Sheet Pan Garlic Butter Chicken Meal
A delicious weeknight dinner of chicken and vegetables, this Sheet Pan Garlic Butter Chicken is so simple and flavorful. The perfect meal-in-one!
A TASTY CHICKEN SHEET PAN DINNER
I love meals that can all be cooked on one pan. We try to eliminate as many dirty dishes when cooking because who wants to always be washing a bunch dishes? This Sheet Pan Garlic Butter Chicken is made with juicy, well-seasoned chicken breasts and is cooked right along with potatoes, broccoli and asparagus. Top it all off with a flavorful garlic butter sauce and you have a delicious meal that will take you no time to throw together on a busy weeknight. This ended up being a huge hit in our house and I know it will be in yours too! Ready in under an hour and absolutely filling, you need to try this Sheet Pan Garlic Butter Chicken recipe.
FREQUENTLY ASKED QUESTIONS (FAQ’S)
This helps you tell when your butter has browned. If you use a darker pan you aren’t able to easily distinguish it from being browned or burnt.
No, not at all! This is not a necessary step. You can just melt the butter and proceed with the recipe but browned butter provides a more nutty flavor. If you are not a fan of that you do not have to do it. It will still turn out delicious!
Absolutely! If you are serving a larger crowd or family, this recipe can definitely be doubled. Make sure that you also double the garlic butter so you have enough to coat all the chicken and vegetables as well as using a larger sheet pan or two smaller sheet pans.
You can customize this dish to your liking, some other vegetables that work well with this are green beans, peppers, onions, carrots, etc.
Of course! Chicken thighs are a great substitute. Just make sure to grab the boneless, skinless chicken thighs. Keep in mind that dark meat takes a little longer to cook than white meat (because of the higher fat content.) So you will need to adjust the cooking time. It will be fully cooked as soon as the chicken reaches 165F degrees.
I like to use these because they are already small and they don’t need to be peeled or involve a lot of cutting. However, I understand we sometimes want more options. Sweet potatoes are a great substitution. They can sometimes take longer to bake than the baby potatoes so you might need to adjust cooking time.
This is an optional step, but it does give great char on the vegetables and chicken, so I like to do it. Color is flavor, right?
This can be stored in an airtight container in the refrigerator for up to 4 days. You can reheat in the microwave or in the oven until heated through.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- salted butter
- garlic
- fresh parsley
- salt and pepper
- chicken breasts
- baby potatoes
- broccoli
- asparagus
- sprigs of rosemary
HOW TO MAKE SHEET PAN GARLIC BUTTER CHICKEN MEAL
Preheat the oven to 400°F and line a sheet pan with parchment paper. In a light-colored medium saucepan, over medium-low heat, heat the butter until it melts, stirring continuously. Keep cooking and stirring until butter starts to crackle and then foam.
Cook until the butter starts to develop golden-amber specs in the bottom of the pan and gives off a nutty aroma. Remove the pan from heat as soon as the butter begins to brown. Transfer the brown butter immediately to a mixing bowl to keep the butter from burning. Leave to cool until warm enough to touch.
To the cooled brown butter, add garlic, parsley, salt and black pepper and mix to combine. Adjust seasonings to taste.
Put the chicken and potatoes on the sheet pan.
Glaze with brown butter mixture.
Bake at 400°F for 15 mins. Remove from the oven, give the potatoes a mix and turn the chicken over
To the sheet pan, add the broccoli, asparagus and rosemary. Glaze all ingredients with more brown butter mix
Put back into the oven and bake at 400°F for a further 10-15 mins until the potatoes and veggies are fork-tender and the chicken reaches an internal temperature of 165°F. Place under the broiler for 2-3 mins until chicken is golden-brown and potatoes crisp up (optional step). Remove from the oven and cool for 5 minutes. Slice up the chicken and serve hot. Garnish with more chopped parsley if desired.
WANT MORE DELICIOUS RECIPES?
Sheet Pan Garlic Butter Chicken Meal
Ingredients
- ½ cup salted butter
- 4 cloves garlic minced
- 1 tablespoon chopped fresh parsley
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- 1 pound boneless skinless chicken breasts about 2 medium sized, pounded to even thickness if necessary
- 1 pound baby potatoes chopped into 1-inch chunks
- 1 head of broccoli separated into florets
- ½ pound asparagus hard, woody ends trimmed
- few sprigs of rosemary
Instructions
- Preheat the oven to 400°F and line a sheet pan with parchment paper.
- In a light-colored medium saucepan, over medium-low heat, heat the butter until it melts, stirring continuously. Keep cooking and stirring until butter starts to crackle and then foam.
- Cook until the butter starts to develop golden-amber specs in the bottom of the pan and gives off a nutty aroma. Remove the pan from heat as soon as the butter begins to brown. Transfer the brown butter immediately to a mixing bowl to keep the butter from burning. Leave to cool until warm enough to touch.
- To the cooled brown butter, add garlic, parsley, salt and black pepper and mix to combine. Adjust seasonings to taste.
- Put the chicken and potatoes on the sheet pan.
- Glaze with brown butter mixture.
- Bake at 400°F for 15 mins. Remove from the oven, give the potatoes a mix and turn the chicken over
- To the sheet pan, add the broccoli, asparagus and rosemary. Glaze all ingredients with more brown butter mix
- Put back into the oven and bake at 400°F for a further 10-15 mins until the potatoes and veggies are fork-tender and the chicken reaches an internal temperature of 165°F. Place under the broiler for 2-3 mins until chicken is golden-brown and potatoes crisp up (optional step).
- Remove from the oven and cool for 5 minutes. Slice up the chicken and serve hot. Garnish with more chopped parsley if desired.
Notes
- You do not need to brown the butter, this just provides a deeper, nutty flavor.
- You can double this recipe, just make sure you also double the butter recipe as well.
- This can be stored for up to 4 days refrigerated.
- Switch up your vegetables to what you’d like.
- Do not add all the vegetables on the pan at once as the broccoli and asparagus cook faster and will be overdone.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
This will be supper tomorrow! Great combination, Brandie!
I hope you love it!
LOVE your recipes!!! Can’t wait to try them all!! PLEASE keep them coming–don’t know how you came up on my email but–super!!!