Some recipes deserve a permanent spot on your weekly recipe rotation, and garlic butter chicken and veggies are one of them.
One pan is all you need. That means easy cleanup and easy prep for chicken, butter, sauce, and veggies.
Truly Low Calorie. A small amount of butter adds rich flavor and is low in calories. Each serving comes in around 380 calories.
Ingredients
For The Chicken
- 1.5 lbs boneless, skinless chicken breast, cut into bite-sized pieces
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
For The Garlic Butter Sauce
- 2 tbsp unsalted butter
- 5 to 6 cloves of garlic, finely minced
- 1/4 tsp red pepper flakes (optional)
- 1/2 tsp Italian seasoning (dried)
- Juice of 1 lemon (approx. 2 tbsp)
- 2 tbsp low-sodium chicken broth or water
- Fresh chopped parsley
For The Vegetables
- 1 cup broccoli, chopped
- 1 cup zucchini, cut into halves, and sliced into half-moons
- 1 cup cherry tomatoes, cut in halves
- 1/2 cup bell pepper (any color), sliced
- 1/2 cup salt and pepper as per your taste
Ingredient Swaps
Chicken thighs are even juicier. They will require an additional 3 minutes of cook time.
For quicker-cooking and more tender options, feel free to use Asparagus, green beans, snap peas, or mushrooms.
For a dairy-free option, use high-quality vegan butter or substitute 1.5 tbsp of olive oil for the butter.
Instructions
Step 1. Season the Chicken
Use the paper towel to pat the chicken pieces dry.
This step helps the chicken to brown better.
Pour the pieces into a bowl with the garlic powder, onion powder, smoked paprika, salt, and black pepper.
Toss to mix and coat the pieces, and set the bowl aside while you prepare the vegetables.
Note: Drying the chicken allows it to brown and not get stewed while creating a golden layer of flavor.
Step 2. Heat the Pan
Place a large skillet over medium-high heat, and add the olive oil.
Wait 60 to 90 seconds for the oil to shimmer. You want the pan to be super hot before adding the chicken.
A hot pan helps prevent sticking to the pan and forms a golden crust on the chicken pieces.
Step 3. Sear the Chicken
Once the chicken has been seasoned, place it in the hot pan in a single layer.
If needed, it is better to do multiple batches to avoid overcrowding the chicken.
Let it sit for 3 to 4 minutes so that the first side is golden, then flip for another 3 to 4 minutes.
To be done cooking, the internal temperature needs to be 165 degrees F. While that is the case, transfer it to another clean plate.
Note: While it will be tempting, do your best to avoid stirring the chicken. Not moving it is what gives it a nice, glazed, slightly crunchy look.
Step 4. Cook the Vegetables
Once the heat is back to medium, put in the bell peppers and broccoli and let it cook for 3 minutes, stirring now and then.
To that, mix in the cherry tomatoes and zucchini and add just a bit of salt and pepper.
Now cook for another 2 to 3 minutes, watching so that the vegetables are JUST tender and have that little bit of crunch to them, and avoid the soggy look that will ruin the dish.
Step 5. Create the Garlic Butter Sauce
Move the vegetables to the sides of the pan and turn the heat to medium-low. Put the butter in the middle to melt.
Add the minced garlic and red pepper flakes and stir for 60 to 90 seconds until fragrant and barely golden.
Add the Italian seasoning, lemon juice, and chicken broth, then stir to deglaze the pan.
Let it simmer for one minute.
Tips: Watch the garlic. If it starts to burn, take the pan off the heat.
Step 6. Mix it Up
Add the chicken back to the pan and mix everything so the garlic butter sauce is evenly spread.
Let it cook for one minute to warm everything.
Sample, then add seasoning if you want.
Top it off with the parsley and serve right away.
Tips for the Best Result
Slice Everything Evenly. When cooking, everything should be of uniform size so that they cook evenly.
Make sure that the chicken and the vegetables are cut to the same size so that they cook simultaneously.
Use Fresh Garlic. Minced garlic in jars can be used in some cases, but fresh garlic brightens the taste of the sauce and has no metallic taste.
Do Not Skip the Rest. Resting the chicken after it has finished searing for a minute on a plate before returning it to the sauce will keep it juicier.
Adjust Sauce Consistency. Increase bubbling for about a minute if the sauce seems thin. If it’s too thick, chicken broth can loosen it.
Lemon Is Not Optional. If lemon juice isn’t in the dish, it will taste dull and the richness of the butter will be too prominent.
Bottled lemon juice will make the sauce taste flat, but freshly squeezed lemon juice will brighten the entire dish.
What to Serve It With
- Steamed basmati or jasmine rice to soak up the garlic butter sauce
- Mashed potatoes for a more comforting, hearty weeknight plate
- Crusty whole-grain bread to mop the pan clean
Storage Tips
The oven refrigerates for up to 4 days. Store cooled leftovers in an airtight container.
Gently reheat in a skillet over medium-low heat.
The oven freezer is up to 2 months. Thaw overnight in the refrigerator before reheating
Meal Prep for 4 days. This recipe holds up beautifully for meal prep.
Garlic Butter Chicken and Veggies (Low Calorie Dinner Idea)
Some recipes deserve a permanent spot on your weekly recipe rotation, and garlic butter chicken and veggies are one of them.
One pan is all you need. That means easy clean up and easy chicken, butter, sauce, and veggies prep.
Truly Low Calorie. A small amount of butter adds some great, rich flavor and is low-calorie. Each serving comes in around 380 calories.
Ingredients
- Ingredients
- For The Chicken
- 1.5 lbs boneless, skinless chicken breast, cut into bite-sized pieces
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- For The Garlic Butter Sauce
- 2 tbsp unsalted butter
- 5 to 6 cloves of garlic, finely minced
- 1/4 tsp red pepper flakes (optional)\
- 1/2 tsp Italian seasoning (dried)
- Juice of 1 lemon (approx. 2 tbsp)
- 2 tbsp low-sodium chicken broth or water
- Fresh chopped parsley
- For The Vegetables
- 1 cup broccoli, chopped
- 1 cup zucchini, cut into halves, and sliced into half-moons
- 1 cup cherry tomatoes, cut in halves
- 1/2 cup bell pepper (any color), sliced
- 1/2 cup salt and pepper as per your taste
Instructions
Instructions
Step 1. Season the Chicken
Use the paper towel to pat the chicken pieces dry.
This step helps the chicken to brown better.
Pour the pieces into a bowl with the garlic powder, onion powder, smoked paprika, salt, and black pepper.
Toss to mix and coat the pieces, and set the bowl aside while you prepare the vegetables.
Note: Drying the chicken allows it to brown and not get stewed while creating a golden layer of flavor.
Step 2. Heat the Pan
Place a large skillet over medium-high heat, and add the olive oil.
Wait 60 to 90 seconds for the oil to shimmer. You want the pan to be super hot before adding the chicken.
A hot pan helps prevent sticking to the pan and forms a golden crust on the chicken pieces.
Step 3. Sear the Chicken
Once the chicken has been seasoned, place it in the hot pan in a single layer.
If needed, it is better to do multiple batches to avoid overcrowding the chicken.
Let it sit for 3 to 4 minutes so that the first side is golden, then flip for another 3 to 4 minutes.
To be done cooking, the internal temperature needs to be 165 degrees F. While that is the case, transfer it to another clean plate.
Note: While it will be tempting, do your best to avoid stirring the chicken. Not moving it is what gives it a nice, glazed, slightly crunchy look.
Step 4. Cook the Vegetables
Once the heat is back to medium, put in the bell peppers and broccoli and let it cook for 3 minutes, stirring now and then.
To that, mix in the cherry tomatoes and zucchini and add just a bit of salt and pepper.
Now cook for another 2 to 3 minutes, watching so that the vegetables are JUST tender and have that little bit of crunch to them, and avoid the soggy look that will ruin the dish.
Step 5. Create the Garlic Butter Sauce
Move the vegetables to the sides of the pan and turn the heat to medium-low. Put the butter in the middle to melt.
Add the minced garlic and red pepper flakes and stir for 60 to 90 seconds until fragrant and barely golden.
Add the Italian seasoning, lemon juice, and chicken broth, then stir to deglaze the pan.
Let it simmer for one minute.
Tips: Watch the garlic. If it starts to burn, take the pan off the heat.
Step 6. Mix it Up
Add the chicken back to the pan and mix everything so the garlic butter sauce is evenly spread.
Let it cook for one minute to warm everything.
Sample, then add seasoning if you want.
Top it off with the parsley and serve right away.
Notes
Slice Everything Evenly. When cooking, everything should be of uniform size so that they cook evenly.
Make sure that the chicken and the vegetables are cut to the same size so that they cook simultaneously.
Use Fresh Garlic. Minced garlic in jars can be used in some cases, but fresh garlic brightens the taste of the sauce and has no metallic taste.
Do Not Skip the Rest. Resting the chicken after it has finished searing for a minute on a plate before returning it to the sauce will keep it juicier.
Adjust Sauce Consistency. Increase bubbling for about a minute if the sauce seems thin. If it’s too thick, chicken broth can loosen it.
Lemon Is Not Optional. If lemon juice isn't in the dish, it will taste dull and the richness of the butter will be too prominent.
Bottled lemon juice will make the sauce taste flat, but freshly squeezed lemon juice will brighten the entire dish.