Name: Chicken Recipes: Sheet Pan Garlic Butter Chicken and Veggies
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 4 boneless skinless chicken breasts; 1 pound baby potatoes, halved; 1 cup broccoli florets; 1 cup carrots, sliced; 3 tablespoons unsalted butter, melted; 3 cloves garlic, minced; 1 teaspoon Italian seasoning; Salt and pepper to taste; Fresh parsley for garnish (optional)

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Some days I want dinner that doesn’t demand three pots, endless stirring, and a sink full of dishes. This is why sheet pan chicken recipes have earned permanent VIP status in my kitchen. One pan, minimal fuss, and the kind of flavors that make you forget you ever considered ordering takeout. Garlic, butter, and juicy chicken on one side, colorful veggies roasting right next to it, and all those flavors mingling together in the oven. That’s my idea of a win. When I first made this, I worried it might be too simple. But then I remembered the whole point of Sheet Pan Recipes is to keep it simple. There’s a certain comfort in tossing everything together, sliding it into the oven, and waiting while the house fills with the smell of garlic melting into butter. And when I finally pulled it out, golden edges and all, I thought, yep, this is going to be a regular on rotation. The best part is, this isn’t just one of those pan chicken recipes that taste great right out of the oven. It reheats beautifully for lunch the next day. And if you’re into Sheet Pan Dinners Recipes that feel effortless but still taste indulgent, this one delivers. It even reminds me of a chicken butter recipe I grew up with, except now everything’s tucked onto one pan instead of bubbling away on the stovetop. And hey, if you’re like me and sometimes crave sheet pan nachos recipe vibes, just add extra cheese at the end and call it dinner.

1) Key Takeaways
2) Easy Sheet Pan Garlic Butter Chicken and Veggies Recipe
3) Ingredients for Sheet Pan Garlic Butter Chicken and Veggies
4) How to Make Sheet Pan Garlic Butter Chicken and Veggies
5) Tips for Making Sheet Pan Garlic Butter Chicken and Veggies
6) Making Sheet Pan Garlic Butter Chicken and Veggies Ahead of Time
7) Storing Leftover Sheet Pan Garlic Butter Chicken and Veggies
8) Try these Main Course recipes next!
9) Sheet Pan Garlic Butter Chicken and Veggies Recipe
10) Nutrition

1) Key Takeaways

Simple one pan method keeps cleanup easy.
Garlic butter adds richness and depth to chicken recipes.
Vegetables roast alongside the chicken for balanced flavor.
Perfect for weeknight meals or reheating for lunch the next day.

2) Easy Sheet Pan Garlic Butter Chicken and Veggies Recipe

I love meals that keep both my kitchen and my sanity intact. This sheet pan garlic butter chicken and veggies fits that bill every single time. When I say easy, I mean it. You place chicken on one side, veggies on the other, drizzle a little garlic butter, and let the oven do the heavy lifting. The cleanup is barely worth mentioning since you only have a pan and maybe a cutting board to wash. Meals like this remind me why I often search for chicken recipes that make my life less complicated.

There’s something rewarding about pulling out one pan from the oven and seeing a full meal waiting for you. The chicken turns golden while the vegetables soak up those buttery drippings. The combination creates a meal that looks impressive but takes almost no effort. Sheet pan chicken recipes have a way of surprising me each time with how versatile they can be.

This dish can be paired with rice, crusty bread, or even eaten on its own. It’s the kind of dinner that keeps everyone happy without stressing me out. That’s a win in my book.

3) Ingredients for Sheet Pan Garlic Butter Chicken and Veggies

Chicken Breasts: Boneless and skinless chicken breasts cook evenly on a sheet pan. They stay tender when coated with garlic butter. I use four pieces for this recipe because that’s enough for my family without leaving too many leftovers.

Baby Potatoes: I slice them in half so they roast faster. Their edges get crispy while the inside stays soft. These little potatoes also absorb the melted butter like sponges, which makes them incredibly flavorful.

Broccoli Florets: Fresh broccoli roasts beautifully in the oven. It keeps a slight crunch while picking up all the garlicky butter flavor. Roasting gives broccoli a nutty flavor that boiling never achieves.

Carrots: Thin slices of carrots caramelize around the edges while baking. The natural sweetness balances the savory chicken and potatoes. I find they make the plate brighter and more colorful too.

Butter: Melted unsalted butter mixed with garlic becomes the base of flavor. It coats both the chicken and the vegetables, tying everything together.

Garlic: Minced garlic blends with the butter to create an aroma that fills the whole kitchen. The flavor seeps into both the meat and the veggies.

Italian Seasoning: This mix of herbs adds a little depth without being overwhelming. It helps keep the chicken and veggies from tasting plain.

Salt and Pepper: Classic seasonings that bring balance to all the ingredients. A few pinches go a long way.

Fresh Parsley: A sprinkle of parsley at the end brightens the dish. It’s optional, but I like the fresh touch it adds.

4) How to Make Sheet Pan Garlic Butter Chicken and Veggies

Step 1. Preheat the oven to 400°F. I like lining the pan with parchment so cleanup feels like a breeze.

Step 2. Place the chicken breasts on one side of the sheet pan. Scatter the halved potatoes, broccoli florets, and carrot slices around the chicken.

Step 3. Mix the melted butter, minced garlic, Italian seasoning, salt, and pepper in a small bowl. The smell alone makes me hungry every time I do this step.

Step 4. Drizzle the butter mixture over the chicken and veggies. Toss the vegetables with your hands or a spoon so they’re coated well. The butter should touch everything for maximum flavor.

Step 5. Slide the pan into the oven and bake for 25 to 30 minutes. The chicken should reach 165°F inside, and the veggies should look tender and golden at the edges.

Step 6. Once out of the oven, sprinkle parsley over the top. Serve it right away while it’s hot and fragrant.

5) Tips for Making Sheet Pan Garlic Butter Chicken and Veggies

I’ve tried enough sheet pan dinners recipes to know a few tricks that make a big difference. First, cut all the vegetables about the same size so they cook evenly. Too big and they stay raw, too small and they burn before the chicken is ready.

Second, don’t drown the pan in vegetables. If they overlap too much, they steam instead of roast. Spread them in a single layer for that roasted texture we all love.

Third, if you want extra crispy potatoes, give them a head start. Bake the potatoes alone for ten minutes, then add the chicken and the rest of the vegetables.

Finally, play around with seasonings. Sometimes I add paprika or a little lemon juice for brightness. Simple changes can make the recipe feel new each time you cook it.

6) Making Sheet Pan Garlic Butter Chicken and Veggies Ahead of Time

On busy days, I like prepping this meal earlier. I chop the vegetables in the morning, store them in containers, and marinate the chicken with garlic butter in the fridge. When evening comes, everything is ready to spread on a pan and slide into the oven.

The flavors even get better when the chicken sits with the garlic butter for a while. It soaks in and makes the chicken even more flavorful. That extra time helps me later when I want dinner to come together fast.

If I’m really short on time, I bake everything the night before and reheat it the next day. It might not be quite as crisp as fresh, but it’s still delicious and saves me stress.

7) Storing Leftover Sheet Pan Garlic Butter Chicken and Veggies

I usually end up with leftovers, which makes me happy since lunch the next day is already handled. Store everything in airtight containers in the fridge. It stays good for about three days without losing much flavor.

When reheating, I prefer using the oven instead of the microwave. Ten minutes at 350°F brings the chicken back to life without drying it out. The veggies get a little crisp again too.

If I’m in a rush, I’ll use the microwave, but covering the container with a damp paper towel helps keep the chicken from drying out.

8) Try these Main Course recipes next!

9) Sheet Pan Garlic Butter Chicken and Veggies Recipe