Sheet 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
Scale
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
