Garlic Butter Chicken with Veggies
Garlic Butter Chicken with Veggies is the kind of recipe that feels like a warm hug on a plate—simple, comforting, and bursting with flavor. It’s a one-pan dish where juicy, golden-brown chicken meets a medley of colorful vegetables, all coated in a silky garlic butter sauce that makes every bite irresistible.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts (or thighs, ~2 lbs)
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- Salt u0026 black pepper, to taste
For the Garlic Butter Sauce:
- 4 tbsp unsalted butter
- 5 cloves garlic, minced
- 1 tsp Italian seasoning (or dried oregano/basil)
- ½ tsp crushed red pepper flakes (optional for heat)
- Juice of ½ lemon (plus extra wedges for serving)
For the Vegetables:
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium zucchini, sliced into half moons
- 1 medium carrot, thinly sliced
- ½ cup cherry tomatoes, halved
Garnish:
- Fresh parsley, chopped
- Freshly grated Parmesan (optional)
Instructions
- Prepare the Chicken Pat chicken dry with paper towels. Season with paprika, garlic powder, salt, and pepper.
- Sear the Chicken Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 5–6 minutes per side until golden brown and cooked through (internal temp 165°F / 74°C). Transfer chicken to a plate and keep warm.
- Make the Garlic Butter Sauce In the same skillet, melt the butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Stir in Italian seasoning, red pepper flakes, and lemon juice.
- Cook the Vegetables Add broccoli, bell peppers, zucchini, and carrots. Sauté for 5–6 minutes until tender-crisp. Toss in cherry tomatoes and cook for another 1–2 minutes.
- Combine and Finish Return chicken to the skillet. Spoon sauce over chicken and veggies. Garnish with fresh parsley and Parmesan.