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Creamy Chicken Sheet Pan Dinner Recipe

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4.7 from 107 reviews

This Creamy Chicken Sheet Pan Dinner is a delightful and easy-to-make meal featuring tender chicken thighs or breasts coated in a creamy ranch and Parmesan mixture, roasted alongside baby potatoes, carrots, and broccoli florets. Perfect for a comforting weeknight dinner, it combines simple ingredients on one pan for effortless cooking and cleanup.

Ingredients

Chicken and 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

  • 1 lb baby potatoes, halved
  • 2 cups baby carrots
  • 1 cup broccoli florets

Seasoning and Garnish

  • 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) and lightly grease a large sheet pan to prevent sticking.
  2. Prepare the Creamy Sauce: In a large bowl, combine sour cream, mayonnaise, grated Parmesan cheese, and ranch seasoning mix. Stir well until the mixture is smooth and creamy.
  3. Coat the Chicken: Add the chicken thighs or breasts to the creamy mixture, ensuring each piece is thoroughly coated. Set aside to allow flavors to meld.
  4. Prepare the Vegetables: On the sheet pan, toss the halved baby potatoes and baby carrots with olive oil, garlic powder, salt, and pepper. Spread these vegetables evenly on one half of the pan.
  5. Arrange the Chicken: Place the coated chicken pieces on the other half of the sheet pan in a single layer, ensuring even spacing for baking.
  6. Bake Initial Stage: Bake the chicken and vegetables for 20 minutes in the preheated oven to start cooking through.
  7. Add Broccoli: After 20 minutes, add the broccoli florets by tucking them between the existing potatoes, carrots, and chicken on the sheet pan.
  8. Finish Baking: Return the sheet pan to the oven and bake for an additional 10–15 minutes. The chicken should reach an internal temperature of 165°F (74°C), and the vegetables should be tender.
  9. Garnish and Serve: Remove from the oven, garnish with freshly chopped parsley if desired, and serve the creamy chicken and roasted vegetables hot.

Notes

  • Use a meat thermometer to ensure chicken reaches 165°F (74°C) for safe consumption.
  • Feel free to substitute vegetables with your favorites, like Brussels sprouts or zucchini.
  • For a lower-fat option, use Greek yogurt instead of sour cream and mayonnaise.
  • Leftovers can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
  • Make sure to cut potatoes evenly to ensure uniform cooking.

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