Garlic Sheet Pan Chicken with Vegetables

Sheet Pan Chicken with Vegetables is an easy 30 minute, healthy weeknight dinner. The creamy garlic sauce takes chicken and veggies to an irresistible level. I love this recipe because it’s a quick and easy meal that also happens to be super delicious! You will definitely want to add this one to your stash of easy dinner recipes.

Author: It is a Keeper

Meal Type: Eggs Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Servings: 5 Servings

Calories: 451 kcal per serving

Ingredients

3 - Chicken breasts
10 ounces - Frozen green beans
1 lb - Baby golden potatoes
2 tablespoons - Olive oil
2 tablespoons - All Purpose Seasoning Blend
½ tbsp - Butter
1 tbsp - Garlic
1 tbsp - All-purpose flour
½ cup - Milk
2 ounces - Cream cheese
2 teaspoons - Oregano
3 sprigs - Thyme
Fresh parmesan cheese
Fresh parsley

Instructions

Preheat oven to 425℉.
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℉.
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.

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