Are you ready to elevate your weeknight dinners with a dish that's as easy to prepare as it is delicious? Meet the Sheet Pan Creamy Garlic Chicken—your new go-to recipe for a hassle-free yet mouthwatering meal! With succulent chicken thighs smothered in a rich, creamy garlic sauce and perfectly roasted baby potatoes and green beans, this dish promises to impress your family and friends alike. Plus, it all cooks on one pan, making cleanup a breeze! Don’t miss out on the chance to savor this delightful combination of flavors—read on to discover how to make it yourself!
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 1 cup heavy cream
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 cups baby potatoes, halved
- 2 cups green beans
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that your chicken and vegetables cook evenly and develop a nice golden color.
- In a large mixing bowl, combine the heavy cream, minced garlic, Italian seasoning, salt, and pepper. Whisk together until well blended. This will create a creamy sauce that will coat the chicken and vegetables.
- Place the chicken thighs in the bowl with the creamy mixture. Ensure each thigh is thoroughly coated in the sauce. Let it marinate for about 10 minutes while you prepare the vegetables.
- On a large sheet pan, arrange the halved baby potatoes in a single layer. Drizzle with olive oil, and season with salt and pepper. Toss to coat the potatoes evenly.
- Roast the potatoes in the preheated oven for about 15 minutes. This will give them a head start on cooking and help them become crispy.
- After the potatoes have roasted for 15 minutes, remove the sheet pan from the oven. Push the potatoes to one side of the pan to make space for the chicken.
- Place the coated chicken thighs skin-side up on the sheet pan. Pour any remaining creamy garlic sauce over the chicken thighs for added flavor.
- Arrange the green beans around the chicken and potatoes on the sheet pan. Drizzle them with a little olive oil and season with salt and pepper.
- Return the sheet pan to the oven and bake for an additional 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are tender.
- Once cooked, remove the sheet pan from the oven and let it rest for 5 minutes. This allows the juices to redistribute in the chicken, making it more tender.
- Serve the creamy garlic chicken with the roasted potatoes and green beans. Drizzle any remaining sauce from the pan over the top for extra flavor. Enjoy your meal!
Tips
- Marinate for Flavor: Allow the chicken thighs to marinate in the creamy garlic mixture for at least 10 minutes. This step enhances the flavor and ensures every bite is packed with deliciousness.
- Preheat Your Oven: Make sure your oven is fully preheated to 400°F (200°C) before placing the sheet pan inside. This ensures even cooking and helps achieve that perfect golden color.
- Crispy Potatoes: For extra crispy potatoes, consider parboiling them for a few minutes before roasting. This will help them cook faster and develop a delightful crunch.
- Customize Your Veggies: Feel free to swap out the green beans for your favorite vegetables! Asparagus, bell peppers, or broccoli can make great alternatives that complement the creamy sauce.
- Check for Doneness: Use a meat thermometer to check that the chicken reaches an internal temperature of 165°F (75°C). This ensures it’s perfectly cooked and safe to eat.
- Let It Rest: After removing the sheet pan from the oven, let the chicken rest for about 5 minutes. This allows the juices to redistribute, resulting in juicier, more tender chicken.
- Serve with Style: Drizzle any remaining creamy sauce from the pan over the chicken and vegetables just before serving for an extra burst of flavor that your guests will love!
Nutrition Facts
Calories: 480kcal
Carbohydrates: 12g
Protein: 35g
Fat: 34g
Saturated Fat: 16g
Cholesterol: 180mg
