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Sheet Pan Garlic Butter Chicken and Veggies

A hassle-free recipe featuring tender chicken and vibrant vegetables coated in a rich garlic butter sauce, all cooked on one pan for easy cleanup.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces chicken breasts
  • 2 cups mixed vegetables (e.g., broccoli, bell peppers, carrots) Use seasonal vegetables for freshness.
  • 0.5 cup unsalted butter Melted for garlic butter sauce.
  • 4 cloves garlic, minced Add more for a stronger garlic flavor.
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • to taste Salt and pepper
  • for garnish Fresh parsley Chopped, for serving.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a small saucepan, melt the butter and add minced garlic, thyme, paprika, salt, and pepper.
  3. On a sheet pan, arrange the chicken breasts and mixed vegetables.
  4. Drizzle the garlic butter mixture over the chicken and veggies, tossing to coat them evenly.
Cooking
  1. Bake for 25-30 minutes or until the chicken is cooked through and the vegetables are tender.
  2. Garnish with fresh parsley before serving.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through. Customize the mixed vegetables based on availability, and consider adding red pepper flakes for a spicy kick.