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Sheet Pan Garlic Butter Chicken Meal

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A one-pan dinner featuring juicy chicken breasts, crispy potatoes, tender broccoli, and vibrant asparagus all coated in rich, nutty garlic butter. Quick to prepare, full of flavor, and easy to clean up.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Method: Roasting
  • Cuisine: American

Ingredients

  • 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

Instructions

  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. Continue heating until it crackles, foams, and turns golden brown with a nutty aroma.
  3. Remove the butter from heat and transfer to a bowl. Let cool slightly.
  4. Stir in the minced garlic, parsley, salt, and pepper into the cooled butter.
  5. Place the chicken breasts and chopped baby potatoes on the sheet pan. Brush generously with the garlic butter mixture.
  6. Bake for 15 minutes, then flip the chicken and stir the potatoes.
  7. Add the broccoli florets, asparagus, and rosemary sprigs to the sheet pan. Drizzle everything with more garlic butter.
  8. Return to the oven and bake for an additional 10–15 minutes, until the vegetables are tender and the chicken reaches an internal temperature of 165 °F.
  9. Optional: Broil for 2–3 minutes to crisp the tops.
  10. Let rest for 5 minutes, slice the chicken, and serve hot.

Notes

  • Swap in green beans, carrots, or bell peppers for a veggie variation.
  • Chicken thighs can be used instead of breasts; adjust bake time as needed.
  • Sweet potatoes make a great alternative to baby potatoes.
  • Skip browning the butter for a lighter version—just melt it instead.
  • Add a squeeze of lemon or sprinkle of smoked paprika for extra flavor.
  • Store leftovers in an airtight container in the fridge for up to 4 days.
  • Reheat in a 350 °F oven or microwave until heated through.

Nutrition

Find it online: https://savorymomskitchen.com/sheet-pan-garlic-butter-chicken-meal/