Name: Creamy Chicken Sheet Pan Dinner
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 1.5 lbs boneless skinless chicken thighs or breasts; 1 lb baby potatoes, halved; 2 cups baby carrots; 1 cup broccoli florets; 1/2 cup sour cream; 1/4 cup mayonnaise; 1/4 cup grated Parmesan cheese; 2 teaspoons ranch seasoning mix; 1 tablespoon olive oil; 1 teaspoon garlic powder; Salt and pepper, to taste; Fresh parsley, chopped (optional, for garnish)

A comforting one-pan meal, this Creamy Chicken Sheet Pan Dinner is my go-to when I want something hearty, flavorful, and fuss-free. Juicy chicken, tender roasted vegetables, and a creamy, cheesy ranch sauce come together on one tray—no separate cooking, no pile of dishes, and dinner is done in under an hour.

Why You’ll Love This Recipe

I love how everything cooks together in harmony—no need for multiple pots or fancy steps. The creamy sauce keeps the chicken juicy while the veggies roast to perfection with just the right amount of crispness. It’s great for a weeknight dinner, meal prep, or feeding a hungry family without stress. Plus, cleanup is a breeze!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1.5 lbs boneless skinless chicken thighs or breasts

1 lb baby potatoes, halved

2 cups baby carrots

1 cup broccoli florets

1/2 cup sour cream

1/4 cup mayonnaise

1/4 cup grated Parmesan cheese

2 teaspoons ranch seasoning mix

1 tablespoon olive oil

1 teaspoon garlic powder

Salt and pepper, to taste

Fresh parsley, chopped (optional, for garnish)

Directions

I start by preheating the oven to 425°F (220°C) and lightly greasing a large sheet pan.

In a large bowl, I mix the sour cream, mayonnaise, Parmesan cheese, and ranch seasoning until smooth.

I coat the chicken in the creamy mixture and set it aside to soak in the flavor.

On the sheet pan, I toss the potatoes and carrots with olive oil, garlic powder, salt, and pepper, then spread them out on one half of the pan.

I place the coated chicken on the other half, laying everything in a single layer for even cooking.

I bake it all for 20 minutes.

Then, I add the broccoli florets to the pan, tucking them between the other ingredients.

I return the pan to the oven and bake for another 10–15 minutes, until the chicken is cooked through (internal temp of 165°F) and the veggies are tender.

Finally, I garnish with fresh parsley and serve it hot.

Servings and timing

This recipe serves 4 and takes about 45 minutes total:

Prep Time: 10 minutes

Cooking Time: 35 minutes

Total Time: 45 minutes

Calories: Approximately 410 kcal per serving

Variations

I sometimes swap the chicken for turkey cutlets or salmon fillets for a different protein.

Instead of baby potatoes, I use sweet potatoes for a slightly sweeter contrast to the creamy sauce.

For a low-carb version, I skip the potatoes and load up on broccoli, cauliflower, and zucchini.

I like to mix up the seasoning—smoked paprika or Italian seasoning are great additions to the veggies.

If I want it extra cheesy, I sprinkle some shredded mozzarella or cheddar over the chicken in the last 5 minutes of baking.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, I use the oven at 350°F until warmed through, or the microwave in short bursts (covered), making sure not to overheat the chicken so it stays tender.

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FAQs

How do I know when the chicken is fully cooked?

I always check that the internal temperature has reached 165°F (74°C) using a meat thermometer. That way, I’m sure it’s safe and juicy.

Can I use frozen vegetables in this recipe?

Yes, I sometimes use frozen broccoli or carrots—just make sure to thaw and pat them dry so they roast properly and don’t steam.

Can I make this dish ahead of time?

I prep everything in advance—coating the chicken and chopping the veggies—then store them separately in the fridge until I’m ready to bake. It saves a lot of time during busy days.

What’s a good substitute for ranch seasoning?

If I don’t have ranch mix on hand, I mix garlic powder, onion powder, dried dill, parsley, salt, and pepper—it works great as a homemade version.

Can I make this recipe dairy-free?

Yes, I use dairy-free sour cream and mayo, and skip or substitute the Parmesan with a plant-based cheese alternative. It still turns out creamy and delicious.

Conclusion

This Creamy Chicken Sheet Pan Dinner is a simple, satisfying, and comforting meal I keep coming back to. It’s the perfect mix of creamy, savory, and veggie-packed, all done in a single pan. Whether I’m cooking for the family or just myself, it always hits the spot.

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