One-Pan Garlic Butter Chicken and Vegetables
Juicy chicken breasts baked with roasted vegetables and a golden garlic butter sauce for a hassle-free, one-pan dinner. This american-inspired chicken ready in about 60 minutes pairs skinless, boneless chicken breasts, head florets broccoli, sliced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 skinless, boneless chicken breasts
- 1 head florets broccoli
- 1 cup sliced carrots
- 2 medium diced bell peppers
- 3 cloves minced garlic
- 4 tbsp butter
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and place 4 chicken breasts skin-side up.
- Step 2: In a small bowl, mix 4 tbsp butter, 1 tbsp olive oil, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper. Spread the mixture over the chicken.
- Step 3: Add broccoli florets, carrots, and bell peppers around the chicken. Toss the vegetables with 1 tsp salt and 1/2 tsp black pepper.
- Step 4: Bake for 25-30 minutes, until the chicken is fully cooked and the vegetables are tender. Drizzle with remaining butter and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pan Garlic Butter Chicken and Vegetables take to make?
Total time is about 60 minutes (25 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pan Garlic Butter Chicken and Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep head florets broccoli from drying out.
Can I substitute ingredients in One-Pan Garlic Butter Chicken and Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pan Garlic Butter Chicken and Vegetables for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with One-Pan Garlic Butter Chicken and Vegetables?
American chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Simple and delicious.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
