GARLIC HERB CHICKEN & VEGGIES >> ONE PAN DINNER🥘
You can make this one pan dish in about 20-30 minutes. Both the chicken and veggies are full full of rich, herb flavors since it’s all cooked in a single pan.
Bonus!!! Easy prep and cleanup!!
Ingredients for 3-4 servings
-3-6 4oz boneless skinless chicken breasts (I pounded mine down to 1/4 – 1/2 inch thickness)
-salt and pepper, to taste
-About 1 pound veggies (I used asparagus)
-2 tbsp olive oil
-1 tablespoons butter
-1 tablespoon minced garlic
-½ teaspoon dried basil
-½ teaspoon dried oregano
-½ teaspoon dried thyme
-½ teaspoon onion powder
>Don’t skip this!! Season your chicken with salt and pepper on both sides.
>Add olive oil in a large pan/skillet over medium-high heat. Stir in garlic and herbs and cook another minute or so until you can smell the garlic.
>Turn the heat down to medium, add chicken to pan, and cook for 6-8 minutes on each side. (Chicken will be mostly, but not all the way completely cooked through by this point)
>Slide the chicken over to the sides and add 1 tablespoon butter to the empty portion of the pan. Once the butter is melted, add vegetables. Season vegetables with salt and pepper, to taste.
>Move the veggies around and cook for 4-6 minutes until veggies are tender and chicken is gets cooked through.
Enjoy! I had enough for a dinner, a lunch and then chicken for a salad too!