One-Pan Garlic Herb Butter Chicken with Crispy Potatoes
Cutting the butter and fat in half while keeping every bit of that rich, buttery taste, this one-pan garlic herb butter chicken delivers a full dinner of juicy chicken, golden roasted potatoes, and tender green beans on a single tray!
Hard to believe, but this one-pan garlic herb butter chicken is genuinely low in fat and outrageously delicious. It comes out dripping with buttery goodness and packed with flavor, TASTING utterly indulgent despite holding only half the fat of a standard butter sauce—and nobody can tell the difference! Only you….cue villainous chuckle
I'm completely hooked on sheet pan dinners. Tossing everything onto one tray for a fuss-free family meal, like this Sheet Pan Lemon Parmesan Chicken Milanese or that Easy Sheet Pan Chicken Cordon Bleu & Dijon Cream Sauce, is about as simple as cooking gets! The real magic of sheet pan meals comes when you transform them into meal prep, just like this Chicken & Sweet Potato Recipe! Portion any leftovers into individual airtight containers, and you've got lunch sorted for the next several days!
Can you spot just how glossy and buttery that looks? ↓ The ULTIMATE garlic herb butter sauce for chicken, and you won't stress about your waistline afterward.
The Trick Behind a Buttery Sauce With Half the Fat
Every weekend, a Garlic Herb Butter Roast Chicken takes center stage at our table. That beloved roast inspired this sheet pan creation!
But, you might wonder, how do you whip up a buttery sauce using only half the butter? The answer is hiding in YOUR kitchen cupboards or fridge.
- Butter: a small amount is still essential ︎
- Garlic: naturally, garlic makes the cut ︎
- Herbs: rosemary, thyme, and parsley ︎︎︎ (or whatever suits YOUR taste)
- And the secret weapon: chicken broth OR stock! Absolutely! You capture ALL the buttery richness as the butter's flavor melds into the broth, slashing the fat by HALF without sacrificing ANY of that signature buttery goodness!
One-Pan Garlic Herb Butter Chicken & Potatoes Is Pure Gold!
In three straightforward steps… you roast/bake your chicken breasts alongside the potatoes and rest assured the outcome will be phenomenal!
- Whisk together the butter, garlic, herbs, and broth
- Drizzle it over the chicken and potatoes
- Roast!
- Verify that every component is well seasoned before sliding it into the oven.
Ingredient Swaps
I tossed in green beans during the final 15 minutes of roasting to boost the vegetable content on our plates. Ensure you coat them in the sauce and the pan drippings to soak up the flavor, and remember to season them with salt and pepper.
Feel free to swap the green beans for any of these:
- asparagus
- snow peas
- zucchini
- eggplant.
The possibilities go on forever!
And just like that, dinner hits the table. Moist, perfectly cooked garlic herb butter chicken breasts paired with golden, crispy roast potatoes and bright green beans.
One-Pan Garlic Herb Butter Chicken & Potatoes
One-Pan Garlic Herb Butter Chicken & Potatoes
One-pan garlic herb butter chicken features half the butter and fat WITHOUT giving up any buttery richness. A complete sheet pan chicken dinner showcasing roasted potatoes and green beans! TASTES wickedly indulgent yet contains only half the fat of a classic butter sauce, and absolutely nobody can detect the difference!
- 1/3 cup low-sodium chicken broth or stock
- 1/4 cup unsalted butter, (melted (reduced fat or light butter if counting calories/fat))
- 1 tablespoon finely chopped garlic ((or 4 cloves))
- 2 teaspoons chopped fresh parsley
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh rosemary
- 1/2 teaspoon salt ((adjust to your tastes))
- Fresh ground black pepper, (to season)
- 4 x 5 ounce | 150 grams boneless, skinless chicken breasts
- 1 pound (500 grams) baby potatoes, peeled and quartered into 1-inch pieces ((Yukon gold or White Carisma Potatoes work the best))
- 1 pound (500 grams) green beans ((or asparagus))
- 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 1/2 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.
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