Sheet Pan Garlic Butter Chicken and Veggies

Ever had a meal that practically cooks itself while filling your kitchen with the most mouth-watering aroma?

Sheet Pan Garlic Butter Chicken and Veggies is not just another dinner; it’s a quick and easy masterpiece. Imagine juicy chicken breasts slathered in a rich, buttery garlic sauce, combined with colorful, tender veggies, all roasted to perfection on a single pan. This recipe has viral potential written all over it, perfect for a busy weeknight or impressing guests!

Why Make This Recipe

Who doesn’t love a dinner that requires minimal cleanup? With this one-pan wonder, you toss everything together and let the oven do its magic. Plus, it’s budget-friendly and serves up plenty of flavor that even picky eaters will rave about. It’s easy to whip up, making it a go-to meal for anyone who’s ever heard “What’s for dinner?” more times than they can count.

Ingredients

You don’t need fancy stuff—just these basics!

• 4 chicken breasts
• 2 tablespoons garlic, minced
• 4 tablespoons butter, melted
• 1 teaspoon paprika
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 2 cups mixed vegetables (e.g., bell peppers, zucchini, carrots)
• Lemon wedges for serving

Directions

Let’s get cooking with this simple guide:

1. Preheat the oven to 400°F (200°C).
2. In a mixing bowl, combine melted butter, minced garlic, paprika, Italian seasoning, salt, and pepper.
3. Place the chicken breasts on a sheet pan and brush the garlic butter mixture over them.
4. Add the mixed vegetables to the pan and drizzle with the remaining garlic butter. Toss to coat.
5. Bake for 25-30 minutes or until the chicken is cooked through and vegetables are tender.
6. Serve with lemon wedges for a bright finish!

How to Make Sheet Pan Garlic Butter Chicken and Veggies (Overview)

Making this dish is pretty much a walk in the park! First, you stir up that buttery garlic goodness, which is essential for flavor (seriously, don’t skip it). Next, brush that golden mixture over the chicken like it’s a spa treatment. Toss in your colorful veggies for a pop of vibrancy, then simply bake for a short while. The hardest part? Not snacking on the chicken before it’s ready!

How to Serve Sheet Pan Garlic Butter Chicken and Veggies

When it’s time to serve, think of your plate as a canvas. Lay down the chicken alongside those vibrant veggies; there’s something undeniably inviting about the colorful presentation. Pair it with a squeeze of lemon to add a zesty kick that brightens all the flavors. You can almost smell the garlic wafting through the air, making it hard to resist taking that first bite! 🍋✨

How to Store Sheet Pan Garlic Butter Chicken and Veggies

Got leftovers? Lucky you! This dish keeps well in the fridge for 3-4 days in an airtight container. For longer storage, freeze it for up to 3 months. When ready to enjoy again, simply reheat in the oven or microwave. Quick tip: Add a splash of water when reheating to keep everything moist.

Tips to Make Sheet Pan Garlic Butter Chicken and Veggies

1. Chop your veggies uniformly for even cooking.
2. Add some crushed red pepper flakes if you want to spice things up a notch!
3. Substitute chicken with tofu or tempeh for a vegan twist.
4. Use any seasonal veggies you love—make it your own!
5. Don’t skip the lemon! It brightens and balances the flavors—trust me! 🥰

Variation

Feel free to switch things up! Swap the chicken for salmon for a different protein experience, or go entirely vegan by using chickpeas or firm tofu instead of chicken. You can also try different herb combinations like rosemary or thyme for an aromatic twist!

FAQs

Can I use frozen veggies?
Yes, you can! Just throw them on the pan in their frozen state, but you may need to bake a few extra minutes.

What if I don’t have Italian seasoning?
No worries! Simply use an herb mix that you enjoy, like basil or oregano.

Can I make this ahead of time?
Absolutely! Prep everything in advance and store it in the fridge until you’re ready to bake. Just remember to keep the garlic topping separate until you’re ready to go!

📌 Pin this recipe for your next cozy dinner night!

Sheet Pan Garlic Butter Chicken and Veggies

A quick and easy one-pan meal featuring juicy chicken breasts and colorful veggies roasted in a rich garlic butter sauce.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 400

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 4 pieces chicken breasts
• 2 tablespoons garlic, minced
• 4 tablespoons butter, melted
• 1 teaspoon paprika
• 1 teaspoon Italian seasoning
• to taste Salt
• to taste Pepper

Vegetables

• 2 cups mixed vegetables (e.g., bell peppers, zucchini, carrots) Chopped uniformly for even cooking.
• lemon wedges for serving Brightens the flavors.

Method

 

Preparation

1. Preheat the oven to 400°F (200°C).
2. In a mixing bowl, combine melted butter, minced garlic, paprika, Italian seasoning, salt, and pepper.
3. Place the chicken breasts on a sheet pan and brush the garlic butter mixture over them.
4. Add the mixed vegetables to the pan and drizzle with the remaining garlic butter. Toss to coat.

Cooking

1. Bake for 25-30 minutes or until the chicken is cooked through and vegetables are tender.
2. Serve with lemon wedges for a bright finish!

Notes

Chop veggies uniformly for even cooking. For a vegan twist, substitute chicken with tofu or tempeh. You can also try different protein like salmon or chickpeas.