Sheet Pan Garlic & Gruyere Chicken with Roasted Veggies

A restaurant-worthy yet approachable Italian-inspired sheet pan dinner featuring juicy, garlicky butter-brushed chicken and crispy caramelized brussels sprouts, broccoli or asparagus, all finished with a generous layer of bubbly, golden gruyere cheese. Minimal prep, maximum comfort, and plate-worthy appeal.

By @sara.haven

Original recipe source

Cook time: 35 minutes

Servings: 4

Ingredients

• 0 parchment paper
• 16 oz Brussels Sprouts trimmed and halved
• 16 oz Brussels Sprouts prepared
• 2 tbsp Olive Oil
• 0.5 tsp Salt
• 0.25 tsp Black Pepper freshly cracked
• 16 oz Brussels Sprouts roasting
• 4 tbsp Butter unsalted
• 3 cloves Garlic minced
• 1 tsp Italian Seasoning or aglio olio seasoning
• 0.25 tsp Salt
• 16 oz Chicken Breast boneless, skinless
• 0 Salt
• 0 Black Pepper
• 16 oz Chicken Breast seasoned
• 0 Garlic Butter Mixture prepared
• 16 oz Chicken Breast baking
• 1.5 cups Gruyere Cheese shredded (or substitute white cheddar, fontina, or mozzarella)
• 1.5 cups Gruyere Cheese melting
• 0 Sheet Pan Chicken and Veggies resting
• 0 Fresh Parsley chopped, for garnish (optional)

Instructions

1. Preheat your oven to 425°F. Place a large sheet of parchment paper onto a rimmed baking sheet.
2. Trim the brussels sprouts and cut them in half. If using broccoli, cut florets; for asparagus, trim woody ends and cut into 2-inch pieces.
3. Spread the prepared vegetables onto the lined sheet pan in a single layer.
4. Drizzle olive oil over the vegetables and season with salt and cracked pepper. Toss gently to coat.
5. Roast the vegetables in the middle rack for 10 minutes, until lightly browned but not fully tender.
6. Meanwhile, gently melt the butter in a small saucepan over low heat. Add minced garlic and cook until fragrant, about 1 minute. Remove from heat and stir in Italian or aglio olio seasoning and a pinch of salt.
7. Pat the chicken breasts dry with paper towels. Season both sides lightly with salt and pepper.
8. Remove the sheet pan from the oven. Nestle the seasoned chicken breasts among the semi-roasted vegetables.
9. Brush the melted garlic butter mixture generously over the top and sides of each chicken breast.
10. Return the sheet pan to the oven and roast for another 10-13 minutes, or until the chicken registers 160°F at the thickest part.
11. Remove the pan from the oven. Sprinkle shredded gruyere evenly over the chicken and vegetables.
12. Increase oven to broil (high). Place the sheet pan under the broiler and cook until cheese is golden, bubbling, and lightly blistered—about 2-4 minutes. Watch closely to avoid burning.
13. Remove from oven and let rest for 2-3 minutes before serving. This helps the juices redistribute in the chicken and the cheese to set slightly.
14. Transfer chicken breasts atop a portion of the roasted vegetables on each plate, spooning any tray juices over for extra flavor. Optional: Garnish with a sprinkle of fresh herbs such as parsley or chives for a pop of color.