Sheet Pan Garlic Butter Chicken and Veggies

Busy weeknights call for easy, delicious, and hassle-free meals – and this Sheet Pan Garlic Butter Chicken and Veggies is exactly that!

Juicy, golden-brown chicken pairs perfectly with crispy roasted potatoes, tender asparagus, and caramelized broccoli, all coated in a rich garlic butter sauce.

The best part? Everything bakes on one pan, meaning minimal prep, minimal cleanup, and maximum flavor! You can find more sheet pan dinner ideas here.

Whether you’re looking for a quick family dinner, meal prep idea, or a wholesome dish that doesn’t require hours in the kitchen, this recipe is a must-try.

Let’s dive in!

Why You’ll Love This Recipe

• One Pan, Minimal Cleanup – Say goodbye to a sink full of dishes!
• Packed with Flavor – Garlic butter adds richness to every bite.
• Balanced Meal – Protein-packed chicken + fiber-rich veggies!
• Customizable – Swap the veggies, add a kick of spice, or sprinkle on some parmesan!
• Great for Meal Prep – Make it ahead and enjoy leftovers throughout the week.

Ingredients You’ll Need

For the 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

For the Garlic Butter Sauce

• 4 tbsp butter, melted
• 3 cloves garlic, minced
• 1 tbsp lemon juice
• 1 tsp Italian seasoning

For the Veggies

• 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

How to Make Sheet Pan Garlic Butter Chicken and Veggies

Step 1: Prep the Ingredients

• Preheat your oven to 400°F (200°C).
• Line a large sheet pan with parchment paper for easy cleanup.
• Cut baby potatoes in half, trim asparagus, and chop broccoli into bite-sized florets.
• Pat the chicken dry and season both sides with garlic powder, paprika, salt, and pepper.

Step 2: Make the Garlic Butter Sauce

• In a small bowl, melt the butter and stir in minced garlic, lemon juice, and Italian seasoning.

Step 3: Arrange Everything on the Sheet Pan

• Spread the baby potatoes on the pan first and drizzle with olive oil, salt, and pepper. Roast for 15 minutes before adding the other ingredients.
• After 15 minutes, add the chicken breasts to the pan.
• Toss broccoli and asparagus with half of the garlic butter sauce, then arrange them around the chicken.

Step 4: Roast to Perfection

• Place the sheet pan back in the oven and roast for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (75°C).
• Drizzle the remaining garlic butter sauce over everything in the last 5 minutes of cooking.
• Optional: Broil for 2-3 minutes for a golden, crispy finish.

Step 5: Serve & Enjoy

• Let the chicken rest for 5 minutes before slicing.
• Serve everything warm with extra lemon juice or fresh herbs for added freshness!

Tips for the Best Sheet Pan Chicken & Veggies

• Use Chicken Thighs for Extra Juiciness – They stay moist even after roasting.
• Don’t Overcrowd the Pan – Give everything space to roast evenly.
• Toss Veggies in Garlic Butter Separately – Ensures even coating.
• Broil for a Crispy Finish – Adds a restaurant-quality touch!

Variations & Substitutions

• Swap the Veggies – Try zucchini, bell peppers, or Brussels sprouts.
• Add Parmesan – Sprinkle on top before serving for extra flavor.
• Make it Spicy – Add red pepper flakes to the garlic butter sauce!
• Use Different Herbs – Rosemary or thyme work great!

What to Serve with Sheet Pan Garlic Butter Chicken

• Crusty Bread – Perfect for soaking up the extra garlic butter.
• Rice or Quinoa – Adds a hearty base to the meal.
• Side Salad – A fresh contrast to the rich flavors. Click here for more salad recipes.

Storage & Reheating Tips

• Fridge: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze in meal prep portions for up to 3 months.
• Reheat: Warm in the oven at 350°F (175°C) or microwave for a quick meal.

Recipe FAQ’s

Can I use frozen chicken?

Yes, but thaw it completely before baking for even cooking.

What other vegetables can I use?

Try Brussels sprouts, bell peppers, zucchini, or carrots.

Can I make this dairy-free?

Yes! Substitute butter with olive oil for a dairy-free version.