One-Pan Garlic Chicken with Veggies
Midweek Italian-inspired one-pan skillet featuring juicy garlic chicken with blistered tomatoes, bright herbs, and tender veggies. Built for weeknights with simple pantry staples and a sun-kissed glaze—savory, kid-friendly, and ready in under 40 minutes.
- Prep Time: 10 min
- Cook Time: 25 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- 2 boneless skinless chicken thighs (about 1.5 pounds total)
- 1 tablespoons olive oil
- 2 cloves garlic, minced
- ½ teaspoon dried oregano
- ½ teaspoon paprika
- ½ salt and pepper to taste
- ½ cup cherry tomatoes, halved
- ½ cup baby carrots, halved lengthwise
- ½ cup broccoli florets
- ½ cup baby potatoes, halved or quartered
- ½ 1/2 cup chicken broth
- ½ tablespoon lemon juice
- 1 tablespoons chopped fresh parsley
Instructions
- Season chicken with salt, pepper, paprika, and oregano.
- In a large skillet, heat olive oil over medium-high; brown chicken 3–4 minutes per side, until golden. Remove to a plate.
- Add garlic; sauté 30 seconds until fragrant, then stir in potatoes and carrots 2–3 minutes.
- Toss in broccoli and tomatoes; cook 4–5 minutes until vegetables start to soften.
- Pour in chicken broth; return chicken to pan. Simmer 8–10 minutes until chicken reaches 165°F and veggies are tender.
- Stir in lemon juice and parsley; adjust salt. Serve with pan sauciness spooned over the chicken and veggies.
Chef’s Pro Tips
- Brown chicken thoroughly for extra flavor.
- Finish with a squeeze of lemon for brightness.
- If sauce reduces too much, add a splash of water or broth.
Serving Suggestions
Serve with crusty bread or over cooked rice to soak up the pan sauce; pair with a simple green salad.
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat until warmed through.
Nutritional Estimates
Per serving · 2 servings total
| calories | 420 |
|---|---|
| protein | 32g |
| carbs | 28g |
| fat | 18g |
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