Description
This Creamy Chicken Sheet Pan Dinner is an easy and flavorful one-pan meal with tender chicken thighs, roasted veggies, and a creamy garlic parmesan sauce.
Ingredients
- 6 bone-in, skin-on chicken thighs
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- Salt and pepper, to taste
- 1 tbsp olive oil
- 1 lb baby potatoes, halved
- 2 cups baby carrots
- 2 cups broccoli florets
- 1 tbsp olive oil (for veggies)
- 1/2 tsp salt (for veggies)
- 1/2 tsp pepper (for veggies)
- 1 tbsp butter
- 3 cloves garlic, minced
- 1 tbsp all-purpose flour
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated parmesan cheese
- 1/4 tsp red pepper flakes (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 425°F (220°C). Line a large sheet pan with foil and lightly grease.
- Pat chicken thighs dry with paper towels. Season both sides with Italian seasoning, garlic powder, salt and pepper. Place on prepared sheet pan and drizzle with 1 tbsp olive oil.
- In a large bowl, toss potatoes, carrots, and broccoli with 1 tbsp olive oil, salt, and pepper. Arrange around the chicken on the sheet pan.
- Bake in preheated oven for 30-35 minutes, until chicken is cooked through (165°F internal temperature) and veggies are tender.
- Meanwhile, prepare the sauce. In a small saucepan, melt butter over medium heat. Add minced garlic and sauté for 30 seconds.
- Whisk in flour and cook for 1 minute. Slowly whisk in chicken broth and cream. Bring to a simmer until thickened, about 3-4 minutes.
- Stir in parmesan cheese and red pepper flakes if using. Remove from heat once melted and smooth.
- Drizzle creamy sauce over cooked chicken and vegetables. Garnish with fresh parsley and serve immediately.
Notes
- Use boneless chicken thighs for quicker cooking, but reduce bake time accordingly.
- You can swap out veggies based on what you have on hand—zucchini, bell peppers, or green beans work great.
- Make the sauce while the chicken is baking to save time.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with veggies and sauce
- Calories: 420
- Sugar: 4g
- Sodium: 580mg
- Fat: 29g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 115mg
