Sheet Pan Garlic Butter Chicken and Veggies Recipe
If you’re craving a dinner that’s bursting with flavor but won’t keep you in the kitchen all evening, this recipe for Sheet Pan Garlic Butter Chicken and Veggies is going to be your new best friend. Imagine juicy, tender chicken breasts enveloped in a rich garlic butter sauce, roasting alongside colorful baby potatoes, crisp broccoli florets, and fresh asparagus—all cooked together on one sheet pan for absolute ease and minimal cleanup. The combination of savory garlic, zesty lemon, and fragrant Italian seasoning transforms simple ingredients into a comforting, hearty meal that’s perfect for weeknights or casual weekends. Trust me, once you try this Sheet Pan Garlic Butter Chicken and Veggies, it will quickly become a staple in your dinner rotation.
Ingredients You’ll Need
What makes this Sheet Pan Garlic Butter Chicken and Veggies so special is how straightforward the ingredient list is, yet each item plays a crucial role. Every component adds its own layer of flavor, texture, or color, ensuring your meal is as delicious as it is beautiful. Here’s everything you’ll need to pull off this fantastic dish:
- 2 boneless skinless chicken breasts (or thighs): The star protein, juicy and tender when cooked with the garlic butter sauce.
- 1 tbsp olive oil: Helps season the potatoes and veggies for that perfect crispy roast.
- 1 tsp garlic powder: Adds depth and enhances the garlic flavor on the chicken.
- 1 tsp paprika: Brings a mild smoky sweetness and lovely color to the chicken.
- ½ tsp salt: Balances all the flavors throughout the dish.
- ½ tsp black pepper: Gives a gentle kick that wakes up the palate.
- 4 tbsp butter (melted): The base for our luscious garlic butter sauce that makes everything irresistible.
- 3 cloves garlic (minced): Provides that fresh, bold garlic punch everyone loves.
- 1 tbsp lemon juice: Adds a bright, tangy hint to cut through the richness.
- 1 tsp Italian seasoning: Infuses the dish with aromatic herbs like basil, oregano, and thyme for extra complexity.
- 1 lb baby potatoes (halved): Roasting these brings out their creamy interior and crispy edges.
- 1 ½ cups broccoli florets: Adds a pop of green and a satisfying crunch.
- 1 bunch asparagus (trimmed): Offers a tender, fresh taste that compliments the butter garlic sauce beautifully.
- 1 tbsp olive oil (for veggies): Ensures the veggies roast up perfectly golden and delicious.
- ½ tsp salt (for veggies): Seasoning that lets the natural vegetable flavors shine.
- ½ tsp black pepper (for veggies): Just the right amount of spice to balance the dish.
How to Make Sheet Pan Garlic Butter Chicken and Veggies
Step 1: Prep Your Ingredients
Start by preheating your oven to 400°F (200°C) and lining a large sheet pan with parchment paper—it helps with cleanup and prevents sticking. Pat the chicken dry to ensure it roasts up nicely and season both sides with garlic powder, paprika, salt, and pepper, creating a simple but flavorful crust that will soak up the garlic butter perfectly.
Step 2: Whip Up the Garlic Butter Sauce
In a small bowl, melt the butter and mix in the minced garlic, fresh lemon juice, and Italian seasoning. This garlicky, herb-infused sauce is the heart of the dish, bringing richness and brightness that coats the chicken and veggies with irresistible flavor.
Step 3: Arrange Everything on the Sheet Pan
Spread the halved baby potatoes evenly on the sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Roast them solo for 15 minutes—that pre-roast step helps them get that perfect crispy edge. After that, nestle the seasoned chicken breasts onto the pan. Toss the broccoli florets and trimmed asparagus with half of the garlic butter sauce, then scatter them around the chicken and potatoes. This layering means all the flavors mingle deliciously as everything cooks together.
Step 4: Roast & Finish
Return the sheet pan to the oven and roast for 20 to 25 minutes, until the chicken reaches an internal temperature of 165°F (75°C) and everything is tender. Five minutes before the timer ends, drizzle the remaining garlic butter sauce over all the ingredients for a glossy, flavor-packed finish. If you want a little extra golden crispness, pop the sheet pan under the broiler for 2 to 3 minutes—just keep an eye on it so it doesn’t burn!
Step 5: Serve & Enjoy
Let the chicken rest for about 5 minutes off the heat before slicing—it keeps all those juicy juices locked in. Serve this vibrant, hearty meal warm straight from the pan, letting the garlic butter sauce drizzle over everything for maximum comfort food vibes.
How to Serve Sheet Pan Garlic Butter Chicken and Veggies
Garnishes
To really make your Sheet Pan Garlic Butter Chicken and Veggies pop, sprinkle on some freshly chopped parsley or basil. A light dusting of grated Parmesan cheese adds a salty, nutty finish that pairs beautifully with the garlic butter. For a hint of freshness, a few lemon wedges on the side offer a bright squeeze right before eating.
Side Dishes
This meal is quite complete on its own, but if you want to up the volume, a simple side salad with a light vinaigrette or some crusty artisan bread to soak up the buttery sauce are perfect accompaniments. For something heartier, a scoop of fluffy rice or creamy mashed cauliflower also pairs wonderfully.
Creative Ways to Present
Try plating the chicken sliced over a bed of the roasted veggies, drizzling any remaining garlic butter sauce over the top for a restaurant-style look. Alternatively, serve everything family-style straight from the sheet pan for an inviting, casual meal that encourages good conversation and sharing.
Make Ahead and Storage
Storing Leftovers
Place any leftover Sheet Pan Garlic Butter Chicken and Veggies in an airtight container and refrigerate. It will stay fresh for up to 3 days, making it perfect for quick lunches or dinners later in the week.
Freezing
Freeze leftovers in a freezer-safe container for up to 2 months. Keep the chicken and veggies together so you can thaw and reheat easily, retaining that comforting garlic butter flavor.
Reheating
For best results, reheat your leftovers in a 350°F (175°C) oven until warmed through to keep the chicken juicy and veggies crispy. If you’re in a hurry, the microwave works too—just cover the dish to retain moisture and reheat in short bursts.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless skinless thighs work wonderfully and add a bit more richness and moisture. Just adjust the cooking time slightly if needed to ensure they’re cooked through.
What if I don’t have Italian seasoning?
No problem—simply mix dried basil, oregano, and thyme if you have them on hand, or use any mixed herbs you like. The seasoning adds a lovely herbal aroma that complements the garlic butter beautifully.
Can this recipe be made gluten-free?
Yes! All the ingredients in this Sheet Pan Garlic Butter Chicken and Veggies are naturally gluten-free, making it suitable for gluten-sensitive diets without any substitutions required.
How can I make the potatoes extra crispy?
Make sure to pre-roast the potatoes for 15 minutes before adding other ingredients, and don’t overcrowd the pan. Drizzle them with enough olive oil and give them space to crisp up nicely.
Is it okay to use frozen vegetables?
Fresh vegetables are best for roasting to get that crisp texture, but if you only have frozen broccoli or asparagus, thaw and pat them dry well first to avoid sogginess, then adjust roasting time accordingly.
Final Thoughts
This Sheet Pan Garlic Butter Chicken and Veggies recipe is like a warm hug at the end of a busy day—a simple, flavorful, and satisfying meal that brings comfort and joy without any fuss. Give it a try and watch it become a fast favorite in your kitchen. Once you experience the ease of one-pan cooking paired with such a delicious garlic butter sauce, you’ll wonder why you didn’t start making this sooner!
Print
Sheet Pan Garlic Butter Chicken and Veggies Recipe
- Total Time: 55 minutes
- Yield: 2–3 servings 1x
- Diet: Low Fat
Description
This Sheet Pan Garlic Butter Chicken and Veggies recipe features juicy, seasoned chicken breasts roasted to perfection alongside tender baby potatoes, broccoli, and asparagus. Coated in a flavorful garlic butter sauce with lemon and Italian seasoning, it’s an easy, one-pan meal perfect for busy weeknights.
Ingredients
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) and line a large sheet pan with parchment paper. Pat the chicken dry with paper towels, then season both sides evenly with garlic powder, paprika, salt, and black pepper.
- Make the Garlic Butter Sauce: In a small bowl, melt the butter. Stir in the minced garlic, lemon juice, and Italian seasoning until well combined and fragrant.
- Arrange Everything on the Sheet Pan: Spread the halved baby potatoes evenly on the sheet pan. Drizzle with 1 tablespoon olive oil and sprinkle with salt and pepper. Roast the potatoes for 15 minutes to start softening them. Then add the seasoned chicken breasts on the pan. In a separate bowl, toss the broccoli florets and trimmed asparagus with half of the garlic butter sauce, and arrange these veggies around the chicken on the pan.
- Roast & Finish: Place the sheet pan back into the oven and roast everything for an additional 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and is cooked through. In the last 5 minutes of roasting, drizzle the remaining garlic butter sauce over the chicken and vegetables to add extra flavor. For a golden, crispy finish, optionally broil for 2-3 minutes at the end.
- Serve & Enjoy: Remove the sheet pan from the oven and let the chicken rest for 5 minutes before slicing. Serve warm with the roasted veggies on the side for a complete meal.
Notes
- You can use chicken thighs instead of breasts if preferred; adjust cooking time slightly as thighs might take a bit longer to cook through.
- Feel free to swap vegetables based on seasonality or preference—carrots, bell peppers, or green beans work well.
- Make sure to pat your chicken dry before seasoning to help the spices stick and achieve better browning.
- If you want a spicier kick, add a pinch of red chili flakes to the garlic butter sauce.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approximately half recipe)
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 110 mg
Keywords: sheet pan dinner, garlic butter chicken, roasted vegetables, one pan meal, easy chicken recipe, healthy dinner, weeknight meal, garlic chicken and veggies
