Sheet Pan Garlic Butter Chicken and Vegetables
A delightful one-pan meal combining juicy chicken breasts, vibrant veggies, and tender baby potatoes in a luscious garlic butter sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 4 chicken breasts
- 2 cups baby potatoes, halved
- 2 cups mixed vegetables (e.g., bell peppers, broccoli, carrots)
- 1/2 cup unsalted butter, melted
- 4 cloves garlic, minced
- Salt and pepper to taste
- 1 teaspoon paprika
- 1 teaspoon dried oregano
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, whisk together the melted butter, minced garlic, paprika, oregano, salt, and pepper until well combined.
- Place the chicken breasts on a large sheet pan, then pour half of the garlic butter mixture over them.
- Add the halved baby potatoes and mixed vegetables to the sheet pan, drizzling the remaining garlic butter on top.
- Toss everything to ensure an even coating of the sauce.
- Bake for 25-30 minutes, or until the chicken is fully cooked (internal temperature of 165°F) and the vegetables are tender.
- Serve while hot and enjoy your flavorful one-pan meal!
Notes
For best results, ensure chicken breasts are of even thickness and avoid overcrowding the pan. Leftovers can be stored in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 100mg