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Creamy Chicken Sheet Pan Dinner Recipe

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4.5 from 98 reviews

This Creamy Chicken Sheet Pan Dinner is a delightful and easy-to-make meal featuring tender chicken thighs or breasts coated in a rich, creamy ranch-Parmesan sauce, roasted alongside baby potatoes, carrots, and broccoli. Perfect for a wholesome weeknight dinner with minimal cleanup.

Ingredients

Protein

  • 1.5 lbs boneless skinless chicken thighs or breasts

Vegetables

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

Creamy Sauce

  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1/4 cup grated Parmesan cheese
  • 2 teaspoons ranch seasoning mix

Seasonings and Oils

  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • Salt and pepper, to taste

Garnish

  • Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 425°F (220°C) and lightly grease a large sheet pan to prevent sticking and ensure even cooking.
  2. Make the Creamy Sauce: In a large bowl, combine the sour cream, mayonnaise, grated Parmesan cheese, and ranch seasoning mix. Stir until smooth and well blended, creating a flavorful coating for the chicken.
  3. Coat the Chicken: Add the boneless skinless chicken thighs or breasts to the creamy mixture, tossing to coat them thoroughly. Set aside to marinate briefly.
  4. Prepare Vegetables on Sheet Pan: On one half of the sheet pan, toss the halved baby potatoes and baby carrots with olive oil, garlic powder, salt, and pepper until evenly coated. Spread them out in a single layer for roasting.
  5. Arrange Chicken: Place the coated chicken pieces on the empty half of the sheet pan, arranging them in a single layer to ensure even cooking.
  6. First Bake: Bake the chicken and vegetables in the preheated oven for 20 minutes to start cooking the chicken and soften the vegetables.
  7. Add Broccoli: Remove the pan from the oven and tuck the broccoli florets between the other ingredients on the sheet pan, spreading them evenly.
  8. Second Bake: Return the sheet pan to the oven and bake for an additional 10 to 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and all vegetables are tender and cooked through.
  9. Garnish and Serve: Optionally sprinkle with freshly chopped parsley for color and flavor. Serve the creamy chicken and roasted vegetables hot for a comforting meal.

Notes

  • Use chicken thighs for juicier results; chicken breasts work well too but may be slightly leaner.
  • If broccoli florets are large, cut them into smaller pieces to ensure even roasting.
  • Adjust cooking times based on your oven’s performance; use a meat thermometer to check doneness.
  • Ranch seasoning can be substituted with your favorite herb or spice blend.
  • For a dairy-free version, substitute sour cream and mayonnaise with plant-based alternatives.
  • Leftovers can be refrigerated for up to 3 days and reheated gently.

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