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Garlic Butter Chicken And Veggies featured image showcases a delicious and healthy meal with golden-brown chicken and colorful vegetables.

Garlic Butter Chicken and Veggies Easy

This Garlic Butter Chicken and Veggies recipe is a complete, flavorful, and easy one-pan meal. Tender chicken and vibrant vegetables are coated in a rich garlic butter sauce and roasted to perfection, making it a quick and satisfying dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 large broccoli head, cut into florets
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 red onion, cut into wedges
  • 1 lb baby potatoes, halved or quartered if large
  • 1 cup cherry tomatoes
  • 1/2 cup unsalted butter, melted
  • 6 cloves garlic, minced
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes optional
  • 1/4 cup grated Parmesan cheese
  • Salt to taste
  • Freshly ground black pepper to taste
  • Lemon wedges optional garnish
  • Fresh parsley, chopped optional garnish

Equipment

  • Large bowl
  • Medium bowl
  • whisk
  • Large baking sheet
  • Parchment paper (optional)
  • Oven
  • cutting board
  • knife

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Prepare the chicken by cutting it into bite-sized pieces.
  3. Wash and chop all the vegetables into similar-sized pieces.
  4. In a medium bowl, whisk together the melted butter, minced garlic, parsley, oregano, red pepper flakes (if using), Parmesan cheese, salt, and pepper.
  5. In a large bowl, toss the chicken and vegetables with about 3/4 of the garlic butter sauce, ensuring everything is nicely coated.
  6. Spread the chicken and vegetables in a single layer on a large baking sheet. Line with parchment paper for easy cleanup, if desired.
  7. Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly browned. The internal temperature of the chicken should reach 165°F (74°C).
  8. During the last 5 minutes of baking, drizzle the remaining garlic butter sauce over the chicken and vegetables.
  9. Garnish with fresh parsley and serve immediately with lemon wedges, if desired.

Notes

Feel free to substitute your favorite vegetables. Don't overcrowd the pan; use two baking sheets if necessary. Freshly minced garlic is best. Chicken thighs can be used as an alternative to chicken breasts, but may require a slightly longer cooking time. You can prep the vegetables and make the garlic butter sauce ahead of time and store them separately in the refrigerator. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven until warmed through.