why make this recipe
Sheet Pan Garlic Butter Chicken and Veggies is a fantastic dish for busy nights. It’s simple, quick to prepare, and everything cooks in one pan, which means less cleanup for you. The chicken turns out juicy and flavorful with the garlic butter, while the veggies add vibrant colors and nutrition. This recipe is perfect for families and can be easily customized to suit your taste.
how to make Sheet Pan Garlic Butter Chicken and Veggies
Ingredients :
- 4 boneless, skinless chicken breasts
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 pound baby potatoes, halved
- 2 cups mixed vegetables (such as bell peppers, broccoli, and carrots)
- 1 tablespoon olive oil
- Fresh parsley for garnish
Directions :
- Preheat the oven to 400°F (200°C).
- In a small saucepan, melt the butter over medium heat and add the minced garlic. Cook for 1-2 minutes until fragrant.
- On a large sheet pan, add the halved baby potatoes and mixed vegetables. Drizzle with olive oil and season with salt, pepper, and paprika. Toss until coated.
- Push the veggies to the sides of the pan and place the chicken breasts in the center. Brush the garlic butter over the chicken and season with additional salt and pepper.
- Bake for 25-30 minutes, or until the chicken is cooked through and the potatoes are tender.
- Garnish with fresh parsley before serving.
how to serve Sheet Pan Garlic Butter Chicken and Veggies
To serve the Sheet Pan Garlic Butter Chicken and Veggies, simply dish out the chicken and roasted vegetables onto plates. A side of crusty bread or a light salad would make a great addition. The garlic butter sauce can be drizzled over everything for extra flavor.
how to store Sheet Pan Garlic Butter Chicken and Veggies
To store any leftovers, allow the dish to cool fully first. Place the chicken and vegetables in an airtight container and refrigerate. You can keep it for up to 3 days. For longer storage, consider placing portions in the freezer.
tips to make Sheet Pan Garlic Butter Chicken and Veggies
- To make this dish even quicker, you can use pre-cut veggies.
- If you like a little heat, add some red pepper flakes to the garlic butter.
- Experiment with different vegetables to keep things interesting, like zucchini or asparagus.
variation
Feel free to swap out the chicken for salmon or shrimp for a different protein. You can also use different spices, like Italian seasoning or lemon pepper, to change the flavor profile.
FAQs
Can I use frozen vegetables?
Yes, you can use frozen vegetables, but they may need a little extra baking time to cook through.
What can I substitute for chicken breasts?
You can use chicken thighs or any other cut of chicken you prefer. Just adjust the cooking time accordingly.
Can I make this dish ahead of time?
Yes, you can prep the veggies and chicken, store them in the fridge, and cook them when you’re ready. Just be mindful of the cooking time if they are chilled.
Sheet Pan Garlic Butter Chicken and Veggies
Ingredients
Method
- Preheat the oven to 400°F (200°C).
- In a small saucepan, melt the butter over medium heat and add the minced garlic. Cook for 1-2 minutes until fragrant.
- On a large sheet pan, add the halved baby potatoes and mixed vegetables. Drizzle with olive oil and season with salt, pepper, and paprika. Toss until coated.
- Push the veggies to the sides of the pan and place the chicken breasts in the center. Brush the garlic butter over the chicken and season with additional salt and pepper.
- Bake for 25-30 minutes, or until the chicken is cooked through and the potatoes are tender.
- Garnish with fresh parsley before serving.