Busy weeknights call for easy, delicious, and hassle-free meals – and this Sheet Pan Garlic Butter Chicken and Veggies is exactly that!

Juicy, golden-brown chicken pairs perfectly with crispy roasted potatoes, tender asparagus, and caramelized broccoli, all coated in a rich garlic butter sauce.

The best part? Everything bakes on one pan, meaning minimal prep, minimal cleanup, and maximum flavor!

Whether you’re looking for a quick family dinner, meal prep idea, or a wholesome dish that doesn’t require hours in the kitchen, this recipe is a must-try.

Let’s dive in!

Why You’ll Love This Recipe

• One Pan, Minimal Cleanup – Say goodbye to a sink full of dishes!
• Packed with Flavor – Garlic butter adds richness to every bite.
• Balanced Meal – Protein-packed chicken + fiber-rich veggies!
• Customizable – Swap the veggies, add a kick of spice, or sprinkle on some parmesan!
• Great for Meal Prep – Make it ahead and enjoy leftovers throughout the week.

Ingredients You’ll Need

For the Chicken

• 2 boneless, skinless chicken breasts (or thighs)
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• ½ tsp salt
• ½ tsp black pepper

For the Garlic Butter Sauce

• 4 tbsp butter, melted
• 3 cloves garlic, minced
• 1 tbsp lemon juice
• 1 tsp Italian seasoning

For the Veggies

• 1 lb baby potatoes, halved
• 1 ½ cups broccoli florets
• 1 bunch asparagus, trimmed
• 1 tbsp olive oil
• ½ tsp salt
• ½ tsp black pepper

How to Make Sheet Pan Garlic Butter Chicken and Veggies

Step 1: Prep the Ingredients

• Preheat your oven to 400°F (200°C).
• Line a large sheet pan with parchment paper for easy cleanup.
• Cut baby potatoes in half, trim asparagus, and chop broccoli into bite-sized florets.
• Pat the chicken dry and season both sides with garlic powder, paprika, salt, and pepper.

Step 2: Make the Garlic Butter Sauce

• In a small bowl, melt the butter and stir in minced garlic, lemon juice, and Italian seasoning.

Step 3: Arrange Everything on the Sheet Pan

• Spread the baby potatoes on the pan first and drizzle with olive oil, salt, and pepper. Roast for 15 minutes before adding the other ingredients.
• After 15 minutes, add the chicken breasts to the pan.
• Toss broccoli and asparagus with half of the garlic butter sauce, then arrange them around the chicken.

Step 4: Roast to Perfection

• Place the sheet pan back in the oven and roast for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (75°C).
• Drizzle the remaining garlic butter sauce over everything in the last 5 minutes of cooking.
• Optional: Broil for 2-3 minutes for a golden, crispy finish.

Step 5: Serve & Enjoy

• Let the chicken rest for 5 minutes before slicing.
• Serve everything warm with extra lemon juice or fresh herbs for added freshness!

Tips for the Best Sheet Pan Chicken & Veggies

• Use Chicken Thighs for Extra Juiciness – They stay moist even after roasting.
• Don’t Overcrowd the Pan – Give everything space to roast evenly.
• Toss Veggies in Garlic Butter Separately – Ensures even coating.
• Broil for a Crispy Finish – Adds a restaurant-quality touch!

Variations & Substitutions

• Swap the Veggies – Try zucchini, bell peppers, or Brussels sprouts.
• Add Parmesan – Sprinkle on top before serving for extra flavor.
• Make it Spicy – Add red pepper flakes to the garlic butter sauce!
• Use Different Herbs – Rosemary or thyme work great!

What to Serve with Sheet Pan Garlic Butter Chicken

• Crusty Bread – Perfect for soaking up the extra garlic butter.
• Rice or Quinoa – Adds a hearty base to the meal.
• Side Salad – A fresh contrast to the rich flavors. Click here for more salad recipes.

Storage & Reheating Tips

• Fridge: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze in meal prep portions for up to 3 months.
• Reheat: Warm in the oven at 350°F (175°C) or microwave for a quick meal.

Recipe FAQ’s

Can I use frozen chicken?

Yes, but thaw it completely before baking for even cooking.

What other vegetables can I use?

Try Brussels sprouts, bell peppers, zucchini, or carrots.

Can I make this dairy-free?

Yes! Substitute butter with olive oil for a dairy-free version.