Description
Experience the ultimate one-pan meal with Sheet Pan Garlic Butter Chicken and Veggies. This delightful dish features tender chicken breasts and vibrant vegetables, all roasted to perfection in a savory garlic butter sauce. Perfect for busy weeknights or any special occasion, this recipe not only minimizes clean-up but also maximizes flavor, making dinner both easy and enjoyable. With just 10 minutes of prep time, you can have a wholesome meal on the table that the whole family will love. Customize with your favorite vegetables for added versatility!
Ingredients
Scale
- 2 boneless skinless chicken breasts
- 1 lb baby potatoes
- 1 ½ cups broccoli florets
- 1 bunch asparagus
- 4 tbsp butter
- 3 cloves garlic
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp lemon juice
- 1 tsp Italian seasoning
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Pat chicken dry and season both sides with garlic powder, paprika, salt, and pepper.
- In a bowl, melt butter then mix in minced garlic, lemon juice, and Italian seasoning.
- Spread halved baby potatoes on the baking sheet; drizzle with olive oil and season. Roast for 15 minutes.
- Add seasoned chicken to the pan; toss broccoli and asparagus in half the garlic butter sauce and arrange around the chicken.
- Roast everything together for an additional 20-25 minutes until chicken is cooked through (165°F internal temperature). Drizzle remaining sauce during the last five minutes of cooking.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with veggies (300g)
- Calories: 450
- Sugar: 3g
- Sodium: 560mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 85mg