One Pan Garlic Chicken and Veggies Recipe
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
4
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Calories
272 kcal
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Course
Main Course
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Cuisine
Australian
One Pan Garlic Chicken and Veggies Recipe
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If you are looking for easy dinner ideas, then this One Pan Garlic Chicken is going to fit the bill perfectly. The chicken breasts and vegetables are cooked together in the same skillet, with a delicious butter sauce. The chicken is tender and juicy (thanks to a super quick marinade) and the veg is crisp and bright, perfect for the whole family to enjoy. This is quick, simple and healthy!
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Ingredients
For the Chicken Marinade
- ¼ cup olive oil
- 5 cloves garlic peeled and smashed
- 1 tablespoon mustard (see note 1)
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
For the Garlic Chicken and Veggies
- 2 large chicken breasts
- 1 teaspoon olive oil
- 2 cups broccoli florets
- 1 cup frozen peas
- 1 cup green beans trimmed
- ⅓ cup chicken broth/stock (see note 2)
- 5 cloves garlic chopped
- ⅓ cup butter
- basil for garnish
Instructions
Fillet the chicken breasts
- Lay your chicken breast flat on a cutting board.2 large chicken breasts
- Use a large sharp knife to cut sideways through the breast.
- Continue to cut through the chicken breast, keeping the knife flat and parallel to the cutting board.
- Carefully cut through until you have two plump cutlets.
- Repeat with the second chicken breast.
For the marinade
- Mix the olive oil, smashed garlic, mustard, salt and pepper together in a ziplock bag or large nonmetallic bowl.¼ cup / 60 ml olive oil5 cloves garlic1 tbsp mustard1 tsp salt½ tsp freshly ground black pepper
- Add the filleted chicken breasts and set aside. These can marinate for at least 10 minutes but up to 24 hours.
To cook the dish
- Place a large non-stick pan or cast-iron skillet over medium-high heat.
- Remove the chicken breasts from the marinade and pat dry with kitchen paper.
- Once the pan is hot, add the oil, then add the chicken breast fillets in a single layer and cook for 3 minutes on each side.1 tsp olive oil
- Remove the fillets to a plate and tent with foil.
- In the same skillet, add the vegetables, chopped garlic and broth.2 cups / 350 g broccoli florets1 cup / 150 g frozen peas1 cup / 150 g green beans 5 cloves / 5 garlic ⅓ cup / 80 ml chicken broth/stock
- Cook over medium-low heat, until the broth has just evaporated and the veggies are tender-crisp (see note 2)
- Return the chicken, plus any juices that have collected, to the pan, then add in the butter.⅓ cup / 75 g butter
- Allow the butter to melt, spooning it over the chicken and vegetables and serve garnished with basil.
Notes
- You can use any mustard you like here. We like dijon mustard, but hot English mustard or yellow mustard also work.
- ⅓ cup of broth will cook the vegetables so they are tender-crisp. If you prefer your vegetables softer then you might need an extra ¼-1/3 cup of broth to ensure they are soft all the way through.
Nutrition Information
Show Details
Calories
272kcal
(14%)
Carbohydrates
12g
(4%)
Protein
17g
(34%)
Fat
18g
(28%)
Saturated Fat
10g
(50%)
Cholesterol
77mg
(26%)
Sodium
226mg
(9%)
Potassium
531mg
(15%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
1240IU
(25%)
Vitamin C
60mg
(67%)
Calcium
55mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 272 kcal
% Daily Value*
| Calories | 272kcal | 14% |
| Carbohydrates | 12g | 4% |
| Protein | 17g | 34% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 77mg | 26% |
| Sodium | 226mg | 9% |
| Potassium | 531mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 1240IU | 25% |
| Vitamin C | 60mg | 67% |
| Calcium | 55mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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