I love meals that feel fancy but take almost no time. This sheet pan garlic butter chicken and veggies fits that bill. It fills the kitchen with warm garlic and butter. It makes weeknights feel cozy. If you love buttery chicken, try my cowboy butter chicken pasta for another quick, comforting dinner.
why make this recipe
This recipe keeps things simple. You toss chicken and veggies on one pan. You pour a garlic butter sauce over everything. The oven does the rest. You get juicy chicken and tender potatoes with little fuss. It also cleans up fast. That makes it perfect for busy nights or lazy weekends.
how to make Sheet Pan Garlic Butter Chicken and Veggies
Ingredients:
4 chicken thighs or breasts, 1 lb baby potatoes, halved, 2 cups mixed vegetables (like bell peppers, broccoli, and carrots), 1/2 cup unsalted butter, melted, 4 cloves garlic, minced, Salt and pepper to taste, Fresh parsley for garnish (optional)
Directions:
- Preheat the oven to 400°F (200°C).
- In a small bowl, mix melted butter with minced garlic, salt, and pepper.
- Place chicken, potatoes, and mixed vegetables on a sheet pan.
- Drizzle the garlic butter mixture over the chicken and vegetables, coating them well.
- Bake for 25-30 minutes or until chicken is cooked through and potatoes are tender, stirring halfway.
- Garnish with fresh parsley before serving.
For a handheld dinner the next day, shred leftovers and tuck them into cozy cheesy garlic chicken wraps. They make great lunches.
how to serve Sheet Pan Garlic Butter Chicken and Veggies
Serve this straight from the pan. Spoon a little extra garlic butter over each plate. Add a green salad on the side. For a richer meal, spoon the chicken over pasta or mashed potatoes and finish with a drizzle from a creamy pan sauce like my garlic butter steak parmesan cream sauce. It turns this simple sheet pan into a real feast.
how to store Sheet Pan Garlic Butter Chicken and Veggies
Let leftovers cool to room temperature for no more than two hours. Transfer to an airtight container. Refrigerate for up to 3–4 days. Reheat gently in a 350°F oven until warmed through. You can also reheat in a skillet over medium heat to crisp the potatoes.
tips to make Sheet Pan Garlic Butter Chicken and Veggies
Use evenly sized potatoes so they cook at the same rate as the chicken. Give the veggies a rough chop so nothing overcooks. You can swap butter for olive oil if you prefer. For a deeper garlic hit, add a pinch of garlic powder to the butter mix. If you want the same flavors in a different form, try my garlic-parmesan chicken meatloaf for a weeknight switch-up.
variation (if any)
Swap chicken thighs for boneless skinless breasts if you like leaner meat. Add lemon slices on the pan for a bright note. Toss in cherry tomatoes for the last 10 minutes of baking for a burst of sweetness. Or, for a creamy twist, serve the chicken with healthy creamy garlic parmesan chicken pasta and call it comfort food night.
FAQs
Q: Can I use frozen vegetables in this recipe?
A: Yes. Thaw them first or increase the bake time slightly. Toss them onto the pan partway through baking so they don’t get mushy.
Q: How do I know the chicken is done?
A: The safe internal temperature is 165°F (74°C). If you don’t have a thermometer, cut into the thickest piece and make sure the juices run clear and the meat is no longer pink.
Q: Can I make this gluten-free?
A: Absolutely. The recipe is naturally gluten-free as long as your butter and seasonings are free from additives with gluten.
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Sheet Pan Garlic Butter Chicken and Veggies
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A simple and cozy dish featuring juicy chicken and tender potatoes, all drizzled with a luscious garlic butter sauce.
Ingredients
- 4 chicken thighs or breasts
- 1 lb baby potatoes, halved
- 2 cups mixed vegetables (like bell peppers, broccoli, and carrots)
- 1/2 cup unsalted butter, melted
- 4 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- In a small bowl, mix melted butter with minced garlic, salt, and pepper.
- Place chicken, potatoes, and mixed vegetables on a sheet pan.
- Drizzle the garlic butter mixture over the chicken and vegetables, coating them well.
- Bake for 25-30 minutes or until chicken is cooked through and potatoes are tender, stirring halfway.
- Garnish with fresh parsley before serving.
Notes
Let leftovers cool to room temperature for no more than two hours. Store in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in a 350°F oven until warmed through.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg
Keywords: easy dinner, sheet pan chicken, garlic butter chicken
