This One Pan Garlic Chicken and Veggies is a complete meal, all cooked together in the same skillet.
If you like easy dinners then you will love this simple chicken dish! The chicken breast is tender and juicy (thanks to a super quick marinade), whilst the veg is crisp and bright. Then the garlic butter!!! So much delicious flavor perfect for the whole family.
We like to serve this with some crusty bread making it truely one pan cooking. But it is perfect for serving with rice or as a healthy dinner its own.
Juicy Chicken Breasts
We have talked about it before, but chicken breasts are such a great source of protein and are always a hit with my kids! So I am forever trying different ways to cook them.
But I always want them to be tender and juicy. There is nothing worse than dry chicken breasts!
To stop the chicken drying out we are going to cut them into thinner cutlets, this ensures they cook quickly so the outside doesn't dry out before the inside is cooked. These cutlets are then going to take a quick marinade to get some extra flavor and to help them stay juicy and tender.
How to Fillet a Chicken Breast
- Lay your chicken breast flat on a cutting board.
- Use a large sharp knife to cut sideways through the breast.
- Continue to cut through the chicken breast, keeping the knife flat and parallel to the cutting board.
- Carefully cut through until you have two plump cutlets.
- Repeat with the second chicken breast.
Garlic Mariande
Here the chicken is left to sit in a garlicky marinade for 10 minutes. It gives the chicken so much flavor and also helps to keep it tender and juicy. You can leave the chicken for up to 24 hours if that makes life easier.
The marinade is just a mixture of olive oil, mustard, salt, pepper, and garlic. So simple! But it adds so much flavor to the chicken breasts.
How long to cook chicken cutlets for?
Because the chicken breasts have cut in half, they will cook much quicker than a standard chicken breast.
For this garlic chicken the cutlets need just 3-4 minutes on each side. They are then removed from the pan and tented with aluminium foil, whilst the veggies are cooked. Tenting it with foil, helps to keep the chicken warm plus it also allows the chicken to rest, so the juices all relax back into the meat. This will give you a nice juicy chicken cutlets.
Want to save this recipe?
We'll email this post to you, so you can come back to it later!
What veggies to use
I like the look of all green vegetable sin this dish. It just sort of screams freshness and vibrancy but pick any veggies that your family will eat.
Veg that works well are:
- Peas
- Green beans
- Broccoli
- Asparagus
- Sugar Snap Peas
- Broccoli Rabe
- Broccolini
- Cauliflower
- Carrot batons
The vegetables are only briefly cooked, so they remain bright and a little crunchy. We add a little stock to the pan to help the vegetables cook, if you like soft vegetables then you will want to cook them for a little longer and add extra stock. I have added the instructions for that to the recipe notes.
The recipe calls for a cup of green beans, which is a big handful. You don't need to be too exact, this is how I measure green beans.
What to serve with Garlic Chicken and Veggies
This dish needs nothing more than some warm bread! Either a storebought loaf, wrapped in a damp tea-towel for 5 minutes and then heated in the oven for 10 minutes.
Alternatively, if you don't mind dirtying another pan, some Garlic Rice would be a great addition.
If you fancy adding something more substantial then you could serve this with some pasta, I am thinking it would go exceptionally well with my No Cream Italian Herb Pasta or with this Orzo with Spinach, Parmesan, and Basil.
Enjoy x
For more delicious Chicken Recipes why not try:
- Peri Peri Chicken
- Garlic Chicken Pasta
- Creamy Champagne Chicken
- Dill Pickle Stuffed Chicken Breasts
- Baked Tomato Chicken Breasts
- Crispy Oven Baked Chicken Schnitzel
- Cheesy Baked Fajita Chicken
- Easy Creamy Basil Chicken Breasts
- See all 80+ Chicken recipes
Pin this recipe for One Pan Garlic Chicken and Veggies. Pin it here.
Get the Recipe
One Pan Garlic Chicken and Veggies Recipe
Ingredients
For the Chicken Marinade
- ¼ cup olive oil
- 5 cloves garlic peeled and smashed
- 1 tablespoon mustard (see note 1)
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
For the Garlic Chicken and Veggies
- 2 large chicken breasts
- 1 teaspoon olive oil
- 2 cups broccoli florets
- 1 cup frozen peas
- 1 cup green beans trimmed
- ⅓ cup chicken broth/stock (see note 2)
- 5 cloves garlic chopped
- ⅓ cup butter
- basil for garnish
Instructions
Fillet the chicken breasts
- Lay your chicken breast flat on a cutting board.2 large chicken breasts
- Use a large sharp knife to cut sideways through the breast.
- Continue to cut through the chicken breast, keeping the knife flat and parallel to the cutting board.
- Carefully cut through until you have two plump cutlets.
- Repeat with the second chicken breast.
For the marinade
- Mix the olive oil, smashed garlic, mustard, salt and pepper together in a ziplock bag or large nonmetallic bowl.¼ cup olive oil5 cloves garlic1 tablespoon mustard1 teaspoon salt½ teaspoon freshly ground black pepper
- Add the filleted chicken breasts and set aside. These can marinate for at least 10 minutes but up to 24 hours.
To cook the dish
- Place a large non-stick pan or cast-iron skillet over medium-high heat.
- Remove the chicken breasts from the marinade and pat dry with kitchen paper.
- Once the pan is hot, add the oil, then add the chicken breast fillets in a single layer and cook for 3 minutes on each side.1 teaspoon olive oil
- Remove the fillets to a plate and tent with foil.
- In the same skillet, add the vegetables, chopped garlic and broth.2 cups broccoli florets1 cup frozen peas1 cup green beans 5 cloves garlic ⅓ cup chicken broth/stock
- Cook over medium-low heat, until the broth has just evaporated and the veggies are tender-crisp (see note 2)
- Return the chicken, plus any juices that have collected, to the pan, then add in the butter.⅓ cup butter
- Allow the butter to melt, spooning it over the chicken and vegetables and serve garnished with basil.
Notes
- You can use any mustard you like here. We like dijon mustard, but hot English mustard or yellow mustard also work.
- ⅓ cup of broth will cook the vegetables so they are tender-crisp. If you prefer your vegetables softer then you might need an extra ¼-1/3 cup of broth to ensure they are soft all the way through.
Nutrition
Nutrition is per serving
Recipe Inspired by Taste magazine.
Jan says
Love the recipes! Especially loving the fact, that you add nutritional info as well
But I can not find the toggle button for metric untis. Please help!!
Claire McEwen says
Hi Jan,
Thank you 😀
the toggle button should be just above the ingredient list.
I'll have a check on the post to make sure it is showing.
Thank you for stopping by Cx