Sheet Pan Garlic Butter Chicken and Veggies
A simple and delicious meal featuring juicy chicken, tender veggies, and a rich garlic butter sauce, all cooked on one pan.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: None
Ingredients
Scale
- 4 chicken breasts
- 1 lb baby potatoes, halved
- 2 cups mixed vegetables (such as broccoli, bell peppers, carrots)
- 1/2 cup unsalted butter
- 4 cloves garlic, minced
- 2 teaspoons dried Italian herbs (or to taste)
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- In a small saucepan, melt the butter and add minced garlic, Italian herbs, salt, and pepper; stir to combine.
- On a large sheet pan, arrange the chicken breasts in the center and surround them with potatoes and mixed vegetables.
- Drizzle the garlic butter mixture over the chicken and vegetables, ensuring everything is well coated.
- Bake for 25-30 minutes, or until the chicken is fully cooked and the vegetables are tender.
- Optionally, garnish with fresh parsley before serving.
Notes
If you have leftovers, store them in an airtight container in the fridge for up to three days. For freezing, cool completely and use a freezer-safe container for up to three months.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 100mg
Keywords: garlic butter chicken, sheet pan meal, easy dinner