Sheet Pan Garlic Butter Chicken and Veggies
This Sheet Pan Garlic Butter Chicken and Veggies is the perfect one-pan dinner—juicy chicken, crispy potatoes, and roasted veggies all coated in rich garlic butter sauce. With minimal prep and cleanup, it’s a weeknight winner!Gluten-free, customizable, and meal-prep friendly - this dish will become your go-to for an easy, flavorful meal.
Ingredients
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
Instructions
Step 1: Prep the Ingredients
- Preheat 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: Make the Garlic Butter Sauce
- In a small bowl, melt the butter and stir in garlic, lemon juice, and Italian seasoning.
Step 3: Arrange Everything on the Sheet Pan
- Spread baby potatoes on the pan, drizzle with olive oil, salt, and pepper, and roast for 15 minutes.
- Add chicken breasts to the pan.
- Toss broccoli and asparagus with half the garlic butter sauce, then arrange around the chicken.
Step 4: Roast & Finish
- Roast for 20-25 minutes or until chicken reaches 165°F (75°C).
- In the last 5 minutes, drizzle remaining garlic butter sauce over everything.
- Optional: Broil for 2-3 minutes for a golden, crispy finish.
Step 5: Serve & Enjoy
- Let the chicken rest for 5 minutes, then slice and serve warm!