Sheet Pan Garlic Butter Chicken and Veggies is a one-pan dinner that brings real flavor to the table without the fuss. Juicy seasoned chicken, tender baby potatoes, crisp broccoli, and fresh asparagus all roast together in a rich homemade garlic butter sauce. I started making this on busy weeknights when I needed something hearty ready fast, and it has been on repeat in my kitchen ever since.
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Ingredients for Sheet Pan Garlic Butter Chicken and Veggies
I have made this sheet pan garlic butter chicken and veggies more times than I can count, and the ingredients list has stayed almost exactly the same every time. Using fresh garlic alongside real butter is what makes the sauce come alive. Here is everything you will need:
For the Chicken:
- 2 boneless, skinless chicken breasts (or thighs for extra tenderness) – I recommend thighs when feeding picky eaters, they stay juicier
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika – smoked paprika adds a warm, deeper flavor
- 1/2 tsp salt
- 1/2 tsp black pepper
For the Garlic Butter Sauce:
- 4 tbsp butter, melted – my preference is unsalted so I can control the seasoning myself
- 3 cloves garlic, minced fresh – in my experience, fresh garlic makes this sauce far more flavorful than garlic powder alone
- 1 tbsp lemon juice
- 1 tsp Italian seasoning
For the Vegetables:
- 1 lb baby potatoes, halved
- 1 1/2 cups broccoli florets
- 1 bunch asparagus, trimmed
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
Step-by-Step Instructions
I recommend reading through all the steps before you start. Timing is the key to a great sheet pan garlic butter chicken and veggies, and staying ahead of each step keeps everything running smoothly.
Step 1: Preheat your oven to 400 degrees F and line a large sheet pan with parchment paper. Pat the chicken completely dry with paper towels, then season both sides with garlic powder, paprika, salt, and black pepper. Drying the chicken first helps the seasoning stick and allows the surface to roast instead of steam.
Step 2: In a small bowl, melt the butter and stir in the minced garlic, lemon juice, and Italian seasoning. Set the garlic butter sauce aside. This is the star of the whole dish, so take an extra moment to stir it well.
Step 3: Spread the halved baby potatoes on the prepared sheet pan, drizzle with olive oil, and season with salt and pepper. Toss to coat evenly, then roast for 15 minutes. Giving the potatoes this head start ensures they will be perfectly tender by the time everything else finishes cooking.
Step 4: Pull the pan out and place the seasoned chicken alongside the potatoes. Do not crowd the pan – spacing the pieces out is the difference between a beautifully roasted result and soggy vegetables. Toss the broccoli and asparagus with half the garlic butter sauce, then arrange them around the chicken.
Step 5: Return the pan to the oven and roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165 degrees F. Always use a meat thermometer for accuracy. In the last 5 minutes, drizzle the remaining garlic butter sauce over everything. For a golden crispy finish, broil for 2 to 3 minutes and watch closely to avoid burning.
Step 6: Remove from the oven and serve immediately. Garnish with freshly chopped parsley or lemon wedges if desired.
Perfect Sides to Serve with Sheet Pan Garlic Butter Chicken and Veggies
The right sides add texture contrast and round out the meal beautifully. Here are my favorite pairings:
Garlic Butter Chicken with Broccoli: If your family cannot get enough of that garlic butter flavor, this skillet version is a great companion recipe to have in your rotation. It uses the same beloved flavor base in a completely different format.
Honey Glazed Carrots and Green Beans: The natural sweetness of glazed carrots cuts beautifully through the savory richness of the garlic butter sauce and adds a pop of color to the plate.
Healthy Sauteed Vegetables: A quick pan of seasoned mixed vegetables is the easiest way to stretch this meal further for a bigger family or add variety to the vegetable lineup.
Baked Salmon in Foil with Asparagus: If you want a lighter protein alternative for a dinner party or a mix-and-match sheet pan night, this foil-baked salmon with asparagus is a natural match.
Sheet Pan Sausage and Veggies: Another easy one-pan dinner that follows the same effortless format. Great for when you want to prep two sheet pans at once and feed a crowd.
Simple Green Salad with Vinaigrette: A light, crisp salad dressed in a bright vinaigrette is all you need to round out this dinner. It cuts through the richness of the butter sauce without competing with the main dish.
Warm Crusty Bread or Garlic Rolls: Perfect for soaking up the golden garlic butter sauce left on the pan. Nothing gets wasted and everyone loves it.
Storage and Reheating Tips
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Keep the chicken and vegetables together so the garlic butter sauce continues to flavor everything as it rests.
To reheat, place leftovers on a baking sheet in the oven at 350 degrees F for 10 to 15 minutes. I recommend this method over the microwave, which tends to dry out the chicken and make the vegetables limp. The oven brings back that roasted texture beautifully.
Pro tip: you can marinate the chicken in the garlic butter sauce up to 2 days ahead of time and store the prepped vegetables in the fridge. On busy nights, everything is ready to go straight onto the pan.
Frequently Asked Questions
Can I use frozen chicken for this sheet pan garlic butter chicken and veggies recipe?
Yes, but thaw the chicken completely before seasoning and cooking. Starting with frozen chicken will cause uneven cooking and release too much water, which prevents the vegetables from roasting properly.
What is the best way to tell when the chicken is fully cooked?
Use a meat thermometer inserted into the thickest part of the breast or thigh. The chicken is safe to eat and juicy at exactly 165 degrees F. Cutting into it to check is less reliable and lets the juices escape.
Can I swap in different vegetables?
Absolutely. Sweet potatoes, zucchini, bell peppers, and green beans all work well. Cut everything into similar-sized pieces so they cook evenly alongside the chicken. Just keep an eye on more delicate vegetables like zucchini, which may need less time.
Sheet Pan Garlic Butter Chicken and Veggies
Ingredients
Equipment
Method
- Preheat your oven to 400 degrees F and line a large sheet pan with parchment paper. Pat the chicken completely dry with paper towels, then season both sides with garlic powder, paprika, salt, and black pepper.
- In a small bowl, melt the butter and stir in the minced garlic, lemon juice, and Italian seasoning to make the garlic butter sauce. Set aside.
- Spread the halved baby potatoes on the prepared sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly, then roast for 15 minutes.
- Remove the pan from the oven and place the seasoned chicken alongside the potatoes. Do not crowd the pan. Toss the broccoli florets and asparagus with half of the garlic butter sauce and arrange them around the chicken.
- Return the pan to the oven and roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165 degrees F. In the last 5 minutes, drizzle the remaining garlic butter sauce over everything. For a golden crispy finish, broil for 2 to 3 minutes and watch closely.
- Remove from the oven and serve immediately. Garnish with freshly chopped parsley or lemon wedges if desired.
