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–+ servings
Overhead shot of Garlic Butter Chicken Veggies in a baking pan, featuring chicken, broccoli, zucchini, and red bell pepper.

Garlic Butter Chicken Veggies

This recipe combines tender chicken with a flavorful garlic butter sauce and a medley of fresh vegetables. It's a simple and satisfying meal perfect for any night of the week.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken and Vegetables
  • 1.5 lbs Boneless, skinless chicken breasts Cut into 1-inch pieces
  • 1 lb Broccoli florets
  • 1 cup Chopped bell pepper Any color
  • 1 cup Chopped zucchini
For the Garlic Butter Sauce
  • 4 tbsp Butter
  • 4 cloves Garlic Minced
  • 1/4 cup Chicken broth
  • 1 tsp Dried Italian seasoning
  • 2 tbsp Fresh parsley Chopped, for garnish

Equipment

  • Large skillet
  • Knife
  • Cutting board

Method
 

  1. Season the chicken pieces with salt and pepper.
  2. Melt the butter in a large skillet over medium-high heat.
  3. Add the chicken to the skillet and cook until browned on all sides, about 5-7 minutes. Remove chicken from skillet and set aside.
  4. Add the broccoli, bell pepper, and zucchini to the same skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp.
  5. Add the minced garlic to the skillet with the vegetables and cook for 1 minute until fragrant.
  6. Return the chicken to the skillet. Pour in the chicken broth and add the Italian seasoning.
  7. Stir everything together and cook for another 3-5 minutes, or until the chicken is cooked through and the sauce has slightly thickened.
  8. Season with additional salt and pepper to taste.
  9. Garnish with fresh parsley before serving.

Notes

You can substitute other vegetables like carrots, onions, or asparagus. Serve this dish on its own or with rice or pasta.

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