Sheet Pan Garlic Butter Chicken and Veggies

Sheet Pan Garlic Butter Chicken and Veggies is the ultimate weeknight dinner solution that’s bursting with flavor and ready in under an hour! This complete meal features juicy chicken breasts, tender roasted potatoes, and colorful vegetables all slathered in rich garlic butter and roasted to perfection on a single sheet pan.

Love More Sheet Pan Recipes? Try My Sheet Pan Chicken Fajitas or this Sheet Pan Lemon Balsamic Chicken and Potatoes next.

Why You’ll Love This Recipe

Simple, flavorful, and perfectly balanced, this Sheet Pan Garlic Butter Chicken and Veggies makes dinner effortless. Tender chicken and roasted vegetables are coated in a rich garlic butter sauce, creating a meal that’s both comforting and wholesome. Easy to prep and clean up, it’s a go-to weeknight favorite full of delicious flavor.

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Ingredient List

Main Ingredients

• 4 boneless, skinless chicken breasts (about 1 pound, pounded to even thickness if necessary)
• 1 to 1½ pounds baby potatoes (halved then quartered into 1-inch chunks)
• 1 head broccoli (separated into florets)
• ½ pound asparagus (hard, woody ends trimmed) or 1 pound green beans
• 1 cup baby carrots (optional)
• 1 red bell pepper, sliced (optional)

Garlic Butter Sauce

• ½ cup unsalted butter (or ¼ cup melted butter)
• 4 cloves garlic, minced
• 3 tablespoons extra virgin olive oil
• 1 tablespoon chopped fresh parsley
• 1 teaspoon Italian seasoning (or fresh thyme and rosemary)
• ½ teaspoon salt (or to taste)
• ½ teaspoon black pepper (or to taste)
• ½ teaspoon paprika (optional)
• ½ teaspoon crushed red pepper flakes (optional)
• 1 tablespoon lemon juice (optional)
• Few sprigs of fresh rosemary for roasting

Optional Garnish

• Fresh chopped parsley
• Grated Parmesan cheese
• Lemon wedges

Friendly Notes: Whatever butter you have is fine. I’ve used salted, unsalted, the fancy stuff, the cheap stuff – it all works. Those little yellow potatoes are better than regular potatoes because they don’t get weird and mushy. And yeah, fresh herbs are nice, but that jar of Italian seasoning from whenever is totally fine too.

Why These Ingredients Work

So here’s the thing about butter – it tastes amazing but burns really easily. Olive oil doesn’t burn as fast. Mix them together and you get the best of both worlds. The garlic mellows out in the oven instead of tasting harsh and raw like it does when you just sprinkle it on stuff.

I started using baby potatoes after ruining approximately seventeen dinners with potatoes that were either burnt on the outside and raw inside, or just plain weird. These little ones cook at the same speed as the chicken, which means everything finishes at the same time. The vegetables I picked all take about the same amount of time to roast, so you’re not dealing with mushy broccoli and crunchy carrots.

Pounding the chicken flat was a game-changer I resisted for way too long because it seemed annoying. Turns out it takes like 30 seconds and means your chicken actually cooks evenly. Who knew.

Essential Tools and Equipment

• Large sheet pan (18×13 inches works best)
• Parchment paper or aluminum foil for easy cleanup
• Small mixing bowl for garlic butter
• Medium mixing bowl for tossing vegetables
• Meat mallet or rolling pin (if pounding chicken)
• Meat thermometer (essential for checking doneness)
• Whisk or fork for mixing
• Sharp knife and cutting board
• Light-colored saucepan (if making brown butter version)

How To Make Sheet Pan Garlic Butter Chicken and Veggies

Two methods here – the fancy one when I’m feeling motivated, and the regular one for literally every other day.

Method 1: Brown Butter Version (My Personal Favorite!)

Step 1: Prepare the Brown Butter

Turn your oven to 400°F and line a sheet pan with parchment paper. Put the butter in a light-colored pan on medium-low heat and stir it constantly. It’ll start bubbling and making noise, then you’ll see brown specks at the bottom and it’ll smell nutty and amazing. The second it looks amber-ish, take it off the heat immediately and dump it in a bowl. This happens fast – like, I’ve burnt it while turning around to check my phone fast. Once it cools enough that you won’t burn yourself, stir in the garlic, parsley, salt, and pepper.

Important: Do not answer the doorbell, do not check your texts, do not pet the dog. Stand there and watch that butter or you’ll burn it. Trust me on this.

Step 2: First Bake

Put your chicken and potatoes on the pan. Pour about half the brown butter over everything. Stick it in the oven for 15 minutes. Pull it out, shake the potatoes around, flip the chicken over.

Step 3: Add Vegetables and Finish

Add the broccoli, asparagus, and rosemary. Pour the rest of the brown butter on top. Back in the oven for 10 to 15 minutes until the potatoes are soft when you stab them with a fork and the chicken hits 165°F.

Pro move: Turn the broiler on for the last 2-3 minutes if you want everything extra crispy. Just don’t walk away because broilers are like toddlers – turn your back for one second and something’s on fire. Let it sit for 5 minutes, slice the chicken, add parsley if you want to look fancy, and you’re done.

Method 2: Simple Garlic Butter Version

Step 1: Prepare the Sauce

Heat oven to 400°F, line your pan with parchment or foil. Mix melted butter, olive oil, garlic, salt, pepper, Italian seasoning, paprika, red pepper flakes, and lemon juice in a bowl. Takes maybe 90 seconds.

Step 2: Prepare the Chicken

Put chicken on the pan. Scoop about 2 tablespoons of the garlic butter and spread it all over the chicken pieces.

Step 3: Prepare the Vegetables

Put potatoes, carrots, broccoli, and bell pepper in a bowl. Dump the rest of the garlic butter on them and mix it around. Spread the veggies around the chicken on the pan. Don’t pile them up or they’ll steam instead of roast.

Step 4: Bake

Put it in the oven for 25-30 minutes. Check that the chicken’s at 165°F and the potatoes are soft. Broil for 2-3 minutes if you want it crispier. Add parsley and Parmesan if you’re feeling it, and serve.

You Must Know

Pound the chicken flat or don’t bother complaining when it’s dry. Get a meat thermometer – they’re cheap and guessing is how you end up with food poisoning. Line your pan unless you enjoy scrubbing burnt vegetables off metal for 20 minutes.

Personal Secret: I keep about a tablespoon of the garlic butter aside and pour it over everything right before serving. Makes it taste like I actually tried, when really I just threw stuff on a pan.

Pro Tips & Cooking Hacks

• Everything needs to be cut the same size or it cooks weird. I’ve served potatoes that were basically raw on the inside because I was too lazy to cut them smaller.
• Don’t overcrowd the pan. Stuff needs space to roast, not steam. Use two pans if you have to.
• Asparagus and broccoli cook faster than potatoes. Add them later or they’ll turn to mush.
• Take the chicken out of the fridge 20 minutes before you cook it. Cold meat cooks unevenly.
• Burnt garlic is bitter and gross. Keep it mixed in with the butter and oil.
• Season the vegetables separately. They need their own seasoning to taste good.
• Use a light pan for brown butter so you can see when it’s actually turning brown.

Flavor Variations & Suggestions

Here’s what I do when I’m bored of the regular version:

• Mediterranean Style: Throw in oregano and basil instead of Italian seasoning, add cherry tomatoes and feta cheese near the end. Squeeze lemon over it.
• Spicy Version: Extra red pepper flakes and hot honey drizzled on top. My husband loves this.
• Herb Garden: Fresh thyme, rosemary, and sage if you have them lying around.
• Asian-Inspired: Skip the Italian stuff, add ginger and sesame oil, top with sesame seeds and green onions.
• Lemon Pepper: Lots of lemon zest and black pepper.
• Cheesy Delight: Dump Parmesan cheese on everything in the last 5 minutes.

Use whatever vegetables you have. Zucchini, eggplant, snap peas, more peppers – it all works.

Make-Ahead Options

Great for meal prep if you’re into that:

• Garlic butter sauce keeps in the fridge for 3 days. Let it warm up before you use it.
• Chop vegetables the night before and stick them in containers.
• Season chicken up to 24 hours ahead.
• Put everything on the pan in the morning, cover it with plastic wrap, refrigerate it. Add 5 minutes to cooking time.

Freeze cooked leftovers for 2 months. Thaw overnight and reheat.

Recipe Notes & Baker’s Tips

If your chicken’s done but the vegetables aren’t, take the chicken off and keep cooking the vegetables. Not complicated.

Brown butter takes a few extra minutes but it’s worth it. Regular melted butter is fine, but brown butter makes it taste special.

Chicken thighs work too and need about 5-10 more minutes. They don’t dry out as easily.

Watch the broiler. Stuff goes from perfect to burnt in like 20 seconds.

Serving Suggestions

This is dinner by itself, but here’s what we usually have with it:

Bread for soaking up the butter. My kids dunk their bread in the leftover garlic butter and it’s gross but also kind of cute. Salad with lemon dressing. Rice or quinoa if I’m feeding teenage boys who eat everything in sight. Lemon wedges. Sometimes wine for me.

How to Store Your Sheet Pan Garlic Butter Chicken and Veggies

Put leftovers in a container and stick them in the fridge for 3-4 days. It’s better the next day after everything soaks up more butter.

Reheat in the oven at 350°F for 10-15 minutes to keep the chicken from drying out. Microwave works for 1-2 minutes but the vegetables get soggy.

To freeze: let it cool, put it in freezer containers, freeze for 2 months. Thaw overnight before you reheat it.

Allergy Information

This has dairy because of the butter. Use vegan butter or all olive oil if you can’t do dairy.

It’s gluten-free.

Has: dairy

Doesn’t have: nuts, eggs, soy (unless you use soy butter), fish, shellfish, wheat

For low sodium, use unsalted butter and skip the salt or use very little.

Questions I Get Asked A Lot

My chicken is cooked but my vegetables aren’t done. What should I do?

Take the chicken off, cover it with foil, let the vegetables keep cooking. Next time cut your veggies smaller.

Why is my garlic burning?

Garlic burns easily. Keep it mixed in the butter and oil. For brown butter, take it off heat as soon as it browns.

How do I know when the chicken is done without a thermometer?

Cut into the thickest part – juices should be clear, meat should be white with no pink. But seriously just buy a thermometer.

💬 Tried this recipe? Leave a comment and rating below! Tell me what vegetables you used or if you changed anything. If your family liked it, share it with your friends!