Sheet Pan Garlic Butter Chicken and Veggies Recipe

If you’re craving a dinner that delivers big on flavor without demanding hours in the kitchen, you simply have to try this Sheet Pan Garlic Butter Chicken and Veggies. It’s that perfect weeknight meal where tender, juicy chicken meets crispy roasted veggies all coated in a rich, garlicky butter sauce. Every bite bursts with warm, comforting flavors, making it a go-to recipe for when you want something effortless yet truly satisfying. The best part? It all cooks together on one pan, which means less cleanup and more time enjoying your meal. Trust me, this is a dish you’ll want to keep in your regular rotation.

Ingredients You’ll Need

Gathering your ingredients for Sheet Pan Garlic Butter Chicken and Veggies is wonderfully simple—each one plays a crucial part in building layers of flavor, texture, and vibrant color that make this dish so irresistible.

• 2 boneless skinless chicken breasts (or thighs): Choose thighs for extra juiciness or breasts for lean protein.
• 1 tbsp olive oil: Adds a subtle fruity richness and helps crisp the potatoes.
• 1 tsp garlic powder: Gives the chicken a deep, savory garlic flavor without overpowering the dish.
• 1 tsp paprika: Adds a touch of warmth and beautiful color to your chicken.
• ½ tsp salt: Essential for enhancing every flavor in the dish.
• ½ tsp black pepper: Brings a hint of mild heat and depth.
• 4 tbsp butter melted: This is the magic ingredient that creates a luscious garlic butter sauce.
• 3 cloves garlic minced: Fresh garlic for that punchy aromatic note.
• 1 tbsp lemon juice: Adds brightness and balances the richness of the butter.
• 1 tsp Italian seasoning: A fragrant blend of herbs that ties the flavors together perfectly.
• 1 lb baby potatoes halved: Roasting these brings out their creamy interior and crispy skin.
• 1 ½ cups broccoli florets: Adds color, nutrition, and a lovely crunch.
• 1 bunch asparagus trimmed: Their natural sweetness perfectly complements the savory elements.
• 1 tbsp olive oil (for veggies): Helps veggies roast evenly with a nice golden finish.
• ½ tsp salt and pepper (for veggies): Seasoning the veggies ensures every bite is flavorful.

How to Make Sheet Pan Garlic Butter Chicken and Veggies

Step 1: Prep the Ingredients

Start by preheating your oven to 400°F (200°C) and lining a large sheet pan with parchment paper for easy cleanup. Pat your chicken dry—this step is key for nice browning—and season both sides generously with garlic powder, paprika, salt, and black pepper. This seasoning mix sets the stage for that deliciously savory crust you’ll love.

Step 2: Make the Garlic Butter Sauce

While the chicken rests from seasoning, melt your butter in a small bowl and stir in the minced garlic, tangy lemon juice, and fragrant Italian seasoning. This sauce is the heart of your dish—the rich butter beautifully carries the garlic and herbs, tying all the separate ingredients together.

Step 3: Arrange Everything on the Sheet Pan

Start by spreading the halved baby potatoes across the sheet pan and drizzle them with olive oil, salt, and pepper. Roast these alone for 15 minutes; this jumpstart ensures they get that perfect crispy edge. Then, nestle the chicken breasts right on the pan with the slightly roasted potatoes. Toss the broccoli florets and asparagus with half of your garlic butter sauce—this helps the veggies soak in all that buttery garlic goodness—and arrange them around the chicken.

Step 4: Roast & Finish

Place the full sheet pan back into the oven and roast everything for 20-25 minutes, or until the chicken reaches a safe internal temperature of 165°F (75°C). During the last five minutes of roasting, drizzle the remaining garlic butter sauce over the chicken and vegetables. For an extra special touch, switch your oven to broil and give the whole pan a quick 2-3 minute blast to achieve a beautifully golden and slightly crispy finish. Just keep a close eye to avoid burning!

Step 5: Serve & Enjoy

Let the chicken rest for about 5 minutes once it’s out of the oven—this allows the juices to redistribute, making each slice juicy and tender. Then, slice the chicken, scoop up some veggies and potatoes, and dig into the soulful comfort of your Sheet Pan Garlic Butter Chicken and Veggies.

How to Serve Sheet Pan Garlic Butter Chicken and Veggies

Garnishes

Sprinkle freshly chopped parsley or chives over the finished dish. This not only adds a fresh pop of green but also brings a subtle herbal brightness that contrasts wonderfully with the buttery richness.

Side Dishes

Since this meal practically sings as a complete dinner on its own, you might want to keep sides light and simple. A crisp mixed green salad with a lemon vinaigrette or some warm crusty bread to soak up any extra garlic butter sauce makes a lovely complement.

Creative Ways to Present

Serve the chicken sliced across the plate with a colorful medley of the roasted veggies artfully arranged alongside. For a family-style meal, present everything directly on the sheet pan at the table to encourage easy sharing and a cozy feel.

Make Ahead and Storage

Storing Leftovers

After your meal, let the leftovers cool completely before transferring them to an airtight container. Stored in the fridge, they’ll keep delicious and safe to eat for up to 3 days. This makes for a fantastic next-day lunch or quick dinner.

Freezing

You can freeze the chicken and vegetables in a freezer-safe container or bag for up to 2 months. Keep in mind that some veggies like asparagus might soften after thawing, but the flavors will still be fantastic.

Reheating

To reheat, pop the leftovers in a 350°F oven for about 15 minutes until warmed through. Alternatively, microwave in short bursts covered with a damp paper towel to keep moisture in without losing any of that buttery goodness.

FAQs

Can I use chicken thighs instead of breasts for the Sheet Pan Garlic Butter Chicken and Veggies?

Absolutely! Chicken thighs are even more forgiving when roasting and tend to stay juicy and flavorful, making them a fantastic choice for this recipe.

What if I don’t have Italian seasoning on hand?

No worries! You can make a simple substitute using a mix of dried basil, oregano, thyme, and rosemary to capture a similar herbaceous flavor.

Can I swap out the veggies for other vegetables?

Definitely. Feel free to use bell peppers, carrots, zucchini, or even Brussels sprouts—just keep similar roasting times in mind for even cooking.

Is it necessary to broil the dish at the end?

Broiling is optional but highly recommended if you love a golden, slightly crispy finish on your chicken and veggies. If you prefer softer textures, feel free to skip this step.

How can I make this recipe gluten-free?

The recipe is naturally gluten-free as is, but always double-check your Italian seasoning and other packaged ingredients to be sure no gluten-containing additives are included.

Final Thoughts

There’s something truly comforting and rewarding about pulling a beautifully roasted Sheet Pan Garlic Butter Chicken and Veggies out of the oven—a dish that feels special yet comes together with ease. I hope you’ll give this flavorful, hands-off recipe a try and let it become your own go-to for busy nights or anytime you want dinner to feel like a warm hug. Once you taste that buttery garlic sauce mingling with tender chicken and crisp veggies, I’m sure you’ll agree this recipe is an absolute keeper.

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