One-Pan Garlic Butter Chicken With Veggies – Easy, Comforting, and Weeknight-Friendly
This one-pan garlic butter chicken with veggies is the kind of weeknight dinner that feels cozy without a lot of work. The chicken turns golden and juicy, the veggies get tender with caramelized edges, and everything soaks up that rich butter-garlic flavor. It’s simple enough for a Tuesday, but tasty enough to serve to friends.
Minimal dishes, fast prep, and ingredients you probably already have—what’s not to like?
One-Pan Garlic Butter Chicken With Veggies - Easy, Comforting, and Weeknight-Friendly
Ingredients
Method
- Preheat and prep: Heat the oven to 425°F (220°C). If using a stovetop skillet, choose a large oven-safe one. Pat the chicken dry and cut large breasts in half horizontally for even cooking.
- Season the chicken: Mix 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon smoked paprika, and 1 teaspoon Italian seasoning. Rub over the chicken with 1 tablespoon olive oil.
- Toss the veggies: On a sheet pan (or in a bowl), toss broccoli, bell pepper, onion, tomatoes, and carrots with 1 tablespoon olive oil, a pinch of salt and pepper, and a little paprika. Spread in a single layer, leaving space for the chicken.
- Sear for flavor (optional but great): Heat 1 tablespoon butter in the skillet over medium-high. Sear the chicken 2–3 minutes per side until lightly browned. Transfer to a plate. If you’re using only a sheet pan, skip this step and go straight to roasting.
- Make the garlic butter: Lower the heat to medium. Add 2 tablespoons butter and the minced garlic. Stir for 30–60 seconds until fragrant. Add lemon zest and juice, plus the broth if using. Simmer 1 minute. Taste and adjust salt.
- Combine and roast: Arrange the chicken among the veggies on the sheet pan (or nestle into the skillet). Spoon the garlic butter over everything. Roast 15–20 minutes, until the chicken hits 165°F (74°C) and veggies are tender with browned edges.
- Finish: Dot with the remaining 1 tablespoon butter if you like extra gloss. Sprinkle chopped parsley or thyme and a pinch of red pepper flakes. Add a small shower of Parmesan if you want a savory boost.
- Serve: Spoon the pan juices over the chicken. Serve as-is, or with rice, crusty bread, or mashed potatoes to soak up the sauce.
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Get Your Program TodayWhat Makes This Special
This is a one-pan meal that doesn’t skimp on flavor. The garlic butter sauce pulls everything together, from the crisp-tender vegetables to the juicy chicken. It’s flexible, too—swap in whatever veggies you have on hand.
And because it all cooks on one pan or skillet, cleanup is painless. You get a balanced plate with protein, fiber, and color in every bite.
Shopping List
- Chicken: 1.5–2 pounds boneless, skinless chicken breasts or thighs
- Butter: 4 tablespoons, divided
- Olive oil: 1–2 tablespoons
- Garlic: 4–6 cloves, minced
- Veggies: 2 cups broccoli florets, 1 red bell pepper (sliced), 1 small red onion (wedges), 1 cup cherry tomatoes (whole or halved), 1 cup baby carrots or sliced carrots
- Lemon: 1 lemon (zest and juice)
- Fresh herbs: Parsley or thyme
- Spices: Smoked paprika, Italian seasoning or dried oregano, crushed red pepper flakes (optional)
- Salt and black pepper
- Low-sodium chicken broth: 1/4 cup (optional, for extra sauce)
- Parmesan (optional): For finishing
How to Make It
- Preheat and prep: Heat the oven to 425°F (220°C). If using a stovetop skillet, choose a large oven-safe one.
Pat the chicken dry and cut large breasts in half horizontally for even cooking.
- Season the chicken: Mix 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon smoked paprika, and 1 teaspoon Italian seasoning. Rub over the chicken with 1 tablespoon olive oil.
- Toss the veggies: On a sheet pan (or in a bowl), toss broccoli, bell pepper, onion, tomatoes, and carrots with 1 tablespoon olive oil, a pinch of salt and pepper, and a little paprika. Spread in a single layer, leaving space for the chicken.
- Sear for flavor (optional but great): Heat 1 tablespoon butter in the skillet over medium-high.
Sear the chicken 2–3 minutes per side until lightly browned. Transfer to a plate. If you’re using only a sheet pan, skip this step and go straight to roasting.
- Make the garlic butter: Lower the heat to medium.
Add 2 tablespoons butter and the minced garlic. Stir for 30–60 seconds until fragrant. Add lemon zest and juice, plus the broth if using.
Simmer 1 minute. Taste and adjust salt.
- Combine and roast: Arrange the chicken among the veggies on the sheet pan (or nestle into the skillet). Spoon the garlic butter over everything.
Roast 15–20 minutes, until the chicken hits 165°F (74°C) and veggies are tender with browned edges.
- Finish: Dot with the remaining 1 tablespoon butter if you like extra gloss. Sprinkle chopped parsley or thyme and a pinch of red pepper flakes. Add a small shower of Parmesan if you want a savory boost.
- Serve: Spoon the pan juices over the chicken.
Serve as-is, or with rice, crusty bread, or mashed potatoes to soak up the sauce.
Keeping It Fresh
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop with a splash of broth or water to loosen the sauce. The microwave works too—cover and heat in short bursts so the chicken doesn’t dry out.
If you plan to make this ahead, slightly undercook the veggies so they hold texture when reheated.
Health Benefits
- Protein-rich: Chicken offers lean protein to keep you full and support muscle health.
- Veggie power: Broccoli, peppers, onions, and tomatoes bring fiber, vitamin C, antioxidants, and color.
- Balanced fats: Butter adds richness and flavor; pairing with olive oil helps balance saturated fat with heart-friendly monounsaturated fat.
- Lower sodium control: Using low-sodium broth and seasoning the food yourself keeps salt in check.
- Smart carbs: If you serve it with whole grains (like quinoa or brown rice), you’ll get sustained energy and more fiber.
Pitfalls to Watch Out For
- Overcrowding the pan: Cramming everything together traps steam and prevents browning. Use a large pan or two smaller ones.
- Uneven chicken thickness: Thick pieces take longer and can dry out the rest. Halve breasts or use even-sized thighs.
- Burnt garlic: Garlic cooks fast.
Keep heat moderate when making the garlic butter and add it near the end.
- Undercooked carrots: Carrots take longer. Slice them thinner or give them a 5–7 minute head start in the oven.
- Skipping the rest: Let the chicken rest 3–5 minutes after baking so the juices redistribute.
Alternatives
- Protein swaps: Use turkey cutlets, pork tenderloin medallions, or firm tofu. For shrimp, roast veggies first, then add shrimp for the last 6–8 minutes.
- Dairy-free: Replace butter with vegan butter or all olive oil.
Add a squeeze of extra lemon for richness.
- Low-carb: Stick with non-starchy veggies like zucchini, green beans, and mushrooms. Skip carrots and serve over cauliflower rice.
- Spice it up: Add Cajun seasoning or a teaspoon of harissa paste to the butter for heat and depth.
- Veggie variations: Try asparagus, Brussels sprouts (halved), zucchini, or small potatoes (parboil potatoes first for best results).
- Herb twist: Swap parsley for dill or basil. Thyme and rosemary add a cozy, woodsy note.
FAQ
Can I make this on the stovetop only?
Yes.
Sear the chicken, remove it, sauté the veggies until crisp-tender, return the chicken, add the garlic butter, and cover. Cook on low until the chicken reaches 165°F. You may need a splash of broth to prevent sticking.
Do I have to sear the chicken first?
No, but searing adds flavor and color.
If you skip it, roast everything together and brush the chicken with a little extra oil to help browning.
How do I keep the chicken juicy?
Don’t overcook it. Use an instant-read thermometer and pull it at 165°F. Rest a few minutes before slicing, and spoon the pan juices over the top.
What if I only have frozen veggies?
It works.
Thaw and pat them dry first, or roast them for 5–10 minutes before adding the chicken so excess moisture cooks off.
Can I add starch to make it a full meal?
Absolutely. Toss in par-cooked baby potatoes, or serve with rice, quinoa, or buttery noodles. Garlic butter over mashed potatoes is hard to beat.
Is this meal prep friendly?
Yes.
Portion into containers with a grain or greens. It reheats well and holds up in the fridge for several days.
Wrapping Up
One-pan garlic butter chicken with veggies makes dinner easy without sacrificing flavor. It’s flexible, fast, and satisfying, with a buttery garlic sauce that ties everything together.
Keep this one in your rotation for nights when you want real comfort and minimal cleanup. Once you try it, you’ll find yourself making it again and again.
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