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One-Pan Garlic Butter Chicken and Vegetables - A Fast, Flavorful Weeknight Winner

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds boneless, skinless chicken thighs (or breasts, pounded to even thickness)
  • 1 pound baby potatoes, halved or quartered if large
  • 2 cups broccoli florets (or green beans, asparagus, or a mix)
  • 1 red bell pepper, sliced
  • 4 tablespoons unsalted butter, divided
  • 2 tablespoons olive oil
  • 5 cloves garlic, minced
  • 1 teaspoon smoked paprika (or sweet paprika)
  • 1 teaspoon Italian seasoning (or dried thyme and oregano)
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon crushed red pepper flakes (optional, for heat)
  • 1 lemon (zest and juice)
  • Fresh parsley, chopped, for garnish
  • Kosher salt and freshly ground black pepper, to taste

Method
 

  1. Prep the ingredients. Heat the oven to 425°F (220°C). Pat the chicken dry and season both sides with salt, pepper, paprika, Italian seasoning, and onion powder. Toss the potatoes with 1 tablespoon olive oil, salt, and pepper. Prep the broccoli and bell pepper.
  2. Start the potatoes. In a large oven-safe skillet, heat 1 tablespoon olive oil over medium-high. Add potatoes cut-side down and cook 4–5 minutes until lightly browned. Transfer to a plate.
  3. Sear the chicken. In the same skillet, add 1 tablespoon butter. When it melts and foams, add the chicken in a single layer. Sear 3–4 minutes per side until golden. Remove to the plate with the potatoes.
  4. Build the garlic butter base. Lower heat to medium. Add 2 tablespoons butter and the minced garlic. Stir 30 seconds until fragrant. Add lemon zest and a pinch of red pepper flakes if using.
  5. Return everything to the pan. Add the potatoes back to the skillet, tossing to coat in the garlic butter. Nestle the chicken on top. Scatter the broccoli and bell pepper around the chicken. Sprinkle with a bit more salt and pepper.
  6. Roast to finish. Transfer the skillet to the oven and roast 12–16 minutes, until the chicken reaches 165°F (74°C) in the thickest part and the vegetables are tender. If using thin asparagus or green beans, add them during the last 8–10 minutes.
  7. Final butter baste. Remove from the oven and dot the last tablespoon of butter over the chicken and vegetables. Squeeze in half a lemon’s juice. Toss gently so the sauce coats everything.
  8. Taste and serve. Adjust salt, pepper, and lemon to taste. Sprinkle with chopped parsley and serve straight from the pan.