Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 2–3 servings
Description
This Easy Garlic Butter Chicken is a one-pan dinner that’s juicy, flavorful, and ready in just 30 minutes! Perfect for busy weeknights, this dish pairs tender chicken breasts with roasted vegetables for a wholesome meal.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter, divided
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 cup cherry tomatoes, halved
- 1 cup zucchini, sliced
- 1 cup bell peppers, sliced
- 1/2 teaspoon red pepper flakes (optional)
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Season the chicken – Pat the chicken dry and season both sides with salt, pepper, garlic powder, and paprika. Sear the chicken – Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5–6 minutes per side, until golden brown. Remove from skillet and set aside. Cook the veggies – In the same skillet, add 1 tablespoon butter, garlic, and Italian seasoning. Stir for 30 seconds, then add cherry tomatoes, zucchini, and bell peppers. Cook for 4–5 minutes until tender. Add chicken back – Return chicken to the pan, add remaining 2 tablespoons butter, lemon juice, and red pepper flakes (if using). Cook for another 2–3 minutes until the chicken reaches 165°F (75°C) internally. Garnish & serve – Sprinkle with fresh parsley and serve warm with rice, pasta, or mashed potatoes.
Notes
Protein Swap: Use boneless chicken thighs for a juicier option. Veggie Variations: Swap in asparagus, green beans, or mushrooms. Make It Creamy: Add ½ cup heavy cream for a rich garlic butter sauce.
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Easy Chicken Dinner
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2–3 servings 1x
Description
This Easy Garlic Butter Chicken is a one-pan dinner that’s juicy, flavorful, and ready in just 30 minutes! Perfect for busy weeknights, this dish pairs tender chicken breasts with roasted vegetables for a wholesome meal.
Ingredients
-
2 boneless, skinless chicken breasts
-
1 teaspoon salt
-
1/2 teaspoon black pepper
-
1/2 teaspoon garlic powder
-
1/2 teaspoon paprika
-
2 tablespoons olive oil
-
3 tablespoons unsalted butter, divided
-
3 cloves garlic, minced
-
1 teaspoon Italian seasoning
-
1 cup cherry tomatoes, halved
-
1 cup zucchini, sliced
-
1 cup bell peppers, sliced
-
1/2 teaspoon red pepper flakes (optional)
-
1 tablespoon lemon juice
-
2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Season the chicken – Pat the chicken dry and season both sides with salt, pepper, garlic powder, and paprika. Sear the chicken – Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5–6 minutes per side, until golden brown. Remove from skillet and set aside. Cook the veggies – In the same skillet, add 1 tablespoon butter, garlic, and Italian seasoning. Stir for 30 seconds, then add cherry tomatoes, zucchini, and bell peppers. Cook for 4–5 minutes until tender. Add chicken back – Return chicken to the pan, add remaining 2 tablespoons butter, lemon juice, and red pepper flakes (if using). Cook for another 2–3 minutes until the chicken reaches 165°F (75°C) internally. Garnish & serve – Sprinkle with fresh parsley and serve warm with rice, pasta, or mashed potatoes.
Notes
Protein Swap: Use boneless chicken thighs for a juicier option. Veggie Variations: Swap in asparagus, green beans, or mushrooms. Make It Creamy: Add ½ cup heavy cream for a rich garlic butter sauce.