This One-Pan Garlic Chicken & Veggies recipe is the perfect easy dinner for busy weeknights. Juicy garlic chicken roasted with colorful vegetables in one pan for a healthy, family-friendly meal with minimal cleanup. Simple ingredients, bold flavor, and ready in under 40 minutes. Save this easy one-pan chicken recipe for meal prep, quick dinners, or healthy eating inspiration.
Why You’ll Love This Recipe
- Quick & easy – Ready in under 40 minutes
- One-pan meal – Less cleanup, less stress
- Family-friendly – Simple flavors everyone loves
- Budget-friendly – Uses basic, affordable ingredients
- Customizable – Swap veggies based on what you have
Ingredients
For the Chicken & Veggies
- 4 boneless, skinless chicken breasts
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 red onion, sliced
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
Optional Garnish
- Fresh parsley, chopped
- Lemon wedges
Step-by-Step Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or foil.
- Arrange the chicken breasts in the center of the sheet pan.
- Add broccoli, bell pepper, zucchini, and red onion around the chicken.
- In a small bowl, mix olive oil, garlic, paprika, Italian seasoning, salt, and pepper.
- Drizzle the garlic mixture evenly over the chicken and vegetables.
- Toss the vegetables gently to coat, keeping the chicken centered.
- Bake for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Optional: Broil for 2–3 minutes for extra color.
- Garnish with fresh parsley and serve with lemon wedges.
Equipment
- Large sheet pan
- Parchment paper or aluminum foil
- Small mixing bowl
- Measuring spoons
- Meat thermometer (recommended)
Tips & Variations
- Vegetable swaps: Use carrots, green beans, cauliflower, or sweet potatoes
- Protein option: Substitute chicken thighs for juicier results
- Extra flavor: Add grated Parmesan or red pepper flakes
- Storage: Store leftovers in an airtight container for up to 4 days
- Reheating: Reheat in the oven at 350°F or in the microwave
Serving Suggestions
- Serve with brown rice, quinoa, or mashed potatoes
- Pair with a simple green salad or garlic bread
- Slice chicken and serve over pasta or couscous
Nutrition Facts (Approximate per serving)
- Calories: 380
- Protein: 35g
- Carbohydrates: 14g
- Fat: 20g
Conclusion
This One-Pan Garlic Chicken & Veggies recipe is proof that healthy dinners don’t have to be complicated. It’s flavorful, nourishing, and perfect for busy nights when you want something homemade without the mess. Save it, print it, and share it with anyone who loves easy one-pan meals.
FAQ Section
Can I freeze this recipe?
Yes, you can freeze the cooked chicken and vegetables for up to 2 months. Thaw overnight before reheating.
How can I make this ahead of time?
Prep the chicken and veggies, store them raw in the fridge, and bake when ready.
Can I use chicken thighs instead of breasts?
Absolutely. Chicken thighs work very well and stay extra juicy.
Can I add cheese to this recipe?
Yes, sprinkle Parmesan or mozzarella over the chicken during the last 5 minutes of baking.
How do I keep the chicken from drying out?
Avoid overbaking and use a meat thermometer to remove the chicken at 165°F.