Sheet pan chicken and green beans tossed in garlic butter and roasted to perfection in the oven! This is one of those easy weeknight meals that we make again and again. The whole family devours this one!
My family used to tease me that the only thing I ever cooked was chicken.
It’s true. I was once a chicken fanatic.
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And okay, who am I kidding, I’m still a chicken fanatic!
I just think chicken is so easy and you can put so many different spins on chicken that it’s nearly impossible to get bored with it!
This time around I made a low carb chicken recipe on a sheet pan (hello, easy) with a pile of fresh green beans (hello, tasty) and topped it off with garlic butter (hello, low carb, this is why I love you).
It doesn’t get easier than sheet pan dinners like this!
How to make sheet pan dinners your whole family will love:
Add garlic butter to any sheet pan meal and I feel like you have a winner! 😉
First, we’re going to whip up the simple garlic butter by melting some butter and stirring in some freshly minced garlic, a little onion powder, freshly parsley, and some salt.
Set that aside and grab your green beans.
I’m using fresh green beans here. Just trim the ends off as needed and scatter them over a large, rimmed sheet pan.
Add a pound to a pound and a half of boneless skinless chicken breasts (or thighs) right over the green beans. My chicken breasts were huge, so I cut them in half lengthwise. I wanted to keep the thickness so that the green beans and chicken would cook in the same amount of time, but I didn’t just want two humongous pieces of chicken.
Season the chicken with a little paprika and salt and then pour the garlic butter over the chicken and green beans.
Pop this in a 375 degree oven for about 25 minutes or until your chicken is cooked through. I always use a meat thermometer to test my chicken. Highly recommend this one (affiliate link) if you’re in the market for an easy one to use!
What comes out of your oven is juicy, tender, super flavorful sheet pan chicken and green beans that are perfectly roasted and seasoned.
You seriously can’t mess this recipe up!
More easy low carb recipes to try:
Spinach Stuffed Chicken: Everyone’s favorite chicken recipe!
Spaghetti Squash: This spaghetti squash bake is bursting with cheese and flavor!
Brussels Sprouts with Bacon: So simple and so good!
Pork Tenderloin: Surprise! It’s topped with garlic butter too!
Sheet Pan Chicken and Green Beans
Ingredients
- ½ cup butter melted
- 3 cloves garlic minced
- 1 teaspoon onion powder
- 1 tablespoon parsley
- 1 pound green beans
- 1 ¼ pounds chicken breasts
- ½ teaspoon salt
- 1 teaspoon paprika
Instructions
- Preheat oven to 375 degrees. Spray a rimmed half sheet pan with non-stick spray.
- Add the butter to a small mixing bowl with the garlic, onion powder, parsley, and salt. Stir well and set aside.
- Trim the ends of the green beans and place in a single layer on the sheet pan.
- Top with the chicken breasts.
- Sprinkle the chicken breasts with paprika and salt on each side.
- Pour the garlic butter evenly over the green beans and chicken.
- Bake for 25 minutes or until the chicken is cooked through.
- Serve hot.
Sande says
This is a nice and easy recipe! I added about a 1/4 cup lemon juice to the butter mix to give it a little zing. However, using whole chicken breasts took much longer than 25 minutes to cook, about an hour uncovered. Next time I’ll probably cover it with foil.
Billie says
Unbelievably delicious and so easy to make. I was told it’s a keeper!
Karly Campbell says
So happy to hear that!
Lisa Sanchez says
Thank you so much for this recipe. It was absolutely delicious. Ingredients added were poultry seasoning, cumin and a squeeze of fresh lime juice. Cooked for one hour since chicken breasts were left whole and covered with aluminum foil. I did add a little olive oil to the bottom of the pan with a dash of kosher salt. Yummy!
Nikki Esserman says
THIS WAS DELICIOUS, Karly! My husband doesn’t love green beans, but I do, and when I saw your recipe I had the feeling that this one might just appeal to him because of the butter/garlic sauce. Not only did he clean his plate but asked if I’d make it again– yeah!!!
Nikki
Karly Campbell says
Oh yay! Always nice to convert someone over to liking a veggie they previously didn’t! So glad you gave it a try!
Andrea L Behrend says
Is there a lot of juice from the chicken?
Karly Campbell says
There will be some juice released from the chicken as it cooks. Same amount as in any other baked chicken recipe. 🙂
Elizabeth Eck says
Thanks for saving dinner tonight, Karly!
Karly Campbell says
So glad you enjoyed the recipe, Elizabeth!
Leslie says
Recipe was very easy to make. It was delicious! So simple yet flavorful. I didn’t use fresh garlic because I didn’t have any so I subbed powder, but I will try it the next time I make it. I also did not sprinkle the chicken with paprika and salt but rather I placed the paprika and salt in a bowl and tossed the chicken to evenly coat. My husband loved it! Thank you for sharing!
Karly Campbell says
So glad it was a hit! Thanks for sharing, Leslie!
Carla says
I made this with frozen green beans and it came out great. I pulled the beans out of the freezer at the same time as the chicken that I defrosted in the microwave. I also added some strips of fresh red bell pepper. Next time I would use a smaller pan as some of the garlic butter in the corners burned on. I would also not add the parsley in the butter, but would use it as garnish.
trisa says
Can you use canned green beans?
Karly Campbell says
I’ve never tried roasting canned green beans. Not sure how they’d turn out, honestly.