Sheet Pan Garlic Butter Chicken and Veggies
A comforting and easy one-pan meal featuring juicy chicken breasts and a colorful medley of vegetables, all enveloped in delicious garlic butter.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 4 chicken breasts
- 1 pound of mixed vegetables (e.g., broccoli, carrots, bell peppers)
- 4 tablespoons butter, melted
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Lemon wedges for serving (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Arrange the chicken breasts and mixed vegetables on a sheet pan, ensuring a nice spread for even cooking.
- Prepare the garlic butter mixture by mixing melted butter, minced garlic, dried thyme, salt, and pepper in a bowl.
- Coat the chicken and vegetables by pouring the garlic butter mixture over them, tossing to coat evenly.
- Bake for 20-25 minutes or until the chicken is cooked through and the veggies are tender.
- Serve hot with lemon wedges, if desired.
Notes
For deeper flavor, marinate the chicken in the garlic butter mixture overnight. Use two pans if making a larger batch to avoid overcrowding.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 90mg