Creamy Garlic Chicken and Vegetables is a one pan wonder that is so quick and easy to make but so very irresistible to eat. This recipe will be in heavy rotation at your house.
SAVE THIS RECIPE!
Enter your email below and we’ll send this recipe straight to your inbox.
This Creamy Garlic Chicken and Vegetables meal has everything that you want to make the perfect dinner in less than 30 minutes in just one sheet pan.
Garlic is one of those amazing plants that not only flavor our food but is also beneficial to us medicinally. Here are just a few of the health benefits.
- 30 Minute Meal: Yes, this full meal will be done in just 30 minutes.
- Easy Ingredients: Pantry staples and other ingredients you always have on hand.
- Family Friendly: This chicken dish is a family favorite because it has so much flavor.
- Adaptable: Definitely adaptable. You can change up the vegetables to make it perfect for your family.
- Makes Great Leftovers: Just heat leftovers in the microwave the next day and you have the perfect lunch.
What You Need to Make Recipe Creamy Garlic Chicken
Ingredients
- chicken breasts
- green beans
- baby golden potatoes
- olive oil
- House season blend
- butter
- garlic
- flour
- milk
- cream cheese
- oregano
- sprigs thyme
- parmesan cheese
- Fresh parsley
Equipment
- rimmed sheet pan
- skillet
- vegetable chopper
- knives
How to Make Sheet Pan Chicken – Step by Step
- Preheat Oven: First, preheat oven to 425 degrees F.
- Arrange Vegetables: Second, arrange the diced potatoes, green beans, and chicken breast on the sheet pan. Evenly spread the olive oil and seasoning over the top.
- Bake: Next, bake for 25 minutes, or until your chicken reaches 160 degrees F.
- Sauce: Meanwhile, melt your butter in the skillet add in your garlic for about one minute to release the flavor and then add in the flour. Mix well and next add in your milk. Combine.
- Herbs: Add in your cream cheese. Continue to mix until fully melted then add herbs.
- Assemble: Finally, Once your sheet pan is cooked, remove from oven. While your chicken is still hot, evenly pour your creamy garlic sauce over the chicken. Top with your desired amount of parmesan cheese and parsley.
LOOKING FOR MORE ONE POT MEALS? TRY THESE FAVORITES
With over 200 easy and delicious dinner ideas, you'll never have to worry about what to make for dinner again.
Looking for more? Check out all of the 30 minute meals on It Is a Keeper.
Common Questions About This Chicken Sheet Pan Dinner
This creamy chicken can be stored in the refrigerator for up to 5 days in an airtight container.
Of course, you do not need any set vegetables, mix it up. Try sweet potatoes or any root vegetables. Replace the green beans with asparagus or broccoli, whatever you like.
This is a great recipe to double and freeze one for a make ahead meal because it is so quick and easy.
Invest in a meat thermometer, they are not that expensive and will help you from drying out or undercooking your meat.
A beautiful side salad and some warm rolls go great with this dinner. try making my Garlic Herb Rolls.
Expert Tips for Making Chicken and Vegetables
- This Recipe Can be Doubled: Simply increase the ingredients proportionately and split it into two baking dishes before baking.
- Add Dry Herbs: No fresh herbs? Simply replace with dry.
- Variation tip: Feel free to replace the chicken breast with boneless skinless chicken thighs.
- Pasta: No potatoes? Make some pasta and add different vegetables like grape tomatoes to pan and then make as directed and place the bake over the pasta.
- Cheese: Garnish with parmesan, romano or use a shredded 5 cheese italian blend.
⭐⭐⭐ RATE THIS RECIPE ⭐⭐⭐
If you’ve tried this recipe, please rate it in the comment section below.
Creamy Garlic Chicken and Vegetables
Ingredients
- 3 Chicken Breasts, cleaned and trimmed
- 10 oz frozen green beans, thawed
- 1 lb. baby golden potatoes, diced
- 2 TBSP olive oil
- 2 TBSP House Seasoning Blend, or 1 TBSP salt, 1 TBSP pepper
- ½ TBSP butter
- 1 TBSP garlic, minced
- 1 TBSP all-purpose flour
- ½ cup milk
- 2 oz cream cheese, softened and diced
- 2 tsp oregano
- 3 sprigs thyme, remove from stem
- Fresh parmesan cheese, for garnish
- Fresh parsley, for garnish
Instructions
- Preheat oven to 425 degrees F.
- Arrange the diced potatoes, green beans, and chicken breast on the sheet pan. Evenly spread the olive oil over the potatoes, beans, and chicken. Evenly spread the seasoning.
- Transfer your sheet pan to the oven once preheated for about 25 minutes, or until your chicken reaches 160 degrees F.
- While your sheet pan meal cooks, prep a medium sized skillet over medium heat.
- Melt your butter in the skillet. Once melted, add in your garlic for about one minute to release the flavor.
- Add in the flour. Mix well. It will look thick.
- Add in your milk. Mix well.
- Add in your cream cheese. Continue to mix until fully melted and incorporated.
- Add in your thyme, and oregano.
- Once your sheet pan is cooked, remove from oven. While your chicken is still hot, evenly pour your creamy garlic sauce over the chicken. Top with your desired amount of parmesan cheese and parsley.
Expert Tips
- This Recipe Can be Doubled: Simply increase the ingredients proportionately and split it into two baking dishes before baking.
- Add Dry Herbs: No fresh herbs, simply replace with dry.
- Variation tip: Feel free to replace the breast with boneless skinless chicken thighs.
- Pasta: No potatoes? Make some pasta and add different vegetables like grape tomatoes to pan and then make as directed and place the bake over the pasta.
- Cheese: Garnish with parmesan, romano or use a shredded 5 cheese italian blend.
Estimated Nutritional Information
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
RECIPES YOU MIGHT HAVE MISSED
- Sticky Chicken on a Stick
- Bang Bang Shrimp
- Mardi Gras Food: 15 Great Recipes
- Must-Have Instant Pot Accessories
wp:tadv/classic-paragraph /–>
This chicken is really good! Whole family loved it!
Super tasty chicken, thanks for the recipe!
Is this supposed to be 2 tsp of dried oregano? Seems a bit heavy to use 2. I think one total tsp of dried would have worked.