If you’re craving a meal that’s both effortless and bursting with flavor, the Sheet Pan Garlic Butter Chicken and Veggies Recipe is going to become your new best friend. This one-pan wonder combines juicy chicken breasts with tender baby potatoes, vibrant broccoli, and sweet cherry tomatoes, all smothered in a luscious garlic butter sauce that’s simply irresistible. It’s perfect for busy weeknights when you want something comforting but without the fuss — every bite is a savory celebration of herbs, butter, and fresh ingredients coming together on a single pan.
Ingredients You’ll Need
Gathering the right ingredients for this recipe is a breeze, and each one plays a crucial role in creating that perfect balance of taste, texture, and color. They’re simple staples that transform into a delicious, wholesome meal with minimal effort.
- 4 boneless, skinless chicken breasts: The lean protein base for that tender, juicy bite every time.
- 1 pound baby potatoes, halved: Adds heartiness and a satisfying bite, roasting to a golden crisp.
- 2 cups broccoli florets: Brings a fresh, slightly crunchy texture and vibrant green color.
- 1 cup cherry tomatoes: Pops of sweetness and juiciness that balance the savory flavors.
- 1/2 cup butter, melted: Creates the rich, silky garlic butter that ties everything together.
- 5 cloves garlic, minced: The star aromatic that infuses the dish with deep, comforting flavor.
- 1 teaspoon Italian seasoning: A fragrant blend of herbs that adds depth and warmth.
- 1 teaspoon salt: Enhances all the natural flavors in the dish.
- 1/2 teaspoon black pepper: Adds a subtle peppery kick to brighten the flavors.
- 1 tablespoon lemon juice: A hint of citrus to lighten and balance the rich butter.
- 1 tablespoon olive oil: Helps the veggies roast beautifully, adding a touch of fruity richness.
- Fresh parsley, chopped (for garnish): A burst of color and fresh herbal brightness at the end.
How to Make Sheet Pan Garlic Butter Chicken and Veggies Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 400°F (200°C). This temperature is perfect for roasting the chicken and vegetables evenly, ensuring everything is perfectly tender and caramelized. Lightly grease a large baking sheet or line it with parchment paper—this helps with easy cleanup and prevents sticking.
Step 2: Make the Garlic Butter Mixture
Mix the melted butter with minced garlic, Italian seasoning, salt, pepper, and lemon juice in a small bowl. This blend is the magic sauce that infuses both chicken and veggies with layers of buttery, garlicky goodness while adding a subtle citrusy zing.
Step 3: Marinate the Chicken
Place your chicken breasts in a large bowl or a zip-top bag, then pour half of the garlic butter mixture over them. Toss well to coat each piece thoroughly and let this marinate for at least 15 minutes. This step allows the flavors to soak into the chicken, making every bite juicy and flavorful.
Step 4: Prepare the Veggies
While the chicken is marinating, combine the halved baby potatoes, broccoli florets, and cherry tomatoes in another bowl. Drizzle with olive oil and toss to coat them evenly—this ensures they roast up soft yet crisp with a lovely golden finish.
Step 5: Arrange on the Sheet Pan
On your prepared baking sheet, place the marinated chicken breasts on one side. Spread the baby potatoes, broccoli, and cherry tomatoes on the other side, giving everything enough space to roast properly rather than steam.
Step 6: Coat the Veggies.
Pour the remaining garlic butter mixture over the vegetables, making sure they are all evenly coated. This extra step guarantees that the veggies absorb the buttery, garlicky flavor, making them simply irresistible after roasting.
Step 7: Bake to Perfection
Bake everything together for 25-30 minutes until the chicken is fully cooked (an internal temperature of 165°F or 75°C) and the veggies are tender with those delicious browned edges that make your mouth water even before tasting.
Step 8: Garnish and Rest
Once out of the oven, give the chicken and veggies a few minutes to rest so all those juices settle in. Then sprinkle fresh chopped parsley on top for a vibrant, fresh pop of flavor and color that brightens the entire dish.
How to Serve Sheet Pan Garlic Butter Chicken and Veggies Recipe
Garnishes
Fresh parsley isn’t your only option—try adding a squeeze of fresh lemon juice or a sprinkle of grated Parmesan cheese for an extra layer of flavor. A dash of red pepper flakes can also add a pleasant little heat that complements the garlic butter beautifully.
Side Dishes
This sheet pan meal is so complete on its own, but if you want to round it out, consider serving with a simple side salad, crusty bread to soak up extra butter, or a light quinoa pilaf for added texture and nutrition.
Creative Ways to Present
Serve the chicken sliced on top of the veggies, arranging everything on a big platter for a family-style presentation. Or, plate each breast alongside a colorful mix of roasted vegetables with a drizzle of pan juices for a restaurant-worthy look at home.
Make Ahead and Storage
Storing Leftovers
Any leftovers from the Sheet Pan Garlic Butter Chicken and Veggies Recipe can be stored in an airtight container in the refrigerator for up to 3 days. This makes it perfect for meal prep or next-day lunches.
Freezing
If you want to freeze portions, cool everything completely first, then pack into freezer-safe containers or bags. It will keep well for up to 2 months. Just thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers gently in a microwave or covered in the oven at 350°F (175°C) until warmed through, making sure to avoid overcooking the chicken to keep it tender and juicy.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Bone-in or boneless chicken thighs work wonderfully and add extra moisture and flavor. Just adjust cooking time as thighs may take a bit longer to reach the right temperature.
What vegetables can I substitute or add?
Feel free to swap or add veggies like asparagus, bell peppers, carrots, or green beans. Just keep in mind the different roasting times—cut denser veggies smaller so they cook evenly with the chicken.
Is it possible to make this recipe gluten-free?
Yes, this entire recipe is naturally gluten-free, making it a great option for anyone avoiding gluten, as long as you double-check seasoning blends to be sure no additives contain gluten.
Can I prepare this dish ahead of time and refrigerate before baking?
Yes! Marinate the chicken and toss the veggies with oil and seasoning, then cover and refrigerate for up to 12 hours. Bake fresh when ready for the best taste and texture.
How do I know when the chicken is cooked through?
The safest and most reliable method is to use a meat thermometer. The chicken is fully cooked when it reaches an internal temperature of 165°F (75°C). This ensures juiciness without any risk.
Final Thoughts
Trying out this Sheet Pan Garlic Butter Chicken and Veggies Recipe will change the way you think about simple dinners. It’s all about ease, vibrant flavors, and wholesome ingredients coming together to satisfy every craving. This one-pan meal has quickly become a favorite in my kitchen, and I’m confident it’ll find a special place in yours too. You won’t believe how something so effortless tastes this amazing—grab your ingredients, roll up your sleeves, and get ready to enjoy a comforting, delicious dinner that’s truly a joy to make and share.
Print
Sheet Pan Garlic Butter Chicken and Veggies Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 30m
- Total Time: 0h 45m
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Sheet Pan Garlic Butter Chicken and Veggies recipe is a simple and delicious one-pan meal combining juicy baked chicken breasts with roasted baby potatoes, broccoli, and cherry tomatoes, all coated in a flavorful garlic butter sauce. Perfect for busy weeknights, it requires minimal prep and cleanup while delivering a wholesome and satisfying dinner.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts
Vegetables
- 1 pound baby potatoes, halved
- 2 cups broccoli florets
- 1 cup cherry tomatoes
Garlic Butter Sauce
- 1/2 cup butter, melted
- 5 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
Garnish
- Fresh parsley, chopped
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Prepare a large baking sheet by lightly greasing it or lining it with parchment paper to prevent sticking.
- Make Garlic Butter Mixture: In a small bowl, combine the melted butter, minced garlic, Italian seasoning, salt, black pepper, and lemon juice. Stir until the ingredients are well mixed.
- Marinate Chicken: Place the chicken breasts into a large bowl or sealable plastic bag. Pour half of the garlic butter mixture over the chicken, then toss or massage to ensure all pieces are well coated. Let the chicken marinate for at least 15 minutes to absorb the flavors.
- Prepare Vegetables: In a separate bowl, add the halved baby potatoes, broccoli florets, and cherry tomatoes. Drizzle with olive oil and toss to coat evenly.
- Assemble on Sheet Pan: Arrange the marinated chicken breasts on one side of the prepared baking sheet. Spread the potatoes, broccoli, and cherry tomatoes on the other side, ensuring they are evenly spaced for roasting.
- Add Remaining Garlic Butter: Pour the remaining garlic butter mixture evenly over the vegetables to coat them with flavor.
- Bake Until Cooked: Place the sheet pan in the preheated oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and lightly browned.
- Rest and Garnish: Remove the sheet pan from the oven and allow the chicken and vegetables to rest for a few minutes. Sprinkle fresh chopped parsley over the top before serving for a burst of color and freshness.
Notes
- Marinating the chicken longer than 15 minutes, up to 1 hour, intensifies the flavor.
- Ensure chicken reaches the safe internal temperature of 165°F (75°C) before serving.
- You can substitute vegetables depending on seasonality or preference, such as asparagus or bell peppers.
- Using parchment paper makes cleanup much easier.
- For crispier potatoes, parboil them for 5 minutes before roasting.
