Sheet Pan Garlic Butter Chicken and Veggies

Sheet Pan Garlic Butter Chicken and Veggies

A cozy and simple weeknight dinner featuring juicy chicken breasts, garlic butter, and colorful roasted vegetables, all cooked on one sheet pan.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 450

Ingredients Method Notes

Ingredients

Main Ingredients

4 pieces chicken breasts Use even-sized breasts for uniform cooking.
4 tablespoons garlic butter Real butter with fresh garlic gives the best flavor.
1 pound baby potatoes, halved Choose small, firm potatoes and halve them for quick roasting.
2 cups mixed vegetables (such as bell peppers, carrots, and broccoli) Cut vegetables into similar-sized pieces for even cooking.
to taste salt and pepper Season in layers for better flavor.
1 teaspoon Italian seasoning (optional) Adds a herby note; use fresh herbs if possible.

Method

Preparation

Preheat your oven to 400°F (200°C).
Arrange the chicken breasts on a sheet pan, giving each breast a bit of space.
Surround the chicken with halved baby potatoes and mixed veggies.

Cooking

Melt the garlic butter and drizzle it over the chicken and veggies.
Season everything with salt, pepper, and Italian seasoning if desired.
Bake in the oven for 25-30 minutes, or until the chicken is cooked through and veggies are tender.
If you want a crispier top, pop the pan under the broiler for 1 to 2 minutes at the end.

Serving

Serve warm and enjoy your easy one-pan dinner!

Notes

This dish is perfect for family-style serving. Offer simple sides like a leafy green salad or warm crusty bread. For added variety, customize with dipping sauces or cheese.