Creamy Tuscan Chicken Sheet Pan
Sheet pan dinner combining chicken breast with cream sauce, garlic, and herbs roasted with vegetables. One-pan meal finished in the oven with minimal cleanup.
Ingredients
Method
Preheat oven to 400°F. Arrange zucchini, cherry tomatoes, and red onion on a large sheet pan and toss with 1.5 tbsp olive oil, salt, and black pepper.
Pat chicken dry and season with salt and black pepper. In a small bowl, whisk together heavy cream, minced garlic, Parmesan cheese, sun-dried tomatoes, lemon juice, and fresh rosemary.
Roast vegetables on the sheet pan for 12 minutes until they begin to soften.
Remove sheet pan from oven. Nestle chicken pieces among the vegetables and drizzle with remaining 1.5 tbsp olive oil.
Pour the cream sauce over the chicken and vegetables, stirring gently to combine.
Return to oven and bake 15–18 minutes until chicken reaches 165°F internally and vegetables are tender.
Garnish with fresh basil and serve directly from the pan or transfer to a serving platter.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan, with the missing ingredients added to your grocery list.
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