Sheet Pan Garlic Butter Chicken and Veggies
A delightful and easy weeknight dinner featuring juicy chicken breasts and vibrant mixed vegetables coated in a rich garlic butter sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 4 chicken breasts
- 2 cups mixed vegetables (such as broccoli, bell peppers, and carrots)
- 1/2 cup unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Lemon wedges for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- In a small saucepan, melt the unsalted butter over medium heat. Stir in the minced garlic and Italian seasoning, mixing until well combined.
- Arrange the chicken breasts on a large sheet pan. Pour the garlic butter mixture over the chicken, ensuring that each piece is thoroughly coated.
- Scatter the mixed vegetables around the chicken. Generously season everything with salt and pepper.
- Bake in the preheated oven for 25-30 minutes, or until the chicken is fully cooked (internal temperature of 165°F or 75°C) and the vegetables are tender.
- Serve immediately with lemon wedges for a bright, zesty finish.
Notes
For added flavor, consider adding a dash of red pepper flakes to the garlic butter mixture. Use pre-chopped vegetables for quicker prep.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 90mg