Sheet Pan Garlic Butter Chicken and Veggies Recipe
This Sheet Pan Garlic Butter Chicken and Veggies recipe is an easy and flavorful one-pan dinner featuring juicy chicken breasts roasted with baby potatoes, broccoli, and asparagus. The garlic butter sauce adds a rich and zesty taste, making it a perfect weeknight meal that’s both quick to prepare and delicious.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 2-3 servings 1x
- Category: Dinner
- Method: Roasting
- 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 your oven to 400°F (200°C). Line a large sheet pan with parchment paper to prevent sticking and make cleanup easier. Pat the chicken dry with paper towels and season both sides evenly with garlic powder, paprika, salt, and black pepper for maximum flavor.
- Make the Garlic Butter Sauce: In a small bowl, melt the butter and stir in the minced garlic, lemon juice, and Italian seasoning until well combined. This sauce will add a savory and tangy boost to the chicken and vegetables.
- Arrange Everything on the Sheet Pan: Spread the halved baby potatoes across the sheet pan and drizzle with olive oil, salt, and pepper. Roast the potatoes for 15 minutes first to give them a head start. Then place the seasoned chicken breasts evenly spaced on the pan. Toss the broccoli florets and trimmed asparagus with half of the prepared garlic butter sauce and arrange them around the chicken for roasting.
- Roast & Finish: Roast everything together for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender. In the last 5 minutes of cooking, drizzle the remaining garlic butter sauce over all the ingredients to enhance the flavor. Optionally, broil for 2-3 minutes at the end to achieve a golden, crispy finish on the chicken and veggies.
- Serve & Enjoy: Remove the sheet pan from the oven and let the chicken rest for about 5 minutes to retain juices. Slice the chicken breasts and serve the dish warm with the roasted vegetables for a wholesome, delicious meal.
Notes
- You can substitute chicken thighs for breasts if preferred; adjust cooking time accordingly.
- Use fresh garlic for the best flavor in the garlic butter sauce.
- If you don’t have parchment paper, lightly grease the sheet pan with oil.
- Check the internal temperature of the chicken with a meat thermometer to ensure it is safely cooked.
- Feel free to swap or add other vegetables like bell peppers or carrots based on preference.
Nutrition
- Serving Size: 1 serving (approximately 1 chicken breast with veggies)
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 110 mg
Keywords: sheet pan dinner, garlic butter chicken, roasted vegetables, easy chicken recipe, one pan meal, healthy dinner
