why make this recipe
Garlic Butter Chicken and Veggies is a delicious and healthy meal you can make quickly. The combination of tender chicken and mixed vegetables cooked in a rich garlic butter sauce will make your taste buds dance. It’s perfect for busy weeknights or when you want to impress guests without spending hours in the kitchen.
how to make Garlic Butter Chicken and Veggies
Ingredients :
- 4 boneless, skinless chicken breasts
- 1 lb baby potatoes, halved
- 2 cups mixed vegetables (such as broccoli, bell peppers, and carrots)
- 1/2 cup unsalted butter, melted
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried thyme
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Directions :
Preparation:
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine melted butter, minced garlic, salt, black pepper, paprika, and dried thyme.
Cooking:
3. Add chicken breasts to the bowl and coat them well with the garlic butter mixture.
4. In a large baking dish, place the halved baby potatoes and mixed vegetables.
5. Pour the remaining garlic butter mixture over the veggies and potatoes. Stir until everything is well coated.
6. Place the chicken breasts on top of the veggies in the baking dish.
7. Bake in the preheated oven for 25-30 minutes or until the chicken is cooked through and the potatoes are tender. Make sure to check the internal temperature of the chicken; it should reach 165°F (75°C).
how to serve Garlic Butter Chicken and Veggies
Serve the baked chicken and veggies hot right from the oven. You can garnish with fresh herbs like parsley or thyme for extra flavor. This dish pairs well with a simple side salad or crusty bread to soak up the delicious garlic butter sauce.
how to store Garlic Butter Chicken and Veggies
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat in the oven or microwave before serving.
tips to make Garlic Butter Chicken and Veggies
- You can use any vegetables you have on hand, such as zucchini, asparagus, or green beans.
- To add a kick, sprinkle some red pepper flakes in the garlic butter mixture.
- For extra flavor, marinate the chicken in the garlic butter mixture for a few hours before cooking.
variation
You can also make this recipe using shrimp instead of chicken. Adjust the cooking time; shrimp only needs about 15 minutes in the oven.
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FAQs
Can I use frozen vegetables?
Yes, frozen mixed vegetables work well. Just add a few extra minutes to the bake time.
Can I make this recipe in a slow cooker?
Yes, you can! Add all the ingredients to your slow cooker and cook on low for 4-6 hours or on high for 2-3 hours.
What can I serve with Garlic Butter Chicken and Veggies?
This dish goes well with rice, quinoa, or a light salad for a complete meal.
Garlic Butter Chicken and Veggies
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 lb baby potatoes, halved
- 2 cups mixed vegetables (such as broccoli, bell peppers, and carrots) Any combination of vegetables can be used.
Garlic Butter Mixture
- 1/2 cup unsalted butter, melted
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried thyme
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine melted butter, minced garlic, salt, black pepper, paprika, and dried thyme.
Cooking
- Add chicken breasts to the bowl and coat them well with the garlic butter mixture.
- In a large baking dish, place the halved baby potatoes and mixed vegetables.
- Pour the remaining garlic butter mixture over the veggies and potatoes. Stir until everything is well coated.
- Place the chicken breasts on top of the veggies in the baking dish.
- Bake in the preheated oven for 25-30 minutes or until the chicken is cooked through and the potatoes are tender.
- Check the internal temperature of the chicken; it should reach 165°F (75°C).
