With half the butter and fat without compromising on buttery flavour, this Sheet Pan Garlic Herb Butter Chicken is a complete sheet pan chicken dinner with roasted potatoes and green beans!
Believe it or not, this chicken recipe is low in fat and absolutely incredible. It tastes so sinful yet contains half the fat of a regular butter sauce. You honestly won’t be able to tell the difference!
I absolutely love sheet pan dinners. Just like our Sheet Pan Lemon Parmesan Chicken Milanese, or this Easy Sheet Pan Chicken Cordon Bleu & Dijon Cream Sauce, Sheet Pan Garlic Herb Butter Chicken couldn’t be easier!
The best thing about sheet pan meals is using them for meal prep, like this Chicken & Sweet Potato recipe. Store any leftovers in single serve, airtight containers and you’ll have lunch sorted for the next few days!
Do you see how buttery this looks? This has to be the most perfect garlic herb butter sauce for chicken without worrying about squeezing into your jeans afterwards.
HOW TO MAKE GARLIC HERB BUTTER SAUCE
Every weekend, we have a Garlic Herb Butter Roast Chicken on the table. That chicken was the inspiration for this sheet pan dinner!
But, how is it possible to create a buttery sauce with half the butter, you may be asking? The secret lies in your very on kitchen cupboards or refrigerators.
- Butter: yes, you do still need some butter ✔︎
- Garlic: of course there’s garlic ✔︎
- Herbs: rosemary, thyme and parsley ✔︎✔︎✔︎ (or use what YOU like)
- The magic ingredient: chicken broth OR stock! YES! It absolutely works. You get ALL the buttery flavours from the butter melding with the broth but with only HALF THE FAT. All without compromising ANY of those classic buttery flavours!
HOW TO MAKE SHEET PAN GARLIC HERB BUTTER CHICKEN
In three easy steps, you can roast/bake your chicken breasts and potatoes. With these easy to follow steps, your sheet pan garlic herb butter chicken is guaranteed to be one of the best things you’ve ever cooked!
- Combine butter, garlic, herbs and broth
- Pour over chicken and potatoes
- Bake!
4. Make sure everything is seasoned well before cooking.
SUBSTITUTIONS:
I added green beans in the last 15 minutes of cooking time for a little greenery. Make sure you give them a toss through the sauce and then the pan juices to ensure they don’t miss out on flavour. Don’t forget to season them with salt and pepper.
You can also replace the green beans with:
- Grilled Asparagus
- snow peas
- zucchini
- eggplant
The options are endless!
And just like that, dinner is served. Perfectly cooked, juicy sheet pan garlic herb butter chicken breasts with fluffy, crispy roast potatoes and green beans.
WHAT TO SERVE WITH SHEET PAN GARLIC HERB BUTTER CHICKEN
You can pair your dish with our Buttery Sautéed Green Beans or a fresh Avocado Feta Cucumber Salad.
More Sheet Pan recipes:
Full Breakfast with Garlic Butter Mushrooms
Garlic Herb Chicken and Sweet Potato Sheet Pan
Sheet Pan Garlic Herb Butter Chicken & Potatoes
Ingredients
- ⅓ cup low-sodium chicken broth or stock
- ¼ cup unsalted butter melted, reduced fat or light butter if counting calories/fat
- 1 tablespoon garlic or 4 cloves, finely chopped
- 2 teaspoons fresh parsley chopped
- 1 teaspoon fresh thyme chopped
- 1 teaspoon fresh rosemary chopped
- ½ teaspoon salt adjust to your tastes
- ¼ teaspoon cracked pepper to season
- 4 boneless chicken breasts skinless, 5 ounce
- 1 pound baby potatoes peeled and quartered into 1-inch pieces, Yukon gold or White Carisma Potatoes work the best
- 1 pound green beans or asparagus
Instructions
- Preheat oven to 200°C | 400°F. Lightly grease a baking tray / sheet with cooking oil spray, or a light coating of oil. Set aside.
- Combine together the butter, broth (or stock), garlic, parsley, thyme and rosemary together in a bowl.
- Place chicken on the baking sheet and arrange the potatoes all around the chicken. Toss ½ cup of sauce through the chicken and potatoes, and season well with salt and pepper. Lightly spray all over with olive oil spray or cooking oil spray.
- Bake in preheated oven for 15 minutes or when potatoes just start to become golden.
- Carefully remove baking tray from the oven and flip each chicken breast. Move the potatoes to one side and place the green beans around the chicken on the other side of the baking sheet. 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) and potatoes are for tender.
- Broil (or grill) for 2-3 minutes until chicken is golden and potatoes crisp.
- Sprinkle with fresh chopped herbs (optional), and serve immediately with pan juices.
jodi says
delicious! a definite keeper!!!
Paige says
I was going to make this for dinner but I don’t have any chicken broth. Could I just use extra butter? Looks delicious!
Debbie says
More butter is the answer to everything, IMO! I keep Better than Bouillon type product in my fridge at all times since America’s Test Kitchen revealed a few years ago that packaged broth we buy in the stores is all made from concentrate anyway — saving me $$ and made my groceries MUCH lighter!
V. says
Delicious 🙂
Ash says
This recipe looks and sounds lovely, i’m going to try it this week. Could I cook it without herbs? Also could I use clover for the butter please or does it need to be block butter?
Catherine says
Is there a substitute for butter? We are dairy free? Could I use olive oil or avocado oil?
Karina says
Absolutely
Angela says
Or even coconut oil
Jamie L Hamlin says
My family loved this recipe. I did double
the “sauce” due to adding in carrots and additional potatoes. Carrots were an awesome addition!
M. Helmsderfer says
Do you think this would turn out just as great of cooked on the pampered chef baking stone?
Debbie says
Adding a baking stone will significantly increase your preheat time, usually to about an hour instead of 5-10m, and that applies to any recipe. Otherwise the food will take much longer to come to temperature because the stone will be drawing the heat instead of the food. I learned the hard way because I was too lazy to take out the heavy stone before I baked brownies and it took forever for the oven to reach temperature.
Tori says
Terrific idea for dinner and incredibly flexible. The temps and times made for absolutely perfect chicken breast and potatoes. Will definitely use this method again!
Jennifer says
Can I substitute dry herbs for the fresh ones? I have almost all the ingredients already except fresh herbs
Karina says
You can always use dried herbs. Just be sure to convert the amounts. (learn how here)
Audrey says
Made it tonight and followed your directions. It was awesome!