Description
This Sheet Pan Garlic Butter Chicken and Veggies is an easy, one-pan meal with juicy chicken breasts, tender vegetables, and a rich garlic butter flavor. Minimal prep and maximum flavor make it perfect for busy weeknights.
Ingredients
Scale
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 4 tbsp unsalted butter, melted
- 4 garlic cloves, minced
- 1 tsp dried thyme
- 1 tsp paprika
- Salt and black pepper to taste
- 1 cup baby carrots
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- Fresh parsley for garnish (optional)
Instructions
Instructions
- Preheat oven to 200°C / 400°F and line a sheet pan with parchment paper.
- In a small bowl, mix melted butter, olive oil, minced garlic, thyme, paprika, salt, and pepper.
- Place chicken breasts on the sheet pan and brush generously with garlic butter mixture.
- Arrange vegetables around chicken and drizzle remaining garlic butter over them.
- Bake for 25–30 minutes until chicken reaches 165°F (74°C) and vegetables are tender.
- Optional: broil for 2–3 minutes for extra golden color.
- Garnish with fresh parsley and serve immediately.
Notes
Cut vegetables evenly to ensure uniform cooking. You can swap vegetables based on preference or seasonal availability. For more flavor, marinate chicken in garlic butter mixture for 30 minutes before baking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 95mg
Keywords: sheet pan chicken, garlic butter chicken, roasted veggies, one-pan dinner, easy chicken recipe