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Homemade One Pan Garlic Chicken and Veggies photo

One Pan Garlic Chicken and Veggies

A quick one-pan meal of mustard-marinated chicken with garlic butter vegetables.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings

Equipment

  • large non-stick skillet or cast-iron skillet
  • Cutting Board
  • Sharp Knife
  • zip-top bag or large nonmetallic bowl
  • Tongs or spatula
  • plate and foil

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

Instructions
 

  • Butterfly each chicken breast: place one breast flat, slice horizontally with a sharp knife to create two even cutlets; repeat with the second breast.
  • Make the marinade by combining 1/4 cup olive oil, 5 smashed garlic cloves, 1 tablespoon mustard, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper in a zip-top bag or large nonmetallic bowl.
  • Add the chicken cutlets to the marinade, coat well, and let sit for at least 10 minutes (or up to 24 hours in the refrigerator).
  • Heat a large non-stick or cast-iron skillet over medium-high heat. Remove chicken from the marinade and pat dry with paper towels.
  • Add 1 teaspoon olive oil to the hot pan. Cook the chicken cutlets in a single layer for about 3 minutes per side, until golden and cooked through; transfer to a plate and tent with foil.
  • In the same skillet, add the broccoli florets, frozen peas, trimmed green beans, chopped garlic (5 cloves), and 1/3 cup chicken broth.
  • Cook the vegetables over medium-low heat until the broth has mostly evaporated and the vegetables are tender-crisp; add a little more broth (up to 1/3 cup) if you prefer softer vegetables.
  • Return the chicken and any accumulated juices to the skillet, then add 1/3 cup butter. Allow the butter to melt and spoon it over the chicken and vegetables to glaze.
  • Serve the chicken and vegetables garnished with fresh basil.

Notes

  • Use any mustard you prefer, such as Dijon or yellow.
  • Marinate chicken at least 10 minutes or up to 24 hours for more flavor.
  • 1/3 cup broth yields tender-crisp vegetables.
  • For softer vegetables, add an extra 1/4–1/3 cup broth while cooking.