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One Pan Garlic Chicken and Veggies

A quick one-pan meal of garlicky mustard-marinated chicken with broccoli, peas, and green beans.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 1/4 cup olive oil for marinade
  • 5 cloves garlic peeled and smashed for marinade
  • 1 tablespoon mustard (see notes)
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 large chicken breasts butterflied into 4 cutlets
  • 1 teaspoon olive oil for cooking
  • 2 cups broccoli florets
  • 1 cup frozen peas
  • 1 cup green beans trimmed
  • 1/3 cup chicken broth or stock (see notes)
  • 5 cloves garlic chopped for vegetables
  • 1/3 cup butter
  • basil for garnish

Instructions

  • Place each chicken breast on a cutting board and butterfly: slice horizontally through the breast to create two even cutlets; repeat with the second breast.
  • Combine 1/4 cup olive oil, 5 smashed garlic cloves, 1 tablespoon mustard, 1 teaspoon salt, and 1/2 teaspoon black pepper in a zip-top bag or nonmetallic bowl.
  • Add the chicken cutlets to the marinade, seal, and marinate for at least 10 minutes or up to 24 hours in the refrigerator.
  • Heat a large non-stick pan or cast-iron skillet over medium-high heat and add 1 teaspoon olive oil once hot.
  • Remove chicken from the marinade and pat dry. Cook the cutlets in a single layer for about 3 minutes per side, until golden and just cooked through; transfer to a plate and tent with foil.
  • In the same skillet, add the broccoli florets, frozen peas, trimmed green beans, chopped garlic, and 1/3 cup chicken broth or stock.
  • Cook the vegetables over medium-low heat until the broth has evaporated and the vegetables are tender-crisp (add an extra 1/4–1/3 cup broth if you prefer softer vegetables).
  • Return the chicken and any accumulated juices to the pan, add 1/3 cup butter, and allow it to melt, spooning the butter over the chicken and vegetables to coat.
  • Serve the chicken and vegetables garnished with basil.

Equipment

  • Cutting Board
  • Sharp Knife
  • zip-top bag or bowl
  • large non-stick or cast-iron skillet
  • Spatula or tongs
  • Plate and foil

Notes

  • Use any mustard you like; Dijon is recommended.
  • 1/3 cup broth yields tender-crisp vegetables.
  • For softer vegetables, add an extra 1/4–1/3 cup broth while cooking.