Garlic Butter Chicken and Veggie Skillet: A One-Pan Marvel

Garlic Butter Chicken and Veggie Skillet: A One-Pan Marvel

When it comes to quick, nutritious, and utterly satisfying dinners, this Garlic Butter Chicken and Veggie Skillet hits all the marks. Juicy, seared chicken paired with a medley of crisp-tender vegetables is tossed in a luscious garlic butter sauce that will have everyone scraping their plates clean.

This recipe is perfect for busy weeknights when you want something hearty but don’t have hours to spare. The best part? It’s all made in one skillet, meaning fewer dishes and more flavor-packed goodness!

Why You’ll Love This Dish

1. One-Pan Wonder: Minimal cleanup makes it an easy go-to meal for weeknights.
2. Versatile Veggies: Swap in your favorites like asparagus, mushrooms, or carrots for a custom flavor.
3. Rich and Savory: The garlic butter sauce ties everything together with a comforting, bold flavor.

Garlic Butter Chicken and Veggie Skillet Recipe

Servings: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Ingredients

For the Chicken:

• 1.5 lbs chicken breast, cut into bite-sized pieces
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste

For the Veggies:

• 1 cup broccoli florets
• 1 medium zucchini, sliced into half-moons
• 1 red bell pepper, sliced into strips
• 1 yellow bell pepper, sliced into strips
• 1/2 onion, sliced

For the Garlic Butter Sauce:

• 3 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1/4 teaspoon crushed red pepper flakes (optional)
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon lemon juice

Instructions

1. Cook the Chicken:
   • Heat olive oil in a large skillet over medium-high heat. Season the chicken with paprika, garlic powder, salt, and pepper.
   • Add the chicken to the skillet and cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through. Remove and set aside.
2. Sauté the Vegetables:
   • In the same skillet, add a splash of olive oil if needed. Toss in the broccoli, zucchini, bell peppers, and onion.
   • Cook for 5-6 minutes, stirring occasionally, until the veggies are crisp-tender.
3. Make the Garlic Butter Sauce:
   • Lower the heat to medium and push the veggies to the side of the skillet. Melt the butter in the empty space, then add the minced garlic and red pepper flakes (if using). Sauté until fragrant, about 1 minute.
4. Combine Everything:
   • Return the chicken to the skillet and toss everything together with the garlic butter sauce. Cook for an additional 2-3 minutes to allow the flavors to meld.
5. Finish with Lemon and Parsley:
   • Drizzle with lemon juice and sprinkle with fresh parsley before serving.

Chef’s Notes

• Add a Starch: Serve over steamed rice, quinoa, or mashed potatoes to turn this into a full meal.
• Make it Dairy-Free: Substitute olive oil for butter to keep it dairy-free.
• Meal Prep-Friendly: This dish reheats beautifully, making it perfect for lunches or meal prepping.

Nutritional Information (Per Serving)

• Calories: 380
• Protein: 34g
• Carbohydrates: 12g
• Fat: 22g