Sheet Pan Garlic Butter Chicken and Veggies – Easy, Flavorful & Perfect for Weeknights

🎉 Introduction

When it comes to quick weeknight dinners, nothing beats the simplicity of a sheet pan meal. This Garlic Butter Chicken and Veggies recipe is everything you need in one dish: tender chicken breasts, roasted baby potatoes, crisp-tender asparagus, and broccoli, all coated in a savory garlic butter sauce.

The beauty of a sheet pan dinner is the minimal cleanup. You season, toss, roast, and serve—no extra pots or pans required. The garlic butter infuses everything with rich flavor, while Italian seasoning and paprika add the perfect balance of herbs and spice.

It’s wholesome, hearty, and ideal for busy nights when you want something nourishing but don’t want to spend hours in the kitchen.

🧰 Equipment Needed

• Large sheet pan (rimmed)
• Parchment paper or aluminum foil (optional for easy cleanup)
• Mixing bowl
• Measuring cups & spoons
• Wooden spoon or spatula
• Sharp knife & cutting board

🛒 Ingredients

Protein

• 2 boneless, skinless chicken breasts

Vegetables

• 1 bunch asparagus, trimmed
• 1 lb baby potatoes, halved
• 1 ½ cups broccoli florets
• 3 cloves garlic, minced

Pantry & Seasonings

• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon Italian seasoning
• 1 teaspoon paprika
• 1 tablespoon lemon juice

Oils & Fats

• 2 tablespoons olive oil
• 4 tablespoons butter, melted

👩‍🍳 Directions

Step 1: Preheat the oven

• Preheat oven to 400°F (200°C).
• Line a sheet pan with parchment paper for easier cleanup.

Step 2: Prepare the garlic butter sauce

• In a small bowl, whisk together melted butter, olive oil, minced garlic, garlic powder, Italian seasoning, paprika, salt, pepper, and lemon juice.

Step 3: Prep the chicken and potatoes

• Place chicken breasts and baby potatoes on the sheet pan.
• Drizzle with half of the garlic butter mixture.
• Toss the potatoes to coat and brush the sauce evenly over the chicken.

Step 4: Roast the first layer

• Place the pan in the oven and roast for 20 minutes.
• This gives the potatoes and chicken a head start.

Step 5: Add the green veggies

• After 20 minutes, remove the pan.
• Add asparagus and broccoli florets.
• Drizzle with the remaining garlic butter sauce.

Step 6: Roast to finish

• Return pan to the oven and roast for another 12–15 minutes, until chicken reaches an internal temperature of 165°F (74°C) and veggies are tender-crisp.

Step 7: Serve hot

• Remove from the oven, garnish with fresh parsley if desired, and serve directly from the sheet pan.

🍽️ Servings & Timing

• Servings: 2–3
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes

🧊 Storage & Reheating

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Reheat: Warm in a 350°F oven for 10–12 minutes or in the microwave for 2–3 minutes.
• Freezing: Not recommended (veggies may become mushy).

🥄 Variations

• Protein Swap: Use chicken thighs or salmon fillets instead of chicken breasts.
• Veggie Mix: Try carrots, zucchini, or bell peppers in place of broccoli or asparagus.
• Spicy Kick: Add crushed red pepper flakes to the garlic butter sauce.
• Low-Carb Option: Replace potatoes with cauliflower florets.
• Extra Flavor: Sprinkle with freshly grated Parmesan before roasting.

❓ 10 FAQs

1. Can I use frozen vegetables?
   Yes, but thaw and pat dry before roasting to avoid excess moisture.
2. Do I need to parboil the potatoes first?
   No, roasting them with the chicken works perfectly.
3. Can I double this recipe?
   Yes, just use two sheet pans to avoid overcrowding.
4. How do I know the chicken is done?
   Use a meat thermometer—165°F (74°C) is the safe internal temperature.
5. Can I prep this ahead of time?
   Yes, you can cut the veggies and mix the garlic butter sauce up to a day in advance.
6. What’s the best type of potato to use?
   Baby potatoes or Yukon golds hold their shape well when roasted.
7. Can I make this dairy-free?
   Yes, replace butter with extra olive oil.
8. What sides go well with this?
   It’s a full meal on its own, but garlic bread or a side salad works well.
9. Is this recipe kid-friendly?
   Definitely—the garlic butter flavor is mild and delicious.
10. Can I use dried herbs instead of Italian seasoning?
    Yes, a mix of dried oregano, basil, and thyme works great.

🏁 Conclusion

This Sheet Pan Garlic Butter Chicken and Veggies is the ultimate weeknight dinner: easy, flavorful, and nourishing—all on one pan. With golden chicken, crispy potatoes, and perfectly roasted veggies coated in a rich garlic butter sauce, it’s a meal that pleases everyone at the table.

Not only does it save time and dishes, but it’s also endlessly adaptable. Whether you’re feeding a busy family or meal-prepping for the week, this recipe is a must-have in your dinner rotation.

Adam

Sheet Pan Garlic Butter Chicken and Veggies – Easy, Flavorful & Perfect for Weeknights

When it comes to quick weeknight dinners, nothing beats the simplicity of a sheet pan meal. This Garlic Butter Chicken and Veggies recipe is everything you need in one dish: tender chicken breasts, roasted baby potatoes, crisp-tender asparagus, and broccoli, all coated in a savory garlic butter sauce. The beauty of a sheet pan dinner is the minimal cleanup. You season, toss, roast, and serve—no extra pots or pans required. The garlic butter infuses everything with rich flavor, while Italian seasoning and paprika add the perfect balance of herbs and spice. It’s wholesome, hearty, and ideal for busy nights when you want something nourishing but don’t want to spend hours in the kitchen.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 3 servings

Ingredients Equipment Method Notes

Ingredients

  

Protein

• 2 boneless skinless chicken breasts

Vegetables

• 1 bunch asparagus trimmed
• 1 lb baby potatoes halved
• 1 ½ cups broccoli florets
• 3 cloves garlic minced

Pantry & Seasonings

• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon Italian seasoning
• 1 teaspoon paprika
• 1 tablespoon lemon juice

Oils & Fats

• 2 tablespoons olive oil
• 4 tablespoons butter melted

Equipment

• Large sheet pan (rimmed)
• Parchment paper or aluminum foil (optional for easy cleanup)
• Mixing bowl
• Measuring cups & spoons
• Wooden spoon or spatula
• Sharp knife & cutting board

Method

 

Step 1: Preheat the oven

1. Preheat oven to 400°F (200°C).
2. Line a sheet pan with parchment paper for easier cleanup.

Step 2: Prepare the garlic butter sauce

1. In a small bowl, whisk together melted butter, olive oil, minced garlic, garlic powder, Italian seasoning, paprika, salt, pepper, and lemon juice.

Step 3: Prep the chicken and potatoes

1. Place chicken breasts and baby potatoes on the sheet pan.
2. Drizzle with half of the garlic butter mixture.
3. Toss the potatoes to coat and brush the sauce evenly over the chicken.

Step 4: Roast the first layer

1. Place the pan in the oven and roast for 20 minutes.
2. This gives the potatoes and chicken a head start.

Step 5: Add the green veggies

1. After 20 minutes, remove the pan.
2. Add asparagus and broccoli florets.
3. Drizzle with the remaining garlic butter sauce.

Step 6: Roast to finish

1. Return pan to the oven and roast for another 12–15 minutes, until chicken reaches an internal temperature of 165°F (74°C) and veggies are tender-crisp.

Step 7: Serve hot

1. Remove from the oven, garnish with fresh parsley if desired, and serve directly from the sheet pan.

Notes

🧊 Storage & Reheating

Refrigerate: Store leftovers in an airtight container for up to 3 days.

Reheat: Warm in a 350°F oven for 10–12 minutes or in the microwave for 2–3 minutes.

Freezing: Not recommended (veggies may become mushy).

🥄 Variations

Protein Swap: Use chicken thighs or salmon fillets instead of chicken breasts.

Veggie Mix: Try carrots, zucchini, or bell peppers in place of broccoli or asparagus.

Spicy Kick: Add crushed red pepper flakes to the garlic butter sauce.

Low-Carb Option: Replace potatoes with cauliflower florets.

Extra Flavor: Sprinkle with freshly grated Parmesan before roasting.

❓ 10 FAQs

Can I use frozen vegetables?
Yes, but thaw and pat dry before roasting to avoid excess moisture.

Do I need to parboil the potatoes first?
No, roasting them with the chicken works perfectly.

Can I double this recipe?
Yes, just use two sheet pans to avoid overcrowding.

How do I know the chicken is done?
Use a meat thermometer—165°F (74°C) is the safe internal temperature.

Can I prep this ahead of time?
Yes, you can cut the veggies and mix the garlic butter sauce up to a day in advance.

What’s the best type of potato to use?
Baby potatoes or Yukon golds hold their shape well when roasted.

Can I make this dairy-free?
Yes, replace butter with extra olive oil.

What sides go well with this?
It’s a full meal on its own, but garlic bread or a side salad works well.

Is this recipe kid-friendly?
Definitely—the garlic butter flavor is mild and delicious.

Can I use dried herbs instead of Italian seasoning?
Yes, a mix of dried oregano, basil, and thyme works great.

🏁 Conclusion

This Sheet Pan Garlic Butter Chicken and Veggies is the ultimate weeknight dinner: easy, flavorful, and nourishing—all on one pan. With golden chicken, crispy potatoes, and perfectly roasted veggies coated in a rich garlic butter sauce, it’s a meal that pleases everyone at the table.

Not only does it save time and dishes, but it’s also endlessly adaptable. Whether you’re feeding a busy family or meal-prepping for the week, this recipe is a must-have in your dinner rotation.