Easy Sheet Pan Garlic Butter Chicken and Veggies

When it comes to dinner, nothing beats a recipe that’s fast, flavorful, and requires almost no cleanup. That’s why this Sheet Pan Garlic Butter Chicken and Veggies is a total lifesaver for busy weeknights. The magic of this dish lies in its simplicity: juicy chicken baked alongside tender vegetables, all coated in a rich garlic butter sauce that makes every bite irresistible. If you’ve been searching for a no-fuss, family-friendly meal, this is it.

The beauty of sheet pan dinners is that everything cooks together in one pan. That means fewer dirty dishes, less time in the kitchen, and more time enjoying a warm meal with your loved ones. The combination of garlic, melted butter, and herbs brings out the best in both the chicken and veggies. You’ll end up with golden, slightly crisp edges on the vegetables and moist, flavorful chicken that’s perfectly cooked through.

Whether you’re new to cooking or you’ve got plenty of experience in the kitchen, this recipe is approachable and stress-free. Plus, it’s flexible—you can swap in your favorite vegetables or adjust the seasonings to match your taste. In under an hour, you’ll have a hearty, wholesome dinner on the table that everyone will want seconds of.

---

What Makes This Sheet Pan Garlic Butter Chicken and Veggies Special?

• One Pan, Zero Stress: Everything cooks on a single sheet pan, meaning less cleanup and more free time.

• Garlic Butter Flavor Explosion: The garlic butter sauce adds richness and depth without needing complicated ingredients.

• Family-Friendly and Versatile: Works with a variety of vegetables and chicken cuts, so you can adapt it to what’s in your fridge.

• Quick Weeknight Dinner: Ready in under an hour, making it ideal for busy schedules.

• Beginner-Friendly Cooking: Simple steps, common ingredients, and no special skills required.

If you’re tired of complicated recipes, this is the one you’ll keep coming back to. The garlic butter not only coats the chicken but also seeps into the veggies, giving you layers of flavor with minimal effort.

---

Ingredient Notes

• Chicken Breasts or Thighs: Breasts cook a bit faster and stay lean, while thighs stay extra juicy. You can use bone-in or boneless depending on preference.

• Garlic: Fresh garlic cloves are a must for that punchy flavor. Garlic powder can work in a pinch.

• Butter: Unsalted butter allows you to control the seasoning. For a lighter option, use olive oil or a butter blend.

• Mixed Vegetables: Broccoli, carrots, zucchini, and bell peppers work beautifully. Choose firm veggies that roast well.

• Fresh Herbs: Parsley or thyme brighten the dish. Dried herbs can be substituted but use half the amount.

• Seasonings: Salt, black pepper, and paprika enhance flavor and give the chicken a golden finish.

• Sheet Pan: A heavy-duty, rimmed baking sheet ensures even cooking without spills.

---

How To Make Sheet Pan Garlic Butter Chicken and Veggies

1. Preheat the oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease with oil to prevent sticking.

2. Prepare the garlic butter sauce. Melt 6 tablespoons of unsalted butter in a small bowl, then stir in 4 minced garlic cloves, 1 teaspoon paprika, salt, and black pepper. (Tip: add a pinch of red pepper flakes if you like heat.)

3. Season the chicken. Place 4 chicken breasts or thighs on the sheet pan. Brush generously with half the garlic butter mixture.

4. Add the vegetables. Chop about 4 cups of mixed vegetables into bite-sized pieces. Toss with the remaining garlic butter and arrange around the chicken. Spread them evenly for proper roasting.

5. Bake for 25–30 minutes. Cook until the chicken reaches 165°F (74°C) internal temperature. The vegetables should be tender with slightly crispy edges.

6. Optional broil step. For extra color and crispiness, broil on high for 2–3 minutes at the end. Watch closely to prevent burning.

7. Garnish and serve. Sprinkle with fresh parsley and serve directly from the pan for a rustic presentation.

---

Storage Options

• Room Temperature: Keep leftovers out no longer than 2 hours.

• Refrigeration: Store in an airtight container in the fridge for up to 4 days.

• Freezing: Freeze cooked chicken and veggies in freezer-safe bags for up to 2 months. Thaw in the fridge overnight before reheating.

• Reheating: Warm in the oven at 350°F (175°C) for 10–15 minutes or in the microwave in 1-minute bursts. Add a splash of broth to keep chicken moist.

---

Variations and Substitutions

• Spicy Kick: Add cayenne or chili flakes to the garlic butter for heat.

• Mediterranean Twist: Swap veggies for zucchini, red onion, and cherry tomatoes with oregano seasoning.

• Low-Carb Option: Use cauliflower, green beans, or asparagus as the veggie base.

• Seasonal Swap: In fall, try sweet potatoes and Brussels sprouts. In summer, corn and zucchini shine.

• Lemon Garlic Version: Add lemon zest and juice for a brighter flavor profile.

---

Frequently Asked Questions

1. Can I use frozen vegetables?
Yes, but thaw them first and pat dry. Frozen veggies release extra moisture that can make the pan soggy.

2. What type of chicken works best?
Both breasts and thighs are great. Thighs stay juicier, while breasts cook faster.

3. Can I prep this in advance?
Absolutely. Marinate the chicken in garlic butter and chop veggies ahead of time. Store separately in the fridge until ready to bake.

4. Why are my veggies mushy?
This happens if the pan is overcrowded. Spread everything in a single layer for even roasting.

5. How can I make this dairy-free?
Use olive oil or a dairy-free butter alternative instead of regular butter.

6. Do I need to flip the chicken halfway?
Not necessary, but flipping once can help with even browning.

---

Conclusion

This Sheet Pan Garlic Butter Chicken and Veggies is the kind of recipe that makes weeknights easier and tastier. With minimal prep, one pan to clean, and flavors that the whole family loves, it’s sure to become a regular on your dinner rotation. Try it once, and you’ll see why this simple recipe is a keeper. Don’t forget to share your version and let me know what veggies you added—I love seeing how others make it their own!

Print