It’s 6pm. You’re tired. Dinner needs to happen fast. This Sheet Pan Garlic Butter Chicken is your new secret weapon.
It is warm, savory, and ready in just 40 minutes. This meal delivers fresh flavors with almost no cleanup. It is perfect for those busy weeknights when you need a win.
Why This Recipe Is a Winner
This recipe is a total lifesaver for busy families. You only need one pan for the entire meal. It saves you so much time on cleanup later. The chicken stays incredibly tender and juicy in the oven.
Even picky eaters love the mild garlic butter flavor. It is a fantastic choice for your weekly meal prep routine. This dish feels fancy but requires very little effort from you.
Simple Method
Making this meal is incredibly simple and stress-free. You just toss everything together on a single pan. The garlic butter sauce does all the hard work for you. Even if you are a beginner, you can master this. You will love how the flavors meld together perfectly.
Ingredients You’ll Need
Most of these items are likely already in your kitchen. We use fresh produce to keep things bright and healthy.
- 2 lbs boneless skinless chicken thighs, cut into bite-sized pieces
- 1 lb baby red potatoes, quartered
- 2 cups broccoli florets
- 4 tablespoons unsalted butter, melted
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh parsley for garnish
Step-by-Step
- Preheat oven to 400°F (200°C) and grease a large rimmed sheet pan with non-stick spray.
- In a small bowl, whisk together the melted butter, minced garlic, dried oregano, lemon juice, salt, and pepper.
- Place the chicken pieces and quartered potatoes on the sheet pan.
- Drizzle half of the garlic butter mixture over the chicken and potatoes, tossing to coat evenly.
- Spread the ingredients in a single layer and roast in the oven for 15 minutes.
- Remove the pan from the oven, add the broccoli florets, and drizzle with the remaining garlic butter mixture.
- Return the pan to the oven and roast for an additional 10 to 12 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender.
- Garnish with fresh parsley and serve immediately or portion into meal prep containers.
Best Ways to Enjoy It
Serve this warm right off the pan for a cozy night. Pair it with a simple side salad for extra freshness. You can also scoop it over fluffy quinoa or rice. Pack leftovers into containers for easy weekday lunches. Set the table and enjoy a stress-free family dinner tonight.
Keep It Fresh
Store your leftovers in an airtight container in the fridge. They will stay fresh for up to four days. To reheat, use a 350°F oven for about 10 minutes. This keeps the chicken from getting rubbery in the microwave. You can also freeze the cooked chicken for later use. This makes busy Mondays feel much easier.
Tips for Best Results
- Cut potatoes into small pieces so they cook quickly.
- Don’t skip the fresh lemon juice for a bright finish.
- Use a large sheet pan to avoid overcrowding the food.
- Pat the chicken dry before adding the butter sauce.
- Add the broccoli later so it stays crisp and green.
- Swap butter for olive oil if you prefer a lighter fat.
- Check the chicken temperature to ensure it stays moist.
- Garnish with fresh herbs right before serving for extra color.
Easy Flavor Ideas
- Add red pepper flakes for a spicy kick.
- Use sweet potatoes instead of red potatoes for a fall twist.
- Try asparagus instead of broccoli for a spring variation.
- Sprinkle with parmesan cheese before serving for extra flavor.
- Swap oregano for rosemary for a more earthy profile.
Common Questions
Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts. Just keep an eye on the cooking time. Breasts cook faster and can dry out more easily than thighs.
Is this recipe good for meal prep?
This is one of my favorite meal prep recipes. It holds up beautifully in the fridge. The flavors actually deepen after sitting for a day.
This meal is truly a lifesaver on those hectic weeknights. I hope it brings a little peace to your kitchen tonight. Happy cooking, friend!
— Katie Wood
Ingredients
- 2 lbs boneless skinless chicken thighs, cut into bite-sized pieces
- 1 lb baby red potatoes, quartered
- 2 cups broccoli florets
- 4 tablespoons unsalted butter, melted
- 4 cloves garlic , minced
- 1 teaspoon dried oregano
- 1/2 teaspoon sal t
- 1/4 teaspoon ground black pepper
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh parsley for garnish
Instructions
- Preheat oven to 400°F (200°C) and grease a large rimmed sheet pan with non-stick spray.
- In a small bowl, whisk together the melted butter, minced garlic, dried oregano, lemon juice, salt, and pepper.
- Place the chicken pieces and quartered potatoes on the sheet pan.
- Drizzle half of the garlic butter mixture over the chicken and potatoes, tossing to coat evenly.
- Spread the ingredients in a single layer and roast in the oven for 15 minutes.
- Remove the pan from the oven, add the broccoli florets, and drizzle with the remaining garlic butter mixture.
- Return the pan to the oven and roast for an additional 10 to 12 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender.
- Garnish with fresh parsley and serve immediately or portion into meal prep containers.
