This sheet pan garlic butter chicken and veggies dish is simple and cozy. Perfect for a busy weeknight dinner, it’s loaded with flavors that the whole family will love. The buttery garlic coating makes the chicken tender and the veggies just right. Plus, cleanup is a breeze since everything cooks on one pan!
Why You Will Love This Garlic Butter Chicken and Veggies
This recipe is great for busy families. It’s easy to assemble and cooks in one go, saving you time in the kitchen. You’ll enjoy the delicious flavors without complicated steps. Simple ingredients make this an everyday favorite, and it’s sure to please the kids!
How to Make Garlic Butter Chicken and Veggies
Making this dish is quite straightforward. You’ll start by mixing a flavorful garlic butter sauce. Then, everything gets arranged on a sheet pan and baked until perfectly done. It’s a foolproof method that keeps the chicken juicy and the veggies crisp.
What You Need
- 4 boneless, skinless chicken breasts
- 1 lb baby potatoes, halved
- 2 cups mixed vegetables (such as broccoli, bell peppers, and carrots)
- 1/2 cup unsalted butter, melted
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried thyme
Step-by-Step
- Preheat the oven to 400°F (200°C).
- In a small bowl, mix melted butter, garlic, salt, pepper, paprika, and thyme.
- Place the chicken breasts on a sheet pan and surround them with the halved baby potatoes and mixed vegetables.
- Drizzle the garlic butter mixture over the chicken and veggies, making sure everything is well-coated.
- Bake for 25-30 minutes or until the chicken is cooked through and the potatoes are tender.
- Serve hot and enjoy your easy, flavorful meal!
How to Serve Garlic Butter Chicken and Veggies
This dish is delicious on its own, but you can serve it with a simple side salad or some crusty bread. If you like, sprinkle some fresh herbs on top for added flavor. It works well for casual family dinners or even when you have guests.
How to Store Garlic Butter Chicken and Veggies
To store leftovers, let everything cool and place it in an airtight container. It can stay in the fridge for up to 3 days. If you want to freeze it, portion the meal into freezer-safe containers. Reheat in the oven or microwave until warmed through.
Recipe Tips
- Make sure to cut the potatoes evenly for even cooking.
- Feel free to use different veggies based on your preference.
- Check chicken with a meat thermometer; it should reach 165°F (75°C).
- Don’t skip the butter sauce—it’s key for flavor!
- If you like a crispier texture, broil for a few minutes after baking.
Variations & Swaps
- Swap chicken for fish or tofu for a different protein option.
- Use sweet potatoes instead of baby potatoes for a sweet twist.
- Add some chopped fresh herbs like parsley or basil before serving for a fresh flavor boost.
FAQs
Can I make this dish ahead of time?
Yes, you can prepare the chicken and veggies with the garlic butter mixture the night before. Just cover it and store it in the fridge until you’re ready to bake. This way, dinner will be a breeze!
Can I freeze the leftovers?
Absolutely! Just let the leftovers cool completely, then transfer them to a freezer-safe container. They can be frozen for up to 3 months. Thaw in the fridge before reheating.
What’s the best way to reheat this dish?
The best way is to reheat it in the oven at 350°F until warmed through. You can also use a microwave, but the oven will keep everything nice and crispy.
What if I don’t have garlic?
If you’re out of garlic, you can use garlic powder instead—about 1 teaspoon should work fine. It won’t be quite the same but will still add some nice flavor.
What other sides can I serve with it?
This chicken pairs well with rice, quinoa, or a hearty green salad. You might also enjoy some roasted vegetables or a creamy coleslaw on the side!
Garlic Butter Chicken and Veggies
Ingredients
For the Chicken
- 4 boneless, skinless chicken breasts
For the Vegetables
- 1 lb baby potatoes, halved
- 2 cups mixed vegetables (such as broccoli, bell peppers, and carrots)
For the Garlic Butter Sauce
- 1/2 cup unsalted butter, melted
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried thyme
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- In a small bowl, mix melted butter, garlic, salt, pepper, paprika, and thyme.
- Place the chicken breasts on a sheet pan and surround them with the halved baby potatoes and mixed vegetables.
- Drizzle the garlic butter mixture over the chicken and veggies, making sure everything is well-coated.
Cooking
- Bake for 25-30 minutes or until the chicken is cooked through and the potatoes are tender.
- Serve hot and enjoy your easy, flavorful meal!
