One-Pan Garlic Butter Chicken with Veggies

Ingredients:

For the Chicken:

• 4 boneless, skinless chicken breasts
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• ½ teaspoon dried oregano

For the Garlic Butter Sauce:

• 3 tablespoons unsalted butter
• 4 garlic cloves, minced
• Juice of 1 lemon
• ¼ cup chicken broth
• 1 teaspoon honey

For the Vegetables:

• 2 cups baby carrots
• 2 cups green beans, trimmed
• 1 cup cherry tomatoes
• 1 teaspoon olive oil
• Salt and pepper, to taste

Instructions:

1. Prepare the Chicken:

   • Season the chicken breasts with salt, pepper, paprika, and oregano.

2. Sear the Chicken:

   • Preheat the Nutristahl Large Skillet over medium heat. Add 1 tablespoon of butter and let it melt.
   • Add the chicken breasts and cook for 4-5 minutes per side until golden brown. Remove and set aside.

3. Sauté the Garlic:

   • In the same skillet, melt the remaining 2 tablespoons of butter. Add the minced garlic and sauté until fragrant (about 1 minute).

4. Make the Sauce:

   • Stir in lemon juice, chicken broth, and honey, scraping the bottom of the skillet to deglaze it. Let it simmer for 2-3 minutes.

5. Cook the Vegetables:

   • Toss the carrots and green beans with olive oil, salt, and pepper. Add them to the skillet and mix them in the sauce.
   • Cover and cook for 5-7 minutes, stirring occasionally. Add cherry tomatoes in the last 2 minutes.

6. Combine:

   • Nestle the chicken back into the skillet among the vegetables. Spoon the sauce over the chicken and vegetables. Cover and cook for another 5-6 minutes, or until the chicken is fully cooked (internal temperature of 165°F).

7. Serve and Enjoy:

   • Garnish with fresh parsley or lemon slices (optional). Serve warm directly from the skillet for a beautiful presentation.