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Easy One Pan Garlic Chicken and Veggies photo

One Pan Garlic Chicken and Veggies

This One Pan Garlic Chicken and Veggies is a dinner delight! Juicy chicken, vibrant veggies, and a garlicky butter sauce come together effortlessly.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Marinade:
  • ½ cup olive oil This serves as the base for cooking, adding richness.
  • 5 cloves garlic peeled and smashed
  • 1 tablespoon mustard This adds a subtle tanginess to the marinade.
  • 1 teaspoon salt Essential for enhancing flavor.
  • ½ teaspoon freshly ground black pepper Adds a hint of spice.
For the Chicken and Veggies:
  • 2 large chicken breasts The star protein of the dish.
  • 1 teaspoon olive oil For sautéing and enhancing flavor.
  • 2 cups broccoli florets Adds color and crunch.
  • 1 cup frozen peas Sweet and tender, they complement the dish well.
  • 1 cup green beans trimmed
  • ½ cup chicken broth/stock Provides depth to the sauce.
  • 5 cloves garlic chopped
  • ½ cup butter For richness and to create a luscious sauce.
  • Basil for garnish; fresh basil adds a burst of freshness on top.

Equipment

  • Large skillet or frying pan
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Knife and cutting board
  • Serving platter

Method
 

Preparation Steps:
  1. In a small bowl, whisk together the olive oil, smashed garlic, mustard, salt, and pepper.
  2. Place the chicken breasts in a large resealable bag or a shallow dish. Pour the marinade over the chicken, ensuring it’s well coated. Allow it to marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
  3. Remove the chicken from the marinade and discard the excess. In a large skillet, heat 1 teaspoon of olive oil over medium-high heat. Add the chicken breasts and sear for about 5-7 minutes on each side until golden brown.
  4. Add the broccoli, peas, and green beans to the skillet. Stir to combine, and pour the chicken broth over the top. Sprinkle chopped garlic over the vegetables.
  5. Add the butter to the skillet, allowing it to melt and combine with the broth and garlic.
  6. Cover the skillet and reduce the heat to medium-low. Allow everything to cook together for about 15 minutes, or until the chicken is fully cooked through and the vegetables are tender.
  7. Remove the skillet from heat and garnish with fresh basil before serving.

Notes

  • Marinate the chicken for at least 30 minutes for maximum flavor.
  • Feel free to substitute any seasonal vegetables you have on hand.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.