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Easy One-Pan Garlic Butter Chicken Breast with Veggies

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This one-pan garlic butter chicken breast with vegetables is a quick and easy weeknight dinner that delivers rich, savory flavor with minimal cleanup. Juicy chicken, tender vegetables, and a luscious garlic butter sauce come together in under 40 minutes.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (6–8 ounces each)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • 6 cloves garlic, minced
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • 1 tablespoon fresh rosemary, chopped
  • 1 medium zucchini, sliced into half-moons (about 1 cup)
  • 1 red bell pepper, sliced into strips
  • 1 yellow bell pepper, sliced into strips
  • 1 cup cherry tomatoes
  • ½ cup low-sodium chicken broth
  • Fresh parsley, chopped, for garnish

Instructions

  1. Preheat your oven to 400°F (200°C). Position the rack in the middle.
  2. Pat the chicken breasts dry with paper towels. Season both sides generously with salt, pepper, garlic powder, and paprika. Let them sit for 5 minutes while you prep the vegetables.
  3. Slice the zucchini into half-moons about ½-inch thick. Slice the bell peppers into strips. Halve the cherry tomatoes if they’re large. Mince the garlic and chop the fresh herbs.
  4. Heat the olive oil in your oven-safe skillet over medium-high heat until shimmering. Carefully place the chicken breasts in the pan—they should sizzle immediately. Cook for 4-5 minutes without moving them, until deep golden-brown.
  5. Flip the chicken using tongs. Cook for another 3-4 minutes on the second side. The chicken should be golden on both sides but not cooked through. Transfer the chicken to a plate and set aside.
  6. Reduce the heat to medium and add the butter to the same pan. Let it melt completely, then add the minced garlic. Stir constantly for 30 seconds until fragrant—don’t let it burn.
  7. Add the vegetables to the pan: zucchini, bell peppers, and cherry tomatoes. Toss them in the garlic butter for about 2 minutes until they start to soften slightly. Season with a pinch of salt and pepper.
  8. Pour in the chicken broth and sprinkle the fresh thyme and rosemary over the vegetables. Stir everything together, scraping up any browned bits from the bottom of the pan.
  9. Return the chicken to the pan, nestling it among the vegetables. Spoon some of the garlic butter sauce over the top of each chicken breast.
  10. Transfer the skillet to the preheated oven and bake for 15-18 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). The vegetables should be tender and the sauce bubbling.
  11. Remove from the oven and let it rest for 5 minutes. Sprinkle with fresh parsley before serving.

Notes

Pat chicken dry for best sear. Let chicken rest 5 minutes after cooking. Use a meat thermometer to avoid overcooking. For dairy-free, use vegan butter or olive oil. For thicker chicken breasts, pound to even thickness.

Nutrition

Keywords: one-pan chicken, garlic butter chicken, chicken breast recipe, easy weeknight dinner, healthy chicken recipe, low-carb chicken, gluten-free chicken

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