A quick, easy dinner that cooks on one sheet pan and needs little clean up.
introduction
This Sheet Pan Garlic Butter Chicken and Veggies is an easy weeknight meal. It cooks on one pan and tastes rich from garlic butter. If you like simple chicken dishes, try the similar garlic parmesan chicken pasta for another quick dinner idea.
why make this recipe
You make this recipe because it is fast, simple, and needs one pan. It gives a full meal with protein and vegetables. The garlic butter makes the chicken and veggies tasty. It works well for busy nights or when you want little cleanup.
how to make Sheet Pan Garlic Butter Chicken and Veggies
- Preheat the oven to 400°F (200°C).
- Melt butter in a saucepan over medium heat. Add minced garlic and cook until fragrant.
- In a large bowl, mix chicken breasts, mixed vegetables, thyme, rosemary, salt, and pepper. Pour the garlic butter over and toss to coat.
- Spread the chicken and vegetables evenly on a baking sheet.
- Bake 25–30 minutes, until chicken is cooked through and vegetables are tender.
- Serve with lemon wedges on the side.
Ingredients :
- 4 boneless, skinless chicken breasts
- 1/2 cup unsalted butter
- 4 cloves garlic, minced
- 2 cups mixed vegetables (e.g., broccoli, bell peppers, carrots)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Lemon wedges for serving
Directions :
- Preheat the oven to 400°F (200°C).
- In a saucepan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant.
- In a large bowl, combine the chicken breasts, mixed vegetables, thyme, rosemary, salt, and pepper. Pour the garlic butter over the mixture and toss to coat.
- Arrange the chicken and vegetables evenly on a baking sheet.
- Bake for 25-30 minutes or until the chicken is cooked through and the vegetables are tender.
- Serve with lemon wedges on the side.
how to serve Sheet Pan Garlic Butter Chicken and Veggies
Serve right from the pan or plate each portion. Squeeze lemon over the chicken before eating. Add a simple side like rice or crusty bread if you want more. This dish is good hot or warm.
how to store Sheet Pan Garlic Butter Chicken and Veggies
Cool the leftovers to room temperature within two hours. Put in an airtight container and refrigerate for up to 3 days. Reheat in the oven at 350°F (175°C) until warm, or heat in the microwave in short bursts.
tips to make Sheet Pan Garlic Butter Chicken and Veggies
- Cut vegetables to similar sizes so they cook evenly.
- Use a meat thermometer to check chicken reaches 165°F (74°C).
- If vegetables cook faster, remove them early and let the chicken finish.
- Line the baking sheet with foil or parchment for easier cleanup.
- Add fresh herbs at the end for a brighter flavor.
variation (if any)
- Swap chicken breasts for boneless thighs; they stay juicier.
- Use different vegetables like zucchini, sweet potatoes, or green beans.
- Add a pinch of red pepper flakes for heat.
- Replace butter with olive oil for a lighter version.
FAQs
Q: Can I use frozen vegetables?
A: Yes. Thaw and pat dry first, or add a few extra minutes to the bake time.
Q: Can I make this with bone-in chicken?
A: You can. Increase baking time and check the internal temperature to 165°F (74°C).
Q: Can I prep this ahead?
A: Yes. Toss chicken and vegetables with the herbs and garlic butter, cover, and refrigerate. Bake when ready, but allow chilled pan items a few extra minutes in the oven.
Q: Is this safe for picky eaters?
A: Yes. Use milder vegetables and less seasoning to suit tastes.
Sheet Pan Garlic Butter Chicken and Veggies
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Description
A quick, easy dinner that cooks on one sheet pan with minimal cleanup, rich in garlic butter flavor.
Ingredients
- 4 boneless, skinless chicken breasts
- 1/2 cup unsalted butter
- 4 cloves garlic, minced
- 2 cups mixed vegetables (e.g., broccoli, bell peppers, carrots)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Lemon wedges for serving
Instructions
- Preheat the oven to 400°F (200°C).
- Melt butter in a saucepan over medium heat. Add minced garlic and cook until fragrant.
- In a large bowl, mix chicken breasts, mixed vegetables, thyme, rosemary, salt, and pepper. Pour the garlic butter over and toss to coat.
- Spread the chicken and vegetables evenly on a baking sheet.
- Bake for 25–30 minutes, until chicken is cooked through and vegetables are tender.
- Serve with lemon wedges on the side.
Notes
Cut vegetables to similar sizes for even cooking. Use a meat thermometer to ensure chicken reaches 165°F (74°C). Line the baking sheet for easier cleanup.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 90mg
