Sheet Pan Garlic Butter Chicken and Veggies
A cozy, no-fuss weeknight dinner featuring tender chicken breasts baked in garlic butter with a colorful mix of roasted vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 4 chicken breasts
- 4 tablespoons garlic butter
- 4 cups mixed vegetables (e.g., 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 the olive oil over the vegetables and season with salt, pepper, and paprika. Toss to coat.
- Nestle the chicken breasts among the veggies and spread the garlic butter over the chicken.
- Bake for 25 to 30 minutes or until the chicken is cooked through and veggies are tender, checking that the chicken reaches an internal temperature of 165°F (74°C).
- Serve warm, garnished with fresh herbs if desired.
Notes
Ensure chicken breasts are of similar size for even cooking. Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 510
- Sugar: 5g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 85mg
Keywords: chicken, vegetables, sheet pan dinner, garlic butter, easy recipe