introduction

This is a small, clear way to cook a full meal on one pan. You cut work and wash less. If you like simple hot meals, try this easy idea and see how fast it cooks. You can also look at a warm soup for a day you want comfort: Panera chicken and wild rice soup.

why make this recipe

You save time with one pan. You get meat and veg in the same bake. The garlic butter makes the food rich and full of taste. This dish works for a busy night or a small family meal. For another warm and fast meal note, you can view a similar soup recipe here: copycat Panera chicken and wild rice soup.

how to make Sheet Pan Garlic Butter Chicken and Veggies

You make the butter mix first. Then you lay the food on a big pan. You pour the butter mix over the chicken and veg. You bake until the chicken is done. If you like garlic chicken ideas, see this slow cooker pasta idea for more ways to use garlic chicken: crockpot garlic parmesan chicken pasta.

Ingredients :

4 chicken breasts
1 pound baby potatoes, halved
2 cups broccoli florets
1/2 cup unsalted butter
4 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon paprika
Salt and pepper to taste
Fresh parsley for garnish

Directions :

Preheat the oven to 400°F (200°C).
In a small saucepan, melt the butter and stir in the minced garlic, thyme, and paprika.
On a large sheet pan, arrange the chicken breasts, halved potatoes, and broccoli.
Drizzle the garlic butter mixture over everything, ensuring even coating.
Season with salt and pepper.
Bake for 25-30 minutes or until the chicken is cooked through and vegetables are tender.
Garnish with fresh parsley before serving.

how to serve Sheet Pan Garlic Butter Chicken and Veggies

Serve hot from the oven. Put the chicken and veg on a plate. Spoon any pan juices over the food. Add a small green salad or bread if you like. You can also use the chicken in a quick wrap with garlic notes, such as a warm wrap idea like cheesy chicken garlic wraps.

how to store Sheet Pan Garlic Butter Chicken and Veggies

Cool the food for no more than two hours. Put it in an airtight box. Keep it in the fridge for up to 3 days. To freeze, place in a freezer box for up to 2 months. Thaw in the fridge before you reheat. Reheat in the oven at 350°F until warm, or heat in the microwave in short bursts.

tips to make Sheet Pan Garlic Butter Chicken and Veggies

Use chicken of even size so it cooks the same.
Cut potatoes small so they cook with the chicken.
Spread the food so heat can reach all pieces.
If you like more garlic sauce, add a touch more butter and garlic.
Try a tangy twist with a spoon of garlic sauce like this idea: chicken shawarma garlic sauce.

variation (if any)

Use chicken thighs instead of breasts for more juice.
Swap broccoli for green beans, carrots, or brussels sprouts.
Add lemon slices for a bright taste.
Stir in grated Parmesan before serving for more rich flavor.

FAQs

Q: Can I use frozen broccoli?
A: Yes. Thaw or add a few more minutes to bake time so it gets tender.

Q: How do I know the chicken is done?
A: The chicken is safe at 165°F inside. Or cut the thick part; the juice should run clear.

Q: Can I make this spicy?
A: Yes. Add cayenne or chili flakes to the butter mix.

Q: Can I use olive oil instead of butter?
A: Yes. Olive oil will work, but the taste will change a bit.

Conclusion

For a similar sheet pan idea and more tips, see this full recipe page: Sheet Pan Garlic Butter Chicken Meal – The Country Cook.

Sheet Pan Garlic Butter Chicken and Veggies