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One-Pan Garlic Butter Chicken and Vegetables - Simple, Comforting, and Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds boneless, skinless chicken (breasts or thighs), cut into 1.5-inch pieces
  • 3 tablespoons unsalted butter, divided
  • 2 tablespoons olive oil
  • 5–6 garlic cloves, minced
  • 1 pound baby potatoes, halved
  • 2 cups broccoli florets
  • 1 red bell pepper, sliced
  • 1 small red onion, sliced
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried Italian seasoning (or 1/2 tsp dried oregano + 1/2 tsp dried thyme)
  • 1/2 teaspoon garlic powder (optional, for extra punch)
  • Salt and black pepper, to taste
  • 1/2 cup low-sodium chicken broth (or water)
  • 1 tablespoon fresh lemon juice, plus extra wedges for serving
  • Fresh parsley, chopped, for garnish
  • Grated Parmesan (optional, for finishing)

Method
 

  1. Prep the chicken and veggies. Pat the chicken dry and season with salt, pepper, smoked paprika, and Italian seasoning. Halve the baby potatoes, and cut the broccoli, bell pepper, and onion into similar bite-size pieces for even cooking.
  2. Start the potatoes. Heat a large, heavy skillet over medium-high. Add 1 tablespoon olive oil and 1 tablespoon butter. When hot, add the potatoes cut-side down. Season with a pinch of salt and pepper. Cook undisturbed for 3–4 minutes to get color, then toss and cook 3 more minutes. Transfer to a plate.
  3. Sear the chicken. In the same pan, add 1 tablespoon olive oil. Add the chicken in a single layer. Cook 3–4 minutes per side until golden and nearly cooked through. Transfer to the plate with the potatoes. Don’t worry if it’s slightly underdone; it will finish later.
  4. Sauté the vegetables. Reduce heat to medium. Add 1 tablespoon butter. Stir in the onion and bell pepper with a pinch of salt. Cook 2–3 minutes until starting to soften. Add broccoli and cook another 2 minutes.
  5. Add garlic and bloom the flavor. Push the veggies to the edges. Melt the remaining 1 tablespoon butter in the center and add the minced garlic and garlic powder (if using). Stir 30 seconds until fragrant, then toss everything together.
  6. Bring it together with a quick pan sauce. Pour in the chicken broth. Scrape up browned bits from the pan. Return the potatoes and chicken (plus any juices) to the skillet. Reduce heat to medium-low, cover, and simmer 4–6 minutes until the potatoes are tender and the chicken reaches 165°F.
  7. Finish with lemon and herbs. Uncover, squeeze in the lemon juice, and toss. Taste and adjust salt and pepper. If you like, sprinkle with Parmesan and chopped parsley. Serve hot with extra lemon wedges.