Sheet Pan Garlic Butter Chicken & Veggies | Easy Dinner
This Sheet Pan Garlic Butter Chicken & Veggies is a game-changer for weeknight dinners, combining tender chicken and vibrant roasted vegetables in a delicious garlic butter sauce. With minimal prep and easy cleanup, it’s a guaranteed crowd-pleaser for the whole family.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
- Boneless, Skinless Chicken Breasts or Thighs
- Unsalted Butter
- Fresh Garlic
- Broccoli Florets
- Bell Peppers
- Zucchini or Yellow Squash
- Red Onion
- Small Potatoes (e.g., Baby Yukon Golds, Red Potatoes)
- Italian Seasoning
- Smoked Paprika
- Salt
- Black Pepper
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Chop the boneless, skinless chicken breasts or thighs into uniform 1-inch bite-sized pieces.
- Prepare all your chosen vegetables: cut broccoli into bite-sized florets, slice bell peppers into 1-inch strips or chunks, cut zucchini into half-moon slices or 1/2-inch rounds, slice the red onion into wedges or thick slices, and halve or quarter small potatoes or cube larger ones into 1-inch pieces.
- In a small microwave-safe bowl, melt the unsalted butter for about 30-45 seconds.
- Add minced fresh garlic, Italian seasoning, smoked paprika, salt, and black pepper to the melted butter and stir until well combined.
- In a large mixing bowl, combine the chopped chicken pieces and prepared vegetables. Pour the garlic butter sauce over them and toss everything together until well coated.
- Spread the coated chicken and vegetables in a single layer on the prepared baking sheet(s).
- Place the baking sheet(s) in the preheated oven and roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender-crisp and slightly caramelized. Stir or flip halfway through cooking for even browning.
- Once cooked, remove the sheet pan from the oven, garnish with fresh chopped parsley if desired, and serve immediately.
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 100 mg
Keywords: Ensure uniform cuts for even cooking and avoid overcrowding the pan to prevent steaming. Line the sheet pan for easy cleanup and consider adding a squeeze of fresh lemon juice before serving for added brightness.