🐔 Cadac Cooking: Garlic Butter Chicken with Vegetables

If you’re after an easy, flavour-packed meal that doesn’t rely on a tomato-based sauce, this Garlic Butter Chicken with Veggies is a winner. It’s a perfect one-pan dish for your Cadac Safari Chef, Carri Chef, or 2 Cook, and it’s ideal for campsite dinners or motorhome evenings under the awning.

This is one of those recipes that feels like proper cooking, but it’s super simple — minimal mess, loads of flavour, and ready in under 30 minutes.

Chicken thighs or breasts (cubed or whole — whatever you’ve got in the fridge or cooler)
Olive oil
Butter
Fresh garlic (minced)
Mixed vegetables: broccoli, peppers, red onions (all sliced)
Salt, pepper, paprika, and dried herbs (mixed herbs or Italian seasoning work great)
Lemon juice (fresh if possible, but bottled works fine)

Heat it up: Add a splash of olive oil and a knob of butter to your Cadac Skillet or Paella Pan.
Sizzle the garlic: Once the butter melts, throw in the minced garlic and let it sizzle for a few seconds until fragrant.
Cook the chicken: Add your chicken and let it brown on both sides. Season it with salt, pepper, paprika, and herbs.
Toss in the veg: Once the chicken is nearly cooked, add your chopped vegetables. Keep things moving so nothing burns.
Finish with lemon: When everything’s cooked through and starting to caramelise a little, squeeze fresh lemon juice over the top.

That’s it! Serve with flatbreads, rice, or just eat it as is from the pan with a fork. (No judgement — it’s that tasty.)

No tomato sauce: Ideal for those avoiding acidic foods or just wanting a change from the usual.
All-in-one: You cook everything in one pan — less washing up at the campsite.
Flexible: Use whatever veg you have. This works with mushrooms, spinach, even broccoli.
Quick & Easy: Done in under 30 minutes — because no one wants to spend ages cooking after a long drive.

If you’re feeding kids or fussy eaters, leave the lemon juice until the end and serve it on the side. It gives a fresh kick, but it’s optional!