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For this recipe, you need 4 boneless, skinless chicken breasts. The chicken is the main part of the dish. It soaks up the garlic butter flavor well. Choose fresh chicken for the best taste. You'll use a mix of vegetables to add color and nutrients: - 2 cups broccoli florets - 1 cup baby carrots, sliced - 1 cup bell peppers, diced (red or yellow) These veggies bring crunch and sweetness. They also cook well with the chicken. You can swap in your favorites if you like. The seasonings elevate the dish. You will need: - 4 tablespoons unsalted butter - 6 cloves garlic, minced - 1 teaspoon paprika - 1 teaspoon dried thyme - Salt and pepper to taste - Fresh parsley, chopped (for garnish) The garlic and butter create a rich sauce. Paprika adds a nice warmth. Thyme gives an earthy note. Remember to taste and adjust salt and pepper. You want a balanced flavor. {{ingredient_image_1}} First, preheat your oven to 400°F (200°C). This step is key for even cooking. Next, gather your ingredients. You need four boneless, skinless chicken breasts, butter, garlic, broccoli, carrots, and bell peppers. Don't forget your seasonings like paprika and thyme. They add great flavor! In a large, oven-safe skillet, melt two tablespoons of butter over medium heat. While it melts, season both sides of the chicken breasts. Use salt, pepper, paprika, and dried thyme. These spices will make your chicken tasty. Once the skillet is hot, add the chicken. Sear each side for about 4-5 minutes until golden brown. Remove the chicken and set it aside on a plate. In the same skillet, add the remaining butter and minced garlic. Let it melt and become fragrant. Then, toss in the broccoli florets, sliced carrots, and diced bell peppers. Sauté these veggies for about 3-4 minutes. They should start to soften but still be crisp. This adds great texture to your dish! Now, return the chicken to the skillet. Place it on top of the sautéed vegetables. Spoon some of the veggies over the chicken. This helps the flavors blend. Transfer the skillet to your preheated oven. Bake for 20-25 minutes. Check that the chicken reaches an internal temperature of 165°F (75°C). Once cooked, remove the skillet and let it rest for a few minutes. Finally, garnish with fresh parsley before serving. Enjoy this delicious garlic butter chicken with your crisp-tender veggies! To make the garlic butter sauce shine, use fresh garlic. Fresh garlic gives a stronger taste than jarred. When you cook the garlic, do not let it brown. Brown garlic can taste bitter. Add the garlic to the pan just after you melt the butter. This keeps the flavor bright. Stir it often so it does not burn. A squeeze of lemon juice at the end adds a nice touch. It balances the richness of the butter. You can change the veggies to suit your taste. Green beans, zucchini, or asparagus work well. They cook fast and taste great with garlic. For a sweeter touch, try using corn. Just remember to adjust the cooking time. Some veggies take longer than others. Always add harder veggies first. For example, carrots need more time than bell peppers. The cooking time may vary based on your oven. Always check the chicken with a meat thermometer. The safe internal temperature is 165°F (75°C). If your chicken is thicker, it may need more time. For smaller pieces, reduce the time by a few minutes. Keep an eye on the veggies, too. You want them tender but not mushy. If you like them crisp, check them often. Pro Tips Rest the Chicken: Allow the chicken to rest for a few minutes after baking. This helps the juices redistribute, ensuring a moist and flavorful bite. Use Fresh Herbs: While parsley makes a great garnish, consider adding fresh thyme or rosemary for an extra layer of flavor. Customize Your Veggies: Feel free to swap in or add your favorite vegetables. Zucchini, asparagus, or green beans can work wonderfully in this dish. Check Doneness: Always use a meat thermometer to check for doneness. Chicken should reach an internal temperature of 165°F (75°C) to ensure it's fully cooked. {{image_2}} You can switch up the protein in this dish. Try using shrimp, pork, or even tofu. Each option gives a new taste while keeping the same garlic butter flavor. If you use shrimp, cook it for less time. Shrimp cooks quickly, so just sauté it for 2-3 minutes. For pork, use tenderloins or chops. Adjust the cooking time to ensure it reaches 145°F (63°C). Tofu is a great option for a meat-free meal. Just press and cube it before adding. Feel free to mix different veggies in this recipe. Asparagus, zucchini, or snap peas work great. You can also try using green beans or cauliflower. Each veggie brings its own taste and texture. Just remember to cut the vegetables into similar sizes. This helps them cook evenly. You can also change the amount of vegetables. Add more or less based on your taste and what you have at home. Herbs can change the flavor of this dish. Try using rosemary or oregano for a different twist. Fresh herbs bring bright flavors, while dried herbs work well too. You can also add a pinch of red pepper flakes for some heat. This adds a nice kick without overpowering the dish. Experiment with different herb blends to find what you love. Each herb offers a unique taste that can make your meal special. After cooking, let your garlic butter chicken and veggies cool down first. Place leftovers in a shallow, airtight container. Store in the fridge for up to three days. When you are ready to eat, just check for any signs of spoilage before reheating. You can freeze this dish for up to three months. To do this, let it cool completely. Then, pack the chicken and veggies in a freezer-safe bag or container. Remove as much air as possible to prevent freezer burn. When ready to eat, thaw it overnight in the fridge. You can reheat your garlic butter chicken and veggies in several ways. For the best flavor, use an oven. Preheat it to 350°F (175°C). Place the dish in a safe baking dish and cover it with foil. Bake for about 15-20 minutes until hot. You can also use a microwave. Heat in short intervals, stirring between each, until warm. You can serve Garlic Butter Chicken and Veggies with many sides. Here are some ideas: - Rice: White or brown rice soaks up the sauce well. - Quinoa: This grain adds protein and fiber. - Mashed Potatoes: Creamy potatoes complement the chicken's flavor. - Crusty Bread: Use it to mop up the garlic butter sauce. - Salad: A fresh green salad adds crunch and balance. Each side brings its own charm and works great with this dish. Yes, you can use frozen vegetables! They are convenient and save time. Just note that frozen veggies may release more water. - Cooking Time: You might need to cook them a bit longer. - Flavor: Frozen veggies have great taste and nutrition. - Variety: You can mix different frozen veggies for more color. Simply add them to the skillet and sauté until heated through. Making Garlic Butter Chicken and Veggies healthier is easy. Here are some tips: - Use less butter: You can cut the butter in half. - Add more vegetables: Increase the veggie amount for more fiber. - Choose leaner chicken: Use chicken thighs instead of breasts for extra flavor. - Reduce salt: Use herbs and spices for flavor without extra salt. These small changes keep the dish tasty and nourishing. This blog post covered garlic butter chicken and veggies in detail. I shared the key ingredients, step-by-step instructions, and helpful tips. You learned about different variations to try and how to store your dish. Remember, cooking is fun and flexible. Feel free to make this dish your own. Enjoy the process, and make every meal special!

Savory Garlic Butter Chicken & Veggies

A delicious and easy one-pan meal featuring chicken breasts cooked in garlic butter with a mix of colorful vegetables.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts
  • 4 tablespoons unsalted butter
  • 6 cloves garlic, minced
  • 2 cups broccoli florets
  • 1 cup baby carrots, sliced
  • 1 cup bell peppers, diced (red or yellow)
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • to taste salt and pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • Begin by preheating your oven to 400°F (200°C).
  • In a large oven-safe skillet, melt 2 tablespoons of butter over medium heat.
  • Season the chicken breasts with salt, pepper, paprika, and dried thyme on both sides.
  • Add the seasoned chicken breasts to the skillet and sear for about 4-5 minutes on each side until they are golden brown.
  • Remove the chicken from the skillet and set it aside on a plate.
  • In the same skillet, add the remaining butter, minced garlic, broccoli florets, sliced carrots, and diced bell peppers. Sauté for about 3-4 minutes until the vegetables begin to soften.
  • Return the chicken to the skillet, placing it on top of the sautéed vegetables.
  • Spoon some of the sautéed veggies over the chicken and transfer the skillet to the preheated oven.
  • Bake for 20-25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/75°C).
  • Once cooked, remove the skillet from the oven and let it rest for a few minutes.
  • Garnish with fresh parsley before serving, and enjoy your flavorful garlic butter chicken with the crisp-tender veggies!

Notes

Feel free to substitute vegetables based on your preference.
Keyword butter, chicken, garlic, vegetables