Ever find yourself staring into the fridge at 6 PM wondering what to cook? You're not alone. The good news is that delicious, home-cooked meals don't have to take hours. With the right quick chicken recipes, you can serve a restaurant-quality dinner in under 30 minutes. Making chicken at home saves money, gives you control over ingredients, and brings your family together around wholesome food. This garlic butter chicken with vegetables is one of those easy weeknight chicken dinners that delivers maximum flavor with minimal effort—perfect for those hectic evenings when time is short but appetites are big.

Ingredients List

    • 4 boneless, skinless chicken breasts (about 1.5 lbs)
    • 2 tablespoons olive oil
    • Salt and black pepper to taste
    • 1 teaspoon garlic powder
    • 1 teaspoon Italian seasoning
    • 2 cups broccoli florets
    • 1 cup cherry tomatoes, halved
    • 1/2 cup chicken broth

For the Garlic Butter Sauce:

    • 4 tablespoons unsalted butter
    • 4 cloves garlic, minced
    • 1/2 teaspoon red pepper flakes
    • 2 tablespoons fresh lemon juice
    • 2 tablespoons fresh parsley, chopped
    • Optional: 1/4 cup grated Parmesan cheese

Timing / Cooking Schedule

Prep time: 10 minutes

Cooking time: 20 minutes

Total time: 30 minutes

This recipe is faster than ordering takeout and healthier too. You can prep the vegetables while the chicken cooks, making multitasking a breeze.

Step-by-Step Instructions

Step 1: Prepare the Chicken Pat chicken breasts dry with paper towels—this helps achieve a golden crust. Season both sides generously with salt, pepper, garlic powder, and Italian seasoning. If breasts are thick, pound them to even thickness for uniform cooking.

Step 2: Sear the Chicken Heat olive oil in a large skillet over medium-high heat. Once shimmering, add chicken breasts without overcrowding. Cook for 6-7 minutes per side until golden brown and internal temperature reaches 165°F. Remove and set aside on a plate.

Step 3: Sauté the Vegetables In the same skillet, add broccoli and tomatoes. Cook for 3-4 minutes, stirring occasionally, until broccoli brightens and tomatoes begin to soften. Pour in chicken broth to deglaze, scraping up any flavorful brown bits.

Step 4: Make the Garlic Butter Sauce Reduce heat to medium and add butter to the vegetables. Once melted, stir in minced garlic and red pepper flakes. Cook for 1 minute until fragrant—don't let garlic burn. This step is crucial for those quick chicken recipes that need bold flavor fast.

Step 5: Combine and Finish Return chicken to the skillet, spooning sauce over the top. Add lemon juice and parsley. Simmer for 2-3 minutes to meld flavors. For easy weeknight chicken dinners, this one-pan approach means fewer dishes to wash.

Step 6: Serve Plate chicken with vegetables and drizzle with remaining sauce. Sprinkle with Parmesan if desired. Serve immediately with rice, pasta, or crusty bread.

Nutritional Information

Per serving (serves 4):

    • Calories: 320
    • Protein: 38g
    • Carbohydrates: 8g
    • Fat: 15g
    • Fiber: 2g
    • Vitamin C: 65% DV
    • Iron: 8% DV

Tips, Variations, or Cooking Advice

Protein Swaps: Use chicken thighs for juicier meat, or substitute shrimp for a 15-minute version.

Keto-Friendly: Skip the tomatoes and double the broccoli. Serve with cauliflower rice.

Dairy-Free: Replace butter with ghee or olive oil and omit Parmesan.

Meal Prep: Cook chicken in advance and store separately from vegetables. Reheat together for quick lunches.

Flavor Boost: Add sun-dried tomatoes, capers, or white wine to the sauce for Mediterranean flair.

Batch Cooking: Double the recipe and freeze extra chicken in sauce for emergency dinners.

Common Mistakes to Avoid

Overcooking the Chicken: Use a meat thermometer to ensure 165°F. Overcooked chicken becomes dry and tough.

Crowding the Pan: Cook chicken in batches if necessary. Overcrowding steams rather than sears, preventing that golden crust.

Burning the Garlic: Add garlic after reducing heat. Burnt garlic tastes bitter and ruins the sauce.

Skipping the Rest: Let chicken rest 3-5 minutes after cooking to redistribute juices for maximum tenderness.

Using Cold Chicken: Bring chicken to room temperature 15 minutes before cooking for even results.

Storage / Leftovers Tips

Store leftover chicken and vegetables in an airtight container in the refrigerator for up to 4 days. The garlic butter sauce may solidify when cold—this is normal. Reheat gently in a skillet over medium-low heat, adding a splash of chicken broth to refresh the sauce. For meal prep, these quick chicken recipes work beautifully in glass containers.

For freezing, place cooled chicken in freezer-safe bags for up to 3 months. Thaw overnight in the refrigerator. Vegetables may lose some crispness when frozen, so consider freezing chicken separately and adding fresh vegetables when reheating. These easy weeknight chicken dinners taste even better the next day as flavors meld. Reheat in the oven at 350°F for 15 minutes or microwave in 1-minute intervals, stirring between, until heated through.