Garlic Chicken and Veggies
A deeply savory, buttery skillet dish with tender chicken cutlets and crisp vegetables, perfected by a garlicky marinade. Family-friendly and high-protein, it’s a weeknight meal you’ll make again and again.
Ingredients
- ¼ cup olive oil
- 5 cloves garlic, peeled and smashed
- 1 tablespoon mustard
- 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
- 5 cloves garlic, chopped
- ⅓ cup butter
- Fresh basil for garnish
Instructions
- Combine the 1/4 cup olive oil, smashed garlic, mustard, salt, and pepper. Add chicken cutlets and marinate for at least 10 minutes, then pat dry before cooking.
- Heat 1 teaspoon olive oil in a skillet over medium-high heat.
- Cook chicken in batches to form a golden crust, about 3-5 minutes per side depending on thickness, until the thickest part reaches 165°F / 74°C. Do not overcrowd.
- Transfer chicken to a plate. Add broccoli, peas, green beans, and chopped garlic to the skillet.
- Pour in chicken broth and simmer until vegetables are tender-crisp (3-4 minutes).
- Return chicken to the skillet. Add ⅓ cup butter, stirring until melted and glossy.
- Season with extra salt and pepper. Garnish with fresh basil.
Notes
Marinate chicken for at least 10 minutes for better flavor — up to 24 hours works well.
To save time, fillet and marinate chicken a day ahead.
Veggie substitutions: zucchini, bell peppers, or carrots work similarly.
Nutrition is estimated per serving and varies by chicken size, butter, olive oil, broth, and how much marinade remains in the pan.
To save time, fillet and marinate chicken a day ahead.
Veggie substitutions: zucchini, bell peppers, or carrots work similarly.
Nutrition is estimated per serving and varies by chicken size, butter, olive oil, broth, and how much marinade remains in the pan.