Easy Sheet Pan Garlic Butter Chicken and Veggies
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.
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.