Some meals just have that magical ability to make you feel like a kitchen rockstar without requiring hours of effort. This Garlic Herb Chicken & Veggies is exactly that—a simple, wholesome, and downright delicious dish that comes together in no time.
Juicy, golden-brown chicken breasts are coated in a rich garlic herb butter and paired with perfectly roasted veggies that are tender on the inside and slightly crisp on the outside. It’s the kind of meal that feels indulgent yet totally nourishing. Plus, it’s all made in one pan, which means fewer dishes and more time to sit back and enjoy every flavorful bite.
Why You’ll Love This Recipe
This dish is more than just a meal—it’s a go-to recipe you’ll want to keep in your back pocket for busy weeknights, meal prep, or when you’re craving something simple yet packed with flavor.
Versatile
Easily swap in your favorite veggies or adjust the seasoning to fit your taste. You can even use chicken thighs instead of breasts for an extra juicy twist.
Budget-Friendly
Made with pantry staples, this dish proves that you don’t need fancy ingredients to create a satisfying and flavorful meal.
Quick and Easy
With minimal prep and a straightforward cooking process, this recipe is perfect for beginners and experienced cooks alike.
One-Pan Wonder
Less cleanup, more enjoyment! Everything cooks together in a single pan, making post-dinner tidying up a breeze.
Healthy and Nourishing
Packed with lean protein and nutrient-rich vegetables, this meal keeps you full and energized without feeling heavy.
Ingredients in Garlic Herb Chicken & Veggies
Here’s what makes this dish so incredible:
Chicken Breasts: The main protein of the dish—juicy, tender, and full of flavor. Feel free to use chicken thighs for a richer taste.
Olive Oil & Butter: A combination of both gives you the best of both worlds—olive oil helps the chicken brown beautifully, while butter adds rich flavor.
Garlic: The ultimate flavor booster. Freshly minced garlic infuses the dish with a warm, savory aroma.
Italian Seasoning: A blend of herbs that brings the perfect balance of earthy, aromatic flavors.
Paprika: Adds a subtle smoky depth and a gorgeous golden color to the chicken.
Salt & Pepper: Essential for enhancing all the flavors in the dish.
Zucchini: A light and refreshing veggie that roasts beautifully alongside the chicken.
Bell Peppers: Sweet and slightly crisp, bell peppers add vibrant color and natural sweetness.
Cherry Tomatoes: Roasted tomatoes become juicy, slightly caramelized, and bursting with flavor.
Lemon Juice: A splash of fresh lemon juice brightens up the entire dish and enhances the garlic and herbs.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s break it down step by step:
Season the Chicken
In a small bowl, mix olive oil, melted butter, garlic, Italian seasoning, paprika, salt, and pepper. Rub this flavorful mixture all over the chicken breasts, ensuring they’re evenly coated.
Sear the Chicken
Heat a large oven-safe skillet over medium-high heat. Add a drizzle of olive oil and sear the chicken for 3-4 minutes per side until golden brown. This locks in the juices and creates a delicious crust.
Add the Veggies
Arrange the zucchini, bell peppers, and cherry tomatoes around the chicken in the skillet. Drizzle with a little more olive oil and season with salt, pepper, and a squeeze of fresh lemon juice.
Roast to Perfection
Transfer the skillet to a preheated oven and roast at 400°F (200°C) for about 15-20 minutes, or until the chicken is fully cooked and the veggies are tender.
Rest and Serve
Remove from the oven and let the chicken rest for a few minutes before slicing. This helps the juices redistribute for maximum tenderness. Serve hot and enjoy!
How to Serve Garlic Herb Chicken & Veggies
This dish is incredibly versatile and pairs well with a variety of sides. Here are some ideas:
- With Rice or Quinoa: Serve over fluffy rice or protein-packed quinoa for a more filling meal.
- With a Side Salad: A fresh, crisp salad with a light vinaigrette complements the rich flavors.
- With Crusty Bread: Perfect for soaking up all those flavorful juices from the roasted veggies.
- On Its Own: This dish is hearty and satisfying just as it is!
Additional Tips
- Make It Spicy: Add a pinch of red pepper flakes for a subtle kick.
- Meal Prep Friendly: Store leftovers in airtight containers for easy grab-and-go lunches.
- Dairy-Free Option: Swap butter for extra olive oil to keep it completely dairy-free.
- Use Different Veggies: Try adding mushrooms, asparagus, or Brussels sprouts for variety.
FAQ Section
Q1: Can I use chicken thighs instead of breasts?
A1: Absolutely! Chicken thighs will add more juiciness and flavor. Just adjust the cooking time as needed.
Q2: How do I store leftovers?
A2: Store in an airtight container in the refrigerator for up to 3 days.
Q3: Can I freeze this dish?
A3: Yes! Freeze in a sealed container for up to 2 months. Thaw overnight in the fridge before reheating.
Q4: What’s the best way to reheat this dish?
A4: Reheat in the oven at 350°F (175°C) for about 10 minutes or in the microwave in 30-second intervals.
Q5: Can I use dried herbs instead of fresh?
A5: Yes! Dried herbs work well—just use about one-third of the amount since they have a more concentrated flavor.
Q6: Can I cook this dish on the stovetop instead of the oven?
A6: Yes! Simply cover and simmer on low heat until the chicken is fully cooked.
Q7: What type of skillet is best for this recipe?
A7: A cast-iron or oven-safe stainless steel skillet works best for searing and roasting.
Q8: Can I make this dish ahead of time?
A8: Yes! Prep the chicken and veggies in advance, then cook when ready to serve.
Q9: What’s the best way to add extra flavor?
A9: Try adding a splash of white wine or a sprinkle of Parmesan cheese before serving.
Q10: Can I make this dish in an air fryer?
A10: Definitely! Cook at 375°F (190°C) for about 15 minutes, shaking the basket halfway through.
Final Thoughts
This Garlic Herb Chicken & Veggies is everything you want in a meal—simple, flavorful, and incredibly satisfying. Whether you’re making it for a busy weeknight dinner or meal prepping for the week, it’s a recipe you’ll come back to again and again. So go ahead, give it a try, and enjoy every delicious, garlicky bite!
Print
Garlic Herb Chicken & Veggies
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This One-Pan Garlic Herb Chicken with Potatoes & Green Beans is the perfect healthy homemade recipe for busy weeknights. With tender, juicy chicken, crispy baby potatoes, and fresh green beans roasted in a flavorful garlic herb sauce, this meal is both easy to make and packed with flavor. It’s great for those looking for quick dinner ideas that are also healthy dinner recipes.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 teaspoons garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- Salt & black pepper to taste
For the Vegetables:
- 3 cups baby potatoes, quartered
- 2 cups fresh green beans
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt & black pepper to taste
For the Sauce:
- 1/4 cup chicken broth
- Juice of 1 lemon
- 1 tablespoon Dijon mustard
Instructions
Preheat the Oven:
- Preheat the oven to 400°F (200°C) and lightly grease a large baking dish.
Season the Chicken:
- Rub chicken breasts with olive oil, garlic powder, oregano, paprika, salt, and black pepper. Set aside.
Prepare the Vegetables:
- In a bowl, toss the quartered baby potatoes and green beans with olive oil, minced garlic, thyme, smoked paprika, salt, and black pepper. Spread evenly in the baking dish.
Assemble the Dish:
- Place the seasoned chicken breasts on top of the vegetables.
Make the Sauce:
- In a small bowl, whisk together chicken broth, lemon juice, and Dijon mustard. Drizzle over the chicken and vegetables.
Bake:
- Roast for 40–45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are fork-tender.
Serve & Enjoy:
- Let the dish rest for 5 minutes before slicing the chicken. Serve with vegetables and drizzle any remaining sauce from the pan over the top.
Notes
- Veggie Swap: Try carrots, zucchini, or bell peppers instead of green beans.
- Make it Spicy: Add a dash of red pepper flakes for extra heat.
- Cheesy Twist: Sprinkle Parmesan over the dish during the last 10 minutes of baking for a cheesy finish.
Nutrition
- Serving Size: 1 plate
- Calories: 400
- Sugar: 4 g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 90mg