One Pan Creamy Chicken and Veggies

Introduction

Is there anything better than a one-pan meal that’s creamy, comforting, and packed with flavor? Picture this: tender chicken thighs simmering in a rich, velvety cream sauce, surrounded by roasted vegetables, all made on one sheet pan. It’s the kind of meal you’ll find yourself craving after a long day at work or when you just want to indulge without the stress of cleaning multiple pans.

This One Pan Creamy Chicken and Veggies is the ultimate family-friendly dish that brings together juicy chicken and flavorful vegetables in one simple, easy-to-make recipe. And the best part? The creamy sauce pulls everything together in a way that makes each bite better than the last. Whether you’re serving this for a casual dinner, meal prepping for the week, or impressing friends with minimal effort, this recipe is guaranteed to be a hit.

I first tried this recipe on a lazy Sunday when I was craving something cozy but didn’t want to spend hours in the kitchen. It became an instant favorite, and now, I make it at least once a week. The ease of prep, combined with the comforting, rich flavors, has made it a regular in our dinner rotation. Plus, I love that you can swap out veggies based on what’s in season or what you have in the fridge, making this dish as versatile as it is delicious.

Let’s dive into how to make this delicious One Pan Creamy Chicken and Veggies that will have everyone at the table asking for seconds!

Why You’ll Love This Recipe

There are a million reasons why this recipe is a must-try, but here are just a few:

• Minimal Cleanup: Since everything is made on one pan, cleanup is a breeze. No more washing a dozen pots and pans after dinner. The simplicity is a game-changer!
• Family-Friendly: This dish is a crowd-pleaser for all ages. The creamy sauce is rich and comforting, making it a hit with both kids and adults alike. Plus, it’s packed with veggies, so you can feel good about what you’re serving.
• Flavorful & Satisfying: The combination of the chicken, vegetables, and creamy sauce creates a dish that’s bursting with flavor. The roasted chicken thighs stay juicy, while the sauce soaks into the vegetables, adding depth and richness to each bite.
• Customizable: You can switch up the veggies based on what’s in season or what you have on hand. The creamy sauce pairs well with almost any vegetable—carrots, potatoes, broccoli, green beans, or even cauliflower.

The texture is a beautiful balance: tender, melt-in-your-mouth chicken with crispy, caramelized vegetables on the edges. And the sauce? It’s the kind of sauce that makes you want to dip bread in it or pour it over rice for the ultimate comfort food experience.

Preparation Time and Servings

• Total Time: 45 minutes
• Preparation Time: 10 minutes
• Cooking Time: 35 minutes
• Servings: 4-6 servings

Nutrition Facts (approximate per serving):

• Calories: 420
• Protein: 35g
• Carbs: 20g
• Fat: 25g (mostly from healthy fats in the olive oil and chicken)

Ingredients

Here’s what you’ll need to create this creamy chicken and veggie dish:

• 4 bone-in, skin-on chicken thighs: These are my favorite for this recipe because they stay juicy and flavorful, even after roasting.
• 1 cup baby carrots: These add a little sweetness and color to the dish.
• 1 cup broccoli florets: Fresh, vibrant, and packed with nutrients.
• 1 medium yellow potato, diced into 1-inch cubes: Adds heartiness and absorbs all that creamy sauce.
• 1 tablespoon olive oil: To coat the chicken and veggies and help them crisp up in the oven.
• 1 teaspoon garlic powder: For that savory, aromatic flavor.
• 1 teaspoon dried thyme: Thyme and chicken are a match made in heaven.
• Salt and pepper to taste: Essential for bringing out all the flavors.
• 1 cup heavy cream: This is what makes the sauce so rich and velvety.
• 1/2 cup chicken broth: Helps create the perfect consistency for the sauce.
• 1 tablespoon Dijon mustard: Adds a subtle tang and depth to the creamy sauce.
• 1 tablespoon fresh parsley, chopped (optional, for garnish).

Step-by-Step Instructions

Now that we’ve got our ingredients, let’s get cooking! Follow these simple steps to bring this One Pan Creamy Chicken and Veggies to life:

1. Preheat the Oven: Start by preheating your oven to 400°F (200°C). This ensures everything cooks evenly and crisps up beautifully.
2. Prepare the Veggies: Wash and chop your veggies. Dice the potato into 1-inch cubes, and cut the broccoli into florets. For the carrots, you can either leave them whole if they’re baby carrots or slice them into thick rounds. Place all the veggies on a large sheet pan, drizzle with olive oil, and sprinkle with garlic powder, thyme, salt, and pepper. Toss everything to make sure the veggies are evenly coated.
3. Season the Chicken: Pat the chicken thighs dry with paper towels. This helps the skin get crispy when roasting. Season generously with salt and pepper on both sides. Place the chicken thighs on the same sheet pan with the veggies, skin side up.
4. Roast in the Oven: Pop the sheet pan into the preheated oven and roast for about 25-30 minutes, or until the chicken is cooked through (internal temperature should be 165°F or 75°C). The vegetables should be tender and caramelized, with crispy edges.
5. Make the Creamy Sauce: While the chicken and veggies are roasting, make the creamy sauce. In a small saucepan over medium heat, combine the heavy cream, chicken broth, and Dijon mustard. Stir continuously until the sauce thickens slightly, about 5 minutes. Taste and adjust the seasoning with salt and pepper as needed. If you want a little extra flavor, you can add a pinch of garlic powder or a squeeze of lemon juice for brightness.
6. Finish Roasting: Once the chicken and veggies are done, remove the sheet pan from the oven. Pour the creamy sauce over the chicken and vegetables, making sure everything gets a generous coating. Return the sheet pan to the oven for an additional 5-7 minutes, allowing the sauce to meld with the chicken and veggies.
7. Serve: Once everything is done, remove from the oven, sprinkle with fresh parsley, and serve. This dish pairs wonderfully with a simple green salad, mashed potatoes, or some warm crusty bread to soak up the sauce.

How to Serve

There are so many great ways to serve this dish. Here are a few of my favorites:

• Serve with Rice: The creamy sauce pairs perfectly with a bowl of fluffy rice. Spoon the chicken, veggies, and sauce over the rice for a complete meal.
• Side Salad: A crisp, light salad with a tangy vinaigrette works beautifully to balance the richness of the creamy chicken. Try arugula with lemon vinaigrette or a simple mixed greens salad.
• Garlic Bread: If you’re in the mood for something indulgent, serve with a side of buttery garlic bread to dip into the creamy sauce. Trust me, it’s a game-changer.

Additional Tips

1. Chicken Skin Crispy Tip: If you love crispy skin on your chicken, make sure to pat it dry before seasoning and roasting. This removes any excess moisture, helping the skin get that golden crispiness.
2. Veggies of Choice: You can easily swap out veggies depending on what you have on hand. Sweet potatoes, Brussels sprouts, or even zucchini work well in this recipe.
3. Don’t Skip the Mustard: The Dijon mustard may seem like an unusual ingredient, but it adds a subtle tang that really makes the creamy sauce pop. If you don’t have Dijon, you can use yellow mustard or even a splash of balsamic vinegar for an extra kick.
4. Make it Lighter: If you’re looking to lighten up the recipe, you can use half-and-half instead of heavy cream, or even substitute the chicken thighs for skinless, boneless chicken breasts.
5. Use a Meat Thermometer: To ensure your chicken is perfectly cooked, use a meat thermometer. The internal temperature should reach 165°F (75°C) for fully cooked chicken.

Recipe Variations

While this recipe is delicious as written, there are plenty of ways to make it your own:

• Add Some Spice: Want to spice things up? Add a pinch of cayenne pepper or chili flakes to the creamy sauce for a kick.
• Paleo-Friendly: If you’re following a paleo diet, swap the potatoes for cauliflower florets, and use coconut milk instead of heavy cream for a dairy-free version.
• Herb Variations: Switch up the herbs to create a different flavor profile. Try rosemary or sage in place of thyme for a woodsy, earthy flavor that pairs perfectly with chicken.
• Vegan Option: To make this a vegan-friendly dish, substitute the chicken for hearty portobello mushrooms and use coconut milk or a dairy-free cream substitute in the sauce.

FAQ for One Pan Creamy Chicken and Veggies

1. Can I use chicken breasts instead of thighs?

Yes, you can definitely use boneless, skinless chicken breasts instead of thighs. However, chicken breasts are leaner and may dry out faster than thighs, so be sure to check the internal temperature early (around 165°F or 75°C). You might also want to reduce the cooking time by a few minutes to prevent overcooking.

2. What if I don’t have heavy cream?

If you don’t have heavy cream, you can substitute it with half-and-half, whole milk, or even coconut cream for a dairy-free version. Keep in mind that the consistency of the sauce will be a bit lighter with these substitutions, but it will still be creamy and delicious. For a dairy-free alternative, use coconut cream and ensure you have a plant-based broth or water.

3. Can I use frozen vegetables?

While fresh vegetables will give the best results, you can use frozen vegetables in this recipe. Just make sure to thaw and drain the frozen vegetables before adding them to the pan to prevent excess moisture. You may need to adjust the cooking time as frozen vegetables may release more water than fresh ones.

4. Can I make this recipe ahead of time?

This dish is best enjoyed fresh, but you can prep the vegetables and season the chicken in advance to save time. Store everything in the fridge and bake it when you’re ready to cook. The creamy sauce can also be made ahead and stored in the fridge until you’re ready to assemble the dish.

5. Can I make this recipe without Dijon mustard?

If you don’t have Dijon mustard, you can skip it or substitute it with yellow mustard, honey mustard, or even a bit of balsamic vinegar for a different flavor profile. Dijon adds a nice tang, but the dish will still be creamy and flavorful without it.

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Conclusion

This One Pan Creamy Chicken and Veggies recipe is the ultimate combination of simplicity, comfort, and flavor. Whether you’re cooking for a busy weeknight or a special family dinner, this dish delivers every time. With minimal cleanup and a rich, velvety sauce that makes everything taste even better, it’s a meal that’s sure to impress. The juicy chicken thighs, tender vegetables, and creamy sauce come together in perfect harmony, creating a meal that’s both satisfying and delicious.

Next time you’re looking for a cozy, weeknight dinner that will have your family asking for seconds, look no further than this recipe. You can customize it with different vegetables or proteins to suit your tastes, making it a dish you’ll turn to time and time again. Serve it with rice, mashed potatoes, or a crisp salad, and you’ve got yourself a meal that’s guaranteed to warm your heart and your belly.

So, gather your ingredients, preheat the oven, and get ready to experience the creamy, comforting goodness of this one-pan wonder. You won’t regret it!