Sheet Pan Garlic Butter Chicken and Veggies transforms your busy weeknight into a restaurant-quality dinner with just one pan and 45 minutes. I’ve been making this recipe for over a decade, and it never fails to impress my family.
There’s something magical about opening the oven door to find perfectly golden chicken surrounded by caramelized vegetables, all infused with that irresistible garlic butter aroma. Last Tuesday, when I was juggling soccer practice pickup and a work deadline,this recipe saved the day. I had everything prepped and in the oven before my youngest even finished his homework — just like I do with my baked garlic butter shrimp and rice on busy nights. The best part? Only one pan to wash afterward, which means more time for what really matters.
This one-pan wonder delivers tender, juicy chicken alongside perfectly roasted vegetables, all brought together with a rich garlic butter sauce that makes everything taste like it came from your favorite restaurant — similar to my garlic butter shrimp pasta.Let’s get cooking!
Why You’ll Love This Sheet Pan Garlic Butter Chicken and Veggies
I’ve served this dish to countless dinner guests over the years, and it consistently earns rave reviews because it strikes that perfect balance between impressive presentation and everyday practicality. The beauty lies in how the garlic butter sauce creates a unified flavor profile that makes each component taste better than it would on its own.
Minimal cleanup required – everything cooks on one sheet pan lined with parchment paper
Perfectly balanced nutrition – lean protein, fiber-rich vegetables, and healthy fats all in one meal
Foolproof timing system – potatoes get a head start, then everything finishes together
Customizable to your family’s tastes – swap vegetables based on what’s in season or in your fridge
Restaurant-quality results – the optional broil step creates that gorgeous golden finish
Meal prep friendly – leftovers reheat beautifully and taste just as good the next day
Ingredient Note List
Boneless Skinless Chicken Breasts: I always choose chicken breasts that are similar in thickness for even cooking, though chicken thighs work beautifully too if you prefer extra juiciness and flavor.
Baby Potatoes: These little gems hold their shape perfectly during roasting and develop the most wonderful crispy exterior while staying fluffy inside.
Fresh Asparagus: Look for spears with tight, closed tips and bright green color – they’ll maintain their crisp-tender texture without becoming mushy.
Broccoli Florets: I prefer cutting my own florets from fresh heads rather than using pre-cut because they stay firmer and develop better caramelization.
Garlic: Fresh minced garlic makes all the difference in this Sheet Pan Garlic Butter Chicken and Veggies recipe – it becomes sweet and aromatic when roasted.
Real Butter: Using genuine butter rather than margarine creates that rich, golden sauce that makes everything taste restaurant-quality.
Italian Seasoning: This herb blend adds depth and warmth to the garlic butter without overwhelming the natural flavors of the chicken and vegetables.
Lemon Juice: A splash of fresh lemon brightens the entire dish and helps balance the richness of the butter.
How to Cook Sheet Pan Garlic Butter Chicken and Veggies
Step 1. I always start by preheating my oven to 400°F and lining my largest sheet pan with parchment paper – this prevents sticking and makes cleanup a breeze.
Step 2. In my kitchen, I’ve learned that giving the potatoes a 15-minute head start is crucial because they need more time to become tender than the other vegetables.
Step 3. While the potatoes roast, I prepare my garlic butter sauce by melting the butter gently and whisking in the minced garlic — the same base I use in my creamy white chicken chili for that cozy, comforting depth. lemon juice, and Italian seasoning until fragrant.
Step 4. My grandmother always taught me to pat chicken completely dry before seasoning – this simple step ensures better browning and helps the seasonings stick properly.
Step 5. After the potatoes have their head start, I add the seasoned chicken to the center of the pan, leaving space around each piece for even heat circulation.
Step 6. I’ve found that tossing the broccoli and asparagus with half the garlic butter sauce before arranging them prevents the vegetables from drying out during roasting.
Step 7. During the final 5 minutes of cooking, I drizzle the remaining garlic butter over everything – this creates that glossy, restaurant-style finish that makes the dish look professional.
Step 8. My husband always insists on the optional broil step because it creates those beautiful golden-brown edges that make this Sheet Pan Garlic Butter Chicken and Veggies recipe look like it came from a high-end restaurant.
How to Store & Reheat
I usually store any leftovers in an airtight container in the refrigerator, where this dish stays fresh and flavorful for up to 4 days. Make sure everything cools completely before sealing to prevent condensation from making the vegetables soggy.
For longer storage, I recommend dividing the meal into individual portions and freezing them in freezer-safe containers for up to 3 months. This makes it incredibly convenient for busy weeks when you need a healthy dinner fast.
For best results, I like to reheat this dish in the oven at 350°F for about 15 minutes, which helps restore that crispy texture on the vegetables. You can also use the microwave for convenience – just cover with a damp paper towel and heat in 30-second intervals until warmed through.
Sheet Pan Garlic Butter Chicken and Veggies
One-pan garlic butter chicken with roasted potatoes, asparagus, and broccoli. Juicy, golden, and full of flavor—perfect for busy weeknights!
Preheat oven to 400°F (200°C). Line a large sheet pan with parchment. Pat chicken dry and season both sides with garlic powder, paprika, salt, and pepper. Halve baby potatoes, trim asparagus, and cut broccoli into florets.
Toss potatoes with olive oil, salt, and pepper. Spread evenly on the sheet pan and roast for 15 minutes.
In a small bowl, stir melted butter with minced garlic, lemon juice, and Italian seasoning.
After 15 minutes, add chicken to the pan. Toss broccoli and asparagus with half of the garlic butter sauce, then arrange around the chicken.
Bake for 20–25 minutes, until chicken reaches 165°F (75°C). In the final 5 minutes, drizzle remaining garlic butter over everything.
Optional: Broil for 2–3 minutes to brown the top.
Let chicken rest 5 minutes before slicing. Serve warm with lemon juice or fresh herbs.
Notes
Don’t overcrowd the pan for best roasting. Substitute chicken thighs for extra juiciness. Perfect for meal prep or freezer-friendly dinners.
What to Serve With Sheet Pan Garlic Butter Chicken and Veggies
Crusty Artisan Bread: The crispy crust and soft interior make it perfect for soaking up every drop of that delicious garlic butter sauce – my family fights over the last piece every time.
Fluffy Rice or Quinoa: These neutral grains provide a hearty base that absorbs the flavors beautifully while adding extra substance to make this a truly filling meal.
Fresh Mixed Greens Salad: A simple salad with light vinaigrette adds refreshing contrast to the rich, buttery flavors and provides additional nutrients and fiber.
Roasted Dinner Rolls: Warm, buttery rolls complement the garlic butter theme perfectly and give everyone something to nibble on while the main course finishes cooking.
Steamed Green Beans: These add extra color and crunch to your plate while providing additional vegetables without competing with the main dish’s flavors.
Caesar Salad: The tangy dressing and crisp romaine create a perfect counterpoint to the rich, savory elements of this one-pan dinner.
FAQs
How many calories are in Sheet Pan Garlic Butter Chicken and Veggies?
Each serving contains approximately 450-500 calories, making it a well-balanced meal that provides substantial protein and nutrients without being overly heavy.
Is this recipe healthy and good for you?
Absolutely – this dish provides lean protein from chicken, fiber and vitamins from the vegetables, and healthy fats from olive oil, making it a nutritious complete meal that fits most balanced eating plans.
Can I use frozen vegetables instead of fresh?
I recommend sticking with fresh vegetables for this recipe because frozen ones release more moisture during cooking, which can make the dish less crispy and flavorful.
What temperature should the chicken reach for food safety?
Always use a meat thermometer to ensure the thickest part of the chicken reaches 165°F – this is the safe internal temperature that guarantees the chicken is fully cooked and juicy.
