If you’re searching for an effortless dinner that feels like a warm hug on a plate, look no further than this Sheet Pan Garlic Butter Chicken and Veggies. It’s a perfect harmony of juicy, tender chicken bathed in a luscious garlic butter sauce paired with vibrant, roasted veggies all cooked together on one pan. This dish brings out the best in simple ingredients with bold flavors and an easy clean-up, making it a beloved go-to weeknight meal that feels special every time.

Sheet Pan Garlic Butter Chicken and Veggies Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are wonderfully straightforward yet essential for creating a dish bursting with flavor, texture, and color. Each element contributes something valuable — from the tender chicken seasoned with a paprika-spiced rub, to the bright fresh vegetables that add texture and a splash of green.

Chicken breasts or thighs: Choose boneless and skinless for even cooking and juicy results.
Olive oil: Adds a silky texture and helps with roasting the potatoes and veggies.
Garlic powder and minced garlic: These build up layers of irresistible garlicky goodness.
Paprika: Brings a gentle smoky warmth and inviting color to the chicken.
Butter: Melted to coat everything in rich, creamy flavor that feels indulgent but homey.
Lemon juice: Brightens the garlic butter sauce with a refreshing zing.
Italian seasoning: Offers a fragrant herbaceous note that complements both chicken and veggies beautifully.
Baby potatoes: Their creamy interiors soak up all those flavors perfectly.
Broccoli florets and asparagus: Provide crisp freshness and a healthy crunch.
Salt and black pepper: Essential to amplify all the natural flavors within the dish.

How to Make Sheet Pan Garlic Butter Chicken and Veggies

Step 1: Prep the Ingredients

First things first, preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper to prevent sticking and make cleaning a breeze. Pat the chicken pieces dry to help them brown beautifully, then season both sides generously with garlic powder, paprika, salt, and pepper. This simple seasoning mix lays the flavorful foundation for your chicken and helps build that irresistible crust during roasting.

Step 2: Make the Garlic Butter Sauce

In a small bowl, combine melted butter with minced garlic, fresh lemon juice, and Italian seasoning. This sauce is the star player—rich and buttery with bursts of bright lemon and aromatic herbs that will infuse every bite with savory goodness. Stir it well to let those incredible flavors marry perfectly before drizzling over your ingredients later.

Step 3: Arrange Everything on the Sheet Pan

Start by spreading your halved baby potatoes evenly on the prepared pan and drizzle with olive oil, salt, and pepper. Roast these alone for 15 minutes to get them nicely tender and slightly golden. Then place your seasoned chicken breasts right on the pan next to the potatoes. Toss broccoli florets and trimmed asparagus with half of the garlic butter sauce and arrange them snugly around the chicken. This step ensures each component basks in the garlic butter magic.

Step 4: Roast & Finish

Roast everything together for 20 to 25 minutes until the chicken reaches a safe internal temperature of 165°F (75°C) and the veggies are tender with subtly crisp edges. In the last five minutes, drizzle the remaining garlic butter sauce all over the sheet pan to boost richness and flavor one final time. For an extra touch of golden crispness, feel free to broil the dish for 2 to 3 minutes—this will give you that perfect slightly charred finish that’s oh-so-tempting.

Step 5: Serve & Enjoy

Once everything is cooked to perfection, let the chicken rest for about five minutes before slicing. This little pause keeps the juices locked in for moist, tender meat. Serve the chicken slices warm alongside the beautifully roasted veggies and tender potatoes, all coated in the delightful garlic butter sauce. Enjoy every comforting, flavorful bite!

How to Serve Sheet Pan Garlic Butter Chicken and Veggies

Garnishes

A sprinkle of freshly chopped parsley or a few grinds of black pepper can elevate your presentation and add a bit of fresh herbal brightness that cuts through the rich garlic butter flavors. A wedge of lemon on the side also adds a lovely citrus burst if you want to brighten the dish even more at the table.

Side Dishes

This dish is a satisfying one-pan wonder, but if you want to add a green salad tossed with a light vinaigrette or some crusty bread to soak up extra garlic butter sauce, those additions will pair beautifully. A simple couscous or rice pilaf would also make a great accompaniment if you’re feeding hungry guests looking for something more substantial.

Creative Ways to Present

For a fun twist, serve the chicken and veggies over creamy mashed cauliflower or mashed potatoes, letting the garlic butter sauce drizzle over for added indulgence. Or place the roasted veggies in colorful small bowls alongside the sliced chicken for a family-style feast where everyone can build their own perfect bite.

Make Ahead and Storage

Storing Leftovers

Store leftovers in an airtight container and place them in the refrigerator. The Sheet Pan Garlic Butter Chicken and Veggies will stay fresh for about 3 to 4 days. This makes it a fantastic option for meal prep or quick lunches during the week that don’t skimp on flavor.

Freezing

If you want to keep this dish longer, freeze it in airtight freezer-safe containers or heavy-duty zip bags. The chicken and veggies can be frozen for up to 2 months. Just be sure to cool everything completely before freezing to preserve the best texture and taste once reheated.

Reheating

Reheat leftovers gently in the oven at 350°F (175°C) until warmed through to keep the chicken juicy and the veggies crisp, or use a microwave for quick reheats—though the oven will maintain the best texture and flavors of the original Sheet Pan Garlic Butter Chicken and Veggies.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are great for this dish since they tend to stay extra juicy and flavorful. Just make sure they are boneless and adjust cooking time slightly if using bone-in cuts.

What vegetables work best with this recipe?

Broccoli, asparagus, and baby potatoes are perfect choices because they cook well together and absorb the garlic butter sauce wonderfully. You could also experiment with carrots, bell peppers, or green beans depending on your taste and seasonal availability.

Can I prepare this recipe for a crowd?

Yes! Just use a larger sheet pan or two pans and increase ingredient quantities accordingly. This recipe scales easily and stays delicious no matter the size of your group.

How do I make sure the chicken is cooked through?

The best way is to use a meat thermometer and check for an internal temperature of 165°F (75°C). This guarantees perfectly cooked chicken that’s juicy and safe to eat.

Is this recipe gluten-free?

Yes, it naturally is gluten-free as long as you use gluten-free Italian seasoning and check any packaged ingredients. It’s a great choice for those avoiding gluten while still enjoying robust flavors.

Final Thoughts

This Sheet Pan Garlic Butter Chicken and Veggies recipe is one of those rare meals that feels both comforting and special without demanding endless time or ingredients. The rich garlic butter sauce coats every bite in flavor, and the roasted vegetables provide color and texture that make dinner feel truly wholesome. I can’t wait for you to give it a try and make it a favorite in your own kitchen as it is in mine.