One-Pan Garlic Butter Chicken and Veggies
Easy and delicious One-Pan Garlic Butter Chicken and Veggies made with juicy chicken breasts, roasted potatoes, and colorful vegetables—all baked on a single sheet pan for a fuss-free dinner.
Servings 4
Calories 532kcal
Ingredients
- 4 boneless skinless chicken breasts
- 1 ½ lb baby yellow potatoes halved then quartered
- 1 cup baby carrots
- 1 head broccoli cut into florets
- 1 red pepper sliced
- ¼ cup melted unsalted butter
- 3 cloves garlic minced
- 3 tbsp extra virgin olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp Italian seasoning
- ½ tsp paprika
- ½ tsp crushed red pepper flakes
- 1 tbsp lemon juice
- Chopped fresh parsley for garnish, optional
- Grated Parmesan cheese for garnish, optional
Instructions
- Preheat the oven to 400°F. Line a large sheet pan with parchment paper or aluminum foil.
- Whisk together the melted butter, extra virgin olive oil, garlic, salt, black pepper, Italian seasoning, paprika, crushed red pepper flakes, and lemon juice in a small bowl. Set aside.
- Place the chicken breasts on the sheet pan. Spread two tablespoons of the butter mixture evenly on top of them.
- Add the potatoes, carrots, broccoli, and red pepper to a medium mixing bowl. Pour the remaining butter mixture on top and mix to cover.
- Arrange the veggie mixture around the chicken breasts.
- Bake for 25 to 30 minutes or until the chicken reaches 165°F internal temperature and the potatoes are fork-tender.
- Broil for 2 to 3 minutes at the end for a crispier top. (optional)
- Sprinkle fresh parsley and Parmesan cheese on top, if using. Serve hot.
Nutrition
Calories: 532kcal | Carbohydrates: 46g | Protein: 33g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.5g | Cholesterol: 103mg | Sodium: 805mg | Potassium: 1785mg | Fiber: 10g | Sugar: 7g | Vitamin A: 6787IU | Vitamin C: 212mg | Calcium: 128mg | Iron: 4mg
