If you’re anything like me, weeknights are a juggling act. Between work, family, and everything in between, getting a hot, delicious meal on the table can feel like a chore. That’s exactly why I created my cookbook—to make home-cooked meals simple, fast, and full of flavor for busy moms and wives just like you.
Today, I’m sharing one of my go-to weeknight recipes from the cookbook that my family absolutely loves: One-Pan Garlic Butter Chicken & Veggies. It’s hearty, wholesome, and on the table in under 30 minutes!
Serves: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients:
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4 boneless, skinless chicken thighs (or breasts)
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2 tablespoons olive oil
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3 tablespoons butter
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3 garlic cloves, minced
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1 teaspoon paprika
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1 teaspoon Italian seasoning
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Salt & pepper to taste
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1 cup baby carrots
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1 zucchini, sliced
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1 cup broccoli florets
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Optional: squeeze of lemon juice for freshness
Instructions:
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Heat olive oil in a large skillet over medium-high heat.
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Season chicken with salt, pepper, paprika, and Italian seasoning.
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Add chicken to the skillet and cook 5-6 minutes per side, until golden and cooked through. Remove and set aside.
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In the same skillet, melt butter and add garlic. Sauté for about 1 minute.
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Add carrots, zucchini, and broccoli. Sauté for 6-8 minutes until tender-crisp.
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Return chicken to the pan and toss everything together in the garlic butter sauce.
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Serve hot, with a squeeze of lemon if desired.