Description
This creamy chicken sheet pan dinner is an easy, all-in-one meal that combines tender, ranch-seasoned chicken with roasted baby potatoes, carrots, and broccoli. Coated in a luscious mixture of sour cream, mayonnaise, Parmesan, and ranch seasoning, the chicken stays juicy and full of flavor, while the vegetables roast to perfection on the same pan for a simple yet satisfying dinner in just 45 minutes.
Ingredients
Scale
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
Seasonings and Garnish
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 425°F (220°C) and lightly grease a large sheet pan to prevent sticking.
- Make the Creamy Sauce: In a large bowl, combine sour cream, mayonnaise, grated Parmesan cheese, and ranch seasoning mix. Mix well until smooth and creamy.
- Coat the Chicken: Add the chicken thighs or breasts to the creamy mixture and coat them thoroughly. Set aside to let the flavors meld.
- Prep the Vegetables: On 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 on one half of the pan in a single layer.
- Arrange the Chicken: Place the coated chicken pieces on the other half of the sheet pan, ensuring they are in a single layer for even cooking.
- First Bake: Bake the sheet pan in the preheated oven for 20 minutes to start cooking the chicken and vegetables.
- Add Broccoli: Remove the pan from the oven and tuck the broccoli florets between the chicken and other vegetables to roast evenly.
- Final Bake: Return the sheet pan to the oven and bake for an additional 10–15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
- Garnish and Serve: Optionally garnish with freshly chopped parsley. Serve the creamy chicken and roasted vegetables hot for a complete, comforting meal.
Notes
- You can use either chicken thighs or breasts depending on your preference; thighs will be juicier while breasts are leaner.
- If you prefer spicier, add a pinch of cayenne or smoked paprika to the creamy mixture.
- For extra crispiness, broil the sheet pan for 2-3 minutes at the end of cooking, watching carefully to avoid burning.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the oven or microwave to keep the chicken moist.
