & Veggies Recipe
Ingredients
- 4 boneless, skinless chicken breasts
- 4 tablespoons garlic butter
- 1 cup broccoli florets
- 1 cup cherry tomatoes, halved
- 1 bell pepper, sliced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Steamed rice or quinoa for serving
- Garlic bread for a delightful crunch
- A fresh garden salad with a light vinaigrette
- A glass of crisp white wine or sparkling water
Instructions
- Preheat the oven to 400°F (200°C).
- In a large oven-safe skillet, melt the garlic butter over medium heat.
- Season the chicken breasts with Italian seasoning, salt, and pepper. Add them to the skillet and sear for 5 minutes on each side until browned.
- Add the broccoli, cherry tomatoes, and bell pepper to the skillet around the chicken.
- Drizzle any remaining garlic butter over the veggies.
- Transfer the skillet to the preheated oven and bake for 20 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Serve with steamed rice or quinoa, garlic bread, and a fresh garden salad.
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