Sheet Pan Garlic Butter Chicken and Veggies Recipe

If you’re craving a meal that is both effortless and bursting with flavor, the Sheet Pan Garlic Butter Chicken and Veggies is exactly what you need in your dinner rotation. This dish beautifully combines juicy, tender chicken with vibrant, perfectly roasted vegetables all coated in a luscious garlic butter sauce. It’s a fantastic one-pan wonder that simplifies weeknight cooking while delivering on everything you want: rich taste, satisfying textures, and gorgeous colors that brighten up your plate. I promise, once you try this recipe, it will quickly become a favorite for busy nights and cozy dinners alike.

Ingredients You’ll Need

Gathering simple, fresh ingredients is essential to making the magic happen in this dish. Each component works in harmony to create a balanced flavor profile and appealing textures, from crispy potatoes to tender asparagus. Here’s what to have ready before you start:

• 2 boneless skinless chicken breasts (or thighs): The star protein that cooks juicy and tender with creamy butter.
• 1 tbsp olive oil: Helps crisp the potatoes and veggies perfectly while adding subtle richness.
• 1 tsp garlic powder: A quick way to infuse the chicken with savory garlic flavor.
• 1 tsp paprika: Adds a gentle smokiness and beautiful color to your chicken.
• ½ tsp salt: Essential for seasoning and bringing out natural flavors.
• ½ tsp black pepper: Gives just the right amount of warmth and bite.
• 4 tbsp butter (melted): The basis of the delectable garlic butter sauce that ties everything together.
• 3 cloves garlic (minced): Provides fresh, aromatic garlic punch in the sauce.
• 1 tbsp lemon juice: Brightens and balances the richness of butter.
• 1 tsp Italian seasoning: A fragrant blend of herbs to elevate the overall flavor.
• 1 lb baby potatoes (halved): These roast to a crispy golden exterior and fluffy interior.
• 1 ½ cups broccoli florets: Adds vibrant green color and slightly crunchy texture.
• 1 bunch asparagus (trimmed): Brings a touch of elegance and freshness to the dish.
• 1 tbsp olive oil (for veggies): Helps the broccoli and asparagus roast beautifully.
• ½ tsp salt (for veggies): Seasoning to enhance vegetable flavors.
• ½ tsp black pepper (for veggies): Adds subtle spice to the veggies.

How to Make Sheet Pan Garlic Butter Chicken and Veggies

Step 1: Prep the Ingredients

Start by preheating your oven to 400°F (200°C) and lining a large sheet pan with parchment paper to prevent sticking and simplify cleanup. Pat your chicken dry to ensure your seasoning sticks well, then season both sides evenly with garlic powder, paprika, salt, and black pepper. This simple seasoning forms the delicious foundation that will pair perfectly with the garlic butter later.

Step 2: Make the Garlic Butter Sauce for Sheet Pan Garlic Butter Chicken and Veggies

For the star sauce, gently melt the butter in a small bowl, then stir in freshly minced garlic, zesty lemon juice, and aromatic Italian seasoning. This combination delivers that irresistible savory and tangy flavor that coats the chicken and veggies with pure comfort in every bite.

Step 3: Arrange Everything on the Sheet Pan

Spread the halved baby potatoes across the sheet pan and drizzle them with olive oil, salt, and pepper for a crispy, golden roast. Pop them in the oven for 15 minutes to start softening. Then add the seasoned chicken breasts right on top. Toss the broccoli florets and trimmed asparagus in half of your garlic butter sauce before arranging them around the chicken, ensuring everything soaks up that rich flavor as it roasts.

Step 4: Roast & Finish

Return the sheet pan to the oven and roast for 20 to 25 minutes or until the chicken reaches an internal temperature of 165°F (75°C). During the last 5 minutes, drizzle the remaining garlic butter sauce evenly over the whole pan to enhance the garlic aroma and give everything a glossy finish. If you want to add a golden, crispy edge, broil for 2 to 3 minutes—just watch closely to avoid burning.

Step 5: Serve & Enjoy

Once out of the oven, let the chicken rest for about 5 minutes to keep it juicy when sliced. Then plate up your Sheet Pan Garlic Butter Chicken and Veggies, serving warm so each bite is a perfect mix of tender chicken and garlicky, buttery vegetables. It’s an absolute crowd-pleaser every time!

How to Serve Sheet Pan Garlic Butter Chicken and Veggies

Garnishes

Add a sprinkle of freshly chopped parsley or a twist of lemon zest on top for a pop of color and freshness. A light dusting of parmesan cheese can elevate flavors beautifully, creating an irresistible finishing touch that guests will love.

Side Dishes

This dish is a complete meal on its own, but if you want to round it out, serve alongside a crisp green salad or some warm crusty bread to soak up any leftover garlic butter sauce. Quinoa or rice can also complement the meal if you prefer a heartier option.

Creative Ways to Present

For entertaining, arrange the chicken and veggies on a large serving platter and drizzle the remaining garlic butter over just before serving. You can also place the roasted potatoes in a rustic bowl on the side and let guests build their plates with a touch of garlic butter drizzle.

Make Ahead and Storage

Storing Leftovers

Place any leftovers in an airtight container and refrigerate for up to 3 days. The flavors actually meld nicely overnight, making for a delicious next-day meal, perfect for a quick lunch or dinner.

Freezing

While fresh is best for the veggie texture, you can freeze the cooked chicken separately for up to 2 months. Wrap it tightly in foil and place inside a freezer bag. When ready to use, thaw overnight in the fridge.

Reheating

Reheat leftovers on a baking sheet in a preheated oven at 350°F (175°C) for 10 to 15 minutes to restore crispness to the potatoes and freshness to the veggies. Avoid microwaving if possible to keep the flavors and textures intact.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are a great option and often more forgiving in terms of moisture. Just follow the same seasoning and cooking times, but check doneness with a meat thermometer to ensure juicy perfection.

What vegetables work best with this recipe?

While broccoli and asparagus are fantastic here, feel free to swap in carrots, Brussels sprouts, or green beans. Just keep the roasting times in mind as some veggies may take longer or shorter to cook.

Can I make this recipe gluten-free?

Yes! This recipe is naturally gluten-free as it relies on fresh ingredients and basic seasonings. Just double-check your Italian seasoning blend to ensure no hidden gluten components.

How do I know when the chicken is cooked through?

The safest way is to use a meat thermometer inserted into the thickest part of the chicken; it should read 165°F (75°C). The juices should run clear, and the chicken should no longer be pink inside.

Is it okay to use salted butter instead of unsalted?

You can, but reduce the additional salt slightly in the dish to avoid over-seasoning. Using unsalted butter gives you more control over the final saltiness.

Final Thoughts

I can’t recommend the Sheet Pan Garlic Butter Chicken and Veggies enough for anyone looking to combine ease and incredible flavor in one effortless meal. It’s a dish that brings comfort, color, and a mouthwatering garlic butter taste to your table without complicated steps. Give it a try—you’re going to love how quickly it becomes a cherished favorite in your home kitchen.

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