It’s 6pm and you need dinner fast. If you’re craving something hearty and comforting, this is for you. This Garlic Herb Chicken Skillet is your new weeknight hero.
You get juicy chicken and tender veggies in one pan. This recipe delivers a complete, healthy meal with almost no cleanup. It is practical, delicious, and exactly what your busy schedule needs.
Why You’ll Make This Again
This is the perfect Fall comfort food for busy families. It is reliable and ready in just 45 minutes. You only have one pan to wash when you’re done.
It makes your kitchen smell like a professional herb garden. This meal is picky-eater approved and very satisfying. You will love how the potatoes get perfectly crisp in the oven.
How This Comes Together
This recipe uses a simple roasting technique in a skillet. You start with the potatoes and chicken first. Then you add the broccoli later so it doesn’t get mushy. It is a foolproof way to get a complete meal every time.
What You’ll Need
Most of these ingredients are likely already in your pantry. Use fresh herbs for the best flavor profile.
- 1.5 lbs chicken breast, 2.5cm cubes
- 1 lb baby potatoes, halved
- 2 cups broccoli florets
- 2 medium carrots, sliced into 5mm rounds
- 3 tbsp extra virgin olive oil
- 4 cloves garlic, minced
- 1 tbsp fresh rosemary, minced
- 1 tbsp fresh thyme, minced
- 1 tsp kosher salt
- 0.5 tsp cracked black pepper
- 0.5 tsp smoked paprika
Step-By-Step Directions
- Preheat convection oven to 400 degrees Fahrenheit.
- In a stainless steel bowl, whisk together olive oil, minced garlic, rosemary, thyme, salt, pepper, and paprika.
- Arrange chicken cubes, halved potatoes, and carrot rounds in a 12-inch cast iron skillet.
- Apply 50 percent of the herb-oil mixture to the skillet contents and toss to ensure uniform coating.
- Transfer skillet to the center rack of the oven and roast for 15 minutes.
- Introduce broccoli florets to the skillet and apply the remaining 50 percent of the herb-oil mixture.
- Roast for an additional 15 minutes or until the core temperature of the poultry reaches 165 degrees Fahrenheit and potatoes are tender.
- Remove from heat and allow for a 5-minute carry-over cooking period before service.
How To Serve It
Serve this directly from the skillet for a rustic look. It pairs perfectly with a side of crusty bread. You could also add a light green salad. It is great for a casual weeknight meal with family or friends.
Leftovers & Storage
Store leftovers in an airtight container in the fridge. They will stay fresh for up to four days. Reheat them in a skillet to keep the potatoes crisp. You can also use the microwave for a fast lunch. This recipe preps well for work lunches the next day.
Make It Even Better (Pro Tips)
- Don’t skip the 5-minute resting period at the end.
- Avoid overcrowding the skillet so veggies roast instead of steam.
- You can swap baby potatoes for sweet potatoes if preferred.
- Buy pre-cut broccoli to save even more prep time.
- This is perfect for those busy back-to-school Tuesday nights.
- Sprinkle some fresh parmesan on top for a salty kick.
Easy Ways To Change It Up
- Make it low carb by replacing potatoes with cauliflower.
- Add red pepper flakes if you want some heat.
- Try Brussels sprouts instead of broccoli during the winter months.
Quick Questions
How do I know the chicken is done?
Use a meat thermometer to check the center of a chicken cube. It should reach exactly 165 degrees Fahrenheit for safety and juiciness.
Can I use frozen vegetables?
Fresh vegetables work best for roasting in this Garlic Herb Chicken Skillet. Frozen veggies may release too much moisture and get soggy in the oven.
Give this one-pan wonder a try tonight. Your family will thank you for the amazing flavors. I can’t wait to hear how it turns out!
— Ethan
Garlic Herb Chicken & Roasted Veggie Skillet
Ingredients
Method
- Preheat convection oven to 400 degrees Fahrenheit.
- In a stainless steel bowl, whisk together olive oil, minced garlic, rosemary, thyme, salt, pepper, and paprika.
- Arrange chicken cubes, halved potatoes, and carrot rounds in a 12-inch cast iron skillet.
- Apply 50 percent of the herb-oil mixture to the skillet contents and toss to ensure uniform coating.
- Transfer skillet to the center rack of the oven and roast for 15 minutes.
- Introduce broccoli florets to the skillet and apply the remaining 50 percent of the herb-oil mixture.
- Roast for an additional 15 minutes or until the core temperature of the poultry reaches 165 degrees Fahrenheit and potatoes are tender.
- Remove from heat and allow for a 5-minute carry-over cooking period before service.
