Introduction

This Sheet Pan Garlic Butter Chicken and Veggies recipe is an easy and flavorful one-pan meal perfect for busy weeknights. Juicy chicken combined with tender potatoes, broccoli, and asparagus makes for a complete and satisfying dinner with minimal cleanup.

The image shows a baking tray filled with four browned and herb-seasoned grilled chicken breasts placed in the center, surrounded by small, halved golden baby potatoes on the right side, some with a crispy skin and herbs sprinkled on top. On the left side, there are vibrant green roasted asparagus spears arranged in a row, and bright green broccoli florets scattered near the top edge. The tray has a dark cooking surface, and the whole meal has a fresh, well-cooked look with specks of minced herbs on the chicken and potatoes. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 boneless (skinless) chicken breasts or thighs
1 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
½ tsp salt
½ tsp black pepper
4 tbsp butter, melted
3 cloves garlic, minced
1 tbsp lemon juice
1 tsp Italian seasoning
1 lb baby potatoes, halved
1½ cups broccoli florets
1 bunch asparagus, trimmed
1 tbsp olive oil
½ tsp salt
½ tsp black pepper

Instructions

Step 1: Preheat the oven to 400°F (200°C). Line a large sheet pan with parchment paper. Pat the chicken dry and season both sides with garlic powder, paprika, salt, and pepper.
Step 2: In a small bowl, melt the butter and stir in minced garlic, lemon juice, and Italian seasoning to create the garlic butter sauce.
Step 3: Spread the halved baby potatoes on the sheet pan. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Roast for 15 minutes.
Step 4: Add the seasoned chicken breasts to the pan. Toss broccoli florets and trimmed asparagus with half of the garlic butter sauce, then arrange them around the chicken.
Step 5: Roast everything for 20 to 25 minutes or until the chicken reaches an internal temperature of 165°F (75°C).
Step 6: In the last 5 minutes of roasting, drizzle the remaining garlic butter sauce over the chicken and vegetables. Optionally, broil for 2 to 3 minutes for a golden, crispy finish.
Step 7: Remove from the oven and serve immediately. Enjoy your delicious, easy sheet pan meal!

Tips & Variations

Use chicken thighs for a juicier option with more flavor.
Swap broccoli and asparagus for your favorite vegetables like green beans or bell peppers.
Adding fresh herbs like parsley or thyme after roasting brightens the dish.
For even cooking, cut potatoes into similar-sized pieces and try to arrange everything evenly on the sheet pan.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. Avoid overcooking when reheating to keep the chicken tender.

How to Serve

The image shows a roasting pan filled with four browned, grilled chicken breasts seasoned with herbs on the right center side. On the left side of the pan are several green asparagus spears, and at the top right and bottom right are roasted small yellow potatoes, some whole and some cut in half, with a slightly crispy skin and sprinkled herbs. Bright green broccoli florets are placed around the chicken and potatoes, adding color contrast. The pan sits on a white marbled surface, and a gray cloth with a small sprig of herbs is visible to the right. The lighting highlights the textures, making the chicken look juicy and the vegetables fresh. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables in this recipe?

It’s best to use fresh vegetables for even roasting and texture, but if using frozen, thaw and pat them dry before adding to the sheet pan to avoid excess moisture.

What can I serve with this sheet pan meal?

This dish is a complete meal on its own, but a simple green salad or crusty bread can be nice additions for a fuller dinner.

Sheet Pan Garlic Butter Chicken and Veggies Recipe

Print Recipe

★★★★★

5 from 113 reviews

This Sheet Pan Garlic Butter Chicken and Veggies recipe delivers a flavorful and easy-to-make dinner featuring juicy chicken breasts roasted alongside tender baby potatoes, broccoli, and asparagus. Coated in a garlic butter sauce with aromatic Italian seasoning and a touch of lemon, this one-pan meal is perfect for busy weeknights, offering a balanced combination of protein and vegetables with minimal cleanup.

Author: Dylan
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 2–3 servings 1x
Category: Dinner
Method: Baking
Cuisine: American
Diet: Low Salt

Ingredients

Scale

Chicken

2 boneless skinless chicken breasts (or thighs)
1 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
½ tsp salt
½ tsp black pepper

Garlic Butter Sauce

4 tbsp butter (melted)
3 cloves garlic (minced)
1 tbsp lemon juice
1 tsp Italian seasoning

Vegetables

1 lb baby potatoes (halved)
1 ½ cups broccoli florets
1 bunch asparagus (trimmed)
1 tbsp olive oil
½ tsp salt
½ tsp black pepper

Instructions

Prep the Ingredients: Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup. Pat the chicken breasts dry and season both sides evenly with garlic powder, paprika, salt, and black pepper to infuse flavor.
Make the Garlic Butter Sauce: In a small bowl, melt the butter and combine it with minced garlic, freshly squeezed lemon juice, and Italian seasoning. Stir well to create a fragrant and zesty garlic butter sauce that will coat the veggies and chicken.
Arrange Everything on the Sheet Pan: Spread the halved baby potatoes across the prepared sheet pan. Drizzle them with olive oil, and season with salt and pepper. Roast them in the oven alone for 15 minutes to start softening. Then add the seasoned chicken breasts onto the pan. Toss the broccoli florets and trimmed asparagus with half of the garlic butter sauce, then scatter these veggies around the chicken to ensure even roasting and flavor absorption.
Roast & Finish: Place the sheet pan back into the oven and roast everything for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender. During the last 5 minutes of roasting, drizzle the remaining garlic butter sauce over the chicken and vegetables. For an extra crispy, golden-brown finish, optionally broil the sheet pan for 2 to 3 minutes at the end.
Serve & Enjoy: Remove the sheet pan from the oven and let the chicken rest briefly before serving. Plate the garlic butter chicken alongside the roasted baby potatoes, broccoli, and asparagus for a delicious and satisfying meal that’s simple to prepare and packed with flavor.

Notes

Use chicken thighs instead of breasts for a juicier, more flavorful option.
Ensure chicken is cooked to an internal temperature of 165°F (75°C) for safety.
Broiling at the end is optional but gives a nice crispy texture to the chicken and veggies.
You can swap or add other vegetables like carrots or bell peppers based on preference.
Make sure to evenly space ingredients on the sheet pan for uniform roasting.
Leftovers can be refrigerated for up to 3 days and reheated gently to maintain tenderness.

Keywords: garlic butter chicken, sheet pan chicken, roasted vegetables, easy dinner recipe, one-pan meal