🕒 Prep Time: 15 mins | 🕒 Cook Time: 25 mins | 🍽 Serves: 4

Why We Love This Recipe

Garlic Butter Chicken with Veggies is the kind of one-pan dinner that makes busy weeknights a breeze. It’s juicy, flavorful chicken cooked in a rich garlic butter sauce with tender, colorful vegetables. It’s quick, wholesome, and packed with flavor without needing complicated ingredients or techniques. Plus, it’s easy to customize based on what’s in your fridge!

Ingredients

For the Chicken:

• 4 boneless, skinless chicken breasts (or thighs)
• Salt and pepper to taste
• 1 tsp paprika (optional)
• 1 tbsp olive oil
• 2 tbsp unsalted butter
• 4 cloves garlic, minced
• 1 tsp Italian seasoning

For the Veggies:

• 1 cup broccoli florets
• 1 cup cherry tomatoes (halved)
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• Salt and pepper to taste
• 1 tbsp olive oil
• 1 tbsp butter (for finishing)

Step-by-Step Instructions

Step 1: Prepare the Chicken

1. Pat the chicken dry and season both sides with salt, pepper, and paprika.
2. Heat 1 tbsp olive oil in a large skillet over medium heat.
3. Add chicken and cook for about 5–6 minutes per side, or until golden brown and cooked through.
4. Remove the chicken from the pan and set aside.

Step 2: Make the Garlic Butter Sauce

1. In the same pan, lower the heat and add 2 tbsp butter.
2. Stir in minced garlic and Italian seasoning. Sauté for 1–2 minutes until fragrant.
3. Return chicken to the pan and spoon the garlic butter over it. Let it simmer for 2 more minutes. Then remove and keep warm.

Step 3: Sauté the Vegetables

1. In another pan (or the same one after removing chicken), heat 1 tbsp olive oil.
2. Add broccoli, zucchini, and bell peppers. Sauté for 5–7 minutes until tender but still crisp.
3. Toss in cherry tomatoes and cook for 2 more minutes.
4. Add 1 tbsp butter and season with salt and pepper. Stir gently to coat.

Step 4: Serve

Slice the chicken and plate it over or beside the sautéed vegetables. Drizzle any leftover garlic butter sauce from the pan on top. Enjoy warm!

Variations & Add-Ons

• Low-carb/Keto? Use cauliflower or green beans instead of starchy veggies.
• Add carbs: Serve with mashed potatoes, rice, or pasta.
• Spicy kick: Add red chili flakes or cayenne to the garlic butter.
• Cheesy version: Sprinkle shredded mozzarella or Parmesan on top before serving.

Pro Tips

• Don’t overcook the garlic — it should be golden, not brown or burnt.
• Use a meat thermometer to ensure chicken is cooked (internal temp: 165°F / 74°C).
• Prep your veggies ahead of time to save time on busy nights.

FAQs

Q: Can I use frozen vegetables?

A: Yes, but thaw and drain them first to avoid excess water in the pan.

Q: What kind of chicken works best?

A: Boneless skinless chicken breasts or thighs both work great. Thighs will be juicier!

Q: Can I make this ahead?

A: Yes! Store in the fridge in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave.

Q: Is this gluten-free?

A: Yes! Just double-check that your seasoning blends are gluten-free.

Conclusion

Garlic Butter Chicken with Veggies is a go-to dinner that checks all the boxes — fast, flavorful, and nourishing. Whether you’re cooking for your family or meal prepping for the week, this recipe is sure to satisfy. It’s a flexible dish that works for any season and can be tailored to your tastes or dietary needs. Give it a try tonight — your kitchen will smell amazing!