This Sheet Pan Garlic Butter Chicken Meal is super easy and full of flavor! You’ll love how juicy the chicken is with tasty garlic butter and colorful veggies all roasted together.
Cooking everything on one pan means less mess, and we all appreciate that! I often pair this dish with a side of rice for a complete meal—it’s simply delicious! 🍽️
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken is perfect for this recipe, as it cooks evenly. If you prefer dark meat, chicken thighs work well too—they’re juicier and full of flavor!
Potatoes: Baby potatoes are great because they roast nicely, but you can substitute with regular potatoes, just cut them into smaller chunks. Sweet potatoes add a unique flavor, too!
Broccoli & Green Beans: Fresh veggies are best, but frozen broccoli and green beans can save time and work, just make sure to thaw them a bit before cooking.
Garlic: Fresh garlic adds a rich flavor, but if you’re in a pinch, garlic powder can work as a quick substitute. About 1 teaspoon of garlic powder replaces 1 clove of fresh garlic.
How Can I Ensure My Chicken is Juicy and Flavorful?
Marinating your chicken in the garlic butter mixture is key to keeping it juicy. Let it soak up those flavors for a while before cooking. Here’s how to do it:
- Use room temperature chicken; it absorbs the marinade better.
- Make sure the garlic butter mixture coats the chicken thoroughly. A simple toss will do!
- For extra flavor, let the chicken marinate for 30 minutes to a few hours in the fridge if you have time.
Finally, using a meat thermometer to check for 165°F (75°C) ensures you’re serving perfectly cooked chicken every time!
How to Make Sheet Pan Garlic Butter Chicken Meal?
Ingredients You’ll Need:
For the Meal:
- 1.5 lbs boneless, skinless chicken breasts
- 3 cups baby potatoes, quartered
- 2 cups broccoli florets
- 1 cup green beans, trimmed
- 4 cloves garlic, minced
- 1/2 cup unsalted butter, melted
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish, optional)
How Much Time Will You Need?
This recipe will take about 10 minutes to prepare and 25-30 minutes to bake. Overall, you can have this delicious meal ready in about 40 minutes. It’s a quick and easy way to make a complete dinner all in one pan!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 400°F (200°C). This temperature is perfect for roasting the chicken and vegetables evenly.
2. Make the Garlic Butter Mixture:
In a large bowl, combine the melted butter, olive oil, minced garlic, dried thyme, dried rosemary, salt, and pepper. Stir well to make a flavorful garlic butter mixture.
3. Coat the Chicken:
Add the chicken breasts to the bowl with the garlic butter mixture. Mix everything together to ensure the chicken is coated well. This will infuse the chicken with all that garlicky goodness!
4. Prepare the Potatoes:
On a large sheet pan, arrange the quartered baby potatoes in a single layer. Drizzle them with a bit of olive oil and season with salt and pepper. Toss the potatoes to make sure they’re evenly coated.
5. Add the Chicken:
Place the marinated chicken breasts on the sheet pan alongside the potatoes. Make sure they’re spaced out a bit so they roast nicely.
6. Add the Vegetables:
Now, surround the chicken and potatoes with broccoli florets and green beans. Pour any remaining garlic butter mixture over the vegetables to give them extra flavor.
7. Bake:
Pop the sheet pan into the preheated oven and bake for 25-30 minutes. The chicken is done when it reaches an internal temperature of 165°F (75°C), and the potatoes should be tender.
8. Let It Rest:
Once your meal is out of the oven, let it rest for a few minutes. This helps the juices settle into the chicken for a more flavorful bite.
9. Serve & Enjoy:
Slice the chicken and serve it with the roasted vegetables. For a nice touch, sprinkle some fresh chopped parsley on top before serving. Enjoy your delicious and easy sheet pan meal!
Can I Use Different Vegetables in This Recipe?
Absolutely! Feel free to swap out the broccoli and green beans for other seasonal veggies like carrots, bell peppers, or zucchini. Just be mindful of cooking times; softer vegetables like zucchini may need less time, so you can add them midway through baking.
What If I Don’t Have Unsalted Butter?
No problem at all! If you only have salted butter, just reduce the amount of additional salt you add to the dish, as the salted butter will contribute to the overall seasoning.
Can I Make This Recipe with Bone-In Chicken Thighs?
Yes, you can! Just adjust the cooking time to about 35-40 minutes, since bone-in pieces will take longer to cook thoroughly. Make sure to check that the internal temperature reaches 165°F (75°C) before serving.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave or oven, adding a splash of broth or water to keep the chicken and veggies from drying out while warming.
