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+ servings
one pot garlic butter chicken and veg
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5 from 1 vote

One Pan Lemon Parmesan Chicken with Garlic Butter Veggies

This quick and easy One Pan Lemon Parmesan Chicken with Garlic Butter Veggies dish comes together in just one pot. Although simple, this meal really packs a flavor punch and also packs well as lunch the next day. Want some carbs with that dinner? Chop up the chicken and toss it and the veggies through some cooked pasta. Hey presto, the carb lovers are happy too.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Dinner
Cuisine: Anytime
Keyword: lemon parmesan chicken
Servings: 4 serves
Calories: 302kcal


  • 2 large chicken breast fillets butterflied
  • 5 tablespoon unsalted butter
  • 4 garlic cloves crushed
  • 1 bunch broccolini trimmed and halved
  • 1 cup frozen peas
  • 2 zucchini sliced
  • 2 tablespoon basil leaves torn
  • 2 tablespoon parmesan cheese grated
  • 4 tablespoon chopped nuts (I used walnuts and cashews)
  • lemon wedges to serve
  • salt and pepper to serve


  • 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, peas 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 fresh basil leaves and parmesan and give everything a good squeeze of fresh lemon juice. Sprinkle over the chopped nuts and enjoy.


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.


Calories: 302kcal | Carbohydrates: 13g | Protein: 18g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 76mg | Sodium: 130mg | Potassium: 587mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1775IU | Vitamin C: 72.9mg | Calcium: 102mg | Iron: 1.7mg