One-Pan Garlic Butter Chicken and Veggies (Easy 30-Minute Dinner)

Easy one-pan garlic butter chicken and veggies ready in about 30 minutes—simple enough for a weeknight and hearty enough for the whole family.

This is the kind of dinner that works when you want real food without turning the kitchen into a disaster zone. Everything cooks in one pan, the ingredient list is straightforward, and the garlic butter does most of the heavy lifting.

Recipe at a glance

• Prep time: 10 minutes
• Cook time: 20 minutes
• Total time: 30 minutes
• Servings: 4
• Difficulty: Easy

Ingredients

• 1.5 lb boneless, skinless chicken thighs
• 1 lb baby potatoes, halved
• 1 red bell pepper, cut into chunks
• 1 green bell pepper, cut into chunks
• 1 cup broccoli florets
• 3 tbsp olive oil, divided
• 4 tbsp unsalted butter, melted
• 4 cloves garlic, minced
• 1 tsp Italian seasoning
• 1 tsp paprika
• 1/2 tsp salt, plus more to taste
• 1/4 tsp black pepper
• Optional: pinch of red pepper flakes

How to make one-pan garlic butter chicken and veggies

1. Preheat the oven to 425°F.
2. Toss the halved potatoes with 1 tablespoon olive oil, a pinch of salt, and pepper. Roast them on a large sheet pan for 10 minutes to give them a head start.
3. While the potatoes cook, whisk together the melted butter, garlic, Italian seasoning, paprika, salt, black pepper, and red pepper flakes if using.
4. Toss the chicken with half of the garlic butter mixture.
5. Remove the pan from the oven. Add the chicken, peppers, and broccoli around the potatoes. Drizzle the vegetables with the remaining olive oil.
6. Brush or spoon the remaining garlic butter over the chicken and vegetables.
7. Return the pan to the oven and roast for 15–20 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.
8. For extra browning, broil for 1–2 minutes at the end, watching closely.
9. Let the chicken rest for 5 minutes before serving.

Easy substitutions

Swap chicken thighs for chicken breasts if you prefer leaner meat; just watch the internal temperature so they do not dry out. Green beans, asparagus, carrots, zucchini, or cauliflower all work in place of the broccoli and peppers. Sweet potatoes can replace the baby potatoes for a slightly sweeter version.

What to serve with it

This meal is complete on its own, but a simple side salad, crusty bread, or rice works well if you are feeding a hungrier crowd.

Cooking tips

• Cut the vegetables into similar-sized pieces so they cook evenly.
• Give the potatoes their 10-minute head start so they finish at the same time as the chicken.
• Use a meat thermometer. Chicken is safely cooked at 165°F.
• Do not overcrowd the pan; use two pans if needed so the food roasts instead of steaming.

How to store and reheat

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven until warmed through, or microwave in short intervals. For the best texture, avoid overheating the chicken.

Frequently asked questions

Can I make this ahead of time?

Yes. Chop the vegetables and mix the garlic butter earlier in the day. Keep everything refrigerated separately, then assemble and cook when ready.

Can I use frozen vegetables?

You can, but fresh vegetables will roast better. If using frozen vegetables, add them later in the cooking process so they do not become too soft.

Is this recipe kid-friendly?

Yes. Leave out the red pepper flakes for a milder version.

Recipe created for The Man That Cooks Sometimes. No outside recipe source was used.