One Pan Garlic Chicken and Veggies

Cooking has always been a cherished activity in my home, and there’s something so comforting about a one-pan meal. The One Pan Garlic Chicken and Veggies quickly became a family favorite, showing up on our table during busy weeknights and lazy weekends alike. One evening, after a long day, I wanted to whip up something that required minimal effort yet packed a flavorful punch. As I reached for the ingredients, I knew this dish would not only satisfy our hunger but also bring us together around the table, sharing laughter and stories. When the aroma of garlic and fresh vegetables began to fill the kitchen, I knew I had made the right choice. The vibrant colors and delicious scents had everyone excited for dinner!

Ingredients You’ll Need for One Pan Garlic Chicken and Veggies

The ingredients for the One Pan Garlic Chicken and Veggies are straightforward yet packed with flavor. Using fresh produce and quality chicken ensures that every bite is delicious. The balance of rich olive oil, zesty garlic, and tender vegetables creates a meal everyone will love. Let’s dive into the key players that make this dish sing:

• ¼ cup olive oil: This rich oil adds moisture and flavor, helping to cook the chicken and veggies evenly.
• 5 cloves garlic, peeled and smashed: Garlic is essential for that bold flavor that elevates this dish.
• 1 tablespoon mustard: It adds a tangy depth that complements the chicken beautifully.
• 1 teaspoon salt: A must for seasoning, bringing out the natural flavors of all ingredients.
• ½ teaspoon freshly ground black pepper: Adds just the right amount of spice.
• 2 large chicken breasts: The star of the show, delivering protein and tenderness.
• 1 teaspoon olive oil: For cooking the chicken, helps achieve a nice sear.
• 2 cups broccoli florets: A vibrant and nutritious vegetable, adding color and crunch.
• 1 cup frozen peas: These little gems add sweetness and a pop of color.
• 1 cup green beans, trimmed: Their crisp texture complements the other vegetables perfectly.
• ⅓ cup chicken broth/stock: This keeps the veggies moist and flavorful as they cook.
• 5 cloves garlic, chopped: More garlic for an irresistible aroma and taste.
• ⅓ cup butter: Adds richness and helps everything meld beautifully.
• basil for garnish: Fresh herbs brighten the dish, adding a lovely finishing touch.

How to Make One Pan Garlic Chicken and Veggies

Making the One Pan Garlic Chicken and Veggies is a breeze, and I promise you’ll enjoy every step! Gather your ingredients, and let’s get started on this satisfying dish that’s sure to become a staple in your kitchen.

1. Begin by laying your chicken breasts flat on a cutting board. Use a large sharp knife to slice sideways through the breast carefully. You want to create two plump cutlets, so keep the knife flat and parallel to the cutting board as you cut through. Repeat this process with the second chicken breast.
2. Next, mix the olive oil, smashed garlic, mustard, salt, and pepper together in a zip-lock bag or a large non-metallic bowl. This marinade is what makes the chicken juicy and flavorful.
3. Add the filleted chicken breasts to the marinade, ensuring they are well-coated. Set this aside to marinate. You can let it soak for at least 10 minutes, but if you have the time, allowing it to marinate for up to 24 hours will deepen the flavors.
4. While the chicken marinates, place a large non-stick pan or cast-iron skillet over medium-high heat. Once it’s hot, add a teaspoon of olive oil to the pan.
5. Remove the marinated chicken breasts from the marinade and pat them dry with kitchen paper. This step will help achieve a nice golden sear.
6. Once the pan is hot, lay the chicken breasts in a single layer. Cook for about 3 minutes on each side or until they’re golden brown and cooked through. Remove the fillets from the pan and tent them with foil to keep warm.
7. In the same skillet, add the fresh vegetables: broccoli florets, frozen peas, and green beans. Throw in the chopped garlic and pour in the chicken broth. Stir everything together.
8. Cook over medium-low heat until the broth just evaporates and the veggies become tender-crisp. This should take about 5 to 7 minutes.
9. Now it’s time to return the cooked chicken to the pan. Add any juices that have collected on the plate back into the skillet. This step ensures nothing goes to waste!
10. Lastly, add the butter to the pan. Allow it to melt, spooning the melted goodness over the chicken and vegetables. Serve hot, garnished with fresh basil, and enjoy!

Variations to Try

Looking to switch things up a bit? The One Pan Garlic Chicken and Veggies is incredibly versatile, allowing for a variety of delicious adaptations. Here are some ideas to inspire your next meal:

• Add a kick: Spice things up by incorporating crushed red pepper flakes or your favorite hot sauce into the marinade for a flavor boost.
• Herb Infusion: Experiment with different herbs such as thyme, rosemary, or parsley for a fresh twist on flavor.
• Cheesy Goodness: Sprinkle some shredded cheese over the dish during the last few minutes of cooking for a melty, cheesy version.
• Grain Option: Serve the chicken and veggies over a bed of cooked rice or quinoa for a hearty meal that’s even more filling.
• Seasonal Variations: Use seasonal vegetables for a fresh take on the dish throughout the year. As seasons change, so can your ingredients!
• Make it a bake: Transfer everything to a baking dish, cover with foil, and bake in the oven at 400 degrees Fahrenheit for a hands-off approach.
• Leftover Magic: Transform leftovers into wraps or salads for a quick lunch the next day.

What Complements This One Pan Garlic Chicken and Veggies

When it comes to serving the One Pan Garlic Chicken and Veggies, there are countless ways to make this dish shine even brighter. Here are some delightful side dishes and serving suggestions:

• Simple Salad: Pair it with a light garden salad to balance the richness of the chicken.
• Rice or Quinoa: Serve over a bed of fluffy rice or quinoa to soak up all the delicious juices.
• Crusty Bread: Offer crusty bread on the side for sopping up the flavorful sauce.
• Pasta Option: If you prefer a heartier meal, serve the chicken and veggies over pasta.
• Seasonal Sides: Roasted or grilled seasonal vegetables can complement the dish beautifully.
• Occasion Pairing: This meal is perfect for weeknight dinners, family gatherings, or even festive occasions!
• Wine Pairing: A light white wine can complement the garlic and butter flavors wonderfully.
• Storage Tips: Store any leftovers in an airtight container in the refrigerator for up to three days.

FAQ

Can I use frozen chicken for this recipe?

Using frozen chicken is possible, but I recommend thawing it first for even cooking. If you’re in a hurry, you could cook the chicken from frozen but be sure to adjust the cooking time to ensure it’s fully cooked through.

What vegetables can I use in this dish?

You can get creative with the veggies in the One Pan Garlic Chicken and Veggies. Feel free to substitute with seasonal vegetables such as bell peppers, zucchini, or even spinach. The key is to choose vegetables that will cook well alongside the chicken.

Can I make this dish ahead of time?

While it’s best enjoyed fresh, you can prep the ingredients ahead of time. Prepare the marinade and cut the vegetables the day before, storing everything separately in the fridge. When you’re ready to cook, simply follow the steps for a quick meal!

How do I store leftovers?

To store leftovers from the One Pan Garlic Chicken and Veggies, place them in an airtight container and refrigerate for up to three days. Reheat in the microwave or on the stovetop until heated through. Enjoy it as a quick lunch or dinner!

Conclusion

The One Pan Garlic Chicken and Veggies is a delightful blend of flavors and textures that satisfies the appetite and warms the heart. It’s a simple yet elegant dish that’s perfect for any occasion, bringing the whole family together around the table. I encourage you to try this recipe; I’m confident it will become a favorite in your home just like it did in mine!


One Pan Garlic Chicken and Veggies
The ultimate comfort food, the One Pan Garlic Chicken and Veggies is an easy weeknight dinner that combines tender chicken with vibrant vegetables. This all-in-one meal is packed with flavor, making it a must-try for your next family gathering!
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Dinner
Cuisine American
Servings 4 servings
Calories 450 kcal
Equipment
• Peeler
• Skillet
• Mixing Bowl
• Frying Pan
• Chef's Knife
Ingredients
  
• ¼ cup olive oil
• 5 cloves garlic peeled and smashed
• 1 tablespoon mustard
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• 2 large chicken breasts
• 1 teaspoon olive oil
• 2 cups broccoli florets
• 1 cup frozen peas
• 1 cup green beans trimmed
• ⅓ cup chicken broth/stock
• 5 cloves garlic chopped
• ⅓ cup butter
• basil for garnish
Instructions
 
• Begin by laying your chicken breasts flat on a cutting board. Use a large sharp knife to slice sideways through the breast carefully. You want to create two plump cutlets, so keep the knife flat and parallel to the cutting board as you cut through. Repeat this process with the second chicken breast.
• Next, mix the olive oil, smashed garlic, mustard, salt, and pepper together in a zip-lock bag or a large non-metallic bowl. This marinade is what makes the chicken juicy and flavorful.
• Add the filleted chicken breasts to the marinade, ensuring they are well-coated. Set this aside to marinate. You can let it soak for at least 10 minutes, but if you have the time, allowing it to marinate for up to 24 hours will deepen the flavors.
• While the chicken marinates, place a large non-stick pan or cast-iron skillet over medium-high heat. Once it’s hot, add a teaspoon of olive oil to the pan.
• Remove the marinated chicken breasts from the marinade and pat them dry with kitchen paper. This step will help achieve a nice golden sear.
• Once the pan is hot, lay the chicken breasts in a single layer. Cook for about 3 minutes on each side or until they’re golden brown and cooked through. Remove the fillets from the pan and tent them with foil to keep warm.
• In the same skillet, add the fresh vegetables: broccoli florets, frozen peas, and green beans. Throw in the chopped garlic and pour in the chicken broth. Stir everything together.
• Cook over medium-low heat until the broth just evaporates and the veggies become tender-crisp. This should take about 5 to 7 minutes.
• Now it’s time to return the cooked chicken to the pan. Add any juices that have collected on the plate back into the skillet. This step ensures nothing goes to waste!
• Lastly, add the butter to the pan. Allow it to melt, spooning the melted goodness over the chicken and vegetables. Serve hot, garnished with fresh basil, and enjoy!
Notes
• Tip 1: You can use any mustard you like here. We like dijon mustard, but hot English mustard or yellow mustard also work.
• Tip 2: ⅓ cup of broth will cook the vegetables so they are tender-crisp. If you prefer your vegetables softer then you might need an extra ¼-1/3 cup of broth to ensure they are soft all the way through.
Keyword Easy Chicken Recipes, Healthy Dinner Ideas, one pan meals, Quick Chicken Recipes

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Meet Penny Porter
I bring the energy to our cooking sessions. I don’t have a “specialty” because I love it all I’m just as happy kneading dough as I am stirring a spicy curry. My favorite part of being on this team is the variety. One day we’re making pasta from scratch, and the next we’re grilling outdoors. I love the fast-paced creative process and am always the first one to grab an apron when a new idea pops up.