Sheet Pan Garlic Butter Chicken and Veggies Recipe
Introduction
This Sheet Pan Garlic Butter Chicken and Veggies dish is a quick and flavorful meal perfect for busy weeknights. Juicy chicken breasts roast alongside tender baby potatoes, broccoli, and asparagus, all coated in a luscious garlic butter sauce. Minimal effort, maximum taste!
Ingredients
- 2 boneless skinless chicken breasts (or thighs)
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- 4 tbsp butter (melted)
- 3 cloves garlic (minced)
- 1 tbsp lemon juice
- 1 tsp Italian seasoning
- 1 lb baby potatoes (halved)
- 1 ½ cups broccoli florets
- 1 bunch asparagus (trimmed)
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
Instructions
- Step 1: Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper. Pat the chicken dry and season both sides with garlic powder, paprika, salt, and pepper.
- Step 2: In a small bowl, melt the butter and stir in the minced garlic, lemon juice, and Italian seasoning to create your garlic butter sauce.
- Step 3: Spread the halved baby potatoes on the prepared sheet pan. Drizzle with olive oil, then sprinkle with salt and pepper. Roast in the oven for 15 minutes.
- Step 4: Remove the sheet pan and add the seasoned chicken breasts. Toss the broccoli florets and asparagus with half of the garlic butter sauce, then arrange them around the chicken.
- Step 5: Return the pan to the oven and roast everything for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
- Step 6: In the last 5 minutes of roasting, drizzle the remaining garlic butter sauce over the chicken and vegetables. For an extra golden, crispy finish, broil everything for 2-3 minutes if desired.
- Step 7: Let the chicken rest for 5 minutes after removing it from the oven. Then slice and serve warm with the roasted veggies.
Tips & Variations
- Use chicken thighs for juicier meat and richer flavor.
- Swap out vegetables based on what’s in season—carrots or bell peppers work well.
- For a spicier kick, add a pinch of cayenne pepper to the seasoning mix.
- Make it gluten-free by ensuring your Italian seasoning and other ingredients have no additives.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the oven or microwave until heated through to keep the chicken tender and the vegetables tasty.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen vegetables for this recipe?
Fresh vegetables work best to maintain texture and flavor, but you can use frozen if you roast them a bit longer to avoid excess moisture.
What can I serve with this sheet pan meal?
This dish is complete on its own, but you can add a simple side salad or crusty bread to round out the meal.
PrintSheet Pan Garlic Butter Chicken and Veggies Recipe
A flavorful and easy one-pan meal featuring tender garlic butter chicken breasts paired with roasted baby potatoes, broccoli, and asparagus. This sheet pan recipe delivers juicy, perfectly cooked chicken and vibrant veggies all roasted together with a zesty garlic butter sauce, making weeknight dinners both effortless and delicious.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Chicken
- 2 boneless skinless chicken breasts (or thighs)
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
Garlic Butter Sauce
- 4 tbsp butter (melted)
- 3 cloves garlic (minced)
- 1 tbsp lemon juice
- 1 tsp Italian seasoning
Vegetables
- 1 lb baby potatoes (halved)
- 1 ½ cups broccoli florets
- 1 bunch asparagus (trimmed)
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
Instructions
- Prep the Ingredients: Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper to prevent sticking and make cleanup easier. Pat the chicken breasts dry with a paper towel and season both sides evenly with garlic powder, paprika, salt, and black pepper.
- Make the Garlic Butter Sauce: In a small bowl, melt the butter either in the microwave or on the stovetop. Stir in the minced garlic, lemon juice, and Italian seasoning until well combined to create a fragrant garlic butter sauce.
- Arrange Everything on the Sheet Pan: Spread the halved baby potatoes evenly on the prepared sheet pan. Drizzle them with olive oil and sprinkle with salt and pepper. Roast the potatoes in the oven for 15 minutes to start softening them. After 15 minutes, remove the pan and add the seasoned chicken breasts. Toss the broccoli florets and trimmed asparagus with half of the garlic butter sauce, then arrange them around the chicken on the pan.
- Roast & Finish: Place the sheet pan back in the oven and roast for an additional 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender. During the last 5 minutes of roasting, drizzle the remaining garlic butter sauce over the chicken and veggies for extra flavor. For a golden and slightly crispy finish, optionally broil the sheet pan for 2-3 minutes at the end.
- Serve & Enjoy: Remove the sheet pan from the oven and allow the chicken to rest for about 5 minutes before slicing. Serve the garlic butter chicken alongside the roasted baby potatoes, broccoli, and asparagus while warm for a hearty and tasty meal.
Notes
- Use chicken thighs for a juicier alternative to breasts if desired.
- Ensure chicken reaches 165°F internally for safe consumption.
- Broiling at the end is optional but adds a nice crispy finish.
- You can substitute other vegetables like carrots or bell peppers if preferred.
- Leftovers store well and can be reheated in the oven or microwave.
Keywords: sheet pan chicken, garlic butter chicken, roasted vegetables, easy dinner, one pan meal, healthy chicken recipe
