Amazing 30 Minute Garlic Chicken with Veggies

If you are hunting for a dinner that truly delivers big flavor without making you stand over the stove forever, then you need this Garlic Chicken with Veggies recipe in your life right now. I’m Anna, and as someone who lives for delicious food but despises complicated clean-up, I focus on sharing simple, flavorful chicken recipes designed to make your everyday cooking easier and way more joyful.

This isn’t just another toss-it-all-in recipe; this is a carefully balanced, one-pan wonder that comes together in about 30 minutes flat. Trust me, when you see that gorgeous golden sear and smell that incredible garlic aroma filling your kitchen, you’ll know you’ve found a keeper that reliably works every single time, even on your busiest Tuesday night.

Essential Components for Garlic Chicken with Veggies

Getting this one pan dinner right starts and ends with your ingredients. Since we’re moving fast, preparation is key so everything cooks evenly. We are only making three servings here, so make sure your chicken breasts are roughly the same thickness—about one inch thick works best for timing purposes. Don’t try to rush the seasoning, though; giving those spices a minute to adhere really sets the stage for the final flavor!

You don’t need a huge pantry for this, just good quality basics. Here is exactly what you need to gather up before you even turn on the stove.

Required Ingredients for Your Skillet Dinner

Ingredient	Amount (For 3 Servings)	Preparation Note
Boneless Skinless Chicken Breasts	1\u00bd pounds (about 3 pieces)	1 inch thick
Kosher Salt	1 teaspoon
Black Pepper	\u00be teaspoon
Paprika	1 teaspoon
Garlic Powder	1 teaspoon
Olive Oil	2 tablespoons
Garlic Cloves	5 cloves	Minced
Broccoli Florets	1 cup	Bite size
Zucchini	1 medium	Sliced into half moons
Red Bell Pepper	1 medium	Sliced
Low Sodium Chicken Broth	\u00be cup
Lemon Juice	1 tablespoon
Unsalted Butter	1 tablespoon
Fresh Parsley	1 tablespoon	Chopped

Ingredient Notes and Substitutions

We really want that fresh pop of flavor at the end, so try hard to use fresh parsley. If you absolutely can’t find it, you can use about 1 teaspoon of dried parsley, but you’ll want to add that in with the other spices earlier so it has time to rehydrate.

If you’re out of low sodium chicken broth, regular broth works, but you’ll want to use less added salt overall, so maybe just sprinkle the chicken with half a teaspoon initially. Also, if you only have chicken thighs, they work great! Just know they’ll take about 3-4 minutes longer to cook through completely, so keep that internal temperature check handy. For more ideas on cooking chicken thighs, check out this guide on easy creamy oven baked chicken thighs recipe.

Preparing to Cook Your Garlic Chicken with Veggies

Before we even look at the stove, we need to make sure our components are ready to go. This quick chicken recipe relies on everything being prepped so we can move fast when the heat is on. A little attention now saves you from frantic searching later!

Chicken Preparation and Seasoning

First things first: grab a few paper towels and absolutely pat those chicken breasts bone dry. Seriously, don’t skip this! Moisture is the enemy of a good sear and we need that beautiful golden crust. Once dry, take your salt, pepper, paprika, and garlic powder and rub that seasoning mix evenly all over both sides of the chicken pieces. They should look nicely coated.

Gathering Your Equipment

For this one pan dinner, the right vessel makes all the difference. You absolutely need a big, large skillet—one that can comfortably hold the chicken and the veggies without everything ending up stacked on top of itself. A sturdy cutting board and a good sharp knife for chopping up your garlic and veggies are also essential tools for this quick chicken recipe. If you love one-pan meals, you might also enjoy this delicious one-pan dinner.

Step-by-Step Instructions for Perfect Garlic Chicken with Veggies

Here is where the magic happens! Since this is a skillet dinner, we are building flavor layer by layer right in that one pan. It moves fast, so keep your cutting board clean and ready to go. We want that chicken golden brown and perfectly cooked, and we want the veggies tender-crisp, not mushy.

Searing the Chicken

Get your large skillet set over medium heat and pour in your two tablespoons of olive oil. Let that oil get nice and hot—you want it shimmering a little bit. Carefully lay your seasoned chicken breasts into the hot oil. Don’t let them touch too much! Cook undisturbed for a full 6 minutes. Resist the urge to peek! We are aiming for a deep, beautiful golden color on the bottom. Once you see that color, go ahead and flip them over. Cook the second side for about 5 minutes more. Remember, we are not cooking them all the way through yet; we are just building that fantastic crust.

Cooking the Aromatic Veggies

Once the chicken has flipped and cooked for a couple of minutes on the second side, use tongs to push the chicken pieces over to just one side of the skillet. You should still have some nice hot space left in the pan. Now, toss in your minced garlic. Let that cook for maybe 30 seconds until you can really smell it—be careful not to burn it, because burnt garlic is bitter and we don’t want any bitterness here! Next, add your bite-size broccoli florets, the sliced zucchini, and the sliced red bell pepper right into the pan next to the chicken. Stir everything around for about 3 minutes. You want them to start getting a little color and softening up just a tiny bit.

Creating the Simple Sauce

Time to get saucy! Pour your low-sodium chicken broth right into the pan, making sure to scrape up any browned bits stuck to the bottom—that’s pure flavor, don’t lose it! Add your tablespoon of lemon juice to brighten everything up. Bring this mixture up to a gentle simmer. Reduce the heat down to medium-low, and let the whole thing simmer uncovered for about 4 minutes. This simmering time helps the vegetables finish cooking and allows the broth to reduce just a touch, concentrating the flavor.

Finishing the Garlic Chicken with Veggies

Once those 4 minutes are up, turn the heat down to low. Drop your tablespoon of cold butter right into the sauce. As it melts, use a spoon to baste some of that buttery sauce right over the tops of the chicken breasts. This is the moment to check for doneness! Insert your meat thermometer into the thickest part of the largest chicken breast. It must read 165\u00b0F for safety. If it’s not there yet, let it cook another minute or two until it hits that temp. Once it’s done, pull the whole skillet off the burner. Sprinkle everything generously with your fresh chopped parsley right before serving. Enjoy that incredible smell!

Why You Will Enjoy This Garlic Chicken with Veggies

I designed this quick chicken recipe specifically for those nights when you want something truly satisfying but don’t have hours to dedicate to dinner prep. It ticks all the boxes for a busy home cook looking for flavor without the fuss. You’re getting a complete, balanced meal right out of one pan!

• Speedy Dinner: This entire one pan dinner comes together in about 30 minutes total.
• Minimal Cleanup: Since everything cooks in one skillet, cleanup is ridiculously easy—just one pan to wash!
• Bold Flavor: That heavy dose of fresh garlic combined with the lemon and broth creates a sauce that tastes like it took hours to develop.
• Light and Healthy: This is a fantastic low-fat option that still packs a huge protein punch to keep you full.

Tips for Success Making Garlic Chicken with Veggies

Look, even the best recipes can go sideways if you rush the crucial steps. This skillet dinner is simple, but a few little tricks will take your result from “good” to “I need to make this again next week!” My biggest piece of advice for any quick chicken recipe is patience during the searing stage. That golden crust is your flavor foundation! If you are looking for more tips on getting juicy chicken breasts, check out this guide on baked chicken breasts juicy tips.

Achieving Golden Chicken Searing

When you first put the chicken in the oil, make sure that skillet is properly preheated. If it’s not hot enough, the chicken will just sit there and steam instead of searing, and you’ll end up with pale, rubbery meat instead of that gorgeous golden brown crust we talked about. Also, when you put the chicken in, give it space! If your skillet feels crowded, take half the chicken out and cook it in batches, or you’ll drop the pan temperature too quickly. And please, don’t lift the chicken until those 6 minutes are up on the first side. You need to trust the process!

Vegetable Tenderness Control

The vegetables cook right alongside the chicken for a short time, so timing is crucial. When the recipe says cook for 3 minutes stirring them, that’s just to wake them up and get the garlic fragrant. They should still have a noticeable crunch, which we call ‘slightly tender.’ You want them to finish cooking in that simmering broth later. If they are soft when you take them out of the initial sauté, they will turn to mush when you add the liquid. Feel free to test one after the 3 minutes—it should give a little resistance when you bite it.

Serving Suggestions for Your Skillet Dinner

Since this Garlic Chicken with Veggies is already a complete meal with protein and lots of vegetables, you don’t need to stress about complicated side dishes. The bright, garlicky sauce is begging to be soaked up by something simple! I usually keep things hands-off so I can focus on enjoying the main event.

Try serving this right over a bed of fluffy brown rice or quinoa—they soak up that delicious broth beautifully without needing extra pots. If you want green, a quick side salad tossed with a simple vinaigrette is perfect. Or, just steam up some quick couscous while the chicken is simmering. Easy peasy! You can find more inspiration for quick meals like this on our Pinterest page.

Storing and Reheating Leftover Garlic Chicken with Veggies

Even though this meal is so good you might not have leftovers, if you do, storing it correctly is important so it tastes almost as good the next day. Don’t just toss it in a container on the counter—we need to chill this safely right away. The key to keeping this quick chicken recipe tasting great is gentle reheating, especially for the chicken, so it doesn’t dry out again.

This meal keeps really well for a few days. Here’s a quick guide on how long you can keep it and the best way to bring it back to life.

Item	Storage Time (Refrigerated)	Best Reheating Method
Chicken and Veggies	3 to 4 days	Stovetop (Recommended)
Sauce	Up to 5 days	Gently warm on stove

When you reheat it, I always suggest using the stovetop. Put the leftovers in a skillet with just a tiny splash of extra chicken broth or water. Heat over medium-low until warmed through. This reintroduces moisture and keeps the chicken tender. Avoid the microwave if you can, as it tends to make chicken tough quickly!

Frequently Asked Questions About This Quick Chicken Recipe

I know you busy home cooks have questions when you try a new weeknight meal, so let’s clear up the common ones right now so you can get cooking with confidence. Don’t worry about getting it perfect the first time; baking is forgiving, and this skillet dinner is very adaptable!

Can I substitute the vegetables in this Garlic Chicken with Veggies?

Absolutely! This recipe is fantastic because you can swap in whatever looks best at the store. Asparagus tips, sliced mushrooms, or even some chopped carrots work wonderfully. Just remember that harder vegetables like carrots will need to go in with the chicken a little earlier so they have time to soften up before the broth is added. Softer veggies like spinach can be stirred in right at the end when you add the butter.

How do I ensure the chicken stays juicy?

The secret to juicy chicken every time in this quick chicken recipe boils down to two things: patting it dry before you start, and checking that internal temperature. You must use a meat thermometer! As soon as that thickest part hits 165\u00b0F, you pull it off the heat immediately. If you leave it in there even for an extra minute or two, that extra heat will keep cooking the protein and start drying it out. Trust your thermometer over your sense of time!

Another little trick is to let the chicken rest for five minutes after you pull it from the pan before you serve it. That lets the juices redistribute nicely throughout the meat, keeping it moist for your serving.

Sharing Your Experience with This Recipe

I’m so eager to hear how this Garlic Chicken with Veggies worked out for your busy weeknight! Did that garlic flavor really shine through? Please take a moment to leave a star rating right below this post. Tell me what vegetables you used and how long it took you to whip up this simple dinner. Your feedback truly helps other cooks decide to try my favorite quick chicken recipes!

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