Sheet Pan Garlic Butter Chicken and Veggies

Ingredients for Sheet Pan Garlic Butter Chicken and Veggies

I keep these staples on hand because this recipe saves me on those nights when cooking feels overwhelming. The garlic butter transforms basic chicken and vegetables into something that tastes restaurant-quality, and everything cooks together so the flavors meld beautifully.

For the Chicken:

• 2 boneless skinless chicken breasts (or thighs for extra juiciness)
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika – I recommend smoked paprika for deeper flavor
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

For the Garlic Butter Sauce:

• 4 tablespoons butter, melted – I usually use unsalted butter to control the salt
• 3 cloves garlic, minced fresh
• 1 tablespoon lemon juice – fresh squeezed makes a difference
• 1 teaspoon Italian seasoning

For the Vegetables:

• 1 lb baby potatoes, halved – Yukon Gold work beautifully in my experience
• 1 1/2 cups broccoli florets
• 1 bunch asparagus, trimmed
• 1 tablespoon olive oil (additional for the vegetables)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Step-by-Step Instructions

The secret to perfectly cooked sheet pan chicken is giving the potatoes a head start and using a meat thermometer. I’ve made this recipe dozens of times, and these steps guarantee everything finishes at the same moment with crispy edges and juicy centers.

Step 1: Preheat your oven to 400°F and line a large sheet pan with parchment paper. This prevents sticking and makes cleanup incredibly easy.

Step 2: Pat the chicken breasts completely dry with paper towels – this step helps the seasoning stick and promotes better browning. Season both sides generously with garlic powder, paprika, salt, and black pepper.

Step 3: In a small bowl, combine melted butter with minced garlic, lemon juice, and Italian seasoning. Mix well so the garlic distributes evenly throughout. This sauce is the flavor powerhouse of the entire dish.

Step 4: Arrange the halved baby potatoes on the prepared sheet pan, drizzle with olive oil, salt, and pepper, then toss to coat evenly. Roast them alone for 15 minutes to give them a head start since they need the longest cooking time.

Step 5: After the initial 15 minutes, add the seasoned chicken breasts to the pan beside the potatoes. Toss broccoli florets and trimmed asparagus with half of the garlic butter sauce, then arrange them around the chicken (save the other half of the sauce for later).

Step 6: Return the pan to the oven and roast for 20-25 minutes until the chicken reaches an internal temperature of 165°F. Use a meat thermometer inserted into the thickest part to check – this ensures perfectly cooked, juicy chicken every time.

Step 7: During the last 5 minutes of cooking, drizzle the remaining garlic butter sauce over both the chicken and vegetables. For an extra golden, crispy finish, switch to broil for 2-3 minutes, watching carefully to prevent burning.

Best Side Dishes for Sheet Pan Garlic Butter Chicken

While this meal is complete on its own, these pairings add variety and balance to create an even more satisfying dinner spread.

Simple Garden Salad: A crisp mix of fresh greens, cucumber, and cherry tomatoes with tangy vinaigrette cuts through the richness of the garlic butter while adding refreshing crunch and extra nutrients to your plate.

Crusty Garlic Bread: Perfect for soaking up every drop of that incredible garlic butter sauce that pools on the pan. This turns a simple dinner into a truly satisfying feast your family will request again and again.

Creamy Garlic Parmesan Chicken Pasta: If you love garlic butter flavors, this creamy pasta makes an indulgent pairing that shares the same flavor profile while adding comforting carbs to round out the meal.

Quinoa Pilaf: Adding a protein-rich whole grain balances the meal nutritionally and provides a light, fluffy texture that contrasts nicely with the roasted vegetables and tender chicken.

Garlic Butter Steak Bites and Potatoes: For those who want to explore more garlic butter combinations, this recipe delivers the same irresistible flavors with beef instead of chicken.

Storage & Serving Tips

Store leftovers in airtight containers in the refrigerator for up to 3-4 days. I recommend keeping the chicken and vegetables in separate containers if possible, as they reheat at slightly different rates and maintain better texture that way.

Reheat in a 350°F oven for 10-15 minutes to restore the crispy texture on the vegetables and keep the chicken moist. Avoid microwave reheating if you can, as it tends to make the vegetables soggy. Pro tip: add a splash of chicken broth when reheating to refresh the moisture and revive the flavors.

This recipe shines for meal prep. I often double the batch on Sundays and use the components throughout the week in different ways. The chicken works beautifully sliced over salads like Greek Chicken Bowls, chopped into wraps, or tossed with pasta. The roasted vegetables make excellent additions to breakfast hash or grain bowls.

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