Description
This Loaded Garlic Butter Chicken with Roasted Veggies & Creamy Dip is a hearty, flavorful dish combining tender chicken sautéed in garlic butter with a medley of roasted baby potatoes and sautéed vegetables. Topped with a tangy creamy dip and fresh parsley, this meal is perfect for a satisfying dinner that balances comfort and nutrition in just 50 minutes.
Ingredients
Scale
Chicken and Vegetables
- 1 lb chicken breast chunks
- 1 lb baby potatoes, halved
- 1 red bell pepper, sliced
- 1 cup mushrooms, sliced
- 1 medium onion, sliced
- 4 garlic cloves, minced
For Roasting and Sautéing
- 2 tbsp olive oil
- 3 tbsp butter
- Salt, to taste
- Black pepper, to taste
- 1 tsp dried herbs (such as thyme or rosemary)
Creamy Dip
- 1/2 cup Greek yogurt (or sour cream)
Garnish
- Fresh parsley, chopped
Instructions
- Preheat and Roast Potatoes: Preheat your oven to 400°F (200°C). In a mixing bowl, toss the halved baby potatoes with 2 tablespoons of olive oil, minced 2 garlic cloves, salt, pepper, and dried herbs. Spread the potatoes evenly on a baking sheet and roast them for 20–25 minutes until golden brown and tender.
- Sauté Chicken in Garlic Butter: While the potatoes are roasting, heat 3 tablespoons of butter in a skillet over medium heat. Add the chicken breast chunks along with the remaining minced garlic cloves. Sauté the chicken for 8–10 minutes, stirring occasionally, until fully cooked and slightly golden.
- Cook Vegetables: Add the sliced mushrooms, red bell pepper, and onions to the skillet with the chicken. Cook everything together for 5–7 minutes until the vegetables soften and begin to caramelize, mixing well to combine flavors.
- Prepare Creamy Dip: While the chicken and veggies cook, prepare the creamy dip by placing Greek yogurt or sour cream in a small bowl. You can season it lightly with salt and pepper if desired.
- Serve and Garnish: Plate the roasted baby potatoes and top them with the sautéed chicken and vegetable mixture. Serve the creamy dip on the side and garnish with freshly chopped parsley for a bright, fresh finish.
Notes
- You can substitute Greek yogurt with sour cream or a dairy-free alternative to vary the dip.
- For extra flavor, toss the veggies in a bit of balsamic vinegar before cooking.
- Ensure chicken is cooked through by checking it reaches an internal temperature of 165°F (75°C).
- Roast potatoes cut evenly for uniform cooking.
- This dish can be made gluten-free by confirming all herbs and seasonings are gluten-free.
