Are you looking for a flavorful, easy-to-make dinner that doesn’t require tons of dishes? This One-Pan Garlic Butter Chicken with Vegetables is the perfect solution. It’s quick, full of delicious flavors, and healthy too! Plus, with only one pan to clean, it's a busy weeknight lifesaver.
Why You'll Love This Recipe:
One-Pan Wonder: Less mess and fewer dishes to wash.
Full of Flavor: The combination of garlic, butter, and herbs creates a mouthwatering dish that the whole family will love.
Balanced Meal: You get protein from the chicken, fiber, and nutrients from the vegetables, all in one dish.
Customizable: Easy to adjust with your favorite vegetables or different seasonings to match your preferences.
Ingredients You’ll Need:
Chicken: I recommend using boneless, skinless chicken thighs for their tenderness and rich flavor, but chicken breasts work well too.
Vegetables: A mix of baby potatoes, broccoli, and carrots. These veggies cook perfectly in the oven without becoming too soft or mushy.
Butter & Garlic: The key to that rich, flavorful base. You can substitute with olive oil if you prefer a lighter option.
Herbs: A blend of thyme, rosemary, and paprika creates a rustic, herby flavor that complements the chicken and vegetables beautifully.
Optional Garnish: Fresh parsley adds a pop of color and freshness to the finished dish.
Step-by-Step Recipe
1. Prepare the Ingredients
Start by prepping your ingredients to make the process faster. Halve the baby potatoes, slice the carrots, and cut the broccoli into bite-sized florets. Season the chicken thighs with paprika, thyme, rosemary, salt, and pepper.
2. Sauté the Garlic
Heat 2 tablespoons of butter in an oven-safe skillet over medium heat. Once melted, add the minced garlic and cook for about 30 seconds until fragrant. Be careful not to burn the garlic, as it can turn bitter.
3. Sear the Chicken
Place the seasoned chicken thighs into the pan, and sear for 3-4 minutes on each side, until golden brown. This step locks in the juices and gives the chicken a crispy, delicious outer layer. Once browned, remove the chicken from the pan and set aside.
4. Cook the Vegetables
In the same pan, add the baby potatoes, broccoli, and carrots. These veggies absorb the leftover butter and garlic, adding flavor without the need for extra seasoning. Stir to coat the vegetables in the remaining garlic-butter mixture, and season with a pinch of salt and pepper.
5. Combine and Bake
Return the chicken thighs to the skillet, placing them on top of the vegetables. For extra richness, melt the remaining 2 tablespoons of butter and drizzle over the entire dish. Transfer the pan to the preheated oven and bake at 400°F (200°C) for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
6. Serve & Garnish
Once the dish is ready, sprinkle fresh parsley on top for a fresh and vibrant finish. Serve immediately and enjoy!
Helpful Tips for the Perfect One-Pan Meal
1. Choose the Right Pan: A large oven-safe skillet or cast-iron pan is ideal for this dish. You want everything to fit snugly without being overcrowded, so the vegetables roast properly, not steam.
2. Meal Prep: This recipe is great for meal prepping. Cook a big batch and store individual portions in the fridge for up to four days. You can also freeze leftovers for up to three months, just be sure to thaw them thoroughly before reheating.
3. Substitutions:
Don’t have chicken thighs? You can use chicken breasts or even drumsticks. Just adjust the cooking time if needed.
Want more veggies? Add zucchini, bell peppers, or even Brussels sprouts to the mix. The more, the merrier!
For a lower-calorie version, swap butter with olive oil.
4. Customize the Flavors: While the garlic butter combination is a classic, feel free to experiment with different seasonings. A dash of lemon juice or zest can add brightness, while a sprinkle of grated Parmesan cheese can give the dish a rich, cheesy twist.
5. Check the Chicken Temperature: Ensure the chicken is cooked thoroughly by using a meat thermometer. The safe internal temperature for chicken is 165°F (75°C).
Nutrition Breakdown (Per Serving)
Calories: 380
Protein: 25g
Carbohydrates: 20g
Fats: 20g
Fiber: 5g
This dish provides a healthy balance of protein, carbs, and fats, making it a great option for dinner without weighing you down.
Frequently Asked Questions
Can I make this dish ahead of time?
Absolutely! You can prepare the chicken and vegetables in advance, and store them separately in the fridge. When ready to cook, simply follow the steps to sear the chicken and roast everything together.
What sides can I serve with this?
Since this dish is already packed with veggies, you don’t need much else. But if you want to add a side, try a fresh green salad, steamed rice, or a slice of crusty bread to soak up the garlic butter sauce.
Can I make this dairy-free?
Yes! Swap out the butter for a dairy-free alternative like vegan butter or olive oil. The dish will still have plenty of flavor, even without the butter.
Final Thoughts
This One-Pan Garlic Butter Chicken with Vegetables is the perfect combination of simplicity and flavor. Whether you're cooking for the family or meal-prepping for the week, this recipe is sure to satisfy. Best of all, it’s done in under 30 minutes, making it ideal for busy weeknights. Plus, with minimal clean-up, you’ll have more time to relax after dinner.
Try this recipe and let me know how it turns out in the comments! If you have any favorite variations or tips, I’d love to hear them.
Comments
Post a Comment