This garlic butter chicken and veggies recipe is one of those back-pocket dinners I come back to again and again. When I need something fast, comforting, and still fresh feeling, this is it. Juicy chicken, tender veggies, and that buttery garlic sauce that makes everyone wander into the kitchen asking, “What smells so good?”
I first made this on a weeknight when I had almost no energy left, and it honestly saved dinner. Everything cooks in one pan, cleanup is easy, and the flavors feel a little fancy without any stress. If you like simple chicken dinners, you might also love my cream cheese chicken or this easy apple cider chicken for busy nights.
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Why You’ll Love This Recipe
- Ready in about 15 minutes from start to finish
- One pan, which means fewer dishes
- Simple ingredients you can find anywhere
- Easy to adjust with whatever veggies you have
Ingredients
For The Chicken
- 520g uncrumbed chicken breast schnitzel
- Salt and black pepper, to taste
For The Garlic Butter And Veggies
- 80g butter, divided
- 4 garlic cloves, crushed
- 1 bunch broccolini, trimmed and halved
- 150g frozen peas
- 2 zucchini, sliced
- 2 tablespoons baby basil leaves
Preparation
Step 1: Cook The Chicken
Season the chicken well on both sides with salt and pepper. Melt 20g of the butter in a large non-stick frying pan over medium-high heat.
Add the chicken and cook for 2 to 3 minutes per side until golden and cooked through. Transfer the chicken to a plate and cover loosely to keep warm.
Step 2: Cook The Veggies And Garlic Butter
Add the remaining butter to the same pan. Once melted, add the crushed garlic and cook for about 30 seconds, just until fragrant.
Add the broccolini, peas, and zucchini. Cook, stirring often, for 2 to 3 minutes until the vegetables are tender but still bright.
Step 3: Finish And Serve
Return the chicken to the pan to warm through. Slice the chicken and divide it among serving plates with the vegetables.
Scatter over the baby basil leaves and finish with freshly ground black pepper.
Tips And Variations
- If you cannot find uncrumbed chicken schnitzel, butterfly regular chicken breasts instead.
- Turkey breast works well as a swap for chicken.
- Add a squeeze of lemon juice at the end if you like a fresh, bright finish.
- Swap broccolini for green beans or asparagus if needed.
Nutrition Notes
This meal is naturally low in carbs and packed with protein and vegetables. Each serving has about 361 calories, making it a solid option for a lighter dinner that still feels satisfying.
FAQs
Yes. Frozen peas already work great here. You can also use frozen green beans or mixed veggies, just add them straight to the pan.
This is great on its own, but you can also serve it with rice, mashed potatoes, or crusty bread to soak up the garlic butter.
You can cook it ahead and store it in the fridge for up to 3 days. Reheat gently in a pan so the chicken stays tender.
📖 Recipe
Garlic Butter Chicken and Vegies
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Modern Comfort
Description
Garlic Butter Chicken and Vegies is a simple gourmet‑style meal featuring juicy chicken schnitzel cooked in garlic butter with tender broccolini, zucchini, and peas. Perfect for a weeknight dinner with minimal prep!
Ingredients
- 520g uncrumbed chicken breast schnitzel
- 80g butter
- 4 garlic cloves, crushed
- 1 bunch broccolini, trimmed and halved
- 150g (1 cup) frozen peas
- 2 zucchini, sliced
- 2 tbsp baby basil leaves
Instructions
- Season chicken well. Melt 20g of the butter in a non‑stick heavy‑based frying pan over medium‑high heat. Cook the chicken 2‑3 minutes per side until golden. Transfer to a plate and cover to keep warm.
- Heat the remaining butter in the pan. Cook the garlic for about 30 seconds until fragrant.
- Add broccolini, zucchini, and peas and cook, stirring for 2‑3 minutes until tender.
- Return chicken to the pan and heat through with the vegetables.
- Slice the chicken and divide among serving plates with the vegies.
- Scatter baby basil leaves on top and serve with freshly ground black pepper.
Notes
If you can’t find uncrumbed schnitzel, butterfly chicken breast fillets or turkey breast fillets and use them instead. Serve with steamed rice or mashed potatoes for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 361
- Sugar: 4.7g
- Sodium: 121.5mg
- Fat: 20.4g
- Saturated Fat: 11.0g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 9.6g
- Fiber: 3g
- Protein: 34.1g
- Cholesterol: 81mg
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