I make a full dinner on a single sheet pan with this recipe — juicy chicken breasts, crispy roasted potatoes, tender broccoli, and vibrant asparagus, all coated in rich garlic butter. It’s quick, flavorful, and cleanup is minimal.

Why I’ll Love This Recipe

I like how easy it is to prep everything in one pan. The browned garlic butter gives a deep, nutty taste that blends beautifully with the vegetables and chicken. It’s a well-rounded dinner that feels both cozy and fresh, whether I’m feeding my family or just myself.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• ½ cup salted butter

• 4 cloves garlic, minced

• 1 tablespoon fresh parsley, chopped

• ½ teaspoon salt (or to taste)

• ½ teaspoon black pepper (or to taste)

• 1 pound boneless skinless chicken breasts (about 2 medium, pounded to even thickness if needed)

• 1 pound baby potatoes, chopped into 1‑inch chunks

• 1 head broccoli, separated into florets

• ½ pound asparagus, woody ends trimmed

• A few sprigs of rosemary

Directions

1. Preheat the oven to 400 °F and line a sheet pan with parchment paper.

2. In a medium saucepan over medium‑low heat, melt the butter while stirring. Keep heating until it crackles, foams, and turns golden brown with a nutty aroma.

3. Remove the butter from heat and transfer it to a bowl to prevent burning. Let it cool slightly.

4. Stir garlic, parsley, salt, and pepper into the cooled butter.

5. Place the chicken and potatoes on the sheet pan. Brush with the garlic butter.

6. Bake for 15 minutes. Then, flip the chicken and stir the potatoes.

7. Add broccoli, asparagus, and rosemary to the pan. Drizzle everything again with garlic butter.

8. Return to the oven and bake for 10–15 more minutes, until vegetables are tender and the chicken reaches 165 °F internally.

9. Optional: Broil for 2–3 minutes to crisp the tops.

10. Let rest for 5 minutes, slice the chicken, and serve hot.

Servings And Timing

• Servings: 4

• Prep Time: 20 minutes

• Cook Time: 30 minutes

• Total Time: 50 minutes

Variations

• I sometimes swap in green beans, carrots, or bell peppers for the vegetables I have on hand.

• Chicken thighs work great too — I just adjust the baking time since they need a little longer.

• Sweet potatoes make a tasty alternative to baby potatoes.

• If I want a lighter version, I skip browning the butter and just melt it instead.

• A squeeze of lemon or sprinkle of smoked paprika gives it an extra kick.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm everything in the oven at 350 °F until heated through, or microwave it for convenience.

FAQs

How Do I Know When The Chicken Is Done?

I check with a meat thermometer — it should read 165 °F in the thickest part of the chicken.

Can I Make A Bigger Batch?

Absolutely. I double the ingredients and use two sheet pans to avoid overcrowding, so everything roasts properly.

Is Browning The Butter Necessary?

It’s not required, but I do it because it adds a rich, nutty flavor. Just melting the butter works fine too.

How Do I Keep The Veggies From Overcooking?

I add the broccoli and asparagus partway through cooking. That way, they stay bright and tender instead of mushy.

Can I Use Frozen Vegetables?

I prefer fresh vegetables because frozen ones can release extra moisture and steam instead of roast.

Conclusion

This sheet pan garlic butter chicken is one of my favorite go-to dinners when I want something simple, comforting, and flavorful. It brings together protein, vegetables, and a buttery glaze all in one pan — and I love that it’s just as easy to make as it is to clean up.