Introduction

This Sheet Pan Garlic Butter Chicken and Veggies is a simple, flavorful meal perfect for busy weeknights. Juicy chicken breasts roast alongside tender potatoes, asparagus, and broccoli, all coated in a rich garlic butter sauce. With minimal prep and cleanup, it’s a delicious all-in-one dinner that everyone will love.

A rectangular baking tray filled with a colorful sheet-pan meal arranged in distinct sections: the top and middle right with small yellow roasted potatoes seasoned with herbs, the top left with bright green roasted broccolini with a slightly charred texture, the bottom left with vibrant roasted asparagus spears glistening with oil and seasoning, and three golden-brown, seared chicken breasts garnished with finely chopped green herbs placed beside the potatoes, with three thin lemon slices resting on the top right corner. The tray is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

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

Step 1: Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper. Pat the chicken dry, then season both sides evenly with garlic powder, paprika, salt, and black pepper.

Step 2: In a small bowl, melt the butter and mix in the minced garlic, lemon juice, and Italian seasoning to create the garlic butter sauce.

Step 3: Spread the halved baby potatoes across the sheet pan. Drizzle with 1 tablespoon olive oil, and sprinkle with salt and pepper. Roast the potatoes for 15 minutes to start cooking them.

Step 4: Remove the pan from the oven and add the seasoned chicken breasts. Toss the broccoli florets and asparagus with half of the garlic butter sauce, then arrange them around the chicken on the pan.

Step 5: 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).

Step 6: In the last 5 minutes of roasting, drizzle the remaining garlic butter sauce evenly over the chicken and vegetables. For a golden, crispy finish, broil for 2 to 3 minutes if desired.

Step 7: Remove from the oven and let rest for a few minutes before serving. Enjoy your flavorful and easy sheet pan dinner!

Tips & Variations

Use chicken thighs instead of breasts for extra juiciness and flavor.

Swap baby potatoes for sweet potatoes or carrots for a different vegetable mix.

Add a sprinkle of red pepper flakes to the garlic butter sauce for a little heat.

Make sure to pat the chicken dry before seasoning to help the spices stick better.

If you don’t have parchment paper, lightly grease the sheet pan with olive oil to prevent sticking.

Storage

Store leftover chicken and vegetables in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a microwave or oven until heated through, being careful not to dry out the chicken. This dish can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

FAQs

Can I use frozen vegetables for this recipe?

It’s best to use fresh vegetables here for optimal texture, as frozen ones may release extra moisture and become mushy during roasting.

What if I don’t have Italian seasoning?

You can substitute with a mix of dried basil, oregano, thyme, and rosemary for a similar herb flavor.