One-Pan Garlic Butter Chicken with Roasted Vegetables
Juicy chicken breasts glazed with garlic butter and roasted seasonal vegetables for a flavorful, one-pan meal. This american-inspired chicken ready in about 50 minutes pairs boneless skinless chicken breasts, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 lbs boneless skinless chicken breasts
- 2 tbsp olive oil
- 4 garlic cloves
- 4 medium, sliced carrots
- 2 medium, sliced zucchini
- 2 medium, sliced red bell peppers
- 4 tbsp butter
- 1 tsp salt
- 1/2 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper. Toss carrots, zucchini, and bell peppers with 1 tbsp olive oil, salt, and black pepper until evenly coated.
- Step 2: Place chicken breasts on the baking sheet, skin-side up. Drizzle remaining 1 tbsp olive oil over the chicken, then spread butter evenly over the top. Sprinkle garlic cloves over the chicken and season with remaining salt and pepper.
- Step 3: Roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and golden. Remove from oven and let rest for 5 minutes before serving.
Frequently asked questions
How long does One-Pan Garlic Butter Chicken with Roasted Vegetables take to make?
Total time is about 50 minutes (20 min prep + 30 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 with Roasted 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 olive oil from drying out.
Can I substitute ingredients in One-Pan Garlic Butter Chicken with Roasted 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 with Roasted 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 with Roasted 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
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★★
Made this for my family and everyone asked for the recipe.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
