Garlic Butter Chicken and Veggies: 1-pan easy tasty bold.

Garlic Butter Chicken and Veggies is my go-to one-pan weeknight solution. I love bold garlic butter and cozy textures that fit a busy schedule. On a sheet pan, Garlic Butter Chicken and Veggies shines with juicy chicken and crispy potatoes.

Table of Contents

Table of Contents

what makes Garlic Butter Chicken and Veggies special

Garlic Butter Chicken and Veggies is my weeknight hug in a sheet pan. When the clock ticks and I’m juggling meetings and kids, this dish saves the evening. Garlic butter seals in juice while potatoes crisp and broccoli, carrots, and peppers stay bright.

One-pan magic means less cleanup and more time for what matters. I bake, then share a moment with family instead of stirring pots, enjoying bold, crowd-pleasing flavor.

This gluten-free, budget-friendly dinner uses pantry staples, so prep stays quick and leftovers shine in lunch boxes for the week. It’s a simple crowd-pleaser you’ll crave again.

1-pan convenience and comforting flavor

This dish earns its stripes with one pan and a comforting garlic butter glaze. You’ll love how the chicken stays juicy while the potatoes crisp at the edges. The broccoli, carrots, and pepper soak up that garlicky goodness, giving every bite a cozy feel.

Gluten-free, budget-friendly weeknight winner

No gluten, no drama. Everything cooks in one pan, using budget-friendly produce and pantry staples. It’s a crowd-pleaser for picky eaters and adults, with a simple seasoning that tastes like a hug.

Ingredients

These ingredients come together for Garlic Butter Chicken and Veggies, a cozy weeknight favorite.

• 4 boneless skinless chicken breasts — quick, juicy protein.
• 3 cups baby potatoes, halved — crispy edges, creamy centers.
• 2 cups broccoli florets — bright, tender greens.
• 2 carrots, sliced — natural sweetness and color.
• 1 red bell pepper, sliced — crunch and color.
• 4 tbsp butter, melted — rich garlicky glaze base.
• 2 tbsp olive oil — heat boost, nonstick.
• 4 cloves garlic, minced — bold aroma.
• 1 tsp Italian seasoning — herb backbone.
• ½ tsp paprika — warm color and mild kick.
• ½ tsp salt — enhances everything.
• ¼ tsp black pepper — subtle lift.
• 1 tbsp fresh parsley, chopped — fresh finish.
• 1 tbsp fresh lemon juice (optional) — brightens.

Optional substitutions and tips:

• Swap baby potatoes for regular potatoes, cut 1-inch chunks.
• Use olive oil spray for lighter coating on vegetables.
• If dairy-free, swap melted dairy-free spread for butter and reduce salt.

How to Make Garlic Butter Chicken and Veggies

Step 1: Preheat and prep

I preheat the oven to 400°F; this is the start of Garlic Butter Chicken and Veggies.

I pat the chicken dry and season lightly with salt and pepper.

This keeps the meat juicy and ready to soak up the garlicky glaze.

Step 2: Start the potatoes

In a bowl, I toss halved baby potatoes with 1 tablespoon olive oil, salt, and pepper.

Spread potatoes on one side of the sheet pan and roast for 15 minutes to start.

While they crackle, I whisk together the garlic butter glaze. This makes Garlic Butter Chicken and Veggies easier to love.

Step 3: Make the garlicky butter glaze

In a small bowl, mix melted butter, olive oil, minced garlic, Italian seasoning, paprika, salt, pepper.

Reserve a splash to brush on the chicken and vegetables later.

This garlicky glaze is the flavor backbone.

Step 4: Add chicken and vegetables to the sheet

Push the potatoes to one side of the pan, leaving space for chicken.

Brush each chicken breast with the garlic butter, coating all sides.

Scatter broccoli, carrots, and bell pepper around the chicken and potatoes.

Drizzle with the remaining glaze and toss lightly to coat.

Step 5: Roast to perfection

Roast 20–25 minutes until the Garlic Butter Chicken and Veggies reach 165°F.

If you like extra color, broil 2–3 minutes at the end.

Let the dish rest briefly before serving to keep juices in.

Step 6: Optional finish and serve

Sprinkle chopped parsley for color and a final bright note.

Squeeze lemon juice over the top to lift the dish.

Rest a few minutes, then slice and serve family style.

Tips for Success

• Line your sheet pan with parchment or a silicone liner for cleanup.
• Give the potatoes a head start; crisp edges matter for texture and flavor.
• Brush the chicken generously with the garlicky butter so every bite stays juicy.
• If you want extra color, broil the pan for 2–3 minutes at the end.
• Let the Garlic Butter Chicken and Veggies rest briefly before slicing; it locks in juices.
• Taste as you go; adjust salt and pepper in small increments for balance.

Equipment Needed

• Large sheet pan (or two smaller pans) for roasting everything together and easy cleanup.
• Mixing bowls in different sizes for whisking glaze and prepping ingredients.
• Brush or spoon for applying the butter mixture evenly.
• Parchment paper or silicone baking liner for easy cleanup and nonstick release.
• Oven thermometer for accuracy, if available.

Variations

• Swap in zucchini, cauliflower, or asparagus in place of or with potatoes for lighter textures and quicker crisping nicely.
• Use chicken thighs for even juicier results, especially if you’re meal-prepping; they stay tender, though plan extra minutes for bone-in or thick cuts.
• Add lemon zest along with lemon juice for a citrus lift that enhances the garlicky glaze and veg color.
• Try a dairy-free version with olive oil and a dairy-free butter substitute, keeping the garlic butter vibe without dairy.
• For a punch of warmth, whisk in crushed red pepper or smoked paprika; adjust to suit your family’s heat tolerance.

Why You’ll Love This Garlic Butter Chicken and Veggies

Garlic Butter Chicken and Veggies makes my weeknights doable, not chaotic. I love that one pan brings everything to the table with minimal cleanup.

I find the garlic butter glaze rich and cozy. It’s ready in a flash, so I spend less time at the stove.

It’s gluten-free, kid-friendly, and endlessly adaptable. In short, Garlic Butter Chicken and Veggies turns ingredients into restaurant-worthy comfort. You’ll reach for it again soon.

This one-pan Garlic Butter Chicken and Veggies brings comfort, speed, and a hint of restaurant flair to weeknights. I love how the garlic butter glaze makes every bite feel cozy yet lively, while potatoes crisp and veggies stay bright. The dish is forgiving enough for busy evenings, kid-approved, and easy to tweak with pantry swaps. Leftovers shine in lunches, and the cleanup is almost invisible, which means more time for stories, homework, or a quick workout. Cooking this simple, flavorful supper reminds me that great meals can be quick, calm, and incredibly satisfying for the whole family every single night.

Serving Suggestions

I love this pairing; it keeps plates vibrant, flavors cohesive, and cleanup lightning-fast for busy days at home.

• Serve with a simple green salad or light quinoa side.
• A squeeze of lemon brightens the plate.
• Garnish with fresh parsley for color.
• Pair with sparkling water or a light white wine.

Make the most of this weeknight favorite: tips for batch-cooking and leftovers

When I plan Garlic Butter Chicken and Veggies for week, I cook once and eat twice. I portion into four airtight containers and refrigerate up to four days.

Reheat gently in the oven or on a skillet to keep potatoes crisp and chicken juicy. Skip the microwave for best texture. That way, every bite stays perfect.

For lunch boxes, pair a portion with a small side salad or grain. Leftovers stay fresh longer when you portion right after reheating.

I also freeze portions for quick meals. Thaw overnight in the fridge and reheat; finish with parsley or lemon to brighten flavors.

FAQs

Can I use frozen vegetables?

Yes, you can substitute frozen broccoli and peppers, but add a few extra minutes to the roasting time and pat vegetables dry to reduce sogginess, keeping the dish gluten-free and budget-friendly.

How do I know the chicken is cooked?

Use a meat thermometer; in Garlic Butter Chicken and Veggies, chicken should reach an internal temperature of 165°F (74°C). Let rest briefly before serving for juicier slices.

Can I make this dairy-free?

Absolutely; substitute olive oil for butter and use a dairy-free butter substitute, maintaining a garlicky glaze with the same spices.

This one-pan Garlic Butter Chicken and Veggies brings comfort, speed, and a hint of restaurant flair to weeknights. I love how the garlic butter glaze makes every bite feel cozy yet lively, while potatoes crisp and veggies stay bright. The dish is forgiving enough for busy evenings, kid-approved, and easy to tweak with pantry swaps. Leftovers shine in lunches, and the cleanup is almost invisible, which means more time for stories, homework, or a quick workout. Cooking this simple, flavorful supper reminds me that great meals can be quick, calm, and incredibly satisfying for the whole family every single night.

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