Garlic Butter Chicken and Veggies
A delicious and healthy meal featuring tender chicken and mixed vegetables cooked in a rich garlic butter sauce, perfect for busy weeknights or impressing guests.
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).
Notes
Serve the baked chicken and veggies hot, garnished with fresh herbs like parsley or thyme. This dish pairs well with a side salad or crusty bread. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving. You can use any vegetables you have on hand, such as zucchini, asparagus, or green beans. For extra flavor, marinate the chicken in the garlic butter mixture for a few hours before cooking. Shrimp can also be used instead of chicken, adjusting the cooking time to about 15 minutes.