One-Pan Garlic Butter Chicken with Roasted Veggies
Juicy chicken breasts glazed with garlic butter, paired with caramelized carrots and zucchini for a flavorful, one-pan meal. This american-inspired chicken ready in about 50 minutes pairs pcs boneless chicken breasts, olive oil, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 pcs boneless chicken breasts
- 2 tbsp olive oil
- 4 minced garlic cloves
- 3 tbsp unsalted butter
- 2 medium, julienned carrots
- 2 medium, sliced zucchini
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp, chopped fresh thyme
Instructions
- Step 1: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Step 2: Toss carrots and zucchini with 1 tbsp olive oil, salt, pepper, and thyme; spread in a single layer.
- Step 3: Place chicken breasts on top, drizzle with remaining 1 tbsp olive oil, and season with remaining salt and pepper.
- Step 4: In a small bowl, mix garlic, butter, and 1 tbsp olive oil until melted. Spread the garlic butter over the chicken.
- Step 5: Bake for 25-30 minutes, or until chicken is cooked through and veggies are tender.
- Step 6: Transfer to a serving dish, drizzle with any pan juices, and garnish with fresh thyme.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pan Garlic Butter Chicken with Roasted Veggies 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 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 pcs boneless chicken breasts from drying out.
Can I substitute ingredients in One-Pan Garlic Butter Chicken with Roasted 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 with Roasted 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 with Roasted 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
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
