One-Pan Garlic Butter Chicken and Veggies

By AislePrompt Editorial · Published 2026-03-30 · Updated 2026-03-30

A hassle-free weeknight dinner where chicken thighs and seasonal vegetables roast together in a rich garlic butter sauce, infusing everything with aromatic flavor. This American-inspired chicken recipe, ready in about 50 minutes, pairs chicken thighs, garlic, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 (6 oz each) chicken thighs
• 4 cloves (minced) garlic
• 4 tbsp unsalted butter
• 8 oz mushrooms
• 1 (medium) zucchini
• 1 (any color) bell peppers
• 1 tsp thyme
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 400°F (200°C). In a large oven-safe skillet, heat 2 tbsp butter over medium heat. Add chicken thighs and sear for 3-4 minutes per side until golden brown; transfer to a plate.
2. Step 2: In the same skillet, add olive oil and remaining 2 tbsp butter. Sauté minced garlic for 30 seconds until fragrant. Add mushrooms, zucchini, and bell peppers, diced into 1/2-inch pieces. Cook for 5 minutes until softened.
3. Step 3: Nestle chicken thighs back into the skillet, pour in 1/4 cup chicken broth (if using), and sprinkle with thyme, salt, and pepper. Cover with a lid and transfer to oven.
4. Step 4: Bake for 20-25 minutes until chicken is fully cooked and juices run clear. Let rest 5 minutes before serving.