Golden chicken thighs with crispy edges and pools of garlicky butterthat’s the kind of weeknight magic that makes everyone suddenly appear in the kitchen. Sheet Pan Garlic Butter Chicken is ridiculously easy, uses ingredients you probably already have, and leaves you with just one pan to wash.
I started making this back in 2019 when I was testing simple proteins for families shopping on a budget at H-E-B. The first batch came out so tender and flavorful that my neighbor asked if I’d catered dinnernope, just good timing on flipping the chicken halfway through so both sides get that buttery crust. After tweaking the garlic ratio about six times, this version finally nails the balance between rich and light.
Yesica Andrews
Sheet Pan Garlic Butter Chicken Recipe Easy and Delicious
Enjoy a simple and tasty Sheet Pan Garlic Butter Chicken dinner featuring juicy chicken breasts and fresh vegetables all cooked together on one pan. This recipe blends rich buttery garlic flavors with wholesome veggies for a hassle-free, nutritious meal.
Set your oven to heat at 400°F (200°C) and prepare a large sheet pan lined with parchment paper.
Dry the chicken pieces with a paper towel and sprinkle both sides evenly with garlic powder, paprika, salt, and black pepper.
Combine melted butter with minced garlic, lemon juice, and Italian seasoning in a small bowl and mix well.
Arrange the halved baby potatoes on the sheet pan, drizzle with olive oil, sprinkle salt and pepper, then place in the oven for 15 minutes.
Remove the pan, place the seasoned chicken on it, coat broccoli and asparagus with half of the garlic butter mixture, and arrange veggies around the chicken.
Return the sheet pan to the oven and bake for 20-25 minutes, until the chicken is fully cooked with an internal temperature of 165°F (75°C).
During the last 5 minutes, pour the remaining garlic butter sauce over the chicken and vegetables.
(Optional) Turn the oven to broil and crisp the dish under heat for 2-3 minutes to get a golden top.
Remove from oven, plate the food, and serve hot.
Notes
Make sure the chicken is cooked through by checking it reaches 165°F (75°C). You can swap or add your preferred vegetables. For deeper flavor, marinate chicken in garlic butter sauce a few hours before cooking.
Why You’ll Love This Recipe
This is the kind of dinner that feels fancy but comes together with zero fuss. Everything roasts on one pan, which means you’re not juggling multiple pots or hovering over the stove.
Minimal cleanup: One pan, parchment paper, and you’re basically done.
Flexible veggies: Use what’s in your crisperbaby potatoes, broccoli, and asparagus are just the starting point.
Restaurant flavor at home: That garlic butter sauce with lemon juice and Italian seasoning makes everything taste like you ordered takeout.
Family-approved: Even picky eaters go back for seconds when chicken is this tender and golden.
Key Ingredients You’ll Need
The beauty here is simplicity. You’re working with everyday staplesno specialty store runs required. I always keep baby potatoes and broccoli on hand because they roast beautifully and hold up to high heat without getting mushy.
Chicken: Boneless skinless breasts or thighs both work. Thighs stay juicier if you’re prone to overcooking, but breasts are leaner and cook evenly when patted dry and seasoned well.
Garlic butter sauce: Melted butter, minced garlic, lemon juice, and Italian seasoning create that rich, tangy coating. Don’t skip the lemonit balances the richness and brightens everything up.
How to Make Sheet Pan Garlic Butter Chicken
Start by preheating your oven to 400°F and lining your sheet pan with parchment paper. Pat the chicken dry with paper towelsthis step matters because moisture prevents browning. Season both sides with garlic powder, paprika, salt, and black pepper.
Toss halved baby potatoes with olive oil, salt, and pepper, then spread them on the pan and roast for 15 minutes. This head start ensures they get tender and crispy. While they roast, melt the butter and stir in minced garlic, lemon juice, and Italian seasoning.
After 15 minutes, add the chicken to the pan. Toss broccoli florets and trimmed asparagus with half the garlic butter sauce, then nestle them around the chicken. Roast everything for 20-25 minutes until the chicken hits 165°F. Drizzle the remaining sauce over everything in the last 5 minutes, then broil for 2-3 minutes if you want extra golden edges.
Ingredient Swaps and Substitutions
One of the best things about this recipe is how adaptable it is. I’ve swapped in green beans when asparagus wasn’t in season, and Brussels sprouts work beautifully if you halve them first.
Original Ingredient
Easy Swap
Baby potatoes
Sweet potato chunks or cauliflower florets
Broccoli
Green beans, zucchini, or Brussels sprouts
Asparagus
Bell peppers or snap peas
Butter
Ghee or olive oil for dairy-free
Italian seasoning
Thyme, rosemary, or oregano
Pro Tips for Perfect Results
Pro Tip: Don’t overcrowd the pan. If your vegetables are piled too high, they’ll steam instead of roast. Use a second sheet pan if you’re doubling the recipe.
Check the chicken’s internal temperature with a meat thermometer165°F is your target. Overcooking dries it out, and undercooking isn’t safe. I learned this the hard way after years of guessing and ending up with rubbery chicken.
For extra flavor, marinate the chicken in the garlic butter sauce for a few hours before baking. It’s not required, but it does deepen the taste and keeps everything extra moist.
How to Serve and Store
Serve this straight from the oven with crusty bread to soak up that garlic butter, or pair it with a simple side salad. Leftovers reheat beautifully in a 350°F oven for about 10 minutesskip the microwave if you want to keep the chicken tender and the veggies from getting soggy.
Storage Method
How Long It Lasts
Refrigerator (airtight container)
3-4 days
Freezer (portioned in freezer bags)
Up to 3 months
Reheating (oven at 350°F)
10-12 minutes
Note: If freezing, let everything cool completely before portioning. Thaw overnight in the fridge, then reheat gently to avoid drying out the chicken.
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FAQs ( Sheet Pan Garlic Butter Chicken )
What temperature should I cook this at?
Preheat your oven to 425°F for the best results. This high temperature ensures the chicken gets golden and crispy while the vegetables caramelize beautifully. The garlic butter will create a delicious glaze without burning at this temperature.
How long does this recipe take to cook?
Total cooking time is about 25-30 minutes. The chicken needs to reach an internal temperature of 165°F, which typically takes 20-25 minutes depending on thickness. Let it rest for 5 minutes before serving for juiciest results.
What vegetables work best with this dish?
Brussels sprouts, broccoli, asparagus, and baby potatoes are my go-to choices. They roast perfectly in the same timeframe as the chicken. Cut harder vegetables like potatoes smaller so they cook evenly with the tender ones.
Can I use frozen vegetables for this meal?
Yes, but thaw and pat them completely dry first. Frozen vegetables contain extra moisture that can make the dish soggy and prevent proper browning. Add them to the pan about 5 minutes after the chicken starts cooking.
How do I store leftovers safely?
Refrigerate leftovers within 2 hours in airtight containers for up to 3 days. Reheat in a 350°F oven for 10-15 minutes to restore crispiness. The garlic butter flavor actually improves overnight, making leftovers delicious.
You’ll love how this Sheet Pan Garlic Butter Chicken comes together in under 45 minutes with almost zero cleanup. The chicken turns out tender and golden, and that garlic butter soaks into every vegetable. It’s the kind of dinner that makes your kitchen smell like a restaurant and your family think you spent all day cooking.
Try swapping in sweet potatoes or Brussels sprouts if that’s what you’ve gotthis recipe welcomes whatever’s fresh at your local market. A trick I’ve learned: grab pre-minced garlic from the produce section when you’re short on time. Leftovers reheat beautifully in the oven, and the flavors actually deepen overnight, so don’t skip making extra for lunch the next day.
I’d love to hear what vegetables you toss in or if your family requests this on repeat. Did you grow up with buttery chicken dinners that brought everyone to the table? Save this recipe, share it with a friend who needs an easy win, and enjoy every garlicky, golden bite.
