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.

The Ultimate Sheet Pan Garlic Butter Chicken and Veggies

Name: Sheet Pan Garlic Butter Chicken and Veggies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
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

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

Scale

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

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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