EASY SHEET PAN GARLIC BUTTER CHICKEN & VEGGIES

Imagine tender, juicy chicken and perfectly roasted vegetables, all bathed in a rich, garlicky butter sauce – and all cooked on a single pan for minimal cleanup! This Sheet Pan Garlic Butter Chicken & Veggies is about to become your new weeknight obsession, delivering incredible flavor with almost zero effort, I promise you’ll love it!

Ingredients

For the Chicken and Vegetables:

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 large head of broccoli, cut into florets
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 red onion, sliced
• 1 pint cherry tomatoes, halved
• 2 cloves garlic, minced

For the Garlic Butter Sauce:

• 1/2 cup unsalted butter, melted
• 4 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon lemon juice

Optional Garnishes:

• Fresh parsley, chopped
• Red pepper flakes
• Grated Parmesan cheese

Let’s Gather Our Ingredients and Get Started!

Before we dive into the step-by-step instructions, let’s talk about a few things. First, make sure you have all your ingredients prepped and ready to go. This will make the whole process so much smoother. Don’t be afraid to substitute vegetables based on what you have on hand or what’s in season. Zucchini, asparagus, or even Brussels sprouts would be delicious additions. We are aiming for easy and delicious!

Step-by-Step Instructions

Prepare the Chicken and Vegetables:

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, combine the chicken, broccoli, bell peppers, red onion, and cherry tomatoes.

Make the Garlic Butter Sauce:

1. In a separate small bowl, whisk together the melted butter, minced garlic, parsley, thyme, salt, pepper, and lemon juice.

Combine and Bake:

1. Pour the garlic butter sauce over the chicken and vegetables in the large bowl. Toss well to ensure everything is evenly coated.
2. Spread the chicken and vegetables in a single layer on a large baking sheet lined with parchment paper (for easy cleanup!).
3. Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender. The internal temperature of the chicken should reach 165°F (74°C).

Garnish and Serve:

1. Remove from the oven and garnish with fresh parsley, red pepper flakes, and grated Parmesan cheese, if desired.
2. Serve immediately and enjoy!

Tips and Tricks for Sheet Pan Perfection

Okay, let’s talk about some things that can help you master this Sheet Pan Garlic Butter Chicken & Veggies. First of all, don’t overcrowd the pan! This is crucial for ensuring that everything roasts evenly and gets that beautiful golden-brown color. If you have too many ingredients, use two baking sheets instead of trying to cram everything onto one. Also, feel free to adjust the cooking time based on your oven and the size of your chicken pieces. Start checking for doneness around 20 minutes, and adjust accordingly.

Variations to Spice Things Up

One of the best things about this recipe is how versatile it is! Want to add a little kick? A pinch of red pepper flakes or a dash of cayenne pepper to the garlic butter sauce will do the trick. If you’re a fan of cheese, sprinkle some shredded mozzarella or provolone over the chicken and vegetables during the last few minutes of baking for a cheesy, gooey delight. Also, consider adding some balsamic chicken flavor by drizzling a balsamic glaze over the cooked chicken and veggies just before serving. The tangy sweetness of the balsamic will complement the savory garlic butter beautifully.

Why This Recipe Works So Well

This Sheet Pan Garlic Butter Chicken & Veggies recipe is a winner because it’s incredibly easy, quick, and healthy. It’s perfect for those busy weeknights when you don’t have a lot of time to cook but still want a delicious and nutritious meal. The combination of tender chicken, flavorful vegetables, and that amazing garlic butter sauce is simply irresistible. Plus, the one-pan cleanup is a major bonus!

Making it a Chicken Broccoli Bake

While this recipe is fantastic as is, you can easily transform it into a delicious Chicken Broccoli Bake! After baking the chicken and veggies, simply sprinkle a generous amount of shredded cheddar or your favorite cheese over the top and bake for a few more minutes until the cheese is melted and bubbly. For an even more decadent twist, you could add a creamy sauce made from cream cheese, sour cream, and a little milk to bind everything together before baking with the cheese. This creates a comforting and satisfying meal that’s perfect for a cozy night in.

The Secret to Perfectly Baked Garlic Chicken

The key to perfectly Baked Garlic Chicken lies in the garlic butter sauce and the cooking method. The garlic butter sauce not only adds incredible flavor but also helps to keep the chicken moist and tender during baking. Making sure the chicken is cut into even-sized pieces also ensures that it cooks evenly and doesn’t dry out. And remember, don’t overcrowd the pan! This allows the heat to circulate properly and ensures that the chicken gets that beautiful golden-brown color.

Sheet Pan Suppers: The Ultimate Quick Healthy Meals

If you’re looking for Quick Healthy Meals, sheet pan suppers are your best friend! They’re easy to customize, require minimal cleanup, and are packed with flavor and nutrients. You can use a variety of proteins, vegetables, and sauces to create endless combinations that suit your taste preferences and dietary needs. Whether you’re making chicken, sausage, shrimp, or tofu, sheet pan suppers are a convenient and delicious way to get a healthy meal on the table in no time. Plus, they’re a great way to use up any leftover vegetables you have in the fridge.

Storage and Reheating Instructions

If you have any leftovers (which is unlikely!), store them in an airtight container in the refrigerator for up to 3 days. To reheat, you can microwave them for a few minutes, or you can reheat them in the oven at 350°F (175°C) until heated through. If reheating in the oven, add a splash of water or broth to the pan to help keep the chicken and vegetables moist. You can also enjoy the leftovers cold in a salad or wrap!

Enjoy Your Delicious Sheet Pan Creation!

There you have it! A simple, flavorful, and healthy Sheet Pan Garlic Butter Chicken & Veggies recipe that’s sure to become a family favorite. Don’t hesitate to experiment with different vegetables and seasonings to create your own unique version. Happy cooking, and I’ll see you in the kitchen soon!

Easy Sheet Pan Garlic Butter Chicken and Veggies

Amelia Chen-Morrison

This recipe delivers tender, juicy chicken and perfectly roasted vegetables, all bathed in a rich, garlicky butter sauce. Cooked on a single sheet pan, it minimizes cleanup and provides incredible flavor with almost zero effort, making it perfect for a quick and healthy weeknight meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine American

Servings 4

Calories 450 kcal

Equipment

• Large bowl
• Small bowl
• Whisk
• Large baking sheet
• Parchment paper
• Oven
• Measuring cups
• Measuring spoons
• Knife
• Cutting board

Ingredients

  

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 large head of broccoli, cut into florets
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 red onion, sliced
• 1 pint cherry tomatoes, halved
• 6 cloves garlic, minced
• ½ cup unsalted butter, melted
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon dried thyme
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon lemon juice
• Optional: Fresh parsley, chopped, for garnish
• Optional: Red pepper flakes, for garnish
• Optional: Grated Parmesan cheese, for garnish

Instructions

 

• Preheat your oven to 400°F (200°C).
• In a large bowl, combine the chicken, broccoli, bell peppers, red onion, and cherry tomatoes.
• In a separate small bowl, whisk together the melted butter, minced garlic, parsley, thyme, salt, pepper, and lemon juice.
• Pour the garlic butter sauce over the chicken and vegetables in the large bowl. Toss well to ensure everything is evenly coated.
• Spread the chicken and vegetables in a single layer on a large baking sheet lined with parchment paper.
• Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender. The internal temperature of the chicken should reach 165°F (74°C).
• Remove from the oven and garnish with fresh parsley, red pepper flakes, and grated Parmesan cheese, if desired.
• Serve immediately and enjoy!

Notes

Don’t overcrowd the pan to ensure even roasting. Adjust cooking time based on your oven and chicken size. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven. For a cheesy twist, sprinkle shredded mozzarella or provolone over the chicken and vegetables during the last few minutes of baking. A balsamic glaze can be drizzled over the cooked chicken and veggies for added flavor.