A hearty and wholesome one-pan meal, this Sheet Pan Garlic Butter Chicken and Veggies recipe combines juicy, oven-roasted chicken breasts with perfectly seasoned vegetables. It’s an easy, fuss-free dinner that’s loaded with flavor and perfect for busy weeknights.
Why You’ll Love This Recipe
This recipe is the epitome of convenience and flavor—everything cooks together on one pan, minimizing cleanup without sacrificing taste. The garlic butter mixture infuses both the chicken and vegetables with savory richness, while the roasting process brings out natural sweetness and caramelization in the veggies. It’s also versatile, healthy, and great for meal prep or a quick family dinner.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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4 chicken breasts
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2 tbsp olive oil
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3 tbsp butter, melted
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4 cloves garlic, minced
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1 tsp dried thyme
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1 tsp paprika
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Salt and pepper to taste
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1 cup baby potatoes, halved
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1 cup carrots, sliced
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1 cup broccoli florets
directions
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Preheat oven to 400°F (200°C) and line a sheet pan with parchment paper.
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In a small bowl, mix the olive oil, melted butter, minced garlic, dried thyme, paprika, salt, and pepper.
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Place the chicken breasts on the sheet pan and brush generously with the garlic butter mixture.
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Spread the potatoes, carrots, and broccoli around the chicken.
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Drizzle the remaining garlic butter mixture over the vegetables.
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Roast in the oven for 25-30 minutes, or until the chicken reaches 165°F (74°C) internally and vegetables are tender.
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Serve hot and enjoy a complete meal straight from the pan.
Servings and timing
Servings: 4 servings
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Calories: Approximately 400 kcal per serving
Variations
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Swap the Veggies: Try adding bell peppers, zucchini, or green beans for variety.
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Use Chicken Thighs: Boneless thighs can be used instead of breasts for extra juiciness.
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Add Heat: Sprinkle in crushed red pepper flakes or cayenne for a spicy kick.
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Lemon Zest: Add a splash of fresh lemon juice or zest to the butter mixture for a zesty boost.
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Herb Mix: Swap thyme for rosemary, oregano, or Italian seasoning for different flavor profiles.
storage/reheating
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F (175°C) for about 10 minutes, or microwave in 1-minute intervals until warmed through. For best texture, reheat the chicken and veggies separately if using a microwave.
FAQs
Can I use frozen vegetables for this recipe?
Yes, just be sure to thaw and pat them dry before roasting to avoid sogginess.
How can I make this dish dairy-free?
Substitute the butter with more olive oil or a dairy-free butter alternative.
Can I add cheese on top?
Absolutely! A sprinkle of Parmesan during the last few minutes of baking adds extra flavor.
How do I keep the chicken juicy?
Avoid overcooking. Use a meat thermometer to check for doneness at 165°F (74°C).
Is this recipe gluten-free?
Yes, it’s naturally gluten-free as long as all your ingredients are certified GF.
Can I prep this ahead of time?
Yes, you can prep everything in advance and store it in the fridge until ready to bake.
What can I serve this with?
It’s a complete meal, but you could add a simple side salad or crusty bread if desired.
How do I cut the carrots for even cooking?
Slice them into 1/4-inch rounds or thin sticks so they cook in time with the other veggies.
Can I use bone-in chicken?
Yes, but it may need a longer cook time—check for doneness with a thermometer.
Can I freeze this meal?
Cooked portions can be frozen for up to 2 months. Thaw in the fridge overnight and reheat in the oven.
Conclusion
Sheet Pan Garlic Butter Chicken and Veggies is a deliciously simple, nutritious meal that comes together in just 40 minutes. With rich, garlicky flavors and perfectly roasted vegetables, it’s a recipe you’ll come back to time and again—ideal for weeknight dinners, meal prep, or serving a hungry crowd with minimal mess.
Print
Sheet Pan Garlic Butter Chicken and Veggies
This Sheet Pan Garlic Butter Chicken and Veggies recipe is a flavorful and fuss-free one-pan meal made with juicy chicken breasts and perfectly roasted vegetables, all infused with a rich garlic butter sauce. Ready in just 40 minutes, it’s the ultimate go-to for busy weeknights, healthy meal prep, or satisfying family dinners.
- Total Time: 40 minutes
- Yield: 4 servings
Ingredients
4 chicken breasts
2 tbsp olive oil
3 tbsp butter, melted
4 cloves garlic, minced
1 tsp dried thyme
1 tsp paprika
Salt and pepper, to taste
1 cup baby potatoes, halved
1 cup carrots, sliced
1 cup broccoli florets
Instructions
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Preheat oven to 400°F (200°C) and line a sheet pan with parchment paper.
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In a small bowl, whisk together olive oil, melted butter, garlic, thyme, paprika, salt, and pepper.
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Place chicken breasts on the sheet pan and brush generously with the garlic butter mixture.
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Scatter the potatoes, carrots, and broccoli around the chicken.
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Drizzle remaining garlic butter over the vegetables.
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Roast for 25–30 minutes or until the chicken reaches an internal temp of 165°F (74°C) and veggies are tender.
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Serve hot straight from the pan.
Notes
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Swap in veggies like bell peppers, zucchini, or green beans for variety.
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Use boneless chicken thighs for a juicier option.
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Add a squeeze of lemon or some zest for a bright, citrusy touch.
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For a dairy-free version, use only olive oil or plant-based butter.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking / Roasting
- Cuisine: American
- Diet: Gluten Free
