I needed a fast dinner on busy nights. I began to make Sheet Pan Garlic Butter Chicken and Veggies when I had little time and wanted a simple, warm meal. It came from trying to use one pan and a few fresh things I had in the fridge. It worked well for weeknights and for small family meals.
I keep the method simple. I use plain spices and butter. I like the crunch on the vegetables and the mild garlic flavor on the chicken. I make this dish when I need a clean pan and a quick oven meal. It saves time and gives a steady, home-cooked dinner with little fuss.
This recipe is a one-pan oven dinner of chicken with mixed vegetables in garlic butter. It tastes savory and mild, with a light garlic note and a soft butter finish. People often make it for weeknight dinners, simple family meals, or when they want a quick roast. You can pair it with rice or a simple salad. For another easy, saucy dish, see this buttered lobster pasta with garlic and herbs for a different dinner idea.
Why make this recipe
This meal saves time and uses one pan. You spend little time cutting and mixing. The oven does most of the work while you can do other things. It gives a good mix of protein and vegetables in one bake. It also fits weeknight plans and makes clean up easy. The flavor is basic but tasty, and it works for simple daily meals. If you like creamy chicken dinners, try a similar idea with a baked rice dish like creamy smothered chicken and rice.
How to make this recipe
You will toss chicken and veggies in a garlic butter mix and bake them. First you melt the butter and stir in garlic and spices. Then you coat the chicken and the cut vegetables. Next you spread them on a pan so everything cooks evenly. The oven roasts the pieces until the chicken is done and the vegetables are tender. The whole process is simple. If you want another sheet pan idea, you can try a tropical twist like this Hawaiian chicken sheet pan.
Ingredients
- Chicken breasts — use two or three, about 1 to 1.5 pounds total. Cut if large.
- Potatoes — small to medium, cut in halves or cubes so they cook fast.
- Mixed vegetables — broccoli, bell peppers, carrots, or what you have.
- Garlic — fresh, minced for the best taste.
- Butter — melted, to coat and give a rich flavor.
- Olive oil — a splash to help toss and roast.
- Salt and pepper — to taste.
- Paprika — gives color and a mild smoky note.
- Herbs — thyme, rosemary, or dried mixed herbs for extra flavor.
These items are common and easy to buy. Use simple amounts: a few tablespoons of butter and oil, a teaspoon of salt, and a half teaspoon of pepper and paprika. Adjust herbs to your taste.
Directions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine melted butter, minced garlic, olive oil, salt, pepper, and paprika.
- Add chicken and vegetables to the bowl and toss to coat.
- Arrange chicken and veggies on a sheet pan in a single layer.
- Roast in the preheated oven for 25-30 minutes or until the chicken is cooked through and veggies are tender.
- Serve hot and enjoy!
Notes: Preheating makes sure the chicken cooks evenly and gets a light roast. Tossing in the butter mix helps the garlic and spices stick to food. Single layer on the pan keeps the pieces from steaming and makes them brown. Check chicken at 25 minutes to avoid overcooking. Let the chicken rest a few minutes after baking for juicier meat.
How to serve this recipe
Serve the chicken and vegetables straight from the pan. You can add a squeeze of lemon for brightness. Rice, mashed potatoes, or a green salad pair well. For kids, cut the chicken into small pieces and place veggies on the side. Leftovers work for a quick lunch. You can also shred cold chicken and mix with mayo for a sandwich the next day. Keep the plates simple so the garlic butter taste comes through.
How to store this recipe
Cool the food to room temperature for no more than two hours. Put leftovers in airtight containers. Store in the fridge for up to 3–4 days. To freeze, place in freezer-safe containers and freeze for up to 3 months. Thaw in the fridge overnight before reheating. Reheat in the oven at 350°F (175°C) until warm, or microwave in short bursts to keep the chicken moist. Label containers with the date to track freshness.
Tips to make this recipe
Trim the chicken of excess fat for even cooking. Cut vegetables in similar size so they roast at the same rate. Use room temperature chicken to reduce bake time. If potatoes take longer, parboil them for a few minutes first. Keep an eye on the pan in the last five minutes to avoid browning too much. If the vegetables dry out, add a bit more butter or a splash of olive oil before finishing. Taste and add salt after baking if needed.
Variation
Swap vegetables based on season or what you have. Use sweet potatoes instead of regular potatoes for a sweet note. Change herbs to oregano or basil for a different flavor. For a cleaner option, use chicken thighs instead of breasts; they stay juicier. You can add a small amount of lemon zest or a sprinkle of Parmesan after baking for a different finish. The recipe is flexible, so keep swaps simple and similar in cook time.
FAQs
Q: Can I use frozen vegetables? A: Yes. Thaw or add a few extra minutes to the bake time.
Q: How do I know chicken is done? A: Use a thermometer. Aim for 165°F (74°C). Or cut to check there is no pink.
Q: Can I make this spicy? A: Yes. Add chili powder or cayenne to the butter mix.
Q: Do I need to line the pan? A: Lining makes clean up easier but is not required.
Conclusion
This recipe gives a quick, low-effort roast with simple ingredients. It works well for weeknights and makes a complete meal with protein and veg in one pan. The steps are easy to follow and you can change items to suit your pantry. For a similar sheet-pan garlic butter style, you may like this Sheet Pan Garlic Butter Chicken Meal. For another take with potatoes and herbs, see Sheet Pan Garlic Herb Butter Chicken & Potatoes.
Print
Sheet Pan Garlic Butter Chicken and Veggies
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free, Dairy-Free
Description
A quick and easy one-pan meal featuring chicken and mixed vegetables in a savory garlic butter sauce, perfect for busy weeknights.
Ingredients
- 2–3 Chicken breasts (1–1.5 pounds), cut if large
- 2–3 Potatoes, small to medium, cut in halves or cubes
- Mixed vegetables (e.g., broccoli, bell peppers, carrots)
- 3–4 cloves Garlic, minced
- 3 tablespoons Butter, melted
- 1 tablespoon Olive oil
- Salt, to taste
- Pepper, to taste
- 1/2 teaspoon Paprika
- Herbs (thyme, rosemary, or mixed herbs), to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine melted butter, minced garlic, olive oil, salt, pepper, and paprika.
- Add chicken and vegetables to the bowl and toss to coat.
- Arrange chicken and veggies on a sheet pan in a single layer.
- Roast in the preheated oven for 25-30 minutes or until the chicken is cooked through and veggies are tender.
- Serve hot and enjoy!
Notes
Preheating ensures even cooking. Tossing in the butter mix helps flavors adhere. Arrange in a single layer to prevent steaming. Check chicken at 25 minutes to avoid overcooking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg
