Description
This One-Pan Garlic Butter Chicken & Veggie Skillet is a weekday lunch hero! Tender, golden-brown chicken breasts nestled among colorful bell peppers, zucchini, and cherry tomatoes, all brought together in a silky garlic butter sauce. Ready in just 30 minutes with minimal cleanup, this balanced meal delivers maximum flavor without the fuss.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1½ lb), patted dry
- Kosher salt & freshly ground black pepper, to taste
- 1 tsp smoked paprika
- 2 Tbsp olive oil
- 3 Tbsp unsalted butter, divided
- 4 cloves garlic, minced
- 1 medium red bell pepper, cut into strips
- 1 medium yellow bell pepper, cut into strips
- 1 small zucchini, sliced into half-moons
- 1 cup cherry tomatoes, halved
- 1 tsp dried Italian seasoning (or oregano–basil blend)
- Juice of ½ lemon
- 2 Tbsp chopped fresh parsley
- Pinch of red pepper flakes (optional, for a little kick)
Instructions
- Pat chicken breasts dry with paper towels. Season generously on both sides with salt, pepper, and smoked paprika.
- Heat a large skillet over medium-high heat. Add olive oil and let it get hot until it shimmers.
- Place seasoned chicken breasts in the pan, being careful not to overcrowd. Cook undisturbed for 5-6 minutes until golden-brown, then flip and cook another 5-6 minutes. Transfer to a plate and tent with foil.
- Reduce heat to medium. Add 1 Tbsp butter to the same pan and let it melt. Add minced garlic and cook for about 30 seconds, stirring constantly.
- Add bell pepper strips and zucchini to the pan. Sauté for 3-4 minutes, stirring frequently, until vegetables begin to soften but still maintain some crispness.
- Add halved cherry tomatoes, dried Italian seasoning, and red pepper flakes (if using). Cook for another 2 minutes.
- Create spaces among the vegetables and nestle the chicken breasts back into the pan. Add the remaining 2 Tbsp butter in small pieces around the pan.
- Cover the skillet and cook for 3-4 minutes until chicken registers 165°F (74°C) at its thickest part.
- Remove lid and drizzle everything with lemon juice. Sprinkle with fresh parsley and gently stir the vegetables to incorporate the butter and lemon juice into a silky sauce.
- Serve directly from the skillet or transfer to individual plates.
Notes
- For even cooking, pound thicker parts of chicken breasts to create uniform thickness.
- Don’t skip the lemon juice – it brightens the entire dish and cuts through the richness of the butter.
- Keep vegetables slightly undercooked when sautéing as they’ll continue cooking when the chicken is returned to the pan.
- A crusty piece of bread on the side is perfect for soaking up the delicious garlic butter sauce!
- When reheating leftovers, add a small pat of fresh butter and a squeeze of lemon to revitalize the flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with vegetables
- Calories: 385
- Sugar: 4g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 115mg
Keywords: one pan meal, garlic butter chicken, chicken skillet recipe, quick lunch recipe, weekday dinner, low carb chicken recipe, vegetable skillet, easy chicken dinner