Garlic Butter Chicken and Veggies
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.
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!
Notes
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.