Garlic Butter Chicken & Veggies

Juicy, golden-browned chicken smothered in a rich garlic butter sauce, roasted alongside perfectly caramelized veggies—all on one sheet pan for an easy, no-fuss dinner!

If there’s one thing Mama Bear loves, it’s a one-pan wonder that makes dinner easy, delicious, and cleanup-friendly. This Garlic Butter Chicken & Veggies is a weeknight lifesaver—flavor-packed, hearty, and loaded with buttery goodness. You get tender, juicy chicken and caramelized roasted vegetables all drizzled in a garlicky butter sauce that’ll have everyone licking their plates. Best part? One pan, no mess!

A vibrant and delicious sheet pan meal featuring seasoned chicken and roasted vegetables, including red bell peppers, zucchini, yellow squash, broccoli, and onions. The chicken is golden brown with a flavorful seasoning, while the vegetables are tender and slightly caramelized. A wooden spoon is scooping up a portion of the dish, highlighting its texture and color.

Ingredients

  • 4 boneless, skinless chicken breasts (or thighs for extra juiciness!)
  • 3 tablespoons melted butter
  • 3 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika (adds depth!)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 tablespoon olive oil
  • 1 cup baby carrots
  • 1 zucchini, sliced
  • 1 red bell pepper, sliced
  • 1 small red onion, sliced
  • 1 cup cherry tomatoes
  • 1/2 teaspoon red pepper flakes (optional, for a little heat!)
  • 1/4 cup grated Parmesan cheese (optional but delicious!)
  • Fresh parsley, chopped (for garnish!)

Supplies Needed

  • Large sheet pan
  • Parchment paper or aluminum foil (for easy cleanup!)
  • Small bowl for mixing garlic butter

Instructions

Prep & Preheat

Preheat your oven to 400°F. Line a large sheet pan with parchment paper or aluminum foil for easy cleanup.

Make the Garlic Butter

In a small bowl, mix the melted butter, minced garlic, Italian seasoning, salt, black pepper, smoked paprika, garlic powder, and onion powder. Set aside.

Arrange the Chicken & Veggies

Place the chicken breasts on one side of the sheet pan. Drizzle with 1/2 of the garlic butter mixture and rub it in to coat.

On the other side of the pan, toss the carrots, zucchini, bell pepper, red onion, and cherry tomatoes with olive oil, red pepper flakes, and the remaining garlic butter. Spread everything out into a single layer.

Roast to Perfection

Bake for 25-30 minutes, or until the chicken is cooked through (165°F internal temp) and the veggies are golden and caramelized. Halfway through, give the veggies a quick stir for even roasting.

Finishing Touches

Sprinkle with grated Parmesan cheese and fresh parsley. Serve warm and enjoy!

Storage Tips

Refrigeration: Store leftovers in an airtight container for up to 4 days. Reheat in the oven at 350°F for 10 minutes or in the microwave.
Freezing: The cooked chicken freezes well for up to 3 months—just thaw overnight before reheating. (Veggies are best fresh!)

Recipe Tips & Tricks

Extra Crispy Chicken: Broil for 2-3 minutes at the end for golden-brown perfection.
Veggie Swap: Use whatever you have—broccoli, Brussels sprouts, or mushrooms all work great!
Sheet Pan Hack: Don’t overcrowd! Giving the ingredients space helps them roast instead of steam.

Variations

Lemon Herb Chicken & Veggies: Add a squeeze of fresh lemon and swap Italian seasoning for rosemary & thyme.
Spicy Cajun Chicken & Veggies: Use Cajun seasoning instead of Italian for a bold twist.
Cheesy Garlic Butter Chicken: Sprinkle extra mozzarella on top during the last 5 minutes of baking!

FAQ

Can I use chicken thighs instead of breasts?
Absolutely! Thighs will be extra juicy—just adjust cooking time to 30-35 minutes.

What’s the best way to reheat this?
For crispy veggies, reheat in the oven at 350°F for 10 minutes instead of the microwave.

Can I make this ahead of time?
Yep! Prep everything, store it in the fridge, then pop it in the oven when ready to cook.

This Garlic Butter Chicken & Veggies is easy, comforting, and packed with flavor—a true one-pan lifesaver for busy nights. Whether you’re meal prepping, feeding the family, or just want something delicious with minimal effort, this recipe’s got ya covered. Now go grab a fork and dig in, darlin’!

Disclosure: Y’all, this post may contain affiliate links. That means if you click and buy, I may earn a small commission (at no extra cost to you). Keeps the garlic butter flowing and the sheet pans roasting—thank ya kindly!

Garlic Butter Chicken & Veggies

A one-pan meal with juicy chicken, roasted vegetables, and a rich garlic butter sauce. Easy, flavorful, and perfect for busy nights!
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4
Calories 450 kcal

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 3 tbsp melted butter
  • 3 cloves garlic minced
  • 1 tsp Italian seasoning
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tbsp olive oil
  • 1 cup baby carrots
  • 1 zucchini sliced
  • 1 red bell pepper sliced
  • 1 small red onion sliced
  • 1 cup cherry tomatoes
  • 1/2 tsp red pepper flakes
  • 1/4 cup grated Parmesan cheese
  • Fresh parsley chopped

Instructions
 

  • Preheat oven to 400°F. Line a sheet pan with parchment paper.
  • Mix melted butter, garlic, Italian seasoning, salt, pepper, smoked paprika, garlic powder, and onion powder.
  • Place chicken on one side of the pan, coating with half the garlic butter.
  • Toss veggies with olive oil, red pepper flakes, and remaining garlic butter. Spread on the other side of the pan.
  • Bake for 25-30 minutes, until chicken reaches 165°F and veggies are golden.
  • Sprinkle with Parmesan and parsley. Serve warm!
Keyword Easy Weeknight Dinner, Garlic butter chicken, Sheet Pan Chicken

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