I can still remember the comforting aroma of garlic and butter wafting through the kitchen as my family gathered around the table for dinner. Those moments were filled with laughter, warmth, and delicious food that brought us together. This Sheet Pan Garlic Butter Chicken and Veggies recipe holds a special place in my heart, as it not only captures that nostalgic essence but also simplifies cooking. You can prepare a tasty, wholesome meal with just one pan, making clean-up a breeze. Whether you’re feeding your family or hosting friends, this dish is sure to bring smiles and satisfy hunger.
why make this recipe
Sheet Pan Garlic Butter Chicken and Veggies is a fantastic choice for anyone looking for a quick, nutritious meal. With minimal prep time and easy clean-up, it is perfect for busy weeknights. The combination of tender chicken, flavorful butter, and fresh vegetables creates a satisfying dish that everyone will love. Plus, cooking everything on one pan means all the flavors meld together beautifully, making each bite even more delicious.
how to make Sheet Pan Garlic Butter Chicken and Veggies
Ingredients
- 4 chicken breasts
- 4 medium potatoes, diced
- 2 cups mixed vegetables (e.g., bell peppers, broccoli, carrots)
- 1/2 cup butter
- 4 cloves garlic, minced
- Salt and pepper to taste
- 1 teaspoon dried herbs (e.g., thyme, rosemary)
Directions
- Preheat the oven to 400°F (200°C).
- In a small saucepan, melt the butter and sauté the minced garlic until fragrant.
- On a large sheet pan, place the chicken breasts and season with salt, pepper, and dried herbs.
- Arrange the diced potatoes and mixed vegetables around the chicken.
- Pour the garlic butter over the chicken and veggies, ensuring everything is well coated.
- Bake for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
- Serve warm and enjoy your one-pan meal!
how to serve Sheet Pan Garlic Butter Chicken and Veggies
Once the dish is out of the oven, let it sit for a few minutes before serving. You can plate the chicken alongside the potatoes and vegetables or serve everything family-style right on the sheet pan. A sprinkle of fresh herbs can add a lovely touch. This meal pairs well with a side of fresh salad or crusty bread to soak up the flavorful garlic butter sauce.
how to store Sheet Pan Garlic Butter Chicken and Veggies
If you have leftovers, allow the dish to cool to room temperature before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days. To reheat, simply pop it in the oven at 350°F (175°C) until heated through or microwave individual portions as needed.
tips to make Sheet Pan Garlic Butter Chicken and Veggies
- Make sure to cut the potatoes and veggies into similar sizes for even cooking.
- Feel free to customize the mixed vegetables based on what you have on hand.
- For an extra crispy finish, broil the dish for a few minutes at the end of cooking.
variation
You can easily modify this recipe by using different proteins, such as salmon or pork tenderloin, or try adding different spices to the garlic butter sauce to switch up the flavors.
FAQs
1. Can I use frozen vegetables for this recipe?
Yes, frozen vegetables work well too! Just make sure to adjust the cooking time slightly since they may need a little longer to cook through.
2. What can I serve with this dish?
This meal is great on its own, but you can also serve it with a simple salad or some crusty bread to balance the flavors.
3. How do I know when the chicken is done cooking?
The chicken should reach an internal temperature of 165°F (75°C) to be safe to eat. You can use a meat thermometer to check or cut into the thickest part of the chicken to ensure it is no longer pink.
Sheet Pan Garlic Butter Chicken and Veggies
Ingredients
Main Ingredients
- 4 pieces chicken breasts Skinless and boneless preferred
- 4 medium potatoes, diced Cut into uniform pieces for even cooking
- 2 cups mixed vegetables (e.g., bell peppers, broccoli, carrots) Feel free to customize based on availability
- 1/2 cup butter Unsalted recommended
- 4 cloves garlic, minced Fresh garlic imparts the best flavor
- to taste Salt Adjust according to preference
- to taste Pepper Freshly ground black pepper is best
- 1 teaspoon dried herbs (e.g., thyme, rosemary) Use preferred dried herbs
Method
Preparation
- Preheat the oven to 400°F (200°C).
- In a small saucepan, melt the butter and sauté the minced garlic until fragrant.
- On a large sheet pan, place the chicken breasts and season with salt, pepper, and dried herbs.
- Arrange the diced potatoes and mixed vegetables around the chicken.
- Pour the garlic butter over the chicken and veggies, ensuring everything is well coated.
Cooking
- Bake for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
Serving
- Once the dish is out of the oven, let it sit for a few minutes before serving.
- Plate the chicken alongside the potatoes and vegetables or serve everything family-style right on the sheet pan.
- A sprinkle of fresh herbs can add a lovely touch. This meal pairs well with a side of fresh salad or crusty bread.