Sheet Pan Garlic Butter Chicken and Veggies: The Ultimate One-Pan Dinner Recipe
Introduction to Sheet Pan Garlic Butter Chicken and Veggies
Are you searching for a quick, delicious, and healthy dinner option? Look no further! This Sheet Pan Garlic Butter Chicken and Veggies recipe is not only easy to make, but it also brings a burst of flavor to your dinner table. With tender chicken, vibrant vegetables, and a rich garlic butter sauce, this dish is sure to become a family favorite.
A Personal Story Behind My Sheet Pan Garlic Butter Chicken and Veggies Journey
Growing up, my family always enjoyed simple yet flavorful meals. I remember my mother making one-pan dinners on busy weeknights, where everything would cook together, making cleanup a breeze. This recipe brings back those fond memories and allows me to share the same comforting and delicious meals with my loved ones today.
What Makes This Sheet Pan Garlic Butter Chicken and Veggies Recipe Special?
What sets this recipe apart is its simplicity and the delightful combination of flavors. The brown butter, infused with garlic and herbs, elevates the chicken and veggies to a whole new level. Additionally, it’s a complete meal, requiring minimal effort while still providing a nutritious and satisfying dinner. Perfect for busy evenings or when you crave a hearty yet healthy dish!
The Full Sheet Pan Garlic Butter Chicken and Veggies Recipe
Ingredients
- 1/2 cup salted butter
- 4 cloves garlic, minced
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon salt, or to taste
- 1/2 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
- 1/2 pound asparagus, hard woody ends trimmed
- Few sprigs of rosemary
Instructions
- Preheat your oven: Set your oven to 400°F (200°C) and line a sheet pan with parchment paper for easy cleanup.
- Brown the butter: In a medium saucepan over medium-low heat, melt the butter, stirring continuously. Keep cooking until the butter crackles, foams, and starts to develop golden-amber specs at the bottom, giving off a nutty aroma. Remove from heat as soon as it browns and transfer it to a mixing bowl to cool until warm enough to touch.
- Add flavorings: To the cooled brown butter, add minced garlic, chopped parsley, salt, and black pepper. Mix well and taste to adjust the seasonings if necessary.
- Prepare the sheet pan: Place the chicken and chopped potatoes on the prepared sheet pan. Glaze them generously with the brown butter mixture.
- Bake: Bake at 400°F (200°C) for 15 minutes. Then, remove from the oven, mix the potatoes, and turn the chicken over to ensure even cooking.
- Add veggies: Add the separated broccoli florets, trimmed asparagus, and rosemary to the sheet pan. Glaze all ingredients with any remaining brown butter mixture.
- Finish baking: Return the pan to the oven and bake for an additional 10-15 minutes, or until the potatoes and veggies are fork-tender, and the chicken reaches an internal temperature of 165°F (73.9°C). For a crispy finish, you can broil it for 2-3 minutes until the chicken is golden-brown and the potatoes are crisp (optional but recommended!).
- Cool and serve: Remove from the oven and let it cool for about 5 minutes. Slice the chicken and serve hot, garnished with more chopped parsley if desired.
Serving Suggestions and Variations for Sheet Pan Garlic Butter Chicken and Veggies
This dish can be served as is, or you can add a sprinkle of grated Parmesan cheese over the veggies for an extra layer of flavor. Pair it with a light salad or some crusty bread to soak up the delicious garlic butter. For variations, feel free to swap in your favorite vegetables, such as bell peppers or zucchini, based on what you have on hand.
Frequently Asked Questions About Sheet Pan Garlic Butter Chicken and Veggies
Can I use frozen vegetables? Yes, you can use frozen vegetables, but be aware they may release more moisture during cooking. Adjust your baking time accordingly.
How do I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.
Can I make this recipe ahead of time? Yes, you can prepare the ingredients ahead of time and store them in the refrigerator. Just glaze with the brown butter mixture and bake when ready to serve.
Sheet Pan Garlic Butter Chicken and Veggies
Equipment
- Sheet Pan Use a large baking sheet to accommodate all ingredients.
Ingredients
Main Ingredients
- 0.5 cup salted butter
- 4 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 0.5 teaspoon salt or to taste
- 0.5 teaspoon black pepper or to taste
- 1 pound boneless skinless chicken breasts about 2 medium-sized
- 1 pound baby potatoes, chopped into 1-inch chunks
- 1 head broccoli, separated into florets
- 0.5 pound asparagus, trimmed
- 1 sprigs rosemary few sprigs
Instructions
- Preheat your oven to 400°F and line a sheet pan with parchment paper.
- In a medium saucepan over medium-low heat, melt the butter, stirring continuously until it crackles and browns. Remove from heat and let cool slightly.
- Add garlic, parsley, salt, and black pepper to the cooled brown butter. Mix well.
- Place chicken and potatoes on the sheet pan and glaze with the brown butter mixture.
- Bake for 15 minutes, then turn the chicken and mix the potatoes.
- Add broccoli, asparagus, and rosemary to the pan, and glaze with more brown butter.
- Return to the oven and bake for another 10-15 minutes until everything is cooked through. Broil for a crispy finish if desired.
- Let cool for 5 minutes, slice the chicken, and serve hot, garnished with parsley if desired.