If you’re craving a dinner that’s as effortless as it is delicious, the Sheet Pan Garlic Butter Chicken and Veggies Recipe is about to become your new go-to. Imagine tender chicken breasts bathed in a rich garlic butter sauce, roasted alongside vibrant baby potatoes, crisp asparagus, and fresh broccoli—all cooked together on one pan for minimal cleanup and maximum flavor. It’s the perfect weeknight meal that feels special without any fuss, and once you try it, you’ll understand why this recipe is a true kitchen favorite.
Ingredients You’ll Need
Simple, fresh, and flavorful—these ingredients are essential to creating the perfect balance of juicy chicken and tender vegetables. Each one plays a starring role in adding texture, aroma, and color that make the dish vibrant and satisfying.
- 2 boneless skinless chicken breasts (or thighs): The star protein that soaks up all the garlic butter goodness while staying juicy inside.
- 1 lb baby potatoes, halved: They roast beautifully, turning golden and crispy on the outside, yet meltingly tender inside.
- 1 ½ cups broccoli florets: These add a fresh pop of green and a lovely crunch to the dish.
- 1 bunch asparagus, trimmed: Brings a subtle earthiness and delicate texture after roasting.
- 4 tbsp butter, melted: The secret ingredient that creates the rich garlic butter sauce coating the chicken and veggies.
- 3 cloves garlic, minced: Bursts of vibrant garlic flavor that elevate every bite.
- 1 tbsp olive oil: Helps tenderize and roast the vegetables to perfection.
- 1 tsp garlic powder: Reinforces the garlic flavor in a subtle, grounding way.
- 1 tsp paprika: Adds a smoky warmth and beautiful color.
- ½ tsp salt: Essential for seasoning and bringing out all the flavors.
- ½ tsp black pepper: Adds just the right hint of spice and complexity.
- 1 tbsp lemon juice: Brightens the whole dish with a fresh citrusy zing.
- 1 tsp Italian seasoning: A fragrant blend that perfectly complements the garlic butter and vegetables.
How to Make Sheet Pan Garlic Butter Chicken and Veggies Recipe
Step 1: Preheat and Prepare Your Oven
Start by preheating your oven to 400°F (200°C). This temperature is crucial as it ensures the chicken cooks through properly while the veggies roast to tender, caramelized perfection without losing their snap. A hot oven is your best friend for quick, even cooking!
Step 2: Make the Garlic Butter Marinade
In a mixing bowl, blend together the olive oil, garlic powder, paprika, salt, black pepper, melted butter, minced garlic, lemon juice, and Italian seasoning. This concoction is what turns ordinary chicken into something extraordinary by infusing it with rich, layered flavors. Toss the chicken in this marinade until it’s fully coated—make sure every bit of the chicken soaks up that buttery garlic goodness. Let it rest for a bit to marinate if you have time; your patience will be rewarded.
Step 3: Season the Baby Potatoes and Prepare the Veggies
While the chicken marinates, grab another bowl and toss the halved baby potatoes with a little olive oil, salt, and pepper. These will roast until golden and crispy on the outside but remain tender inside. Gently add the broccoli florets and trimmed asparagus to the mix—tossing carefully so the veggies are evenly coated but not bruised. This simple seasoning elevates the natural flavors while contributing to the rustic, homey feel of the dish.
Step 4: Arrange Everything on the Sheet Pan
Place the marinated chicken right in the center of a large baking sheet. Surround it with the seasoned baby potatoes, broccoli, and asparagus, spreading them out to allow even roasting. This one-pan setup is the key to hassle-free cooking and minimal cleanup—and trust me, it also lets the garlic butter sauce mingle with every component beautifully while baking.
Step 5: Roast to Perfection
Bake everything in your preheated oven for about 35 minutes. Keep an eye on the chicken to ensure it’s cooked through (internal temperature should reach 165°F if you want to be exact), and the veggies should be tender with some edges perfectly crisped. This timing strikes the perfect balance between juicy chicken and vegetables that have a wonderful roasted depth of flavor.
How to Serve Sheet Pan Garlic Butter Chicken and Veggies Recipe
Garnishes
To make your dish look as good as it tastes, sprinkle some freshly chopped parsley or basil over the top just before serving. A light drizzle of extra lemon juice or a few lemon wedges on the side adds brightness and makes each bite pop even more with freshness.
Side Dishes
This recipe shines on its own, but it pairs wonderfully with a simple side salad or steamed rice if you want to stretch the meal further. Garlic bread or crusty artisan bread can also be perfect for soaking up any buttery pan juices left behind.
Creative Ways to Present
For a fun twist, serve the chicken and veggies over a bed of creamy mashed cauliflower or quinoa for an added textural contrast. Or assemble the leftovers into a grain bowl topped with a dollop of yogurt or your favorite vinaigrette. The Sheet Pan Garlic Butter Chicken and Veggies Recipe is incredibly versatile for meal prep and presentation.
Make Ahead and Storage
Storing Leftovers
After enjoying your delicious meal, pack any leftovers into an airtight container and store in the refrigerator for 3-4 days. The flavors meld even more after sitting, making for delightful next-day lunches or quick dinners.
Freezing
If you want to save portions for longer, you can freeze the cooked chicken and veggies in freezer-safe containers or bags for up to 2 months. Just be sure to cool completely before freezing to maintain the best texture and flavor.
Reheating
Reheat leftovers in the oven at 350°F for about 10-15 minutes or until warmed through to help preserve the crispy edges of the potatoes and veggies. Microwave reheating works, too, but you might lose some of that delicious roasted texture.
FAQs
Can I use chicken thighs instead of breasts for the Sheet Pan Garlic Butter Chicken and Veggies Recipe?
Absolutely! Chicken thighs work wonderfully and will offer even juicier, more flavorful meat. Just keep in mind thighs can have slightly different cooking times, so adjust accordingly and check for doneness.
What other vegetables can I add or substitute?
This recipe is very adaptable. Feel free to swap in Brussels sprouts, carrots, or bell peppers depending on your preference or what’s in season. Just remember different veggies may require slight timing adjustments for roasting.
Is it necessary to marinate the chicken?
While not mandatory, marinating the chicken in the garlic butter mixture allows flavors to deeply penetrate the meat, making the dish more flavorful and tender. Even a short 15-minute marinate can make a big difference!
Can I make this recipe gluten-free?
Yes! The ingredients listed are naturally gluten-free, but always double-check seasoning blends and packaged goods to be sure they contain no hidden gluten.
How can I make this recipe spicier?
Add a pinch of cayenne pepper or red chili flakes to the seasoning mix for a gentle kick. You can always sprinkle a little more on top before serving if you like it really spicy.
Final Thoughts
I can’t recommend the Sheet Pan Garlic Butter Chicken and Veggies Recipe enough for anyone who loves a home-cooked meal that feels gourmet but requires barely any effort. It’s genuinely one of those dishes you’ll find yourself making over and over because it delivers on comfort, flavor, and simplicity. Gather your ingredients, preheat that oven, and get ready to wow your taste buds and anyone lucky enough to share your table!
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: Dinner
- Method: Baking
- Cuisine: American
Description
This Sheet Pan Garlic Butter Chicken and Veggies recipe offers a simple, flavorful, and wholesome meal that combines tender chicken breasts with roasted baby potatoes, broccoli, and asparagus. Coated in a garlic butter marinade with aromatic herbs and spices, everything cooks together on one pan for an easy cleanup and a perfectly balanced dinner ready in just 45 minutes.
Ingredients
Chicken and Marinade
- 2 boneless skinless chicken breasts (or thighs)
- 4 tbsp butter, melted
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- 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 (for potatoes and veggies)
- Salt and black pepper, to taste (for veggies)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the chicken and vegetables evenly.
- Make Marinade and Marinate Chicken: In a mixing bowl, combine olive oil, garlic powder, paprika, salt, black pepper, melted butter, minced garlic, lemon juice, and Italian seasoning. Add the chicken breasts and coat them thoroughly with the marinade. Let the chicken sit to absorb the flavors while you prepare the vegetables.
- Prepare Vegetables: In another bowl, toss the halved baby potatoes with olive oil, salt, and black pepper. Gently add the broccoli florets and trimmed asparagus to the bowl and mix lightly to combine without bruising the veggies.
- Assemble on Sheet Pan: Place the marinated chicken in the center of a baking sheet. Arrange the seasoned baby potatoes, broccoli, and asparagus evenly around the chicken to ensure even roasting.
- Bake: Bake everything in the preheated oven for about 35 minutes, or until the chicken is fully cooked through (internal temperature of 165°F/74°C) and the vegetables are tender and slightly golden on the edges.
Notes
- For extra crispiness, flip the vegetables halfway through cooking.
- Use chicken thighs for juicier, more flavorful meat if preferred.
- You can substitute other vegetables such as carrots or bell peppers based on seasonality.
- Rest chicken for 5 minutes after baking to lock in juices.
- Serve with a side of rice or crusty bread to complete the meal.
