This one-pan weeknight dinner is a lifesaver: golden-brown chicken with garlic butter, tender roasted vegetables, and a glossy sauce—all cooked in a single pan for minimal cleanup and maximum flavor. Follow the step-by-step instructions and pro tips for optimal results.
We sear the chicken first to infuse color and flavor. Then we use the remaining stock (the browned bits) to create a garlicky butter sauce that coats the vegetables. The cooking time is calibrated so that starchy vegetables like baby potatoes are tender, while quick-cooking vegetables like broccoli remain crisp and tender.
- 2 boneless skinless chicken breasts (about 1¼ lb) — or 4 small breasts
- Salt & freshly ground black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp dried thyme or Italian seasoning
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 4–5 garlic cloves, minced
- 1 cup baby potatoes, halved
- 1 cup baby carrots or sliced carrots
- 1 cup broccoli florets
- 1 small zucchini, sliced into half-moons
- Juice of 1/2 lemon
- 1 tbsp fresh parsley, chopped (for garnish)
- Optional: 1/4 cup chicken broth or white wine for deglazing
- Optional: pinch of red pepper flakes for heat
- Chicken thighs: Use bone-in or boneless thighs for juicier results; adjust cook time.
- Veg swaps: Swap carrots for bell peppers, or add green beans.
- Low-carb option: Omit potatoes and add extra zucchini or cauliflower.
- Prep the chicken: Pat the chicken dry. Season liberally with salt, pepper, paprika, garlic powder, and thyme on all sides.
- Sear: Heat 2 tbsp olive oil in a large heavy skillet (cast-iron preferred) over medium-high heat. When shimmering, add chicken and sear 3–4 minutes per side until deeply golden. Remove chicken to a plate (it will finish cooking later).
- Cook starchy veg: Add baby potatoes and carrots to the pan. Sear for 4–5 minutes, stirring occasionally so they pick up browned bits. If the pan becomes too dry, add a teaspoon of olive oil.
- Make garlic butter: Push potatoes to the side and reduce heat to medium. Add butter and minced garlic to the pan; sauté ~30 seconds until fragrant but not browned.
- Deglaze (optional): Pour 1/4 cup chicken broth or white wine and scrape the fond with a wooden spoon to lift all the flavor into the sauce.
- Add quick-cook veg: Stir in broccoli and zucchini. Nestle the seared chicken back into the pan on top of the veg. Cover and cook 6–8 minutes until chicken registers 160°F (for breasts) and vegetables are tender-crisp.
- Finish: Squeeze lemon juice over the pan, add a pinch of salt if needed, and sprinkle with chopped parsley. Let rest 2–3 minutes; the residual heat will complete the chicken to 165°F.
Serve straight from the pan for a rustic family presentation. Serve with:
- Buttery mashed potatoes or steamed rice
- Light green salad with vinaigrette
- Crispy garlic bread for soaking up the sauce
Store leftovers in an airtight container in the refrigerator for up to 3 days. Gently reheat in a pan with a little water or broth to thin the sauce. Avoid reheating in the microwave, as this can dry out the chicken.
