One Pan Garlic Chicken and Veggies

This simple, comforting One Pan Garlic Chicken and Veggies recipe is the kind of weeknight dinner that feels special but takes almost no effort. Tender chicken breasts seared to golden perfection, bright green vegetables, and a rich garlic-butter sauce come together in one skillet for easy cleanup and maximum flavor. It’s a bright, garlicky meal you can make any night of the week.

Why you’ll love this recipe

• Everything cooks in a single pan, which saves time and dishwashing.
• Ahead-of-time-friendly: you can make the garlic-mustard marinade and refrigerate the chicken for a few hours.
• Balanced: lean protein with a mix of veggies for color, crunch, and nutrition.
• Flexible: swap vegetables to match what you have on hand and maintain the same simple method.

Ingredients

Use the list below exactly as written for best results.

• 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
• 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

Notes

Note 1: Use a plain Dijon or whole-grain mustard, whichever you prefer.

Note 2: Use a broth or stock made from the same type of protein you normally cook with in your kitchen. If you need a vegetarian option, use a vegetable stock instead.

Equipment

• Large skillet or frying pan with a lid
• Tongs or spatula
• Small bowl for mixing the marinade

Prep

Pat the chicken breasts dry with paper towels. This helps create a nice sear. Trim the green beans, cut the broccoli into bite-sized florets, and measure out the peas so everything is ready to go before you start cooking.

Step-by-step instructions

Follow these rewritten directions carefully; they preserve the original order and ingredient amounts while clarifying technique and timing.

1. Make the garlic-mustard mixture: In a small bowl, combine ¼ cup olive oil, the 5 cloves garlic peeled and smashed, 1 tablespoon mustard, 1 teaspoon salt, and ½ teaspoon freshly ground black pepper. Stir well until the mustard is evenly dispersed and the smashed garlic is coated.
2. Marinate the chicken: Place the 2 large chicken breasts in a shallow dish or resealable bag. Pour the garlic-mustard mixture over the chicken, turning to coat both sides. Let the chicken marinate at room temperature for 10–15 minutes, or refrigerate up to a few hours if you prefer to prepare ahead.
3. Heat the pan: Place a large skillet over medium-high heat and add 1 teaspoon olive oil. Allow the oil to warm until shimmering but not smoking.
4. Sear the chicken: Remove excess marinade from the chicken, letting it drip back into the bowl, then add the chicken breasts to the hot skillet. Sear the chicken undisturbed for 3–4 minutes on the first side until golden. Flip and cook the second side for another 3–4 minutes to develop color. The goal here is a golden crust; the chicken will finish cooking later with the vegetables.
5. Add vegetables: Lower the heat to medium. Arrange 2 cups broccoli florets, 1 cup frozen peas, and 1 cup green beans, trimmed, around the chicken in the pan so they sit in a single layer as much as possible. This helps them cook evenly.
6. Pour in the stock and garlic: Pour ⅓ cup chicken broth/stock into the skillet, then sprinkle the 5 cloves garlic chopped over the vegetables and chicken. The broth creates steam that will help cook the vegetables and finish the chicken gently, while the chopped garlic infuses everything with fresh flavor.
7. Cook, covered: Reduce the heat to medium-low and cover the skillet with a lid. Let everything simmer for 8–10 minutes, checking at about 8 minutes for doneness. The chicken should reach an internal temperature of 165°F (74°C) and the vegetables should be tender-crisp.
8. Add the butter: Once the chicken is cooked through and the vegetables are tender, uncover the pan and add ⅓ cup butter. Allow the butter to melt, then gently spoon the pan juices and melted butter over the chicken and vegetables to glaze them. Cook uncovered for 1–2 minutes to thicken the sauce slightly.
9. Finish and rest: Remove the skillet from heat. Let the chicken rest in the pan for 3–5 minutes; this helps retain juices and makes it more tender when you slice it. Taste the sauce and adjust seasoning if needed with a pinch more salt or pepper.
10. Garnish and serve: Slice the chicken if desired, or serve the breasts whole with the vegetables spooned alongside. Garnish with fresh basil leaves for a bright, herbaceous finish.

Serving suggestions

• Serve with steamed rice or a simple buttered quinoa to soak up the garlic-butter sauce.
• A wedge of lemon on the side brightens the dish if you like a touch of acidity.
• For a heartier meal, serve the sliced chicken over mashed potatoes or creamy polenta.

Make-ahead and storage

To make ahead, sear the chicken and partially cook the vegetables, then cool and store everything separately in airtight containers for up to 2 days. Reheat gently in a skillet with a splash of broth until warmed through, then finish with the butter and fresh basil.

Leftovers keep well in the refrigerator for 3–4 days. Reheat in a skillet over medium heat to preserve texture instead of using a microwave, which can make the chicken dry.

Tips for success

• Pat the chicken dry before marinating to get a better sear.
• Don’t overcrowd the pan when searing the chicken; work in batches if your skillet is small.
• Trim vegetables into uniform sizes so they cook evenly during the covered simmer.
• Use a meat thermometer to ensure the chicken reaches 165°F (74°C) for safe, juicy results.
• If your pan runs dry while simmering, add small splashes of stock as needed to prevent burning.

Flavor variations

• Spicy: Add ¼ teaspoon red pepper flakes to the mustard mixture for a gentle heat.
• Herby: Mix chopped rosemary or thyme into the butter before adding it to the pan.
• Lemony-garlic: Finish with a tablespoon of lemon juice when you add the butter for a brighter sauce.

Notes on ingredients and swaps

The ingredient list uses straightforward pantry items. If you prefer, swap the broccoli for cauliflower florets or use fresh peas instead of frozen, adjusting cooking time slightly. The mustard called for can be whole-grain or Dijon; both create a lovely savory tang that plays well with garlic and butter.

Final thoughts

One Pan Garlic Chicken and Veggies is a dependable recipe that delivers big flavor without fuss. It’s ideal for busy nights and scales easily for family dinners or meal prep. The golden chicken, garlicky sauce, and bright vegetables make for a reassuringly delicious meal you’ll return to again and again.