Fast + Simple Weeknight Dinners: Garlic Herb Butter Chicken and Veggies

Need help with quick dinner options? Here are some easy sheet-pan dinners that come together quickly AND help you avoid getting take out or fast food!

Garlic Herb Butter Chicken and Veggies


1/3 cup low-sodium chicken broth or stock
1/4 cup unsalted butter, melted
1 T finely chopped garlic (or 4 cloves)
2 tsp chopped fresh parsley
1 tsp chopped fresh thyme
1 tsp chopped fresh rosemary
1/2 tsp salt (adjust to your taste)
Fresh ground black pepper, to season
2 boneless, skinless chicken breasts
1 1/2 c. each: sliced carrots, yellow bell peppers, broccoli, and red onions

Preheat oven to 400°F. Lightly grease a baking tray/sheet with cooking oil spray.

Combine together the butter, broth, garlic, parsley, thyme, and rosemary together in a bowl.

Place chicken on the baking sheet and arrange the vegetables all around the chicken. Toss 1/2 cup of sauce through the chicken and vegetables, and season well with salt and pepper. Lightly spray all over with olive oil spray or cooking oil spray.

Bake in preheated oven for 10 minutes or when carrots just start to become soft.

Carefully remove baking tray from the oven and flip each chicken breast. Pour the remaining garlic herb butter sauce over the beans, toss well, and return to the oven for a further 10 minutes or until chicken is cooked through (no longer pink in the middle). Optional-broil for 2-3 minutes until chicken is golden and crisp.

Sprinkle with fresh chopped herbs (optional) and serve immediately with pan juices.

SIZE UP! If you’re feeding more people, you can easily add 2 more chicken breasts as there is enough herb butter sauce.

Click the links below for more Fast + Simple Weeknight Dinners!


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