Sheet Pan Garlic Butter Chicken Recipe Easy and Delicious

There’s something about garlic butter melting over golden chicken that just makes a Tuesday feel like a special occasion. Sheet Pan Garlic Butter Chicken is one of those genius dinners where everything roasts together on one pan, the chicken gets juicy, the veggies get caramelized, and you barely lift a finger.

I started making this back in 2019 when I was neck-deep in toddler chaos and needed meals I could shove in the oven without losing my mind. The first time I pulled it out, my daughter actually said “Mommy, this smells like a restaurant”which might be the highest compliment a four-year-old can give. The trick is letting that garlic butter pool under the chicken while it cooks, so every bite soaks up all that flavor without you having to baste or babysit anything.

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Why You’ll Love This Recipe

This is the kind of dinner that makes you look like you have your life togethereven if you’re still wearing yesterday’s yoga pants. Everything cooks on one pan, which means less cleanup and more time to actually sit down and eat while the food is still hot.

• Minimal effort, maximum flavor: That garlic butter does all the heavy lifting while you scroll through your phone.
• Perfectly balanced: You get juicy chicken, tender potatoes, and roasted veggies all in one gono need to juggle three pots.
• Family-friendly: Even picky eaters tend to love anything drenched in garlic butter, and you can swap veggies based on what your crew will actually eat.
• Cleanup is a dream: One pan, some parchment paper, and you’re basically done before dessert.

Key Ingredients You’ll Need

Here’s what makes this dinner sing. Most of these are probably already hanging out in your fridge or pantry, which is exactly how weeknight cooking should work.

• Boneless skinless chicken breasts or thighs: Thighs are a little more forgiving if you overcook them, but breasts work great if that’s what you have.
• Baby potatoes: They get crispy on the outside and creamy insideno peeling required.
• Broccoli and asparagus: A solid veggie combo that roasts beautifully and soaks up all that buttery goodness.
• Butter and garlic: The dream team. This is what turns plain chicken into something you’d happily eat three nights in a row.
• Lemon juice and Italian seasoning: Just enough brightness and herbiness to keep things interesting.

How to Make Sheet Pan Garlic Butter Chicken

The beauty of this recipe is in the timing. You start the potatoes first since they take the longest, then everything else joins the party. No stress, no jugglingjust layer and roast.

Step	What to Do	Time
1	Preheat oven to 400°F and prep your sheet pan with parchment paper. Season chicken with garlic powder, paprika, salt, and pepper.	5 min
2	Melt butter and mix in minced garlic, lemon juice, and Italian seasoning.	2 min
3	Toss halved baby potatoes with olive oil, salt, and pepper. Roast alone for 15 minutes.	15 min
4	Add chicken to the pan. Toss broccoli and asparagus with half the garlic butter, arrange around chicken.	3 min
5	Roast everything for 20-25 minutes until chicken hits 165°F. Drizzle remaining garlic butter in the last 5 minutes.	20-25 min
6	Optional: Broil for 2-3 minutes for a crispy, golden finish.	2-3 min

Pro Tip: If your chicken breasts are really thick, pound them to an even thickness before seasoning. It helps them cook evenly and stay juicy.

Swaps and Tweaks

One of my favorite things about this dinner is how flexible it is. You can basically use whatever veggies are lurking in your crisper drawer and call it a day.

Instead of This	Try This
Chicken breasts	Boneless thighs (more forgiving, extra juicy)
Baby potatoes	Sweet potato chunks or quartered red potatoes
Broccoli and asparagus	Green beans, Brussels sprouts, bell peppers, or zucchini
Butter	Ghee or olive oil (if dairy-free)
Italian seasoning	Fresh thyme, rosemary, or a pinch of red pepper flakes

Note: If you’re using heartier veggies like Brussels sprouts or carrots, add them with the potatoes in step 3 so they have enough time to get tender.

How to Serve and Store

This dinner is pretty much a complete meal on its own, but if you want to stretch it or make it feel fancier, here are a few ideas.

• Serve with: Crusty bread for soaking up that garlic butter, a simple side salad, or over rice if you want to bulk it up.
• Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for about 10 minutes to keep everything from getting soggy.
• Meal prep: You can prep the garlic butter sauce and chop all your veggies ahead of time. Just toss everything together when you’re ready to cook.

I’ve reheated this in the microwave in a pinch, and it’s finebut the oven keeps the chicken from drying out and the veggies from turning mushy. Worth the extra five minutes if you have the time.

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How I Finally Nailed Sheet Pan Garlic Butter Chicken

I burned this Sheet Pan Garlic Butter Chicken twice before I figured out the oven temperature was the problem, not me. The third time, I caught that perfect golden color and the garlic butter pooled around the chicken like magic. Now it’s our go-to weeknight dinner.

FAQs (Sheet Pan Garlic Butter Chicken)

You’ll love how this Sheet Pan Garlic Butter Chicken turns outgolden, juicy, and smelling like the kind of dinner that makes everyone actually show up on time. It takes about 45 minutes start to finish, but most of that is hands-off oven time while you fold laundry or hide in the pantry with a snack. The garlic butter seeps into everything, the veggies get all caramelized and sweet, and honestly, it tastes way fancier than the effort you put in.

If you want to switch things up, try swapping in bone-in thighs for even more flavorthey take a few extra minutes but stay crazy tender. A sprinkle of parmesan or fresh parsley right before serving makes it feel restaurant-worthy, and leftovers reheat beautifully in the oven if you’ve got time the next day. My mom used to say garlic butter fixes everything, and honestly, she wasn’t wrong. You can also toss in whatever veggies need rescuing from your crispergreen beans, cherry tomatoes, even sliced bell peppers all work great here.

I’d love to hear if you make this onetag me in your photos or tell me what veggies your family actually agreed to eat. Did your kids fight over the crispy potatoes too, or was that just mine? Save this recipe for your next crazy weeknight, or share it with a friend who needs a win in the kitchen. Here’s to dinners that taste like love and clean up like a dream.