Welcome to your new favorite weeknight dinner. This is the ultimate one-pan meal that delivers huge flavor with minimal cleanup.
Table of Contents
This recipe for Sheet Pan Garlic Butter Chicken and Veggies features tender, juicy chicken, crispy potatoes, and perfectly roasted vegetables, all coated in a rich and nutty garlic butter sauce.
It’s an entire, satisfying meal made on a single pan. What could be better than that?
A Little Story About This Dish
I’m a firm believer in the magic of Sheet Pan Dinners. There’s something so satisfying about putting everything on one pan, sliding it into the oven, and having a complete, delicious dinner ready with almost no effort.
This recipe was born from a love for those easy Sheet Pan Meals Chicken nights. The simple step of browning the butter first adds a deep, nutty aroma that elevates the entire dish from simple to spectacular.
This Sheet Pan Garlic Butter Chicken and Veggies has become one of my most-requested Health Dinner Recipes because it’s both incredibly delicious and unbelievably easy.
Get Ready to Cook!
You’re just a few simple steps away from a delicious and complete meal. This Sheet Pan Garlic Butter Chicken and Veggies is as easy as it gets.
What to Expect
Time: About 45 minutes from start to finish.
Difficulty: Very easy! The oven does most of the work for you.
Before You Begin
The number one flavor secret in this dish is the browned butter. Don’t skip this step if you can help it! It only takes a few extra minutes and creates a rich, nutty flavor that is simply divine.
For the most tender, evenly cooked chicken, pound the chicken breasts to an even thickness if they are very large. This ensures they cook at the same rate as the potatoes.
Finally, we cook in stages. The potatoes and chicken go in first to get a head start, then we add the quicker-cooking broccoli and asparagus later. This guarantees every single component of your Sheet Pan Garlic Butter Chicken and Veggies is cooked to perfection.
The Heart of the Dish: Ingredients You’ll Need
Here are the simple, wholesome ingredients for this amazing one-pan meal.
| Ingredient | Amount |
| Salted Butter | ½ cup |
| Garlic, minced | 4 cloves |
| Fresh Parsley, chopped | 1 tablespoon |
| Salt | ½ teaspoon (or to taste) |
| Black Pepper | ½ teaspoon (or to taste) |
| Boneless Skinless Chicken Breasts | 1 pound |
| Baby Potatoes, chopped | 1 pound |
| Head of Broccoli, in florets | 1 |
| Asparagus, ends trimmed | ½ pound |
| Sprigs of Fresh Rosemary | A few |
Let’s Get Cooking! Step-by-Step Guide
Follow these easy instructions for your perfect Sheet Pan Garlic Butter Chicken and Veggies.
1. Prep the Oven and Brown the Butter:
First, preheat your oven to 400°F and line a large sheet pan with parchment paper. In a light-colored saucepan over medium-low heat, melt the butter. Continue to stir as it foams and crackles. Once you see golden-brown specks at the bottom and smell a nutty aroma, immediately remove it from the heat and pour it into a mixing bowl to stop the cooking.
2. Make the Garlic Butter Sauce:
Let the brown butter cool slightly. Stir in the minced garlic, fresh parsley, salt, and black pepper.
3. First Bake: Chicken and Potatoes:
Place the chicken breasts and chopped potatoes on your prepared sheet pan. Drizzle about half of the garlic butter mixture over them and toss to coat. Arrange them in a single layer and bake for 15 minutes.
4. Add the Greens and Second Bake:
Carefully remove the pan from the oven. Flip the chicken over and give the potatoes a stir. Add the broccoli florets, asparagus, and rosemary sprigs to the pan. Drizzle the remaining garlic butter sauce over everything.
5. Finish Cooking:
Return the pan to the oven and bake for another 10-15 minutes. The meal is ready when the vegetables are tender and the chicken’s internal temperature reaches 165°F.
6. Optional Broil for Extra Crisp:
For extra golden chicken and crispy potatoes, you can place the sheet pan under the broiler for 2-3 minutes at the very end. Keep a close eye on it!
7. Rest, Slice, and Serve:
Let your Sheet Pan Garlic Butter Chicken and Veggies rest for 5 minutes. Slice the chicken and serve everything hot, garnished with a little extra parsley if you like.
Mastering the Dish: Pointers for Perfection & How to Store
Here are a few final pointers to make your Sheet Pan Garlic Butter Chicken and Veggies a staple in your dinner rotation.
Switch It Up: This is one of those wonderfully versatile Sheet Pan Recipes. Feel free to swap the vegetables based on what’s in season. Bell peppers, zucchini, or green beans would all be delicious.
Storage: This is one of my favorite Chicken Dishes Recipes for meal prep. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Check out these additional recipes for some fresh ideas for your gluten-free cooking: Gluten Free Chicken Pot Pie, Hearty Gluten Free Chicken and Dumplings, Gluten-Free Street Corn Chicken Bowl.
Your Burning Questions Answered!
Here are answers to common questions about this dish.
1. Do I have to brown the butter?
You don’t have to, but it adds a remarkable depth of flavor. If you’re short on time, you can simply use melted butter. However, the nutty taste from the brown butter really makes this Protein Dinner feel special.
2. Why can’t I add all the vegetables at once?
The potatoes take longer to cook than the broccoli and asparagus. If you added everything at the beginning, the broccoli and asparagus would be mushy and overcooked by the time the potatoes and chicken were ready. This two-step process ensures everything is perfectly tender-crisp.
3. How do I know when my baked chicken breast is done?
The most reliable way to check for doneness is with a meat thermometer. A Baked Chicken Breast is fully cooked and safe to eat when its internal temperature reaches 165°F (74°C) at its thickest point.
Dig In & Enjoy!
You are now ready to make a healthy, delicious, and incredibly easy meal that will impress anyone. Enjoy every flavorful bite of your homemade Sheet Pan Garlic Butter Chicken and Veggies!
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Sheet Pan Garlic Butter Chicken and Veggies
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
The ultimate Sheet Pan Garlic Butter Chicken and Veggies! A complete, healthy, and easy one-pan meal featuring tender chicken, crispy potatoes, and roasted vegetables tossed in a rich brown butter garlic sauce. Perfect for a busy weeknight!
Ingredients
½ cup salted butter
4 cloves garlic, minced
1 tablespoon chopped fresh parsley
½ teaspoon salt (or to taste)
½ teaspoon black pepper (or to taste)
1 pound boneless skinless chicken breasts, pounded to even thickness
1 pound baby potatoes, chopped into 1-inch chunks
1 head of broccoli, separated into florets
½ pound asparagus, woody ends trimmed
few sprigs of fresh rosemary
Instructions
1. Preheat the oven to 400°F and line a sheet pan with parchment paper.
2. In a saucepan over medium-low heat, melt the butter. Continue stirring until it foams and develops golden-brown specks and a nutty aroma (this is browning the butter). Immediately pour into a bowl to cool.
3. To the cooled brown butter, add the minced garlic, parsley, salt, and black pepper. Mix to combine.
4. Place the chicken and potatoes on the sheet pan. Glaze with half of the brown butter mixture.
5. Bake at 400°F for 15 minutes. Remove from the oven, flip the chicken, and stir the potatoes.
6. Add the broccoli, asparagus, and rosemary to the pan. Drizzle with the remaining brown butter mixture.
7. Return to the oven and bake for another 10-15 minutes, until veggies are tender and chicken reaches an internal temperature of 165°F.
8. For extra crispiness, broil for 2-3 minutes (optional).
9. Rest for 5 minutes before slicing the chicken and serving.
Notes
Browning the butter is optional but adds a wonderful deep, nutty flavor.
Staged Cooking: Do not add all the vegetables at once. The broccoli and asparagus cook much faster than the potatoes.
Storage: Store leftovers refrigerated in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course, Dinner
- Method: Baking, Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 488
- Sugar: 5g
- Sodium: 683mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 8g
- Protein: 32g
- Cholesterol: 125mg