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!
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.