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Garlic Butter Chicken and Veggies in One Pan

Sheet Pan Garlic Butter Chicken and Veggies made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 1/4 cup unsalted butter melted
  • 4 cloves garlic minced
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste
  • 2 cups broccoli florets
  • 1 cup cherry tomatoes halved
  • 1 large red bell pepper sliced

Method
 

  1. Preheat the oven to 400°F (200°C).
  2. In a small bowl, whisk together melted butter, minced garlic, paprika, oregano, salt, and pepper.
  3. Place the chicken breasts on a sheet pan and brush them with the garlic butter mixture.
  4. Add the broccoli, cherry tomatoes, and red bell pepper to the pan around the chicken.
  5. Drizzle the remaining garlic butter mixture over the vegetables and toss gently to coat.
  6. Bake in the preheated oven for 25-30 minutes, until the chicken is cooked through and the vegetables are tender.
  7. Remove from the oven and let the dish rest for 5 minutes before serving.