Ingredients
Scale
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).
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:
- Preheat the Oven: Start by preheating your oven to 400°F (200°C). This ensures everything cooks evenly and crisps up beautifully.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
Nutrition
- Serving Size: 6
- Calories: 420
- Fat: 25g
- Carbohydrates: 20g
- Protein: 35Gg