One-Pan Garlic Butter Chicken and Veggies

One-Pan Garlic Butter Chicken and Veggies has become one of my go-to dinners on busy weeknights. I still remember the first time I made it—it was one of those hectic evenings where everything felt rushed, and I had zero desire to stand over the stove or wash a mountain of dishes afterward. I tossed everything on a sheet pan, crossed my fingers, and hoped for the best. It turned out so good, my family asked for it again the very next night!

There’s just something magical about how the garlic butter seeps into the chicken and veggies, turning simple ingredients into something crave-worthy. The potatoes get golden and crispy, the broccoli roasts up with a bit of char (my favorite part), and the whole thing smells amazing while cooking.

If you’re looking for a cozy, no-fuss meal packed with flavor that doesn’t leave a mess behind, this is it. Trust me—you’ll want to keep this one in your regular dinner rotation.

Why You’ll Love This Recipe

• One pan = easy cleanup: Everything cooks together on a single sheet pan, so there’s less mess to deal with after dinner.
• Full meal in one: You’ve got your protein, starch, and veggies all in one dish—no need to make extra sides.
• Garlic butter flavor: Rich, savory, and full of garlicky goodness that coats every bite.
• Perfectly roasted veggies: The high heat gives the potatoes a golden crisp, bringing out the natural sweetness in the carrots and red pepper.
• Customizable: Swap out the veggies with whatever you have or what’s in season.
• Great for meal prep: Leftovers reheat beautifully for lunch the next day.
• Family-approved: Even picky eaters love this one (especially with a sprinkle of Parmesan on top!).

Ingredients

The full printable recipe card with measurements and instructions is found at the bottom of the post.

• Boneless skinless chicken breasts: Try to use pieces of the same size so they cook at the same rate. You can also lightly pound them for more even baking.
• Baby yellow potatoes: No peeling needed! Just cut them into small, uniform chunks so they roast up nice and tender.
• Baby carrots: These are super convenient, but you can also slice whole carrots into sticks if that’s what you have.
• Broccoli: Cut into florets about the same size to ensure even roasting. Don’t toss the stems—peel and slice them to add to the pan!
• Red pepper: Adds a pop of color and a hint of sweetness. Orange or yellow peppers work too.
• Melted unsalted butter: Helps carry all the seasoning flavors and gives the chicken a rich buttery taste.
• Garlic: Freshly minced garlic gives the best flavor. If you’re in a pinch, garlic powder will work.
• Extra virgin olive oil: Combines with the butter for a flavorful base and helps everything roast evenly.
• Salt: Enhances all the natural flavors. Season to taste.
• Black pepper: Adds just the right amount of mild heat.
• Italian seasoning: A quick way to add a blend of herbs without measuring them individually.
• Paprika: Adds a warm, smoky flavor and a bit of color.
• Crushed red pepper flakes: Optional, but great for a little kick.
• Lemon juice: Brightens everything up and balances the richness of the butter.
• Fresh parsley (optional): Adds a fresh pop of green and a bit of herby flavor at the end.
• Grated Parmesan cheese (optional): Melts slightly over the warm veggies and chicken for a salty, cheesy finish.

How to Make Garlic Butter Chicken and Veggies

• Step One: Preheat the oven to 400°F. Line a large sheet pan with parchment paper or aluminum foil.
• Step Two: In a small bowl, whisk together the melted butter, extra virgin olive oil, salt, black pepper, Italian seasoning, paprika, crushed red pepper flakes, and lemon juice. Set aside.

• Step Three: Place the chicken breasts on the sheet pan. Spread two tablespoons of the butter mixture evenly on top of them.
• Step Four: Add the potatoes, carrots, broccoli, and red pepper to a medium mixing bowl. Pour the remaining butter mixture on top and mix to cover.
• Step Five: Arrange the veggie mixture around the chicken breasts.
• Step Six: Bake for 25 to 30 minutes or until the chicken reaches 165°F internal temperature and the potatoes are fork-tender.
• Step Seven: Broil for 2 to 3 minutes at the end for a crispier top. (optional)
• Step Eight: Sprinkle fresh parsley and Parmesan cheese on top, if using. Serve hot.

What to Serve With It

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Honestly, this One-Pan Garlic Butter Chicken and Veggies is pretty much a complete meal on its own—but if you want to round things out a bit more, here are some easy add-ons:

• Warm crusty bread: Perfect for soaking up any extra garlic butter on your plate.
• A simple side salad: Something light and fresh, like mixed greens with a lemon vinaigrette, pairs beautifully.
• Rice or quinoa: If you want to stretch the meal a little further, serving it over rice or quinoa works great.
• Roasted asparagus or green beans: If you’re feeding a crowd and need a little extra veg on the side, these are easy options that cook fast.
• Lemon wedges: A squeeze of fresh lemon right before serving adds a pop of brightness that ties everything together.

Variations and Substitutions

• Swap the chicken: Boneless, skinless chicken thighs work just as well and tend to stay extra juicy.
• Try different veggies: Use what you have! Zucchini, green beans, cauliflower, or Brussels sprouts are all great options. Just keep in mind that softer veggies cook faster, so you may want to add them halfway through.
• Make it milder: Skip the crushed red pepper flakes if you’re not into spice, or adjust to taste.
• Add more herbs: Toss in fresh rosemary, thyme, or basil for an extra boost of flavor.
• Add a touch of sweetness: A drizzle of honey or maple syrup in the butter mixture gives the veggies a sweet-savory vibe.
• Make it cheesy: Sprinkle shredded mozzarella or a blend of Italian cheeses over the top before the final broil for a melty finish.
• Sear the chicken first: For extra flavor and a golden crust, quickly sear the chicken breasts in a hot skillet for 2–3 minutes per side before adding them to the sheet pan.

Storage Instructions

Got leftovers? This dish keeps really well and makes an easy lunch or dinner the next day.

• Fridge: Store any cooled leftovers in an airtight container in the refrigerator for 3 to 4 days.
• Reheat: You can reheat everything in the microwave, but for the best texture, pop it in a 350°F oven or toaster oven for about 10–15 minutes until warmed through.
• Freezer: While the chicken freezes nicely, the veggies (especially potatoes and broccoli) may get soft after thawing. If you don’t mind a slightly different texture, freeze portions in freezer-safe containers for up to 2 months.

Tip: When reheating, add a splash of chicken broth or water to keep everything from drying out.

Recipe Tips and Tricks

• Use a large sheet pan: The more space, the better! A roomy pan helps everything roast evenly and prevents the veggies from steaming. If things look too crowded, divide them between two pans.
• Cut veggies evenly: Try to chop your potatoes and other veggies into similar-sized pieces so they cook at the same rate. Smaller pieces = faster roasting.
• Don’t overcrowd the pan: Give the chicken and veggies some breathing room so they roast properly.
• Sear for extra flavor: For golden, restaurant-style chicken, give the breasts a quick sear in a hot skillet before baking.
• Broil at the end: A couple of minutes under the broiler crisps up the tops and adds a beautiful golden finish.
• Check doneness with a thermometer: Chicken is done at 165°F. If unsure, use a meat thermometer to avoid over- or undercooking.
• Garnish makes it feel fancy: A sprinkle of chopped parsley or Parmesan at the end adds a fresh, flavorful finish. It’s optional, but worth it!

Sheet Pan Recipes

• One-Pan Maple Dijon Chicken
• One-Pan Lemon Thyme Chicken
• Greek Chicken Sheet Pan Dinner

I also have a whole chapter of sheet pan meals in my cookbook, The Busy Day Dinners Cookbook!

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