This quick & easy Garlic Chicken One Pot with Veggies comes together in just one pot. This meal really packs a flavor punch and leftovers are just as good!
Season the butterflied chicken breasts well on both sides with salt and pepper.
Melt 2 tablespoon of butter in a large heavy-based frying pan over medium heat. Add the chicken and cook for about 2-3 minutes on each side, until golden. Remove from the saucepan, transfer to a plate and cover to keep warm.
Place the rest of the butter in the same saucepan and melt. Add the garlic and cook for about 30 seconds, stirring constantly, until fragrant. Add in the broccolini and zucchini and cook for about 3 minutes until tender but still crispy. Return the chicken to the pan and heat everything through.
Remove the chicken from the pan, slice, and place onto serving plates with the vegetables. Scatter over the basil leaves and parmesan and give everything a good squeeze of fresh lemon juice. Enjoy
Notes
Butterflying a chicken breast is easy. Put your chicken breast on a chopping board and, with your hand flat on top of it, use a sharp knife to slice into one side of the breast, starting at the thicker end and ending at the thin point. Usually, we keep the two halves attached by not cutting the whole way through, but for this recipe, we will cut the whole way through.