Sheet Pan Garlic Butter Chicken and Veggies is the kind of meal that saves the day when life gets loud. You know those evenings when the kids are hungry, your to-do list is still a mile long, and the last thing you want is a sink full of dirty pans? This is your answer. I first started relying on this method during a particularly chaotic week when my oven became my best friend. The beauty of this dish is its glorious simplicity. Everything cooks together on one pan, the garlic butter sauce coats every single bite, and the result is a complete, healthy dinner that feels anything but rushed. It is the ultimate weeknight warrior, and I am so excited to share it with you.
Table of Contents
Sheet Pan Garlic Butter Chicken and Veggies Ingredients
This recipe for Sheet Pan Garlic Butter Chicken and Veggies comes together with simple, fresh ingredients that create a symphony of flavor.
- For the Chicken:
- 1.5 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon dried Italian seasoning
- Salt and black pepper, to taste
- For the Vegetables:
- 1 pound baby potatoes, halved or quartered
- 2 cups broccoli florets
- 1 large bell pepper (any color), chopped
- 1 medium red onion, chopped
- For the Garlic Butter Sauce:
- 4 tablespoons unsalted butter, melted
- 4 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh lemon juice
Smart Swaps: No baby potatoes? Use sweet potatoes, chopped into similar-sized chunks. You can swap broccoli for cauliflower or green beans. For a dairy-free version, use a high-quality olive oil or vegan butter in the sauce.
Recipe Timing
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
This is about 30% faster than preparing a protein and multiple side dishes separately, giving you back precious time in your evening.
Step-by-Step Instructions
- Preheat and Prep. Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper for effortless cleanup.
- Season the Chicken. In a large bowl, toss the chicken pieces with olive oil, paprika, Italian seasoning, salt, and pepper until evenly coated.
- Combine the Veggies. In a separate bowl, toss the potatoes, broccoli, bell pepper, and red onion with a drizzle of olive oil and a pinch of salt and pepper. Pro Tip: Keeping the chicken and veggies separate at this stage ensures everything gets seasoned properly.
- Arrange on the Pan. Spread the seasoned vegetables in a single layer on the prepared baking sheet. Place the seasoned chicken pieces evenly among the veggies.
- Make the Sauce and Drizzle. In a small bowl, whisk together the melted butter, minced garlic, parsley, and lemon juice. Drizzle this glorious garlic butter sauce generously over the entire pan of chicken and vegetables.
- Roast to Perfection. Bake for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the potatoes are tender. For extra caramelization, you can broil for the final 1-2 minutes, watching closely to prevent burning.
- Serve and Enjoy. Remove from the oven and let it rest for a couple of minutes. Garnish with extra fresh parsley before serving.
Nutritional Information
This Sheet Pan Garlic Butter Chicken and Veggies is not only delicious but also a well-balanced meal. A single serving provides approximately:
- Calories: 380
- Protein: 35g
- Carbohydrates: 25g
- Fat: 16g
It is a fantastic source of lean protein from the chicken and packed with vitamins and fiber from the colorful array of vegetables.
Equipment Needed
You do not need any fancy gadgets for this recipe. The essentials are:
- A large, rimmed baking sheet (half sheet pan)
- Parchment paper (highly recommended for easy cleanup)
- Two large mixing bowls
- A small bowl for the sauce
- Measuring spoons
- Sharp knife and cutting board
Why You’ll Love This Recipe
- Minimal Cleanup: One pan means one dish to wash. It is a true game-changer for busy nights.
- Flavor Packed: The garlic butter sauce is simple yet transformative, making ordinary ingredients taste extraordinary.
- Customizable: Use whatever vegetables you have on hand. It is a great way to clean out the fridge.
- Family-Friendly: This is a meal that both kids and adults will happily eat, making dinnertime stress-free.
- Perfect for Meal Prep: It reheats beautifully, making it ideal for a week of healthy lunches. If you love this concept, you will also enjoy our Greek Sheet Pan Chicken Dinner for another easy, flavor-packed option.
Healthier Alternatives
You can easily adapt this recipe to fit various dietary needs without sacrificing taste.
- Lower Carb: Replace the potatoes with more broccoli, cauliflower, or zucchini.
- Dairy-Free: Substitute the butter with extra virgin olive oil or a plant-based butter alternative.
- Higher Protein: The recipe is already protein-rich, but you can add a can of drained chickpeas to the vegetable mix for an extra boost.
- Whole30/Paleo: Use ghee instead of butter and ensure all your seasonings are compliant.
Serving Suggestions
This dish is a complete meal on its own, but it pairs wonderfully with a few simple sides.
- Serve it over a bed of fluffy quinoa, brown rice, or couscous to soak up the delicious garlic butter sauce.
- A simple side salad with a light vinaigrette provides a fresh, crisp contrast.
- A sprinkle of grated Parmesan cheese or a squeeze of fresh lemon juice right before serving adds a final touch of brightness.
- For a different but equally easy sheet pan experience, try our Hawaiian Chicken Sheet Pan for a sweet and savory twist.
Common Mistakes to Avoid
- Overcrowding the Pan: If the ingredients are too crowded, they will steam instead of roast. Use a large enough pan and spread everything in a single layer. If your pan is small, consider using two.
- Cutting Vegetables Unevenly: Chopping your potatoes and other veggies to a similar size ensures they all cook at the same rate. No one wants a burnt pepper next to a raw potato.
- Skipping the Preheating: Always preheat your oven. Putting a cold pan into a cold oven will result in uneven cooking and soggy vegetables.
- Using Jarred Garlic: Fresh minced garlic makes a world of difference in the butter sauce compared to the jarred variety. The flavor is brighter and more potent.
Storing Tips
Leftovers store beautifully, making this a fantastic make-ahead meal.
- Refrigerator: Allow the meal to cool completely, then store in an airtight container in the refrigerator for up to 4 days.
- Freezer: For longer storage, freeze portions in freezer-safe containers or bags for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat in the microwave until hot, or for best texture, reheat in a 350°F oven for about 10-15 minutes. This helps the vegetables regain some of their roasted crispness.
Final Thoughts
This Sheet Pan Garlic Butter Chicken and Veggies recipe is more than just a meal; it is a reliable strategy for a calm, delicious, and healthy dinner. It proves that you do not need complicated techniques or a mountain of dishes to put something truly wonderful on the table. The method is so versatile that once you master it, you can create endless variations, like this Sheet Pan Sausage and Sweet Potatoes or our classic Easy Sheet Pan Dinner.
I truly hope this recipe becomes a staple in your home. Let me know how your version turns out in the comments below, and do not forget to share your creations by tagging @Harmonymeal on Pinterest. Happy cooking
FAQs about Sheet Pan Garlic Butter Chicken and Veggies
How long does it take to cook sheet pan garlic butter chicken and veggies?
Typically, sheet pan garlic butter chicken and veggies cook for 25-35 minutes at 400°F (200°C), or until the chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender-crisp.
What vegetables go well with sheet pan garlic butter chicken?
Excellent choices include quick-cooking vegetables like broccoli florets, bell peppers, asparagus, green beans, zucchini, and cherry tomatoes. Heartier options like potatoes or carrots can also be used, but may require a head start in cooking.
How do you keep sheet pan garlic butter chicken from drying out?
To prevent dryness, ensure chicken pieces are uniform in size, avoid overcooking by using a meat thermometer (target 165°F/74°C), and coat generously with the garlic butter mixture which helps retain moisture.
Do you flip chicken and veggies on a sheet pan?
While not strictly necessary, flipping chicken and vegetables halfway through cooking can promote even browning and crisping on all sides, enhancing texture and flavor.
What temperature do you cook sheet pan garlic butter chicken and veggies?
A common and effective temperature for sheet pan garlic butter chicken and veggies is 400°F (200°C), which allows both the chicken to cook thoroughly and the vegetables to roast beautifully without becoming mushy.
Can you prep sheet pan garlic butter chicken and veggies ahead of time?
Yes, you can prep ahead by chopping vegetables and marinating the chicken in the garlic butter mixture separately. Store in airtight containers in the refrigerator for up to 24 hours, then spread on the sheet pan and bake when ready.
Sheet Pan Garlic Butter Chicken and Veggies
Ingredients
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