There’s something magical about a dinner that comes together on one pan. No juggling multiple pots, no timing nightmares, just simple, straightforward cooking that actually works on a Tuesday night.
I stumbled onto this Sheet Pan Garlic Butter Chicken and Veggies during one of those weeks where I was drowning in after-school activities and work deadlines. I needed something that could feed my family without turning me into a stressed-out mess. What I discovered was better than I hoped. Golden chicken with perfectly roasted vegetables, all bathed in garlic butter that makes even the pickiest eaters (yes, my 7-year-old) actually enjoy their veggies. The best part? While everything roasts, you can help with homework, fold laundry, or just sit down for five minutes.
Table of Contents
Ingredients for Sheet Pan Garlic Butter Chicken and Veggies
I always use boneless, skinless chicken breasts for this recipe because they cook evenly and stay juicy when roasted at 400°F. The real magic happens with the garlic butter sauce, so don’t skip the fresh garlic. In my experience, jarred minced garlic just doesn’t deliver the same punch of flavor you need here.
For the Chicken:
- 2 boneless, skinless chicken breasts (or thighs for extra juiciness)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Garlic Butter Sauce:
- 4 tablespoons butter, melted
- 3 cloves garlic, minced (I recommend fresh garlic for best flavor)
- 1 tablespoon lemon juice (fresh-squeezed adds brightness)
- 1 teaspoon Italian seasoning
For the Veggies:
- 1 pound baby potatoes, halved (my go-to are Yukon golds)
- 1½ cups broccoli florets
- 1 pound asparagus, trimmed (about 1 bunch)
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
Step-by-Step Instructions
I recommend using a large 18×13-inch sheet pan for this recipe. Anything smaller and you risk overcrowding, which leads to steaming instead of that beautiful caramelized roasting we’re after.
Step 1: Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup. Pat the chicken breasts completely dry with paper towels (this helps them brown beautifully), then season both sides generously with garlic powder, paprika, salt, and black pepper.
Step 2: In a small bowl, melt the butter and stir in the minced garlic, lemon juice, and Italian seasoning. Set this aside. The aroma alone will make your mouth water.
Step 3: Spread the halved baby potatoes across your prepared sheet pan in a single layer. Drizzle with olive oil, salt, and pepper, tossing to coat evenly. Slide the pan into your preheated oven and roast for 15 minutes. This head start ensures your potatoes get crispy and tender.
Step 4: Remove the pan from the oven and add your seasoned chicken breasts to the pan alongside the partially roasted potatoes. In a medium bowl, toss the broccoli florets and asparagus with half of your prepared garlic butter sauce (reserving the remaining sauce for later), then arrange these vegetables around the chicken on the pan. Make sure nothing is piled on top of each other.
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°F (75°C) when checked with a meat thermometer. The chicken should be golden brown and the vegetables tender with caramelized edges. About 5 minutes before everything is done, drizzle the remaining garlic butter sauce over the chicken and vegetables.
Step 6: For an extra crispy, restaurant-quality finish, turn your oven to broil and cook for 2 to 3 minutes, watching carefully to prevent burning. Remove from oven, let the chicken rest for 5 minutes, then slice and serve warm with all those delicious pan juices drizzled on top.
Perfect Pairings for Sheet Pan Garlic Butter Chicken and Veggies
This dish is hearty enough to stand alone, but a few simple sides can round out the meal and soak up that incredible garlic butter.
Crusty Bread: A warm baguette or sourdough is perfect for mopping up every drop of that garlic butter sauce on your plate. The contrast between the crispy crust and soft interior works beautifully with the tender chicken and vegetables.
Fluffy Rice or Quinoa: If you want to make this meal even more filling, serve it over a bed of white rice, brown rice, or quinoa. The grains soak up the garlic butter and turn this into a complete bowl-style dinner. For added convenience, try Garlic Butter Steak Bites and Potatoes for another garlic butter favorite.
Fresh Garden Salad: A crisp green salad with a light lemon vinaigrette adds refreshing contrast to the rich, buttery main dish. The acidity from the dressing cuts through the richness perfectly.
Roasted Garlic Parmesan Potatoes: If you want to double down on the potato love, Garlic Parmesan Chicken and Potatoes uses a similar cooking method with a cheesy twist.
Simple Pasta: Toss some angel hair or linguine in olive oil and garlic for a light pasta side that complements without competing. If you love creamy pasta dishes, Creamy Garlic Parmesan Chicken Pasta is another weeknight winner.
How to Store and Reheat Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 4 days. I actually think this tastes even better the next day after the flavors have had time to meld together. The garlic butter soaks into everything overnight.
To reheat, I recommend using your oven at 350°F (175°C) for about 10 to 12 minutes. This keeps the chicken moist and brings back some of that crispy texture on the vegetables. If you’re in a hurry, the microwave works in a pinch. Just heat in 30-second intervals to avoid overcooking the chicken.
For meal prep, you can freeze portions in individual containers for up to 3 months. Thaw overnight in the refrigerator before reheating. This makes for incredibly easy grab-and-go lunches during busy weeks.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs stay juicier and have more flavor. They may need an extra 3 to 5 minutes of cooking time, so check that internal temperature hits 165°F.
What other vegetables work well in this recipe?
You can swap in Brussels sprouts, bell peppers, zucchini, or green beans. Just keep in mind that different vegetables have different cooking times, so you may need to adjust when you add them to the pan.
Can I make this dairy-free?
Yes! Replace the butter with olive oil or your favorite dairy-free butter substitute. The flavor will be slightly different but still delicious. For another dairy-free option, check out Chinese Beef and Broccoli.
Sheet Pan Garlic Butter Chicken and Veggies
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C) and line a large 18×13-inch sheet pan with parchment paper. Pat the chicken breasts completely dry with paper towels, then season both sides generously 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. Set this garlic butter sauce aside.
- Spread the halved baby potatoes across your prepared sheet pan in a single layer. Drizzle with olive oil, salt, and pepper, tossing to coat evenly. Slide the pan into your preheated oven and roast for 15 minutes.
- Remove the pan from the oven and add your seasoned chicken breasts to the pan alongside the partially roasted potatoes. In a medium bowl, toss the broccoli florets and asparagus with half of your prepared garlic butter sauce (reserving the remaining sauce for later), then arrange these vegetables around the chicken on the pan. Make sure nothing is piled on top of each other.
- Return the pan to the oven and roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C). About 5 minutes before everything is done, drizzle the remaining garlic butter sauce over the chicken and vegetables.
- Optional: For an extra crispy finish, turn your oven to broil and cook for 2 to 3 minutes, watching carefully. Remove from oven, let the chicken rest for 5 minutes, then slice and serve warm.
Notes
