One-Pan Garlic Butter Chicken and Veggies

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 ready in about 50 minutes pairs (6 oz each) chicken thighs, (minced) 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.

Prep: 25 min Cook: 25 min Serves 4 American cuisine 420 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

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.

Frequently asked questions

How long does One-Pan Garlic Butter Chicken and Veggies take to make?

Total time is about 50 minutes (25 min prep + 25 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 Veggies?

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 (6 oz each) chicken thighs from drying out.

Can I substitute ingredients in One-Pan Garlic Butter Chicken and Veggies?

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 Veggies 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 Veggies?

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

Related recipes