Name: 30-Minute Garlic Butter Chicken Recipe You’ll Crave
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts; 3 tbsp unsalted butter, melted; 4 cloves garlic, minced; 1 lb baby potatoes (red & gold mixed); 1 cup broccoli florets; 1 bunch asparagus, trimmed; 1 cup cherry tomatoes; 2 tbsp olive oil; 1 tsp paprika; 1 tsp Italian seasoning; Salt & black pepper to taste; Fresh parsley or chives, chopped

Jump to Recipe

You know those nights when you’re staring into the fridge, willing dinner to magically appear? Yeah, me too. That’s exactly why I fell in love with sheet pan dinners years ago – and this Garlic Butter Chicken became our family’s weeknight hero. One pan, zero fuss, and the kind of garlicky, buttery goodness that makes everyone actually want to eat their veggies.

I’ll never forget the first time I threw this together – it was one of those chaotic evenings where my toddler was clinging to my leg while the baby cried for attention. Ten minutes of chopping, a quick toss with that heavenly garlic butter sauce, and bam – dinner was in the oven while I dealt with the chaos. The best part? That single sheet pan meant I wasn’t left with a mountain of dishes after bedtime.

After testing this recipe dozens of times (my neighbors might be tired of taste-testing by now), I’ve perfected the balance – juicy chicken, crispy-edged potatoes, and veggies that actually taste amazing. It’s the kind of meal that feels like comfort food but still gives you that protein-veggie balance we all need. Plus, that garlic butter? Absolute game-changer – it turns basic ingredients into something special with barely any effort.

Ingredients for Garlic Butter Chicken

Here’s everything you’ll need to make this simple yet flavorful dish – I promise it’s all pantry staples you probably already have:

The Chicken: 4 boneless, skinless chicken breasts (about 6 oz each) – look for even thickness
The Garlic Butter Magic: 3 tbsp unsalted butter, melted (or ghee for dairy-free) + 4 cloves garlic, minced
Veggie Base:
- 1 lb baby potatoes (red & gold mix), halved
- 1 cup broccoli florets
- 1 bunch asparagus, trimmed (or zucchini in summer)
- 1 cup cherry tomatoes
Seasonings: 2 tbsp olive oil, 1 tsp paprika, 1 tsp Italian seasoning, salt & black pepper to taste
Finishing Touch: Fresh parsley or chives, chopped

Choosing the Best Ingredients

Trust me – fresh garlic makes all the difference here! That pre-minced jarred stuff just doesn’t give the same punch. For the chicken, I splurge on organic when I can – it really does taste better. And don’t stress about the veggies – this recipe adapts beautifully to what’s in season (swap asparagus for green beans in winter, or toss in some sliced bell peppers if that’s what you’ve got).

How to Make Garlic Butter Chicken

Okay, let’s get cooking! This is where the magic happens – turning simple ingredients into that golden, garlicky perfection we’re after. I’ll walk you through each step just like I do when my sister calls me panicking about weeknight dinners (we’ve all been there).

Step 1: Prep the Sheet Pan

First things first – crank that oven to 400°F (205°C) so it’s nice and hot when we’re ready. While it heats up, grab your biggest sheet pan (I use an 18×13 inch one) and toss those halved potatoes, broccoli florets, asparagus, and cherry tomatoes with olive oil. Here’s my trick: sprinkle the Italian seasoning, salt, and pepper directly onto the veggies as you toss – it distributes way more evenly that way!

Spread them out in a single layer – no overlapping! Overcrowding is the enemy of crispy edges, and we want those potatoes golden, not steamed. Leave some space in the center for our chicken stars.

Step 2: Season the Chicken

Now, pat those chicken breasts dry with paper towels – I know it seems fussy, but dry chicken means better browning, promise! Rub them all over with paprika (this adds warmth and that beautiful color), plus a generous pinch of salt and pepper on both sides.

Pro tip: If your chicken breasts are super thick, give them a gentle pound with a rolling pin to even them out. This helps everything cook evenly so you don’t end up with dry edges waiting for the center to cook.

Step 3: Garlic Butter Sauce

Here comes the good stuff! Melt your butter gently (I do 15-second bursts in the microwave) until it’s just liquid but not hot. Stir in the minced garlic – the butter should be warm enough to bloom the garlic’s flavor but not so hot that it burns. That burnt garlic taste? Not what we’re going for here.

Now drizzle this golden goodness all over the chicken breasts – I use about 2/3 of it here and save the rest for basting halfway through cooking. The smell alone will have your family wandering into the kitchen!

Step 4: Roasting Time

Pop that sheet pan into your preheated oven and set your timer for 15 minutes. When it goes off, rotate the pan (for even cooking) and spoon the remaining garlic butter over the chicken. Back in it goes for another 10-15 minutes until the chicken hits 165°F internally and the potatoes are fork-tender.

Watch for that perfect golden brown color on the chicken – that’s when you know it’s ready. The tomatoes will have burst slightly, and the asparagus tips will be crispy. If your veggies need more time, just move the chicken to a plate and give them another 5 minutes.

Why You’ll Love This Garlic Butter Chicken

This recipe has saved my sanity more times than I can count, and I know you’re going to adore it too. Here’s why it’s become our family’s go-to:

Weeknight superhero: From fridge to table in about 30 minutes flat – and most of that’s hands-off oven time. I’ve literally prepped this while helping with homework!
One pan wonder: That beautiful sheet pan means you’re not drowning in dishes afterwards. Some nights, that’s the real victory right there.
Flavor bomb: The garlic butter makes everything taste restaurant-worthy, but here’s the secret – it’s just butter and garlic! Simple magic.
Veggie stealth mode: Even picky eaters go for these roasted veggies because they soak up all that garlicky goodness. My kids don’t even realize they’re eating broccoli when it’s this good.
Adaptable AF: Dairy-free? Swap in ghee. Keto? Skip the potatoes. Got random veggies needing to be used? Toss ’em in! This recipe rolls with whatever life throws at you.

Seriously, this dish is the kitchen equivalent of your favorite cozy sweater – reliable, comforting, and always makes you feel good. And isn’t that what we all need on busy nights?

Serving Suggestions for Garlic Butter Chicken

Okay, let’s talk about making this already-amazing meal feel even more special with minimal extra work. Here’s how I love to round out our garlic butter chicken nights – these pairings keep that one-pan simplicity while adding just the right finishing touches.

Crusty bread is non-negotiable in our house – you’ll want something to sop up every last drop of that garlic butter goodness! I’ll grab a baguette from the store bakery or make quick garlic toast by brushing slices with olive oil and broiling for a minute. The kids fight over who gets the crispy ends.

For something a bit heartier, I’ll sometimes whip up a batch of quick Parmesan quinoa – just stir in some grated cheese and lemon zest while it’s still hot. It soaks up the pan juices beautifully and adds protein without weighing you down.

On nights when I’m feeling fancy (which usually means I remembered before 5pm), I’ll toss together a simple arugula salad with just lemon juice, olive oil, and shaved Parmesan. The peppery greens cut through the richness of the chicken perfectly.

Here’s my golden rule though – don’t overcomplicate it! This meal stands strong on its own, so if all you’ve got is the sheet pan goodness and maybe some extra parsley for garnish, you’re already winning. Some of our best family dinners have been just the chicken and veggies eaten straight off the pan with our fingers – no judgment here!

Storage and Reheating Tips

Let’s be real – leftovers are the unsung heroes of busy lives, and this garlic butter chicken makes fantastic next-day meals if you store it right. Here’s how I keep everything tasting fresh and delicious:

Storing: Pack everything in an airtight container (I love glass ones for this) and refrigerate within 2 hours of cooking. The chicken and veggies will stay good for about 3 days – though in our house, they never last that long!

Reheating Magic: Skip the microwave if you can – it turns those perfect roasted veggies into sad, soggy versions of themselves. Instead, spread everything on a baking sheet and pop it in a 350°F (175°C) oven for about 10 minutes. The chicken stays juicy, and the veggies get their crisp edges back.

Pro tip: If the chicken seems dry, drizzle a tiny bit of olive oil or chicken broth over it before reheating. And that leftover garlic butter sauce in the pan? Don’t you dare toss it! I pour it into a little jar and use it to baste the chicken while reheating – instant flavor boost.

For single portions, I’ll sometimes chop everything up and toss it in a skillet over medium heat with a splash of water – works almost as well as the oven method when I’m in a hurry. Just keep stirring so nothing burns!

Garlic Butter Chicken Variations

One of my favorite things about this recipe is how easily it adapts to whatever I’ve got in the fridge or what my family’s craving that week. Here are some of our favorite twists that keep things exciting:

Lemon Lover’s Version: Add the zest of one lemon to your garlic butter mixture – that bright citrusy pop cuts through the richness beautifully. Sometimes I’ll even squeeze half the lemon over everything right before serving for extra zing.

Thighs Instead of Breasts: When I want extra juicy chicken, I swap in bone-in, skin-on thighs. They take about 5 minutes longer to cook (check for 175°F internally), but that crispy skin soaked in garlic butter? Absolute heaven.

Sweet Potato Swap: My kids go nuts when I use orange sweet potatoes instead of regular baby potatoes. Just cut them slightly smaller since they take longer to roast. The natural sweetness pairs amazingly with the garlic.

Spicy Kick: For adults-only nights, I’ll stir a pinch of red pepper flakes into the garlic butter. Just enough heat to make things interesting without overwhelming the other flavors.

Herb Garden Special: In summer when my herb pots are overflowing, I’ll chop up whatever’s fresh (rosemary, thyme, oregano) and mix it right into the butter sauce. Each batch tastes slightly different – keeps everyone guessing!

The moral of the story? Don’t be afraid to play around with this recipe. Some of our favorite versions happened when I was just cleaning out the veggie drawer. Cooking should be fun, not stressful – and this dish is the perfect canvas for creativity!

Nutrition Information

Here’s the skinny on what’s in this delicious garlic butter chicken dinner – because let’s be real, we all want to know if we can have seconds (spoiler: you totally can)!

Calories: 420 per serving
Protein: 38g (hello, muscle fuel!)
Carbohydrates: 25g
Fiber: 4g from all those beautiful veggies
Sugar: 5g (mostly from the natural sweetness of roasted veggies)
Fat: 18g
Saturated Fat: 6g
Sodium: 300mg

Remember, these numbers are estimates and can vary based on your specific ingredients – like if you go heavy-handed with that garlic butter (no judgment here!) or swap in different veggies. I calculate based on standard portions, but we all know my “one serving” might look different than yours when this deliciousness hits the table!

Common Questions About Garlic Butter Chicken

I’ve gotten so many questions about this recipe from friends and family (and even strangers who smelled it cooking!), so let me tackle the most common ones here. These are the tips that’ll save you from the mistakes I made the first few times!

“Can I use frozen vegetables instead of fresh?”

Oh honey, I learned this one the hard way! Frozen veggies release way too much water as they cook, turning your beautiful roasted dinner into a soggy mess. Stick with fresh – they’ll get those perfect crispy edges we’re after. If you’re really in a pinch, thaw frozen veggies completely and pat them bone-dry with paper towels first.

“How do I keep the chicken from drying out?”

Two words: thermometer and timing. Invest in a cheap instant-read thermometer (mine was $12 and changed my cooking life). Pull the chicken at 165°F – it’ll carry over to 170°F as it rests. Also, if your breasts are uneven, pound them to equal thickness so the thin parts don’t overcook waiting for the thick parts to finish.

“Can I prep this ahead for meal prep?”

Here’s my compromise: chop all your veggies and store them in an airtight container up to 2 days ahead. But wait to cook everything fresh – reheated roasted veggies lose their magic, and chicken tastes best right out of the oven. Trust me, the 10 minutes of active prep is worth it!

Got more questions? Slide into my DMs anytime – I love helping people nail this recipe! And when you make it tonight (because you totally should), tag me so I can see your garlic butter masterpiece!

30-Minute Garlic Butter Chicken Recipe You’ll Crave