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Sliced garlic butter chicken breast with roasted vegetables on a sheet pan

Sheet Pan Garlic Butter Chicken and Veggies | Sheet Pan Dinners Recipes

This Sheet Pan Garlic Butter Chicken and Veggies recipe is your answer to a stress-free, nutritious, and flavor-packed weeknight meal. With juicy chicken, roasted potatoes, and tender green veggies — all cooked on one pan — cleanup is a breeze!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner, Main
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large boneless, skinless chicken breasts halved horizontally
  • 2 tbsp unsalted butter melted
  • 3 cloves garlic minced
  • 1 tsp Italian seasoning
  • salt and pepper to taste
  • 1 lb baby potatoes halved
  • 1 cup broccoli florets
  • 1 cup asparagus trimmed
  • 1 tbsp olive oil
  • fresh parsley optional, for garnish

Equipment

  • Baking Sheet
  • Mixing bowls
  • Parchment Paper (optional)
  • Meat Thermometer (recommended)

Method
 

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
  2. In a small bowl, combine melted butter, minced garlic, Italian seasoning, salt, and pepper.
  3. Place chicken breasts on one side of the sheet pan. Brush with the garlic butter mixture.
  4. Toss halved baby potatoes in olive oil, season with salt and pepper, and place next to the chicken on the pan.
  5. Bake for 15 minutes.
  6. Add broccoli and asparagus to the pan. Drizzle with a bit more olive oil, season, and toss gently.
  7. Return to oven and bake for another 10–15 minutes, or until chicken reaches 165°F (74°C) and veggies are tender.
  8. Garnish with fresh parsley and serve hot.

Notes

To make it ahead: Prep chicken with garlic butter and chop veggies the night before. Refrigerate until ready to roast.
Leftovers? Wrap into a tortilla, serve over rice, or add to a grain bowl.