Sheet Pan Garlic Butter Chicken and Veggies
A weeknight hero that delivers warm, comforting flavors with almost no fuss. Juicy chicken breasts roasted with tender potatoes and colorful veggies for a balanced, one-pan meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: None
Ingredients
Scale
- 4 chicken breasts, boneless and skinless
- 4 tablespoons garlic butter
- 4 cups mixed veggies (broccoli, bell peppers, carrots)
- 4 potatoes, diced
- Salt and pepper to taste
- 1 teaspoon paprika (optional)
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 400°F (200°C).
- Arrange the diced potatoes and mixed veggies in a single layer on a large sheet pan.
- Drizzle olive oil over the vegetables and season with salt, pepper, and paprika. Toss to coat.
- Nestle the chicken breasts among the veggies and spread garlic butter over the chicken.
- Bake for 25 to 30 minutes or until chicken is cooked through (165°F/74°C) and veggies are tender.
- Serve warm, garnished with fresh herbs if desired.
Notes
Cut potatoes into similar sizes for even cooking. Refrigerate leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
Keywords: garlic butter chicken, sheet pan dinner, easy weeknight meal