Sheet Pan Garlic Butter Chicken and Veggies Recipe

Introduction

This Sheet Pan Garlic Butter Chicken and Veggies recipe is a quick, flavorful meal perfect for busy weeknights. Tender chicken breasts cook alongside vibrant vegetables, all coated in a savory garlic butter sauce. Minimal prep and one pan make cleanup a breeze.

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

1. Step 1: Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper. Pat the chicken dry and season both sides with garlic powder, paprika, salt, and pepper.
2. Step 2: In a small bowl, melt the butter and stir in minced garlic, lemon juice, and Italian seasoning.
3. Step 3: Spread the baby potatoes on the sheet pan, drizzle with olive oil, salt, and pepper, then roast for 15 minutes.
4. Step 4: Add the chicken breasts to the pan. Toss broccoli and asparagus with half of the garlic butter sauce, then arrange the veggies around the chicken.
5. Step 5: Roast everything for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (75°C).
6. Step 6: In the last 5 minutes of roasting, drizzle the remaining garlic butter sauce over the chicken and vegetables. Optionally, broil for 2-3 minutes to achieve a golden, crispy finish.
7. Step 7: Let the chicken rest for 5 minutes before slicing. Serve warm and enjoy!

Tips & Variations

• Use chicken thighs for juicier, more flavorful meat.
• Swap broccoli and asparagus for other favorite vegetables like bell peppers or green beans.
• For extra flavor, add a sprinkle of grated Parmesan cheese over the veggies before roasting.
• Ensure the chicken is not crowded on the pan to allow even cooking and browning.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. To maintain crispness, consider reheating in the oven rather than the microwave.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables for this recipe?

Fresh vegetables are best for roasting, but if using frozen, thaw and pat them dry before tossing with the garlic butter sauce to prevent excess moisture.

How do I know when the chicken is fully cooked?

The chicken is safely cooked when it reaches an internal temperature of 165°F (75°C). Use a meat thermometer to check the thickest part for the best accuracy.

Sheet Pan Garlic Butter Chicken and Veggies Recipe

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4.7 from 58 reviews

This Sheet Pan Garlic Butter Chicken and Veggies recipe offers a simple, delicious, and healthy meal made with tender chicken breasts, flavorful garlic butter sauce, and a mix of roasted baby potatoes, broccoli, and asparagus all cooked together on one pan for easy cleanup.

• Author: Tara
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 2 servings 1x
• Category: Dinner
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

For the 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

For the Garlic Butter Sauce

• 4 tbsp butter, melted
• 3 cloves garlic, minced
• 1 tbsp lemon juice
• 1 tsp Italian seasoning

For the Veggies

• 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

1. Prep the Ingredients: Preheat the oven to 400°F (200°C). Line a large sheet pan with parchment paper. Pat the chicken dry with paper towels and season both sides evenly with garlic powder, paprika, salt, and black pepper to infuse flavor.
2. Make the Garlic Butter Sauce: In a small bowl, melt the butter. Stir in the minced garlic, lemon juice, and Italian seasoning to create a fragrant and zesty sauce that will coat the veggies and chicken.
3. Arrange Everything on the Sheet Pan: Spread the halved baby potatoes evenly on the prepared sheet pan. Drizzle with olive oil and season with salt and black pepper. Roast the potatoes alone for 15 minutes to start cooking them. Then add the seasoned chicken breasts to the pan. Toss the broccoli florets and trimmed asparagus with half of the garlic butter sauce, then spread them around the chicken on the pan.
4. Roast & Finish: Roast everything together for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and the veggies are tender. During the last 5 minutes, drizzle the remaining garlic butter sauce over the chicken and vegetables to enhance flavor. Optionally, broil the pan for 2-3 minutes to get a golden, crispy finish on top.
5. Serve & Enjoy: Remove the pan from the oven and let the chicken rest for 5 minutes to retain juices. Slice the chicken and serve warm alongside the roasted garlic butter vegetables for a complete meal.

Notes

• Using chicken thighs instead of breasts will yield a juicier result.
• Feel free to swap the veggies for your favorites like bell peppers or carrots.
• Check the internal temperature of the chicken to avoid overcooking.
• You can prepare this meal in advance and reheat gently.
• Broiling at the end is optional but recommended for extra crispiness and color.

Keywords: sheet pan chicken, garlic butter chicken, roasted vegetables, easy dinner, one pan meal, healthy chicken recipe