If you’re looking for a crowd-pleasing dinner that’s as easy as it is delicious, Sheet Pan Garlic Butter Chicken and Veggies is about to become your new best friend. Imagine juicy, perfectly-seasoned chicken nestled among crispy potatoes, tender broccoli, and vibrant asparagus, all tossed in a luscious garlic butter sauce. It comes together with almost no effort and only one pan to wash, making weeknight cooking a breeze while delivering incredible flavor and color. Sheet Pan Garlic Butter Chicken and Veggies delivers cozy comfort, weeknight convenience, and a rainbow of veggies — all in one irresistible meal.

Sheet Pan Garlic Butter Chicken and Veggies Recipe - Recipe Image

Ingredients You’ll Need

What I love most about this recipe is its simplicity — just a handful of real, fresh ingredients work together to create an explosion of flavor. Every component, from spices to veggies, adds its own magic touch to Sheet Pan Garlic Butter Chicken and Veggies.

Chicken breasts (or thighs): The star protein, juicy and tender, cooked to savory perfection on your sheet pan.
Olive oil: Helps everything roast up golden and caramelized, while keeping ingredients moist.
Garlic powder: Adds savory depth to your chicken, complementing the fresh garlic in the sauce.
Paprika: Brings gentle heat and a beautiful color to your roasted chicken.
Salt: Brings out all the fresh, bold flavors from your ingredients.
Black pepper: Adds a pop of gentle spice that plays perfectly with the butter sauce.
Butter (melted): The key to rich, glossy, flavor-packed garlic butter magic.
Fresh garlic (minced): Brings lively, aromatic punch that’s irresistible in every bite.
Lemon juice: Lifts and brightens the sauce, balancing all that butter beautifully.
Italian seasoning: A blend of herbs like oregano and basil for earthy, Mediterranean warmth.
Baby potatoes: They roast up crispy on the outside, pillowy within — pure sheet pan gold!
Broccoli florets: Add crunch and color, holding up perfectly to roasting.
Asparagus (trimmed): Delivers delicate texture and a fresh, springy flavor.

How to Make Sheet Pan Garlic Butter Chicken and Veggies

Step 1: Prep the Ingredients

Start by preheating your oven to 400°F (200°C) and lining a large sheet pan with parchment paper for fuss-free cleanup. Pat the chicken dry with paper towels and season both sides with the garlic powder, paprika, salt, and pepper — this quick rub infuses the chicken with flavor from the very first minute it hits the oven.

Step 2: Make the Garlic Butter Sauce

In a small bowl, melt the butter (a microwave works great for this), then stir in your minced garlic, fresh lemon juice, and Italian seasoning. This sauce is what makes Sheet Pan Garlic Butter Chicken and Veggies sing. The aroma alone will have you impatiently waiting by the oven!

Step 3: Arrange Everything on the Sheet Pan

First, spread your halved baby potatoes onto the sheet pan and toss them with olive oil, salt, and pepper. Give them a 15-minute head start in the oven so they can get wonderfully crispy. Then, nestle your seasoned chicken onto the pan. In a bowl, toss your broccoli and asparagus with half the garlic butter sauce so every bite is coated in flavor, and arrange them around the chicken. Your entire dinner is now sharing the same pan, mingling flavors as it roasts.

Step 4: Roast & Finish

Return the pan to the oven and let it roast for another 20–25 minutes, until the chicken reaches 165°F (75°C). In the last 5 minutes of cooking, generously drizzle the remaining garlic butter sauce over everything to lock in flavor and moisture. If you crave extra golden crispness, pop the pan under the broiler for 2–3 minutes as a finishing touch!

Step 5: Serve & Enjoy

Let the chicken rest for 5 minutes so the juices stay put, then slice it up and serve everything while warm and glistening. All the hard work is done for you — just sit down and tuck in!

How to Serve Sheet Pan Garlic Butter Chicken and Veggies

Garnishes

Fresh garnishes really take this dish over the top. Try some chopped parsley or basil for color and brightness, a sprinkle of Parmesan for savory depth, or even a few lemon wedges on the side for an extra citrusy zing.

Side Dishes

While Sheet Pan Garlic Butter Chicken and Veggies is a complete meal on its own, you can add a fluffy side of quinoa, a chunk of crusty bread for soaking up that buttery sauce, or a simple green salad for an even lighter touch.

Creative Ways to Present

Turn leftovers into meal-prep bowls for lunches, stuff the chicken and veggies in a warm pita with a swipe of tzatziki, or serve on a big platter for a rustic, shareable family-style dinner. However you plate it, the colorful appeal never fails!

Make Ahead and Storage

Storing Leftovers

Leftovers of Sheet Pan Garlic Butter Chicken and Veggies keep beautifully! Simply let everything cool completely, then transfer to an airtight container and refrigerate for up to 4 days. The flavors actually get even better as they mingle overnight.

Freezing

If you want to freeze portions for future dinners, portion the cooled chicken and veggies into freezer-safe bags or containers. Try to use within 2–3 months for best flavor and texture, and remember to thaw in the fridge overnight before reheating.

Reheating

To reheat, spread leftovers on a baking sheet and warm in a 350°F (175°C) oven for about 10–15 minutes, or until the chicken is heated through and veggies are revived. A splash of extra garlic butter works wonders if things seem dry!

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs work perfectly in Sheet Pan Garlic Butter Chicken and Veggies and often come out extra juicy. Just adjust the cooking time as needed, since thighs can take a few extra minutes.

How do I keep the veggies from overcooking?

The trick is to add them after the potatoes have roasted for 15 minutes, and to coat them in garlic butter before they go in. This way, everything finishes at the same time and the veggies stay vibrant and tender-crisp.

Can I add different vegetables?

Definitely — Sheet Pan Garlic Butter Chicken and Veggies is endlessly flexible! Try bell peppers, zucchini, carrots, or even Brussels sprouts. Stick to vegetables that cook in around 20–25 minutes for best results.

What if I don’t have Italian seasoning?

No worries! Use a pinch of dried basil, oregano, parsley, or thyme — or combine whatever dried herbs you have on hand. The flavors will still be delicious and herby.

Is Sheet Pan Garlic Butter Chicken and Veggies gluten-free?

Yes, this dish is naturally gluten-free, as long as you check that your spices and seasonings are gluten-free too. It’s a perfect option for anyone looking for a wholesome, satisfying, wheat-free dinner.

Final Thoughts

If you’re hunting for a quick, flavorful meal that truly delivers, you just can’t beat Sheet Pan Garlic Butter Chicken and Veggies. It’s one of those recipes that never disappoints, whether you’re cooking for family, friends, or yourself. Give it a try — I guarantee it’ll earn a permanent spot in your weeknight rotation!