Garlic butter and chicken are one of those pairs that just make sense together. Sheet Pan Garlic Butter Chicken delivers all that rich, golden flavor without a sink full of pansjust tender, juicy chicken with a buttery herb coating that crisps up beautifully in the oven.
I started playing with this technique back in 2019 when I was testing different herb-to-fat ratios for simple weeknight proteins. The trick is letting the butter melt directly onto the chicken as it roasts, so every bite stays moist while the edges get those crispy, caramelized bits. After probably two dozen test runs (yes, really), I’ve tweaked the garlic timing so it toasts instead of burnsand that small shift changes everything.
PrintSheet Pan Garlic Butter Chicken Recipe Easy and Delicious
Sheet Pan Garlic Butter Chicken is a flavorful and simple recipe perfect for busy nights. This one-pan meal combines tender chicken with fresh vegetables for an easy cleanup and satisfying dinner in under an hour.
- Prep Time: 10 minutes
- Cook Time: 40-45 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baked
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 boneless skinless chicken breasts or thighs
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- 4 tbsp butter melted
- 3 cloves garlic minced
- 1 tbsp lemon juice
- 1 tsp Italian seasoning
- 1 lb baby potatoes halved
- 1 ½ cups broccoli florets
- 1 bunch asparagus trimmed
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
Instructions
- Heat the oven to 400°F 200°C and prepare a large sheet pan with parchment paper.
- Dry the chicken and season both sides using garlic powder, paprika, salt, and black pepper.
- In a bowl, combine melted butter with minced garlic, lemon juice, and Italian seasoning.
- Arrange the baby potatoes on the sheet pan, drizzle with olive oil, salt, and pepper, then bake for 15 minutes.
- Add the chicken to the pan.
- Toss the broccoli and asparagus with half of the garlic butter mixture and place around the chicken.
- Continue roasting everything for 20 to 25 minutes until the chicken reaches 165°F 75°C.
- Five minutes before finishing, pour the remaining garlic butter sauce over the ingredients.
- Optionally, broil for 2 to 3 minutes to achieve a golden and crispy texture on top.
- Serve while hot and enjoy.
Notes
- Ensure chicken is cooked to an internal temperature of 165°F 75°C
- Feel free to substitute or add other vegetables as desired
- For added flavor, marinate the chicken in the garlic butter sauce for a few hours before baking
- For crisp tops, broil 2–3 minutes at the end
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg
Why You’ll Love This Sheet Pan Garlic Butter Chicken
This recipe brings together juicy chicken, crispy-edged vegetables, and a buttery garlic sauce that practically begs for a second helpingall on one pan. You’ll skip the multi-pot juggling act and still serve something that looks (and tastes) like you spent hours in the kitchen.
- Minimal cleanup: Everything roasts together, so you’re left with one pan to wash instead of a stack.
- Flexible timing: The potatoes get a head start, then the chicken and vegetables join inno overcooked broccoli or underdone spuds.
- Flavor layering: The garlic butter sauce goes on twice, building richness without overpowering the natural sweetness of the vegetables.
Key Ingredients and Smart Swaps
Here’s what makes this dish workand how to tweak it when your fridge has other ideas. The combination of garlic powder in the dry rub and fresh minced garlic in the butter sauce gives you two distinct layers of flavor, while the lemon juice keeps everything bright.
| Ingredient | Role | Swap Options |
|---|---|---|
| Boneless chicken breasts | Lean protein that cooks evenly | Chicken thighs (add 5 minutes cook time) |
| Baby potatoes | Starchy base that crisps beautifully | Sweet potato chunks, halved radishes |
| Broccoli & asparagus | Quick-cooking vegetables with texture contrast | Green beans, zucchini, bell peppers |
| Butter + olive oil | Fat for moisture and browning | Ghee, avocado oil |
| Italian seasoning | Herb blend for depth | Fresh thyme, rosemary, or oregano |
How the Timing Works (and Why It Matters)
Potatoes need more time than tender vegetables, so they roast solo for the first 15 minutes. This head start means everything finishes at the same momentcrispy potatoes, fork-tender asparagus, and perfectly cooked chicken. The second drizzle of garlic butter in the final 5 minutes keeps the sauce fresh-tasting instead of burnt.
Pro Tip: If your chicken breasts are thick (over 1 inch), butterfly them or pound them gently so they cook through in the same window as the vegetables.
Step-by-Step Breakdown
The process is straightforward: prep, roast in stages, drizzle, and serve. Because the vegetables and chicken have different cook times, you’ll open the oven twicebut it’s worth the brief interruption for evenly cooked results.
| Step | What to Do | Time |
|---|---|---|
| 1. Prep & Season | Preheat oven to 400°F, line pan, pat chicken dry, season with garlic powder, paprika, salt, and pepper | 5 min |
| 2. Make Garlic Butter | Melt butter, stir in minced garlic, lemon juice, and Italian seasoning | 2 min |
| 3. Roast Potatoes | Toss halved baby potatoes with olive oil, salt, and pepper; roast alone | 15 min |
| 4. Add Chicken & Veggies | Place chicken on pan, toss broccoli and asparagus with half the garlic butter, arrange around chicken | 20–25 min |
| 5. Final Drizzle & Broil | Drizzle remaining garlic butter in last 5 minutes; optional 2–3 minute broil for golden crisp | 2–5 min |
Troubleshooting and Quick Fixes
- Dry chicken: Check internal temperature with a thermometerpull it at exactly 165°F. Carryover heat will finish the job while it rests.
- Soggy vegetables: Make sure your pan isn’t overcrowded. Use a large sheet pan or divide between two pans so everything has room to caramelize.
- Burnt garlic: Add the minced garlic to melted butter off the heat, not in a hot pan. The oven will toast it gently during roasting.
Serving and Storage
Serve this straight from the pan for a rustic weeknight vibe, or plate it with a squeeze of extra lemon juice and a sprinkle of fresh parsley if you’re feeling fancy. Leftovers keep well for meal prepthe garlic butter soaks into everything overnight, making day-two lunch even more flavorful.
| Storage Method | Duration | Reheating Tip |
|---|---|---|
| Refrigerator (airtight container) | 3–4 days | Reheat at 350°F for 10 minutes or microwave in 1-minute intervals |
| Freezer (portioned in freezer bags) | Up to 2 months | Thaw overnight in fridge, then reheat in oven until warmed through |
Note: Asparagus can get softer after freezing, so if you plan to freeze leftovers, consider swapping it for heartier vegetables like green beans or bell peppers.
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FAQs ( Sheet Pan Garlic Butter Chicken )
What vegetables work best with this recipe?
Brussels sprouts, broccoli, asparagus, and baby potatoes are excellent choices. Cut everything into similar sizes for even cooking. Root vegetables like carrots and sweet potatoes need extra time, so add them first or cut them smaller.
How long should I cook chicken thighs versus breasts?
Chicken thighs need 25-30 minutes at 425°F, while breasts cook faster at 20-25 minutes. Always check that internal temperature reaches 165°F. Thighs stay more tender and juicy, making them my preferred choice for sheet pan meals.
Can I prep this meal ahead of time?
Yes! Marinate the chicken and prep vegetables up to 24 hours ahead. Store them separately in the fridge, then combine on the sheet pan when ready to cook. The garlic butter can be made 3 days in advance.
Why is my chicken sticking to the pan?
Always line your sheet pan with parchment paper or foil for easy cleanup. If using foil, lightly spray with cooking oil. Make sure the pan is properly preheated and don’t move the chicken too early – it releases naturally when properly seared.
What should I serve alongside this dish?
Rice, quinoa, or crusty bread work perfectly to soak up the garlic butter. A simple green salad or steamed rice completes the meal nicely. Since the vegetables are already included, you have a complete one-pan dinner.
Your Easy Sheet Pan Winner
This Sheet Pan Garlic Butter Chicken comes together in about 45 minutes and rewards you with golden, crispy edges and juicy, butter-soaked bites. You’ll love how it turns outespecially when that garlicky aroma fills your kitchen and pulls everyone to the table.
If you want to play with flavor, swap the Italian seasoning for fresh rosemary or add a pinch of red pepper flakes for warmth. Leftovers are fantastic tucked into grain bowls or wraps the next day. A trick I learned from testing ingredient pairings: toss any leftover garlic butter with pasta or crusty breadit’s too good to waste.
I’d love to see how yours turns out! Snap a photo and tag me, or drop a comment if you tried a fun swap. Did this remind you of a favorite family dinner? Save this recipe for a night when you need something comforting, quick, and absolutely deliciousit’s the kind of meal that feels like a warm hug on a plate.
