If you are looking for easy dinner ideas, then this One Pan Garlic Chicken is going to fit the bill perfectly. The chicken breasts and vegetables are cooked together in the same skillet, with a delicious butter sauce. The chicken is tender and juicy (thanks to a super quick marinade) and the veg is crisp and bright, perfect for the whole family to enjoy. This is quick, simple and healthy!
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/ 60ml olive oil5 cloves garlic1 tbsp mustard1 tsp salt½ tsp 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 tsp 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/ 350g broccoli florets1 cup/ 150g frozen peas1 cup/ 150g green beans 5 cloves/ 5 garlic ⅓ cup/ 80ml 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/ 75g 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.