Sheet Pan Garlic Butter Chicken and Veggies

Sheet Pan Garlic Butter Chicken and Veggies is one of those weeknight dinners that feels like a special occasion without the fuss. This dish is all about simplicity and flavor, combining tender chicken, vibrant vegetables, and a rich garlic butter sauce that is impossible to resist. It’s perfect for busy families—ready in just about 30 minutes—and gives you a healthy, balanced meal in one go. Plus, the cleanup is a breeze since everything cooks together on a single sheet pan!

What Makes This Recipe Special

This recipe stands out for its incredible flavor combined with the convenience of one-pan cooking. Whether you’re in a rush after work or hosting a casual gathering, this dish fits the bill perfectly. The garlic butter elevates the chicken and veggies from everyday to extraordinary, making it a go-to for busy nights or cozy family dinners.

“The first time I made this, my kids devoured their dinner and went back for seconds! It’s now a staple in our home.”

Step-by-Step Guide to Cooking It

What makes this recipe truly appealing is its simplicity. You’ll find that the steps are straightforward, requiring minimal prep but delivering maximum flavor. Ready to whip it up? Let’s dive into the process before we get to the ingredients.

1. Preheat your oven to 400°F (200°C).
2. Melt the butter in a small saucepan and sauté the minced garlic until fragrant.
3. Arrange the chicken breasts on a large sheet pan, surrounding them with baby potatoes and broccoli florets.
4. Drizzle the garlic butter mixture over the chicken and veggies, then sprinkle everything with Italian seasoning, salt, and pepper.
5. Toss the potatoes and broccoli to ensure they are evenly coated.
6. Bake for 25-30 minutes until the chicken is cooked through and the veggies are tender.
7. Garnish with fresh parsley before serving.

Gather Your Ingredients

To create this delightful dish, you’ll need the following ingredients:

• 4 chicken breasts
• 1 pound baby potatoes
• 2 cups broccoli florets
• 1/2 cup unsalted butter
• 4 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Fresh parsley for garnish

You can easily substitute chicken thighs for the breasts, or swap out the broccoli for green beans or asparagus depending on what you have in your fridge.

Step-by-Step Directions

1. Preheat Oven: Begin by preheating your oven to 400°F (200°C).
2. Melt Butter: In a small saucepan, melt the unsalted butter over medium heat. Add the minced garlic and cook until it becomes fragrant—just a minute or two.
3. Prepare Pan: On a large sheet pan, place the chicken breasts and scatter the baby potatoes and broccoli around them.
4. Add Garlic Butter: Drizzle the sautéed garlic butter over the chicken and vegetables. Sprinkle with Italian seasoning, salt, and pepper for seasoning.
5. Toss Veggies: Gently toss the potatoes and broccoli to make sure they’re well-coated with the flavorful mixture.
6. Bake: Slide the sheet pan into the preheated oven and bake for about 25-30 minutes. You’ll know it’s done when the chicken is no longer pink in the center, and the veggies are tender.
7. Garnish and Serve: Finish by garnishing with freshly chopped parsley before serving. Enjoy your meal!

Perfect Pairings for Sheet Pan Garlic Butter Chicken and Veggies

This dish shines on its own, but you can elevate your meal with some tasty sides! Consider serving it alongside a fresh salad or some crusty bread to soak up any remaining garlic butter sauce. A glass of white wine or sparkling water will complement the flavors beautifully.

Best Way to Store Sheet Pan Garlic Butter Chicken and Veggies

To keep your delicious meal fresh for later, allow it to cool completely before storing. Place any leftovers in an airtight container in the fridge, and it should stay good for up to three days. For longer storage, you can freeze portions for up to three months. Just be sure to reheat thoroughly before serving!

Pro Chef Tips

1. Marinate Ahead: For even more flavor, marinate the chicken in garlic butter and Italian seasoning for a few hours or overnight before cooking.
2. Use a Meat Thermometer: Ensure your chicken is cooked properly by using a meat thermometer; it should read 165°F (75°C) when done.
3. Experiment with Veggies: Don’t be afraid to mix and match your favorite vegetables to personalize this dish.

Creative Twists

Feel free to make this recipe your own! Substitute different proteins like shrimp or tofu for a unique twist. Add some heat with red pepper flakes, or experiment with different herbs such as rosemary or thyme. You could even turn it into a spicy dish by adding your favorite hot sauce!

Your Questions Answered

How long does it take to prepare?

This meal typically takes about 10 minutes to prep and 25-30 minutes to cook, making it a great choice for busy weeknights.

Can I use frozen vegetables?

Yes! If you’re short on time, frozen broccoli and potatoes work just fine. Just adjust the cooking time if necessary since they may take a few extra minutes to cook through.

Is it safe to reheat leftovers?

Absolutely! Just make sure to heat the leftovers to an internal temperature of 165°F (75°C) before consuming to ensure food safety.

Enjoy your culinary adventure with this flavorful Sheet Pan Garlic Butter Chicken and Veggies!

Sheet Pan Garlic Butter Chicken and Veggies

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• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free

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Description

A simple yet flavorful weeknight dinner combining tender chicken, vibrant vegetables, and a rich garlic butter sauce, all cooked on one pan.

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Ingredients

Scale 1x2x3x

• 4 chicken breasts
• 1 pound baby potatoes
• 2 cups broccoli florets
• 1/2 cup unsalted butter
• 4 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Fresh parsley for garnish

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Instructions

1. Preheat your oven to 400°F (200°C).
2. Melt the butter in a small saucepan and sauté the minced garlic until fragrant.
3. Arrange the chicken breasts on a large sheet pan, surrounding them with baby potatoes and broccoli florets.
4. Drizzle the garlic butter mixture over the chicken and veggies, then sprinkle everything with Italian seasoning, salt, and pepper.
5. Toss the potatoes and broccoli to ensure they are evenly coated.
6. Bake for 25-30 minutes until the chicken is cooked through and the veggies are tender.
7. Garnish with fresh parsley before serving.

Notes

You can substitute chicken thighs for breasts and broccoli for green beans or asparagus.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 4g
• Sodium: 500mg
• Fat: 22g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 5g
• Protein: 30g
• Cholesterol: 80mg

Keywords: chicken, garlic butter, sheet pan dinner, weeknight meal, easy dinner