Sheet Pan Garlic Butter Chicken and Veggies Recipe

Get ready for an absolute dinnertime delight that comes together with almost no fuss but every bit of flavor. Sheet Pan Garlic Butter Chicken and Veggies will be your new secret weapon for busy weeknights, because this recipe marries juicy, golden chicken with a rainbow of crisp-tender veggies, all coated in a luscious, garlicky butter sauce. It’s hearty, wholesome, and truly feels like a nourishing hug on a pan—perfect for feeding the family or impressing friends with shockingly little cleanup.

Ingredients You’ll Need

There’s nothing tricky here: each ingredient shines in its own way, building incredible flavors and that crowd-pleasing look. These are the building blocks that take Sheet Pan Garlic Butter Chicken and Veggies from simple to sensational.

• Boneless, skinless chicken breasts (or thighs): Tender and juicy, this is the main protein and soaks up the garlic butter beautifully.
• Olive oil: Adds moisture, helps the seasoning stick, and gives veggies and chicken a golden finish.
• Garlic powder: Layers in extra savory flavor, complementing the fresh garlic in the butter sauce.
• Paprika: Delivers color and a subtle smoky warmth to the chicken.
• Salt: Enhances all the flavors—don’t skip it!
• Black pepper: Adds a touch of heat and rounds out the flavor profile.
• Butter (melted): The rich backbone of the sauce, making everything glossily delicious.
• Fresh garlic (minced): Brings aromatic punch and irresistible garlicky goodness.
• Lemon juice: Brightens everything with zesty acidity, balancing the richness.
• Italian seasoning: Infuses the whole dish with cozy, herb garden notes.
• Baby potatoes (halved): These get crisp edges and creamy centers—pure comfort food.
• Broccoli florets: Soak up the sauce and add a vibrant crunch.
• Asparagus (trimmed): Tender and slightly sweet, asparagus rounds out the veggie mix.
• More olive oil: Ensures even roasting for vegetables and brings the edges to life.
• More salt and pepper: Lets each ingredient pop just as it should.

How to Make Sheet Pan Garlic Butter Chicken and Veggies

Step 1: Prep the Ingredients

Begin by preheating your oven to 400°F (200°C) so it’s hot and ready once everything hits the pan. Line a large sheet pan with parchment paper for effortless cleanup—trust me, you’ll appreciate this later! Pat the chicken dry, then season both sides with garlic powder, paprika, salt, and black pepper. It’s these first little steps that ensure every bite is packed with flavor.

Step 2: Make the Garlic Butter Sauce

Next, melt your butter in a small bowl (a quick zap in the microwave does the trick), then stir in the minced garlic, lemon juice, and Italian seasoning. The magic is in this sauce: it bathes the chicken and vegetables, coating them in rich, irresistible flavor that ties everything together.

Step 3: Arrange Everything on the Sheet Pan

To get perfectly cooked veggies, give your halved baby potatoes a head start. Toss them on the pan with olive oil, salt, and pepper, and roast for 15 minutes. This ensures they turn fluffy inside and crispy outside. After that first roast, nestle the seasoned chicken breasts right beside them. Then toss the broccoli and asparagus with half the garlic butter sauce and arrange them around the chicken. It’s as easy as arranging a colorful mosaic that you’ll eat!

Step 4: Roast & Finish

Roast everything together for 20–25 minutes, until the chicken reaches 165°F (75°C) and the veggies are tantalizingly crisp-tender. In the last 5 minutes, drizzle the remaining garlic butter sauce over the chicken and veggies for that final buttery, garlicky punch. If you love a little golden crust, pop the pan under the broiler for a couple of minutes—you’ll get irresistible caramelized bits on top.

Step 5: Serve & Enjoy

Give your masterpiece a quick rest (5 minutes is perfect) to lock in juices, then slice the chicken and serve everything warm, right off the pan. You’ll be amazed at how little effort went into this much flavor—and how everyone will ask for seconds.

How to Serve Sheet Pan Garlic Butter Chicken and Veggies

Garnishes

Bring even more freshness to the table with a shower of chopped fresh parsley or basil right before serving. A squeeze of extra lemon over everything adds a soft pop of brightness, and a sprinkle of grated Parmesan cheese makes the dish feel extra-special and inviting.

Side Dishes

Honestly, Sheet Pan Garlic Butter Chicken and Veggies is a complete meal all on its own, but if you want to round things out, try serving it alongside fluffy rice, warm crusty bread to soak up the juices, or a simple green salad. These additions keep things vibrant and satisfying.

Creative Ways to Present

This dish looks fabulous served straight from the sheet pan at the center of your table—family style! For a more elegant twist, plate slices of chicken over the roasted veggies and drizzle with any reserved pan juices. Want to wow your guests? Serve in shallow bowls, finishing each with a sprig of fresh herbs and a lemon wedge for that restaurant-worthy look.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Sheet Pan Garlic Butter Chicken and Veggies (lucky you!), let everything cool completely before storing in an airtight container. It’ll keep in the refrigerator for up to 3 days without sacrificing much texture or taste.

Freezing

For longer storage, freeze individual portions tightly wrapped or in freezer-safe containers. The veggies might soften a bit upon thawing, but the flavor stays bold and garlicky. Thaw overnight in the fridge for best results.

Reheating

To keep everything as fresh-tasting as possible, reheat leftovers in a 350°F oven just until warmed through—10 to 12 minutes should do it. A quick zap in the microwave also works, though the oven will help bring back some of the original crispness. You can even rewarm chicken and veggies side by side on a skillet to freshen up their texture!

FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs remain juicy and offer even more flavor. Just adjust the roasting time as needed, since thighs may take a few extra minutes to reach full doneness.

What other vegetables can I add or substitute?

This recipe is flexible—swap in what you love! Cauliflower florets, bell peppers, or sliced carrots all roast beautifully alongside the Sheet Pan Garlic Butter Chicken and Veggies.

Can I make this dish dairy-free?

Yes, simply replace the butter with your favorite dairy-free alternative or more olive oil. The end result will be different, but still delicious with all those vibrant flavors.

How do I know the chicken is cooked through?

The easiest way is to use a meat thermometer—when the thickest part hits 165°F (75°C), you’re good to go. If you don’t have one, the juices should run clear when the chicken is sliced.

Is this recipe meal prep friendly?

Definitely! Sheet Pan Garlic Butter Chicken and Veggies reheats wonderfully for lunches or dinners later in the week. Just portion into containers and store as described above.

Final Thoughts

If you’re looking to simplify dinner but keep it downright delicious, you’re going to fall for Sheet Pan Garlic Butter Chicken and Veggies. It’s an easy, colorful, and satisfying meal that will have everyone gathered around the table. Give it a try and watch it become a beloved staple in your home!

Print