Sheet Pan Garlic Butter Chicken and Veggies Recipe
This Sheet Pan Garlic Butter Chicken and Veggies recipe is a simple, flavorful, and nutritious one-pan meal that combines tender chicken breasts with roasted baby potatoes, broccoli, and asparagus, all coated in a delicious garlic butter sauce. Perfect for a quick weeknight dinner, this recipe delivers a balanced combination of protein and vegetables with minimal cleanup.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 2-3 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
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
- 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 for easy cleanup. Pat the chicken dry with paper towels 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 and stir in the minced garlic, lemon juice, and Italian seasoning to create a flavorful garlic butter sauce.
- Arrange Everything on the Sheet Pan: Spread the halved baby potatoes across the sheet pan. Drizzle them with olive oil, and season with salt and black pepper. Roast the potatoes alone for 15 minutes to start softening them.
- Add Chicken and Vegetables: After 15 minutes, add the seasoned chicken breasts to the sheet pan. Toss the broccoli florets and trimmed asparagus with half of the prepared garlic butter sauce, then arrange them around the chicken and potatoes on the pan.
- Roast and Finish: Continue roasting everything together for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C). During the last 5 minutes of cooking, drizzle the remaining garlic butter sauce over the chicken and vegetables to enhance flavor and moisture.
- Optional Broil: For a golden and slightly crispy finish, broil the sheet pan under high heat for 2 to 3 minutes. Watch closely to prevent burning.
- Serve and Enjoy: Remove the sheet pan from the oven and let the chicken rest for 5 minutes before slicing. Serve the chicken alongside the roasted potatoes and veggies while warm.
Notes
- You can substitute chicken thighs for breasts if preferred; thighs may take a few extra minutes to cook.
- Make sure to check the internal temperature of the chicken with a meat thermometer to ensure it is safely cooked.
- Feel free to swap the vegetables with your favorites, such as carrots or bell peppers.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
- For a dairy-free option, substitute butter with olive oil or a plant-based spread.
Keywords: Garlic butter chicken, sheet pan dinner, roasted vegetables, easy chicken recipe, one-pan meal, healthy dinner
