There is something incredibly satisfying about a meal that combines simplicity, flavor, and minimal cleanup. The Sheet Pan Garlic Butter Chicken and Veggies Recipe delivers all that and more, offering tender, juicy chicken nestled among a colorful medley of roasted baby potatoes, broccoli, and asparagus. With its rich garlic butter sauce and perfectly balanced seasonings, this dish feels like a warm, comforting hug made entirely on one pan. It’s an ideal go-to when you want a delicious, wholesome meal on the table without any fuss.
Ingredients You’ll Need
Every ingredient in this recipe plays its part in creating layers of flavor and texture. From the baby potatoes’ creamy centers to the fresh snap of broccoli and asparagus, the mix is simple but thoughtfully balanced for taste and visual appeal.
- 2 boneless skinless chicken breasts or thighs: Choose thighs for more juiciness, breasts if you prefer lean meat.
- 1 lb baby potatoes (halved): Their tender interiors soak up the garlic butter beautifully while roasting.
- 1 ½ cups broccoli florets: Adds vibrant color and a slightly crunchy texture.
- 1 bunch asparagus (trimmed): Offers a fresh, earthy flavor that pairs perfectly with garlic.
- 4 tbsp butter (melted): The star for deep richness and that luxurious garlic butter sauce.
- 3 cloves garlic (minced): Fresh garlic amps up the aromatic depth in the butter sauce.
- 1 tbsp olive oil: Helps season the chicken and ensures a crisp, flavorful crust.
- Seasonings – garlic powder, paprika, salt, black pepper, lemon juice, Italian seasoning: These spices layer in warmth, brightness, and a subtle herbaceous kick.
How to Make Sheet Pan Garlic Butter Chicken and Veggies Recipe
Step 1: Preheat Your Oven
Start by setting your oven to 400°F (200°C). This temperature is perfect for roasting the chicken and veggies, allowing them to cook evenly while developing that gorgeous golden-brown exterior.
Step 2: Prepare the Garlic Butter Sauce
In a bowl, combine the melted butter, minced garlic, lemon juice, Italian seasoning, salt, and pepper. This sauce will be the magic that ties the entire Sheet Pan Garlic Butter Chicken and Veggies Recipe together, infusing each bite with savory, tangy, and herbaceous notes.
Step 3: Season the Chicken
In another bowl, toss the chicken breasts or thighs with olive oil, garlic powder, paprika, salt, and black pepper. These seasonings create a flavorful crust that enhances the chicken’s natural juiciness without overpowering it.
Step 4: Arrange Vegetables on the Pan
Spread the halved baby potatoes on one side of a large baking sheet. Add the broccoli florets and trimmed asparagus nearby, giving everything enough room to roast rather than steam. This arrangement ensures each vegetable retains its unique texture after cooking.
Step 5: Add Chicken and Pour Sauce
Nestle the seasoned chicken pieces among the veggies on the sheet pan. Pour the garlic butter sauce evenly over the chicken and vegetables, making sure every piece gets a generous coating for maximum flavor.
Step 6: Bake Until Perfect
Place the pan in the oven and roast for about 35 minutes. Keep an eye to make sure the chicken reaches an internal temperature of 165°F (75°C) and that the veggies become tender with just a hint of browned crispiness.
Step 7: Rest and Serve
Allow the chicken and veggies to rest for a few minutes once out of the oven. This step helps the juices redistribute within the chicken, ensuring every bite is juicy and tender.
How to Serve Sheet Pan Garlic Butter Chicken and Veggies Recipe
Garnishes
Sprinkle fresh parsley or a light shower of grated Parmesan cheese over the dish just before serving for an extra pop of color and flavor. A final squeeze of fresh lemon juice brightens everything wonderfully.
Side Dishes
This recipe shines as a one-pan meal, but if you want to add more variety, light sides like a crisp garden salad or warm crusty bread help soak up the garlic butter sauce perfectly.
Creative Ways to Present
Serve the chicken sliced on a large platter with the veggies artfully arranged around it. Alternatively, plate each serving with a drizzle of any leftover garlic butter sauce from the pan for a restaurant-quality look and decadent taste.
Make Ahead and Storage
Storing Leftovers
Place any leftovers in an airtight container and refrigerate for up to 3 days. The garlic butter flavors tend to intensify overnight, making reheated portions equally delicious.
Freezing
While it’s best fresh, you can freeze portions of the chicken and veggies separately. Wrap tightly and keep for up to 1 month before thawing in the fridge overnight.
Reheating
Warm leftovers gently in a skillet over medium heat or in the oven at 350°F (175°C) until heated through. Avoid microwaving if possible to keep the chicken moist and veggies crisp.
FAQs
Can I use frozen vegetables for this Sheet Pan Garlic Butter Chicken and Veggies Recipe?
Fresh vegetables work best to maintain texture and flavor, but if you only have frozen ones, thaw and pat them dry before adding to the pan to avoid sogginess during roasting.
Is it necessary to use boneless chicken?
Boneless chicken breasts or thighs ensure even cooking on a sheet pan. Bone-in pieces can work but may require a longer cook time and adjustments for temperature.
Can I make this recipe dairy-free?
Absolutely! Swap the butter for a dairy-free alternative like olive oil or a plant-based margarine, and the dish remains just as tasty.
What if I don’t have Italian seasoning?
No problem. You can mix dried oregano, basil, thyme, and rosemary to mimic Italian seasoning or simply use a sprinkle of your favorite herbs.
Can I double this recipe for a larger crowd?
Yes, just use two sheet pans to spread everything out, preventing overcrowding and ensuring everything roasts evenly and crisply.
Final Thoughts
Trying the Sheet Pan Garlic Butter Chicken and Veggies Recipe is like giving yourself a gift of flavor, ease, and wholesome goodness all in one. It’s an effortless weeknight winner that shows you don’t need complicated steps or fancy ingredients to enjoy a satisfying, delicious dinner. So fire up your oven, grab a baking sheet, and treat yourself to a meal you’ll want to make again and again.
Print
Sheet Pan Garlic Butter Chicken and Veggies Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Sheet Pan Garlic Butter Chicken and Veggies recipe is a simple, flavorful, and wholesome meal that combines tender chicken breasts or thighs with seasoned baby potatoes, broccoli florets, and asparagus. Roasted together in the oven with a garlic butter sauce, it makes for a delicious one-pan dinner that’s easy to prepare and clean up.
Ingredients
Chicken
- 2 boneless skinless chicken breasts or thighs
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- Salt, to taste
- Black pepper, to taste
Vegetables
- 1 lb baby potatoes, halved
- 1 ½ cups broccoli florets
- 1 bunch asparagus, trimmed
Garlic Butter Sauce
- 4 tbsp butter, melted
- 3 cloves garlic, minced
- 1 tbsp lemon juice
- 1 tsp Italian seasoning
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s hot and ready to cook the chicken and veggies evenly.
- Prepare Garlic Butter Sauce: In a bowl, combine melted butter, minced garlic, lemon juice, Italian seasoning, salt, and black pepper. Mix well to create a flavorful garlic butter mixture.
- Season Chicken: In another bowl, coat the chicken breasts or thighs with olive oil, then sprinkle garlic powder, paprika, salt, and black pepper evenly over the chicken pieces. Mix gently to coat completely.
- Arrange Vegetables: On a large baking sheet, spread the halved baby potatoes on one side. Add the broccoli florets and trimmed asparagus on the other side of the sheet.
- Add Chicken and Sauce: Nestle the seasoned chicken pieces among the vegetables on the baking sheet. Pour the prepared garlic butter sauce evenly over the chicken and veggies, making sure everything is well coated.
- Bake: Place the baking sheet in the preheated oven and bake for approximately 35 minutes. Bake until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
- Rest and Serve: Remove from the oven and let the chicken and vegetables rest for a few minutes before serving. Serve hot for the best flavor and texture.
Notes
- You can use either chicken breasts or thighs based on your preference.
- Make sure to halve the baby potatoes to ensure even cooking with the rest of the vegetables.
- Use a meat thermometer to check the chicken’s internal temperature for perfect doneness.
- If you don’t have Italian seasoning, a mix of dried basil, oregano, and thyme works well.
- For an extra crispy finish, broil the dish for 2-3 minutes at the end of baking, watching closely to avoid burning.
