Garlic Butter Chicken and Veggies is your new weeknight superhero – a complete, flavorful meal where tender chicken and crisp-tender vegetables are bathed in a luscious garlic butter sauce, all cooked together for maximum flavor with minimal fuss. This recipe is perfect for busy evenings when you crave a delicious, satisfying, and healthy home-cooked meal without the stress of multiple pans or complicated steps.
Key Ingredients for Garlic Butter Chicken and Veggies
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 pound broccoli florets
- 1 cup chopped bell peppers (any color), about 1-2 peppers
- 1 cup chopped zucchini or yellow squash, about 1 medium
- 1/2 cup chopped red onion, about 1/2 medium
- 4-6 cloves garlic, minced
- 6 tablespoons unsalted butter, divided
- 1/4 cup chicken broth (or vegetable broth)
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh parsley (for garnish, optional)
- Salt and freshly ground black pepper to taste
How to Make Garlic Butter Chicken and Veggies
This Garlic Butter Chicken and Veggies recipe is a triumph of simplicity and flavor, transforming everyday ingredients into a restaurant-quality meal in under 30 minutes. The secret lies in the rich, aromatic garlic butter sauce that coats every succulent piece of chicken and vibrant vegetable, creating a satisfying depth of flavor. Perfect for busy weeknights, this one-pan wonder minimizes cleanup while maximizing deliciousness.
Step-by-Step Instructions
- Prepare the Chicken: Pat the chicken pieces dry with paper towels. Season generously with salt and freshly ground black pepper on all sides. This simple step ensures the chicken is flavorful from the inside out.
- Sauté the Aromatics: In a large skillet or cast-iron pan, heat the olive oil over medium-high heat. Add the seasoned chicken pieces in a single layer. Cook for 3-4 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate. Do not overcrowd the pan; cook in batches if necessary.
- Cook the Vegetables: Add 2 tablespoons of butter to the same skillet. Once melted, add the minced garlic and sauté for about 30-60 seconds until fragrant, being careful not to burn it. Next, add the broccoli florets, chopped bell peppers, zucchini, and red onion to the skillet. Season the vegetables with a pinch of salt and pepper.
- Sauté the Veggies: Cook the vegetables, stirring occasionally, for 5-7 minutes, or until they are tender-crisp. You want them to retain a slight bite and vibrant color.
- Create the Garlic Butter Sauce: Push the vegetables to one side of the skillet. Add the remaining 4 tablespoons of butter to the empty side. Once melted, pour in the chicken broth and the fresh lemon juice. Stir everything together, scraping up any browned bits from the bottom of the pan – that’s where the extra flavor is!
- Combine and Finish: Return the cooked chicken to the skillet with the vegetables and sauce. Stir gently to coat everything evenly in the garlic butter sauce. Let it simmer for another 1-2 minutes, allowing the chicken to warm through and the flavors to meld beautifully.
- Serve: Taste and adjust seasoning with salt and pepper if needed. Garnish with fresh chopped parsley, if desired. Serve immediately as is, or over rice, quinoa, or pasta for a complete meal.
Why You’ll Love This Garlic Butter Chicken and Veggies
You’ll absolutely adore this Garlic Butter Chicken and Veggies for its incredibly tender, juicy chicken bathed in a luscious, fragrant garlic butter sauce that’s simply divine. This dish offers a fantastic cost-saving benefit as it transforms common, budget-friendly ingredients like chicken and seasonal vegetables into a gourmet experience right in your own kitchen, saving you money compared to dining out. The symphony of savory garlic, rich butter, bright lemon, and fresh herbs creates a flavor profile that’s far more complex and satisfying than a simple pan-fried chicken breast.
Forget the guilt of takeout and embrace the joy of exceptional home cooking with this remarkably easy recipe that rivals any restaurant dish in taste and presentation. If you’ve ever enjoyed a creamy Tuscan chicken or a lemon garlic shrimp, you’ll fall head over heels for the comforting yet sophisticated flavors here. So go ahead, gather your ingredients and experience the magic of Garlic Butter Chicken and Veggies – you won’t regret it!
Storing and Reheating Tips
Storing Leftovers: Allow the Garlic Butter Chicken and Veggies to cool completely before storing. Transfer the cooled dish to an airtight container. It will stay fresh in the refrigerator for up to 3-4 days. Ensure the container is sealed tightly to maintain moisture and prevent spoilage.
Reheating:
- Stovetop (Recommended): For the best results, reheat in a skillet over medium heat. Add a tablespoon of water or broth if the sauce seems dry. Stir gently until heated through. This method helps retain the texture of the chicken and vegetables.
- Microwave: Place a portion in a microwave-safe dish, cover loosely with a damp paper towel, and heat in 1-minute intervals, stirring in between, until heated through.
Freezing: While this dish is best enjoyed fresh, you can freeze it for future meals. Cool completely, then portion into freezer-safe containers or bags. It will keep in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Final Thoughts
This Garlic Butter Chicken and Veggies is a true weeknight lifesaver, proving that delicious and healthy can be incredibly simple to achieve. Give it a try and discover your new go-to meal for those busy, craving-satisfying evenings.
Garlic Butter Chicken and Veggies
Ingredients
Equipment
Method
- Pat the chicken pieces dry with paper towels. Season generously with salt and freshly ground black pepper on all sides. This simple step ensures the chicken is flavorful from the inside out.1.5 lbs boneless, skinless chicken breasts or thighs, Salt and freshly ground black pepper
- In a large skillet or cast-iron pan, heat the olive oil over medium-high heat. Add the seasoned chicken pieces in a single layer. Cook for 3-4 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate. Do not overcrowd the pan; cook in batches if necessary.1 tablespoon olive oil, 1.5 lbs boneless, skinless chicken breasts or thighs
- Add 2 tablespoons of butter to the same skillet. Once melted, add the minced garlic and sauté for about 30-60 seconds until fragrant, being careful not to burn it. Next, add the broccoli florets, chopped bell peppers, zucchini, and red onion to the skillet. Season the vegetables with a pinch of salt and pepper.6 tablespoons unsalted butter, 4-6 cloves garlic, 1 pound broccoli florets, 1 cup chopped bell peppers, 1 cup chopped zucchini or yellow squash, 1/2 cup chopped red onion, Salt and freshly ground black pepper
- Cook the vegetables, stirring occasionally, for 5-7 minutes, or until they are tender-crisp. You want them to retain a slight bite and vibrant color.1 pound broccoli florets, 1 cup chopped bell peppers, 1 cup chopped zucchini or yellow squash, 1/2 cup chopped red onion
- Push the vegetables to one side of the skillet. Add the remaining 4 tablespoons of butter to the empty side. Once melted, pour in the chicken broth and the fresh lemon juice. Stir everything together, scraping up any browned bits from the bottom of the pan – that’s where the extra flavor is!6 tablespoons unsalted butter, 1/4 cup chicken broth, 1 tablespoon fresh lemon juice
- Return the cooked chicken to the skillet with the vegetables and sauce. Stir gently to coat everything evenly in the garlic butter sauce. Let it simmer for another 1-2 minutes, allowing the chicken to warm through and the flavors to meld beautifully.1.5 lbs boneless, skinless chicken breasts or thighs
- Taste and adjust seasoning with salt and pepper if needed. Garnish with fresh chopped parsley, if desired. Serve immediately as is, or over rice, quinoa, or pasta for a complete meal.Salt and freshly ground black pepper, 1 tablespoon chopped fresh parsley