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
- â…“ 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.
Debbie says
This recipe came up in a search for something to do with my boneless chicken breasts and I about fell off my chair when I realized I had *all* the ingredients, even all of the fresh herbs — this never happens! I doubled the sauce automatically and was worried that the garlic might burn in the oven but the sauce seems to have protected it — maybe it was the chicken broth in the sauce? Hubby said it was all “crazy good.” Thanks for providing the perfect recipe for our Sunday dinner!
Denise says
This smells so yummy but I found I had to broil everything longer cuz the potatoes weren’t softening up. My oven isn’t the best so maybe that was why, but so good regardless.
Darby says
I’ve made this recipe a few times, and it always turns out so well. It’s my favorite way to make potatoes. Very easily adapted to accommodate allergies. Made one pan with dairy free butter and one pan with full dairy butter and was excellent both ways.
James Hamilton says
WOW!!! That’s all I can say! wow…I just made This for my wife and I and boy was it good. I added some fresh shallots..MMmmmmm……….The best on line recipe I have ever tried and I have tried quite a few!!!
Kathy says
This was very good! The whole family enjoyed! Next time I will double the butter and herb mixture as I used the whole thing on just the chicken and potatoes. I ended up tossing the green beans in olive oil and just sprinkling some of the leftover herbs and salt and pepper. They turned out great! Also, I think the timing’s a little off. May have been bc our potatoes are cut a little larger. Next time I’ll start the potatoes 1st for about 5 mins. In addition, we like our beans cooked a little more, so put the beans in at the same time as the chicken. Thank you for this yummy, 1 pan (2 pan for me) meal!!
Tammy says
Outstanding recipe! I am disabled but love to cook meals for my family, I can not thank you enough for this simple recipe with lots of flavor! My husband loves it, my son gobbled it up. I had to tell my son to slow down. Lol Thanks again.
Chelle Roman says
Winner winner chicken dinner! I rarely review recipes because I always change this and that but I pretty much had everything on hand (I did sub the green beans for asparagus), and it was awesome! I have three particular eaters (husband and two boys) and everyone cleaned their plates. It was fast, easy, minimal clean up, and I have almost everything on hand pretty much always. Definitely adding this to the weeknight rotation!
Jill says
So easy and delicious. I used broccoli this time! (I actually liked it better than the green beans)! This is a go-to. Thank you!
Brittany says
My only regret was not making more. So simple and yummy! Thanks!
Mimi says
I just mde this for my semi-picky family and everyone raved about it! It has so much flavor. Winner winner chicken dinner!