Garlic Butter Chicken with Roasted Veggies
This easy and flavorful Garlic Butter Chicken with Roasted Veggies is a perfect dinner choice. Ready in under 30 minutes, it's a quick, healthy, and delicious meal for any night!
Equipment
- Skillet
- Baking Sheet
- Mixing Bowls
Ingredients
For the Chicken
- 2 large boneless, skinless chicken breasts or 4 small
- 2 tbsp unsalted butter
- 3 cloves garlic minced
- 1 tsp paprika
- 1 tsp Italian seasoning
- Salt & pepper to taste
- 1 tbsp olive oil
For the Roasted Veggies
- 1 cup broccoli florets
- 1 cup cherry tomatoes halved
- 1 zucchini sliced
- 1 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp dried oregano
- Salt & pepper to taste
Instructions
- Pat the chicken dry with a paper towel and season both sides with paprika, Italian seasoning, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear for 4-5 minutes per side until golden brown.
- Reduce heat to medium-low and add butter and minced garlic to the pan. Spoon the melted garlic butter over the chicken for extra flavor. Cook for another 2-3 minutes, or until the internal temperature reaches 165°F (75°C).
- While the chicken is cooking, preheat the oven to 400°F (200°C).
- Toss broccoli, cherry tomatoes, and zucchini with olive oil, garlic powder, oregano, salt, and pepper on a baking sheet.
- Roast for 12-15 minutes or until the veggies are tender and slightly crispy.
- Plate the chicken with the roasted veggies and drizzle any extra garlic butter sauce over the top.
- Serve with rice, quinoa, or a simple side salad for a complete meal.
Notes
For a seafood twist, swap the chicken for salmon or shrimp. Add a squeeze of fresh lemon juice before serving for extra brightness. This meal is perfect for meal prep—double the recipe and store leftovers for an easy lunch the next day!