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Creamy Chicken Sheet Pan Dinner Recipe

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4.7 from 108 reviews

This Creamy Chicken Sheet Pan Dinner is a delicious and easy one-pan meal featuring tender chicken thighs or breasts coated in a creamy ranch and Parmesan mixture, roasted alongside baby potatoes, carrots, and broccoli. Perfect for a busy weeknight, this recipe combines savory flavors with wholesome vegetables for a comforting and nutritious dinner.

Ingredients

Chicken and Creamy Sauce

  • 1.5 lbs boneless skinless chicken thighs or breasts
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1/4 cup grated Parmesan cheese
  • 2 teaspoons ranch seasoning mix

Vegetables and Seasoning

  • 1 lb baby potatoes, halved
  • 2 cups baby carrots
  • 1 cup broccoli florets
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • Salt and pepper, to taste
  • Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Preheat the oven: Preheat your oven to 425°F (220°C). Lightly grease a large sheet pan to prevent sticking and ensure even cooking.
  2. Prepare the creamy sauce: In a large bowl, combine the sour cream, mayonnaise, grated Parmesan cheese, and ranch seasoning mix. Stir until the mixture is smooth and well blended.
  3. Coat the chicken: Add the chicken thighs or breasts to the creamy mixture, coating them thoroughly. Set the coated chicken aside while you prepare the vegetables.
  4. Season the vegetables: On the sheet pan, toss the halved baby potatoes and baby carrots with olive oil, garlic powder, salt, and pepper to taste. Spread the vegetables evenly on one half of the sheet pan.
  5. Arrange the chicken: Place the coated chicken in a single layer on the open half of the sheet pan, next to the vegetables.
  6. Bake initially: Bake in the preheated oven for 20 minutes to allow the chicken and vegetables to start cooking through.
  7. Add broccoli: Remove the sheet pan from the oven and add the broccoli florets, tucking them between the chicken and other vegetables for even roasting.
  8. Finish baking: Return the sheet pan to the oven and continue baking for an additional 10 to 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and cooked through.
  9. Garnish and serve: Once cooked, garnish the dish with freshly chopped parsley if desired and serve hot for a comforting, complete meal.

Notes

  • For extra crispiness, you can broil the chicken and vegetables for 2-3 minutes at the end of baking, but watch closely to prevent burning.
  • Feel free to substitute Greek yogurt for sour cream to lighten the sauce.
  • If using chicken breasts, consider pounding them to an even thickness for uniform cooking.
  • Leftovers store well in an airtight container in the refrigerator for up to 3 days.
  • You can swap ranch seasoning mix with Italian seasoning and add lemon zest for a fresh twist.

Find it online: https://mealsbykate.com/creamy-chicken-sheet-pan-dinner-recipe/