Sheet Pan Garlic Butter Chicken and Veggies
A weeknight hero that combines tender chicken breasts with crisp-tender mixed vegetables and potatoes for a complete, easy meal.
- 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, 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 on a large sheet pan.
- Drizzle the olive oil over the vegetables, season with salt, pepper, and paprika, then toss to coat.
- Nestle the chicken breasts among the veggies and spread garlic butter over the chicken.
- Bake for 25 to 30 minutes until the chicken reaches 165°F (74°C) and veggies are tender.
- Serve warm, garnished with fresh herbs if desired.
Notes
Cut vegetables and potatoes into uniform sizes for even cooking. Refrigerate leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 590
- Sugar: 4g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 125mg
Keywords: chicken, garlic butter, sheet pan, easy dinner, one-pan meal, roasted vegetables
Find it online: https://swifttasty.com/sheet-pan-garlic-butter-chicken-veggies/