Garlic Butter Chicken Vegetable Skillet

There’s something really special about a dish that combines the comforting flavors of Garlic Butter Chicken Vegetable Skillet with the vibrant colors of fresh vegetables. I remember the first time I made this dish; it was a chilly evening, and I wanted something hearty yet quick to prepare. The aroma of the garlic and butter filled my kitchen, making everyone eager to gather around the table. This dish has become a staple in my home, not just for its deliciousness but also for its simplicity. It’s amazing how just a few fresh ingredients can transform into something so satisfying. The beauty of the Garlic Butter Chicken Vegetable Skillet lies in its versatility—it’s perfect for a weeknight dinner or a cozy gathering with friends.

What You Need for Garlic Butter Chicken Vegetable Skillet

When creating a masterpiece like Garlic Butter Chicken Vegetable Skillet, the quality of your ingredients truly matters. Each component plays a vital role in crafting the perfect balance of flavor and texture. The chicken serves as the hearty base, while the fresh vegetables add vibrancy and crunch. The butter and garlic bring it all together, creating a luscious sauce that coats everything deliciously.

• 1 pound boneless skinless chicken breasts, diced bite-sized: The star of the dish, providing protein and richness.
• 1 teaspoon salt: Essential for enhancing all the flavors.
• 1 teaspoon onion powder: Adds a subtle sweetness and depth.
• 1 teaspoon garlic powder: For that extra kick of garlicky goodness.
• ½ teaspoon ground black pepper: A touch of heat to balance the dish.
• ½ teaspoon dried thyme: This herb adds an earthy note.
• 5 tablespoons Challenge Butter, divided: The luscious fat that makes this dish so rich and flavorful.
• ½ medium onion, diced: Sweet and savory, providing a great base flavor.
• 1 red bell pepper, seeded and diced: Bright and sweet, adding color and crunch.
• 4-6 garlic cloves: Freshly minced for that strong garlic flavor.
• 11-12 ounces broccoli florets: Nutrient-packed and vibrant.
• 2 cups low sodium chicken stock: The liquid base that ties everything together.
• Additional salt and pepper to taste: Always adjust to your preference.

Putting Together Garlic Butter Chicken Vegetable Skillet

Cooking the Garlic Butter Chicken Vegetable Skillet is a delightful experience. As you follow these steps, you’ll see how easy it is to create a flavorful meal that impresses everyone. Let’s get started!

1. Begin by placing your diced chicken in a medium-sized bowl. Sprinkle in the salt, onion powder, garlic powder, pepper, and thyme. Toss everything to ensure that the chicken is evenly coated with the seasonings. This step is crucial for infusing flavor into your chicken from the get-go.
2. Next, heat a large skillet over medium heat. Once it’s hot, melt down about three tablespoons of Challenge butter in the skillet. Watch as it bubbles and begins to brown slightly, adding a nutty aroma to your kitchen.
3. Now add the seasoned chicken to the skillet. Cook the chicken for about five to seven minutes, turning it once or twice to ensure it browns evenly. It’s essential to check that the internal temperature reaches 165°F; this guarantees it’s cooked through and safe to eat.
4. Once the chicken is done, remove it from the skillet and set it aside on a plate. This allows you to keep it warm while you prepare the vegetables.
5. Add another tablespoon of butter to the same skillet. Now introduce the diced onion and bell pepper. Cook these for about one to two minutes until they start to soften and turn golden brown. The colors will brighten up your skillet beautifully.
6. After the vegetables have cooked a bit, add the minced garlic to the pan. Stir it around for about one minute until it becomes fragrant, being careful not to let it burn. This aromatic step is vital as it will flavor the entire dish.
7. Pour the chicken stock into the skillet, bringing it to a boil. The bubbling liquid will deglaze the pan, lifting all the delicious brown bits left from cooking the chicken.
8. Once boiling, toss in the broccoli florets and cover the skillet. Let it steam for about two minutes until the broccoli turns bright green and tender-crisp.
9. After steaming, remove the lid and push the vegetables to the sides of the skillet. This allows the broth to simmer in the center, reducing in volume and intensifying its flavor for about five minutes. You want it to reduce by half.
10. Finally, return the cooked chicken to the skillet, along with any juices that have accumulated on the plate. Toss everything together so the chicken is well-coated in the sauce. Warm it through, then season with additional salt and pepper to taste. Serve hot and enjoy!

Change It Up

Flexibility is a beautiful thing in the kitchen! Here are some ways to make the Garlic Butter Chicken Vegetable Skillet your own.

• Storage: Keep leftovers in an airtight container in the fridge for up to three days. Reheat gently to avoid overcooking the chicken.
• Freezing: You can freeze the assembled dish before cooking. Thaw in the refrigerator prior to cooking for the best results.
• Pairing: This dish pairs wonderfully with a side of fluffy rice or crusty bread to soak up the delicious sauce.
• Serving Size: Consider serving it over a bed of quinoa for added nutrition and texture.
• Herb Variations: Experiment with different herbs like basil or oregano for a different flavor profile.
• Vegetable Swaps: Feel free to replace broccoli with seasonal veggies like zucchini or asparagus.

Serving Options for Garlic Butter Chicken Vegetable Skillet

Serving the Garlic Butter Chicken Vegetable Skillet is all about enhancing its deliciousness with thoughtful pairings. Here are a few ideas:

• Rice: Serve it over steamed white or brown rice to soak up every bit of that rich sauce.
• Salad: A fresh garden salad pairs beautifully, offering a crisp contrast to the warm skillet dish.
• Wraps: Use the mixture as a filling for tortillas or lettuce wraps for a fun twist.
• Pasta: Toss it with cooked pasta for a hearty meal that’s sure to satisfy.
• Bread: Offer some crusty bread on the side for sopping up the delicious sauce.
• Occasions: This dish is perfect for casual weeknight dinners, making it a fantastic choice for busy families.
• Leftover Storage: If you have any leftovers, store them in an airtight container in the refrigerator for up to three days.

FAQ

Conclusion

The Garlic Butter Chicken Vegetable Skillet is truly a delightful meal that combines savory flavors with healthy vegetables. It’s easy to prepare and can be customized to suit your taste, making it a wonderful addition to any dinner table. I encourage you to try making this dish yourself; you’ll be amazed at how simple yet impressive it is!

Garlic Butter Chicken Vegetable Skillet

The ultimate comfort food, Garlic Butter Chicken Vegetable Skillet is a deliciously easy weeknight dinner that combines tender chicken and vibrant vegetables in a creamy butter sauce. A perfect blend of flavors awaits you, making it a dish you’ll want to make tonight!

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound boneless skinless chicken breasts diced bite-sized
• 1 teaspoon salt
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ½ teaspoon ground black pepper
• ½ teaspoon dried thyme
• 5 tablespoons Challenge Butter divided
• ½ medium onion diced
• 1 red bell pepper red bell pepper seeded and diced
• 4-6 cloves garlic cloves minced
• 11-12 ounces broccoli florets
• 2 cups low sodium chicken stock
• to taste Additional salt and pepper

Equipment

• Cutting Board
• Large Pot
• Skillet
• Saucepan
• Frying pan

Method

 

1. Place diced chicken in a medium size bowl. Add salt, onion powder, garlic powder, pepper, and thyme. Toss to coat.
2. Heat a large skillet over medium heat. Melt 3 tablespoons of Challenge butter in the preheated skillet, then add the chicken. Cook, turning once or twice, until cooked through (should register 165°F on an instant-read thermometer). Remove chicken to a plate and set aside.
3. Add an additional tablespoon of butter to the pan, then add the onion and bell pepper and cook for 1-2 minutes or until they start to brown. Then add the garlic and cook one minute more.
4. Add the stock to the pan and bring it to a boil. Then add the broccoli and cover for 2 minutes. Remove the lid and push the vegetables to the side/outer edges of the pan to reduce the cooking while you let the chicken stock simmer until it reduces by half, about 5 minutes.
5. Add the remaining tablespoon of butter, then add the chicken back to the skillet along with any juices accumulated on the plate. Toss to coat the chicken in the sauce and rewarm, adding additional salt and pepper as desired, and serve hot.

Notes

• Do I have to use chicken breasts? No, you can use thighs or even cut up tenders.
• Do I have to use broccoli? No, green beans would be great in this too!
• How do you keep chicken moist? Just make sure not to overcook it. My tip is to use an instant-read thermometer so you know when it’s done.
• How do you know the chicken is done cooking? It’s done when it’s no longer pink or when it registers 165°F on an instant-read thermometer.
• How do you keep the vegetables from overcooking? Be sure to push them to the sides of your pan. If you’re using a smaller pan (my skillet is about 14-inches), then remove them while you cook the sauce.
• Why do you boil the chicken stock? Can I use regular chicken stock? Boiling the stock reduces it to a flavorful thicker sauce, which is absolutely delicious finished with butter. I prefer using low-sodium stock because the butter adds salt, and when you reduce the stock, it concentrates the flavor.

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