Sheet Pan Garlic Butter Chicken and Veggies

A comforting and delicious one-pan dish featuring tender chicken breasts and colorful veggies, all roasted to perfection with a garlic butter sauce.

Prep Time 15

Cook Time 30

Total Time 45

Course Dinner, Main Course

Cuisine American

Servings servings

Calories 450 kcal

4 pieces boneless, skinless chicken breasts
2 cups baby potatoes, halved
2 cups mixed vegetables (e.g., bell peppers, broccoli, carrots) Feel free to mix and match according to what you have on hand.
1/2 cup unsalted butter Melt in a saucepan.
6 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika Add more for extra spice.
to taste Fresh parsley, chopped (for garnish) Adds freshness to the dish.

Preheat the oven to 400°F (200°C).
In a small saucepan, melt the butter over medium heat. Once melted, add in the minced garlic, salt, black pepper, and paprika. Stir until it becomes glossy and fragrant.
On a large sheet pan, arrange the chicken breasts and the halved baby potatoes. Add all the mixed vegetables around them.
Drizzle the garlic butter sauce evenly over the chicken and veggies, making sure to coat everything well.

Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
Garnish with fresh parsley before serving.

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven or microwave.

Serving: 1gCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 10gSodium: 800mgFiber: 5gSugar: 3g

Keyword Comfort Food, easy dinner, Family Meal, Garlic Butter Chicken, sheet pan chicken

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