Name: One Pan Garlic Chicken and Veggies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1/4 cup olive oil (for marinade); 5 cloves garlic (peeled and smashed, for marinade); 1 tablespoon mustard ((see note) use Dijon or preferred mustard); 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 2 large chicken breasts (butterflied into cutlets); 1 teaspoon olive oil (for frying); 2 cups broccoli florets; 1 cup frozen peas; 1 cup green beans (trimmed); 1/3 cup chicken broth or stock ((see note) for cooking vegetables); 5 cloves garlic (chopped, to cook with vegetables); 1/3 cup butter (to finish the pan); basil (for garnish)

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If you’re craving a weeknight dinner that’s quick, comforting, and endlessly adaptable, this One Pan Garlic Chicken and Veggies is your new go-to. It’s bright with garlic, rich with butter, and loaded with green vegetables that stay crisp-tender. Best of all, everything cooks in one skillet, which means minimal cleanup and maximum flavor. I love how the mustard and smashed garlic infuse the chicken, and the final finish of chopped garlic and butter creates a glossy, garlicky sauce that clings to every bite.

This recipe is perfect when you want something wholesome and satisfying without fuss. Prep takes just a few minutes, and the hands-on time is short—most of the cooking happens while you breathe easy and maybe toss a salad or set the table.

Why you’ll love this One Pan Garlic Chicken and Veggies

One-pan ease: cooked start to finish in one skillet, which means less mess and more time to relax.
Bright garlic flavor: garlic is used twice—first smashed and seared with the chicken for depth, then chopped at the end for fresh punch.
Balanced veggies: broccoli, peas, and green beans give color, texture, and nutrients.
Family-friendly: mild, savory flavors that please both kids and adults.

Ingredients

Follow this ingredient list exactly for best results. Measurements and names are taken from the source and kept unchanged.

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
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

Notes

Note 1: Use a prepared yellow or Dijon-style mustard according to your taste. Note 2: Use a chicken broth or stock that aligns with your dietary choices; if needed, substitute a vegetable broth with the same ⅓ cup amount.

Equipment

Large heavy skillet (nonstick or stainless steel) with a lid
Tongs or spatula
Sharp knife and cutting board
Measuring cups and spoons

Prep

Before you begin cooking, bring the chicken breasts to room temperature for about 10–15 minutes so they cook evenly. Rinse and trim the green beans, break the broccoli into bite-sized florets, and measure out the frozen peas so they’re ready to go. Peel and smash five garlic cloves for the initial marinade and chop the remaining five cloves for the finish. Measure the olive oil, mustard, salt, and pepper so assembly is quick.

Step-by-step instructions

The directions below have been rewritten for clarity and flow while keeping the same order and ingredient amounts from the original recipe.

Make the garlic-mustard marinade: In a small bowl, whisk together ¼ cup olive oil, the 5 smashed garlic cloves, 1 tablespoon mustard, 1 teaspoon salt, and ½ teaspoon freshly ground black pepper until combined. This will be the flavorful coating for the chicken.
Coat the chicken: Place the 2 large chicken breasts on a plate or shallow dish. Pour the garlic-mustard mixture over the chicken, using tongs or your hands to rub it evenly on both sides. Set the chicken aside for a few minutes while you heat the pan; letting it sit briefly helps the flavors adhere.
Heat the skillet: Place a large skillet over medium-high heat. Add 1 teaspoon olive oil and let it warm until shimmering but not smoking. This small amount of oil helps prevent sticking when you sear the chicken.
Sear the chicken: Add the marinated chicken breasts to the hot skillet. Cook undisturbed for about 3–4 minutes on the first side, until a golden crust forms. Flip the chicken and cook the other side for an additional 3 minutes. The goal here is to develop color and flavor; the chicken will finish cooking later with the vegetables and broth.
Add the vegetables and broth: Push the chicken to one side of the skillet or create space in the center. Add the 2 cups broccoli florets, 1 cup frozen peas, and 1 cup trimmed green beans around the chicken. Pour in ⅓ cup chicken broth/stock, which will create steam and a light pan sauce to finish cooking the chicken and to steam the vegetables.
Cover and simmer: Reduce heat to medium-low and cover the skillet with a lid. Let everything cook for about 6–8 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are crisp-tender. If your chicken breasts are very thick, increase the covered cook time in 2-minute increments until fully cooked.
Finish with fresh garlic and butter: When the chicken is cooked through and the vegetables are tender, remove the lid. Add the 5 cloves garlic, chopped, distributing them evenly over the chicken and vegetables. Add ⅓ cup butter in small slices or cubes around the pan so it melts quickly.
Reduce the sauce and baste: Increase the heat to medium and let the sauce simmer gently for 1–2 minutes so the butter melts and the chopped garlic softens. Tilt the pan and spoon the butter-garlic sauce over the chicken and vegetables several times to glaze them. The sauce should become glossy and slightly reduced but not dry.
Rest and garnish: Turn off the heat and let the chicken rest in the pan for 2 minutes. This short rest keeps the juices locked in. Tear or chiffonade a few basil leaves and scatter them over the dish for a bright herbal finish.
Serve: Transfer the chicken and vegetables to plates or a serving platter. Spoon any remaining butter-garlic sauce from the pan over the top. Serve immediately while hot.

Tips and variations

If your chicken breasts are uneven in thickness, slice them horizontally to make fillets or pound them gently between plastic wrap for even cooking.
For extra color and sweetness, add thinly sliced carrots or bell peppers with the green vegetables, keeping the same overall cook time—just slice them thin so they become tender quickly.
Prefer a stronger mustard flavor? Increase the mustard to 1½ tablespoons, but keep the salt the same to avoid over-seasoning.
To make this dish dairy-free, replace the ⅓ cup butter with ⅓ cup additional olive oil or a dairy-free butter alternative; the texture will be slightly different but still delicious.
If you only have fresh peas, use 1 cup fresh peas instead of frozen and add them with the other vegetables; fresh peas may need just a minute or two less cooking time.

Make-ahead and storage

You can make the garlic-mustard marinade up to a day ahead and keep it refrigerated in an airtight container. Store any leftovers in the fridge for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of broth or water to refresh the sauce and prevent drying. This meal does not freeze well once cooked because the vegetables lose their texture, but the raw marinated chicken can be frozen and thawed before cooking.

Serving suggestions

Serve over cooked rice or cauliflower rice to soak up the garlicky sauce.
A side of crusty bread is perfect for mopping up the buttery pan sauce.
Lightly dressed mixed greens or a simple cucumber salad balance the richness of the butter and garlic.

Flavor profile

This One Pan Garlic Chicken and Veggies balances savory, buttery richness with bright garlic and a subtle tang from mustard. The brief steam finish keeps the vegetables vibrant and the chicken juicy. Fresh chopped garlic added right at the end brings a lively, aromatic hit that lifts the whole dish. Basil adds a sweet, peppery note that rounds everything out and makes each bite feel fresh.

Common questions

Can I use bone-in chicken? Yes, but increase the covered simmer time in step 6 and check doneness with a meat thermometer. Bone-in pieces may need 10–15 additional minutes to reach a safe internal temperature.

What if I don’t have chicken broth? Substitute ⅓ cup water and a pinch more salt, or use ⅓ cup vegetable broth if you prefer. The small amount of liquid mainly creates steam and a little pan sauce.

How do I know when the chicken is done? The safest method is a meat thermometer inserted into the thickest part of a breast; it should read 165°F (74°C). If you don’t have a thermometer, slice into the thickest part—juices should run clear, and there should be no pink.

Final thoughts

This One Pan Garlic Chicken and Veggies hits all the right marks: quick, flavorful, and satisfying. It’s one of those recipes that’s easy enough for a busy weeknight but polished enough to serve company. The garlic-mustard marinade and the double-garlic finish elevate a simple skillet dinner into something memorable. Keep the ingredients handy, and you’ll find yourself turning to this recipe again and again when you want a fuss-free, delicious meal.

Enjoy the glossy buttered garlic sauce, the tender-crisp vegetables, and juicy chicken—one pan, one simple process, and a meal that feels like a small celebration at the end of a long day. Garnish with basil and dig in.