IRRESISTIBLE SHEET PAN GARLIC BUTTER CHICKEN & VEGGIES

Are you craving a meal that’s bursting with flavor, incredibly easy to make, and requires minimal cleanup? Imagine tender, juicy chicken and perfectly roasted vegetables, all coated in a luscious garlic butter sauce that will have your taste buds singing—that’s exactly what you’ll get with this Sheet Pan Garlic Butter Chicken & Veggies! I promise you, this will become a new staple in your kitchen because it’s the perfect solution for a busy weeknight dinner that everyone will love.

Ingredients

For the Chicken & Veggies:

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 lb baby potatoes, halved or quartered if large
• 1 red bell pepper, cut into 1-inch pieces
• 1 green bell pepper, cut into 1-inch pieces
• 1 large onion, cut into wedges
• 2 cups broccoli florets
• 2 tablespoons olive oil
• Salt and pepper to taste

For the Garlic Butter Sauce:

• 1/2 cup unsalted butter, melted
• 6 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• 1/4 cup grated Parmesan cheese
• 1 tablespoon lemon juice

Step-by-Step Instructions

1. Prepare the Vegetables:

   Preheat your oven to 400°F (200°C). In a large bowl, toss the potatoes, bell peppers, onion, and broccoli with olive oil, salt, and pepper. Make sure everything is evenly coated. This step is crucial for ensuring the veggies roast properly and develop a nice, slightly crisp exterior.

2. Arrange on the Sheet Pan:

   Spread the vegetables in a single layer on a large sheet pan. Using a large sheet pan is key here – don’t overcrowd, or the vegetables will steam instead of roast!

3. Prepare the Chicken:

   In the same bowl, toss the chicken pieces with a little more olive oil, salt, and pepper. You could also add a dash of paprika or garlic powder for extra flavor if you’re feeling adventurous!

4. Add Chicken to the Sheet Pan:

   Nestle the chicken pieces among the vegetables on the sheet pan. Try to distribute them evenly so they cook at the same rate as the veggies. No one wants undercooked chicken!

5. Make the Garlic Butter Sauce:

   In a small bowl, whisk together the melted butter, minced garlic, parsley, oregano, red pepper flakes (if using), Parmesan cheese, and lemon juice. This sauce is the star of the show, so make sure you taste it and adjust the seasonings to your liking. More garlic? A pinch of extra red pepper flakes? Go for it!

6. Drizzle with Garlic Butter Sauce:

   Pour the garlic butter sauce evenly over the chicken and vegetables on the sheet pan. Use a spoon to ensure everything is nicely coated. The aroma at this point is going to be amazing, I promise!

7. Bake:

   Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly browned. The internal temperature of the chicken should reach 165°F (74°C). A meat thermometer is your best friend here – don’t guess!

8. Serve:

   Remove the sheet pan from the oven and let it cool for a few minutes before serving. Garnish with extra fresh parsley or a sprinkle of Parmesan cheese, if desired. Serve immediately and enjoy this delicious and easy Sheet Pan Garlic Butter Chicken & Veggies!

Tips and Tricks for the Best Sheet Pan Chicken

Okay, let’s be real, sometimes sheet pan dinners don’t always turn out perfectly. Here are some things I’ve learned over the years to make sure your Sheet Pan Garlic Butter Chicken & Veggies is a total success:

Don’t Overcrowd the Pan:

This is the biggest mistake people make! If the pan is too crowded, the vegetables will steam instead of roast, resulting in soggy veggies. Use a large sheet pan, and if needed, use two pans. Trust me, it’s worth it.

Cut Vegetables Evenly:

Unevenly cut vegetables will cook at different rates, leaving you with some that are undercooked and others that are overcooked. Aim for roughly the same size pieces so they cook evenly.

Choose the Right Vegetables:

Some vegetables take longer to cook than others. Hearty vegetables like potatoes and carrots should be added to the pan first, while quicker-cooking vegetables like broccoli and bell peppers can be added later. This recipe is great as is, but don’t be afraid to experiment! Other vegetables like asparagus, zucchini, or Brussels sprouts would also work well.

Don’t Skip the Tossing:

Tossing the vegetables and chicken with olive oil, salt, and pepper before adding them to the sheet pan is crucial for flavor and texture. It ensures that everything is evenly coated and will roast properly.

Adjust Cooking Time as Needed:

Every oven is different, so keep an eye on the chicken and vegetables as they cook. If they are browning too quickly, you can tent the sheet pan with foil. If they are not browning enough, you can increase the oven temperature slightly for the last few minutes of cooking.

Variations and Substitutions

One of the best things about this Sheet Pan Garlic Butter Chicken & Veggies recipe is how versatile it is! Feel free to customize it to your liking. Here are a few ideas:

Spice It Up:

Add a pinch of cayenne pepper or a dash of hot sauce to the garlic butter sauce for a spicy kick. A sprinkle of red pepper flakes also does the trick!

Add Different Vegetables:

Get creative with your vegetables! Other great options include sweet potatoes, carrots, green beans, or Brussels sprouts. Just be sure to adjust the cooking time accordingly.

Use Different Herbs:

Experiment with different herbs in the garlic butter sauce. Thyme, rosemary, or sage would all be delicious additions. Fresh herbs are always best, but dried herbs will also work in a pinch.

Make it with Balsamic Chicken:

For a sweeter, tangy twist, marinate the chicken in a Balsamic Chicken glaze before adding it to the sheet pan. This adds a whole new dimension of flavor to the dish.

Add Some Cheese:

Sprinkle some shredded mozzarella or provolone cheese over the chicken and vegetables during the last few minutes of cooking for a cheesy, melty topping.

Serving Suggestions

This Sheet Pan Garlic Butter Chicken & Veggies is a complete meal on its own, but if you want to round it out, here are a few serving suggestions:

• Serve with a side of quinoa or rice to soak up all that delicious garlic butter sauce.
• Add a simple side salad for a light and refreshing contrast to the rich flavors of the chicken and vegetables.
• Crusty bread is perfect for dipping into the garlic butter sauce.

Why I Love This Recipe

Okay, I’m going to gush for a minute because I genuinely LOVE this recipe. As someone who’s always on the lookout for easy weeknight dinners, this Sheet Pan Garlic Butter Chicken & Veggies is a total lifesaver. It’s quick to prepare, requires minimal cleanup, and is packed with flavor and nutrients. Plus, it’s a great way to use up whatever vegetables you have on hand. I’ve even made it with frozen vegetables in a pinch, and it still turns out great. And let’s not forget how much my family loves it! Even my picky eaters gobble it up.

If you are looking for other sheet pan options, you can also try the Hawaiian Chicken Sheet Pan Bake or the Sheet Pan Fajitas. For more garlic and chicken goodness, check out Garlic Butter Chicken Heaven. This recipe is also fantastic if you’re looking for healthy Hearty Snacks because you can easily pack it for lunch or enjoy leftovers the next day. As a bonus, it’s perfect for making delicious Oven Baked Chicken Breasts and fits neatly into the category of flavorful Chicken Breast Recipes Baked.

You might also like to try similar recipes like Garlic Parmesan Chicken, Garlic Parmesan Chicken Perfection, or Parmesan Chicken With Garlic Sauce.

Storage and Reheating Instructions

If you happen to have any leftovers (which is rare in my house!), here’s how to store and reheat them:

Storage:

Store the leftover chicken and vegetables in an airtight container in the refrigerator for up to 3-4 days.

Reheating:

You can reheat the leftovers in the microwave, oven, or skillet. For the microwave, heat on high for 1-2 minutes, or until heated through. For the oven, preheat to 350°F (175°C) and bake for 10-15 minutes, or until heated through. For the skillet, heat over medium heat until heated through, adding a little olive oil or butter if needed.

So there you have it! My go-to recipe for Sheet Pan Garlic Butter Chicken & Veggies. I hope you love it as much as I do! Give it a try and let me know what you think in the comments below. Happy cooking!

Irresistible Sheet Pan Garlic Butter Chicken & Veggies

Amelia Chen-Morrison

This sheet pan garlic butter chicken and veggies recipe is a flavorful and easy weeknight meal solution. Tender chicken and perfectly roasted vegetables are coated in a luscious garlic butter sauce, making it a family favorite with minimal cleanup.

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 sheet pan
• Large bowl
• Small bowl
• Whisk
• Spoon
• Measuring cups
• Measuring spoons
• Oven
• Meat thermometer
• Knife
• Cutting board

Ingredients

  

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 lb baby potatoes, halved or quartered if large
• 1 red bell pepper, cut into 1-inch pieces
• 1 green bell pepper, cut into 1-inch pieces
• 1 large onion, cut into wedges
• 2 cups broccoli florets
• 2 tablespoons olive oil
• Salt to taste
• Pepper to taste
• ½ cup unsalted butter, melted
• 6 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon dried oregano
• ½ teaspoon red pepper flakes optional
• ¼ cup grated Parmesan cheese
• 1 tablespoon lemon juice

Instructions

 

• Preheat your oven to 400°F (200°C).
• In a large bowl, toss the potatoes, bell peppers, onion, and broccoli with olive oil, salt, and pepper until evenly coated.
• Spread the vegetables in a single layer on a large sheet pan.
• In the same bowl, toss the chicken pieces with a little more olive oil, salt, and pepper.
• Nestle the chicken pieces among the vegetables on the sheet pan.
• In a small bowl, whisk together the melted butter, minced garlic, parsley, oregano, red pepper flakes (if using), Parmesan cheese, and lemon juice.
• Pour the garlic butter sauce evenly over the chicken and vegetables on the sheet pan.
• Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly browned. The internal temperature of the chicken should reach 165°F (74°C).
• Remove the sheet pan from the oven and let it cool for a few minutes before serving.
• Garnish with extra fresh parsley or a sprinkle of Parmesan cheese, if desired.
• Serve immediately and enjoy.

Notes

Don’t overcrowd the pan to ensure proper roasting. Cut vegetables evenly for consistent cooking. Hearty vegetables like potatoes should be added before quicker-cooking ones. Adjust cooking time as needed based on your oven. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days and reheated in the microwave, oven, or skillet. Spice it up with cayenne pepper, add different vegetables like sweet potatoes or Brussels sprouts, or experiment with herbs like thyme or rosemary. For a sweeter twist, marinate the chicken in a Balsamic Chicken glaze. Add shredded mozzarella or provolone cheese during the last few minutes of cooking for a cheesy topping.