One-Pan Garlic Chicken with Roasted Vegetables
A balanced meal where chicken breasts and seasonal vegetables roast together with garlic and herbs for minimal cleanup and maximum flavor. This american-inspired one pot ready in about 35 minutes pairs olive oil, minced garlic, dried thyme for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 boneless, skinless, 1.5 lbs total chicken breasts
- 2 tbsp olive oil
- 3 cloves, minced garlic
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups, chopped (broccoli, zucchini, bell peppers) mixed vegetables
- 1/4 cup chicken broth
Instructions
- Step 1: Preheat oven to 400°F (200°C). Pat 4 boneless, skinless chicken breasts dry and season with 3 cloves minced garlic, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper.
- Step 2: Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Add seasoned chicken and cook for 3 minutes per side until golden brown. Remove chicken and set aside.
- Step 3: Add 2 cups chopped mixed vegetables to the skillet and cook for 2 minutes, stirring. Pour in 1/4 cup chicken broth and stir to combine.
- Step 4: Return chicken to skillet, nestling it among vegetables. Cover with lid or foil and bake for 15-20 minutes until chicken reaches 165°F and vegetables are tender.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pan Garlic Chicken with Roasted Vegetables take to make?
Total time is about 35 minutes (10 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 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 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 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 Chicken with Roasted Vegetables?
American one pot 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 with what I had on hand and it still came out great.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
