Description
Garlic Butter bliss! Juicy cubed chicken, roasted baby potatoes, and tender broccoli florets, all drenched in savory butter. This single-pan dinner requires minimal cleanup.
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 pound baby potatoes, halved or quartered
- 1 head broccoli, cut into florets
- 4 tablespoons unsalted butter, melted
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried Italian seasoning
- Salt and black pepper, to taste (approximately 1 tsp each)
Instructions
- Step 1: Preheat the oven to 400°F (200°C). Line a large, rimmed sheet pan with parchment paper or aluminum foil for easy cleanup.
- Step 2: In a large bowl, toss the prepared baby potatoes with the olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread the potatoes in a single layer on the prepared sheet pan and roast for 15 minutes to give them a head start.
- Step 3: While the potatoes roast, prepare the garlic butter mixture. In a small bowl, whisk together the melted butter, minced garlic, and Italian seasoning.
- Step 4: Remove the sheet pan from the oven. Add the chicken pieces and broccoli florets to the pan. Pour the garlic butter mixture over the chicken and vegetables, tossing everything thoroughly on the pan until all ingredients are evenly coated. Spread the mixture back into a single layer.
- Step 5: Return the sheet pan to the oven and continue baking for 18-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
- Step 6: Serve immediately, optionally garnished with fresh parsley.
Notes
- Store leftovers in an airtight container for up to 3 days; the garlic butter flavor often concentrates and improves overnight.
- For crispier texture, reheat leftovers in an air fryer or toaster oven at 350°F (175°C) for 5-7 minutes, which is better than the microwave for preventing dry chicken.
- Balance the rich garlic butter by serving this dish alongside a simple green salad dressed with a bright lemon vinaigrette, or spoon it over fluffy quinoa to soak up the pan juices.
- Chef’s Tip: Always pre-roast the potatoes for the full 15 minutes as instructed; this critical step guarantees they finish cooking at the same time as the faster-cooking chicken and broccoli.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 of sheet pan contents (approx. 6 oz chicken and 8 oz veggies)
- Calories: 510
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 9g
- Trans Fat: 0g
- Protein: 5g