One-Pan Garlic Chicken with Roasted Vegetables

By AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

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 recipe, ready in about 35 minutes, pairs chicken breasts, olive oil, garlic 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

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. 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.
2. 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.
3. 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.
4. 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.