Sheet Pan Garlic Butter Chicken and Veggies Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
