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Garlic Butter Chicken and Veggies

Garlic Butter Chicken and Veggies

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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 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

Equipment

  • Large Skillet or Cast Iron Pan
  • Paper towels
  • Plate

Method
 

  1. 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
  2. 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
  3. 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
  4. 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
  5. 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
  6. 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
  7. 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

Notes

This recipe is a one-pan wonder, perfect for busy weeknights. It's adaptable to different vegetables and can be served on its own or with a side of grains or pasta.
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