There’s something magical about the smell of garlic and butter melting together in a hot oven. Sheet Pan Garlic Butter Chicken brings that cozy, restaurant-worthy aroma straight to your kitchenwith almost no cleanup. It’s juicy, golden, and done in half an hour.
I started making this back in culinary school when I needed something fast between shifts at the bakery. The key is letting that garlic butter soak into the chicken while it roastsit keeps everything tender and flavorful without any fuss. After ten years of recipe testing, this one still lands on my table every single week.
Olivia Farnsworth
Sheet Pan Garlic Butter Chicken Recipe Easy and Delicious
Enjoy a simple and flavorful Sheet Pan Garlic Butter Chicken that combines tender chicken breasts with garlic-infused butter and fresh vegetables, all cooked effortlessly on one pan. This gluten-free meal is perfect for a quick and delicious dinner with minimal cleanup.
Set your oven to 400°F (200°C) and prepare a large sheet pan by lining it with parchment paper.
Dry the chicken pieces with paper towels, then season each side evenly with garlic powder, paprika, salt, and black pepper.
Combine the melted butter with minced garlic, lemon juice, and Italian seasoning in a small bowl and stir well.
Arrange the halved baby potatoes on the sheet pan, drizzle them with olive oil, sprinkle salt and pepper, then place in the oven for 15 minutes.
After the potatoes have roasted, add the chicken breasts to the pan.
Coat broccoli florets and trimmed asparagus with half of the garlic butter mixture, then scatter them around the chicken on the pan.
Return the pan to the oven and bake for 20 to 25 minutes, or until the chicken’s internal temperature reaches 165°F (75°C).
In the last 5 minutes of cooking, spoon the remaining garlic butter sauce over the chicken and vegetables.
Optionally, switch the oven to broil and cook for 2 to 3 minutes to achieve a golden, crispy finish.
Remove from the oven and serve immediately, enjoying the delicious combination of garlic butter chicken and roasted veggies.
Notes
Make sure the chicken is fully cooked to 165°F (75°C) for safe eating.
Feel free to swap out or add other favorite vegetables to customize this dish.
For extra flavor, marinate the chicken in the garlic butter sauce for a couple of hours before roasting.
Why You’ll Love This Sheet Pan Garlic Butter Chicken
Here’s why this recipe makes weeknights so much easierand tastier. The garlic butter does all the heavy lifting, coating everything in rich, savory flavor while the oven does the work. You’ll get juicy chicken, perfectly roasted veggies, and zero pans to scrub afterward.
One pan, one dinner: Everything cooks together, so cleanup takes about 30 seconds.
Family-friendly: Even picky eaters go back for seconds when garlic butter is involved.
Healthy and satisfying: Lean protein, fiber-rich veggies, and good fats make this balanced and nourishing.
Flexible: Swap the vegetables based on what you have in the fridgeno special trips needed.
Key Ingredients You’ll Need
Let’s talk about what goes into this simple, flavorful dinner. Each ingredient plays a role in building that cozy, buttery magic.
Boneless skinless chicken breasts (or thighs): Thighs stay juicier, but breasts work beautifully if you don’t overcook them.
Butter and garlic: The heart of the recipe. Melted butter carries the minced garlic into every bite.
Lemon juice: Brightens the richness and keeps everything from feeling too heavy.
Baby potatoes, broccoli, asparagus: Hearty, colorful, and they soak up all that garlicky goodness.
Olive oil, paprika, Italian seasoning: Simple pantry staples that add depth and warmth.
How to Make It (Step-by-Step)
This recipe comes together in stages, but each one is quick and straightforward. The trick is giving the potatoes a head startthey take longer to roast than the chicken or tender veggies.
Step
What to Do
Time
1
Preheat oven to 400°F. Line your sheet pan with parchment paper and season the chicken with garlic powder, paprika, salt, and pepper.
5 min
2
Melt butter and stir in minced garlic, lemon juice, and Italian seasoning. Set aside half for later.
2 min
3
Spread halved baby potatoes on the pan, drizzle with olive oil, salt, and pepper. Roast alone for 15 minutes.
15 min
4
Add chicken breasts to the pan. Toss broccoli and asparagus with half the garlic butter, then arrange around the chicken.
3 min
5
Roast for 20–25 minutes until chicken reaches 165°F. Drizzle remaining garlic butter over everything in the last 5 minutes.
25 min
6
Optional: Broil for 2–3 minutes for golden, crispy edges.
3 min
Pro Tip: Use a meat thermometer to check donenessit’s the best way to avoid dry chicken. Insert it into the thickest part of the breast and pull it out right at 165°F.
Swaps and Substitutions
The beauty of sheet pan dinners is how forgiving they are. You can tweak almost everything based on what’s in your kitchen or what your family likes best.
Ingredient
Swap Option
Chicken breasts
Boneless thighs (juicier and more forgiving)
Baby potatoes
Cubed sweet potatoes or Yukon golds
Broccoli
Green beans, Brussels sprouts, or cauliflower
Asparagus
Zucchini, bell peppers, or snap peas
Butter
Ghee or olive oil for dairy-free
Italian seasoning
Herbes de Provence or dried thyme
Note: If you swap in quicker-cooking veggies like zucchini or bell peppers, add them at the same time as the chicken so they don’t turn mushy.
Serving and Storage Tips
This dish is beautiful straight off the pan, but a little garnish never hurts. A sprinkle of fresh parsley or a squeeze of extra lemon juice makes it feel even more special.
Serve with: Crusty bread to soak up the garlic butter, a simple green salad, or fluffy rice if you want to stretch it further.
Store: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven at 350°F to keep the chicken moist.
Meal prep: You can marinate the chicken in the garlic butter sauce for a few hours before bakingit deepens the flavor and makes dinner even faster.
Pro Tip: Leftovers make fantastic grain bowls the next day. Chop everything up and toss it over quinoa or farro with a drizzle of olive oil.
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FAQs (Sheet Pan Garlic Butter Chicken)
What temperature should I cook this at?
Cook this recipe at 425°F for best results. This temperature ensures the chicken cooks through completely while the vegetables caramelize nicely. The high heat also helps create crispy edges on both the protein and veggies without overcooking.
How long does it take to cook?
Total cooking time is typically 25-30 minutes. Chicken thighs need about 25 minutes while breasts require closer to 30 minutes. Always check that internal temperature reaches 165°F before serving to ensure food safety.
Can I use frozen vegetables?
Yes, but thaw and pat them completely dry first. Frozen vegetables contain extra moisture that can make this dish soggy and prevent proper browning. Fresh vegetables work best, but properly prepared frozen ones are a convenient alternative.
What vegetables work best?
Broccoli, bell peppers, zucchini, and Brussels sprouts are excellent choices. Cut everything into similar-sized pieces so they cook evenly with the chicken. Harder vegetables like carrots should be cut smaller or given a head start in the oven.
How do I prevent the garlic from burning?
Mix minced garlic into the butter mixture rather than sprinkling it on top. This protects it from direct heat and prevents burning. You can also add fresh garlic during the last 10 minutes of cooking for maximum flavor without the bitter taste.
You’ll love how this Sheet Pan Garlic Butter Chicken turns out every single timegolden, juicy, and filled with that buttery garlic aroma that makes everyone gather around the table. It takes just 30 minutes from start to finish, and the flavors are so rich and cozy, nobody will believe how simple it was. The chicken stays tender, the veggies get perfectly caramelized, and that garlic butter? Pure magic.
Here’s a little trick I learned years ago: if you want extra crispy potatoes, flip them halfway through that first 15-minute roast. You can also swap in bone-in thighs for even more flavorthey stay incredibly moist and handle a few extra minutes in the oven beautifully. Leftovers reheat wonderfully in a covered dish at 350°F, and they’re even better tucked into wraps or tossed with pasta the next day.
I’d love to hear how this turns out in your kitchentag me with a photo or tell me what veggies you used! Did your family have a favorite garlic butter dish growing up? This one always reminds me of Sunday dinners at my grandmother’s house, where the simplest ingredients somehow tasted like home. Save this recipe, share it with someone who needs an easy win tonight, and enjoy every buttery, garlicky bite.
With a passion for wholesome cooking inspired by family traditions, I create healthy, simple recipes focused on sourdough, shrimp, chicken, and balanced meals for everyday wellness.
Every recipe here is tested in my kitchen using U.S. measurements and easy-to-find ingredients, so you can cook confidently.
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