One Pan Creamy Chicken and Veggies

Introduction

There’s just something so magical about a one-pan meal, right? It’s easy, it’s simple, and most importantly—it’s delicious. And this One Pan Creamy Chicken and Veggies recipe is exactly that. With perfectly seasoned chicken, tender veggies, and a creamy, dreamy sauce, this dish is sure to become a family favorite. It’s the type of recipe that feels fancy but is actually super simple to whip up—perfect for when you want something comforting but don’t want to spend all night in the kitchen.

I first stumbled upon this recipe when I was in the mood for something cozy and creamy, but I didn’t want to dirty up a million dishes. One pan? Yes, please! It quickly became a go-to in our house, especially during the week when time is limited, but I still want something home-cooked. The best part is that everything cooks together, so the chicken gets all the flavor from the veggies, and the sauce really pulls everything together into something that’s downright irresistible. Plus, the creamy sauce is made with ingredients you probably already have in your kitchen.

Whether you’re feeding a family or just looking for a quick dinner that’ll hit the spot, this dish has your back. It’s flavorful, comforting, and so much easier than you’d expect. Let’s dive into how to make it!

Why You’ll Love This Recipe

Here’s why this One Pan Creamy Chicken and Veggies recipe is an absolute must-try:

• Minimal Cleanup: You’ll only need one pan, so cleanup is a breeze! No piles of pots and pans to wash after dinner.
• Perfectly Balanced Meal: With chicken for protein and a mix of veggies, this meal is both hearty and nutritious. It’s a complete dinner in one pan.
• Incredibly Flavorful: The creamy sauce is the star here—it’s rich, velvety, and packed with flavor that’s sure to make your taste buds dance. The chicken and veggies soak it all up, making every bite just as satisfying as the last.
• Family-Friendly: Even picky eaters will love this dish! The mild flavors of the chicken and veggies combined with the creamy sauce make it universally appealing.
• Quick and Easy: From start to finish, you’ll be eating this dish in about 40 minutes—no need to slave away in the kitchen for hours.

The combination of savory chicken, crisp-tender vegetables, and a luscious creamy sauce will win over anyone at your dinner table. It’s a cozy, comforting dish that feels like a warm hug. Trust me—you’ll be craving it again and again.

Preparation Time and Servings

• Total Time: 40 minutes
• Servings: This recipe serves 4, making it perfect for a family meal or meal prep for the week.
• Calories per serving: 400 calories
• Macronutrients: Protein: 30g, Carbs: 20g, Fat: 25g

Ingredients

For the chicken and veggies:

• 4 boneless, skinless chicken breasts (or thighs, if you prefer)
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp onion powder
• 1 tbsp fresh thyme (or 1 tsp dried thyme)
• 1 tbsp fresh rosemary (or 1 tsp dried rosemary)
• 1 cup carrots, sliced into rounds
• 1 cup baby potatoes, halved
• 1 cup broccoli florets
• 1 red bell pepper, sliced

For the creamy sauce:

• 1 cup heavy cream (or half-and-half for a lighter option)
• 1/2 cup chicken broth
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1 tbsp fresh parsley, chopped (for garnish)

Step-by-Step Instructions

Step 1: Prepare Your Chicken and Veggies

Start by prepping all your ingredients so you have everything ready to go. Slice the carrots, halve the baby potatoes, and cut the broccoli into florets. You want everything to cook evenly, so try to keep the vegetable pieces around the same size. Don’t forget to season your chicken! Pat it dry with a paper towel and then rub it with olive oil. Sprinkle it with salt, pepper, garlic powder, paprika, and onion powder. I love using a bit of thyme and rosemary to give the dish a fresh, aromatic kick, but you can easily adjust the herbs based on what you have on hand.

Step 2: Brown the Chicken

Now, grab a large oven-safe skillet or sauté pan. Heat the olive oil over medium-high heat and add the chicken. Cook the chicken for 3-4 minutes on each side, just until it’s golden brown. You’re not cooking it all the way through yet, but you want that crispy, golden exterior for flavor. Once browned, remove the chicken from the pan and set it aside on a plate.

Step 3: Sauté the Veggies

In the same pan, add the carrots and potatoes. Let them sauté for about 5 minutes, stirring occasionally to ensure they cook evenly. After that, toss in the bell pepper and broccoli and sauté for another 3-4 minutes. This part is key for building flavor—the veggies will pick up all the leftover bits of chicken goodness in the pan.

Step 4: Make the Creamy Sauce

Once the veggies are slightly tender, add the garlic to the pan. Sauté for about 30 seconds, just until the garlic becomes fragrant (but don’t let it burn!). Now, pour in the heavy cream and chicken broth, stirring to combine. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Those bits? They’re full of flavor and will make your sauce even more delicious. Add in the Dijon mustard, lemon juice, and Parmesan cheese. Stir everything together and let the sauce simmer for a few minutes until it thickens slightly. Taste and adjust the seasoning if needed.

Step 5: Return the Chicken to the Pan

Now, add the chicken back to the pan, placing it on top of the veggies. Spoon some of that creamy sauce over the chicken, and let everything simmer together for about 10-15 minutes, until the chicken is cooked through and the veggies are tender. If you’re using chicken breasts, make sure the internal temperature reaches 165°F (75°C). If you’re using thighs, the internal temperature should be around 175°F (80°C).

Step 6: Garnish and Serve

Once the chicken is fully cooked and the sauce is thick and creamy, sprinkle everything with fresh parsley for a little pop of color. You’re ready to serve! This dish is perfect on its own, but you can pair it with rice, quinoa, or a slice of crusty bread to soak up that extra sauce.

How to Serve

• With Rice or Quinoa: Serve the chicken and veggies over a bed of fluffy rice or quinoa to soak up that creamy sauce.
• With Crusty Bread: A warm, crusty baguette or some garlic bread is perfect for sopping up every last bit of the creamy sauce.
• As a Standalone Dish: This recipe is hearty enough on its own, so feel free to serve it as is with a light side salad.

You could also serve it with a glass of white wine like a crisp Sauvignon Blanc, which pairs beautifully with the creamy sauce.

Additional Tips

1. Chicken Breasts vs. Thighs: If you prefer a juicier, more flavorful cut of chicken, go for thighs! They’ll stay moist even after longer cooking times. Boneless, skinless breasts are a leaner option, but they might need a little more attention to keep them juicy.
2. Make It Lighter: If you’re looking to cut down on calories, feel free to swap the heavy cream for half-and-half or even coconut milk for a dairy-free version. The sauce will still be creamy, just a little less rich.
3. Add More Veggies: You can really get creative with the veggie mix here! Zucchini, mushrooms, or spinach would all work great. Just be sure to adjust the cooking time to make sure everything is tender.
4. Don’t Skip the Lemon: A little squeeze of lemon juice really brightens up the dish, balancing the richness of the cream. If you don’t have fresh lemon, a splash of vinegar works as a substitute.
5. Meal Prep Friendly: This dish stores well in the fridge for up to 3 days. Make a double batch for easy meal prep! Just reheat it in the microwave or on the stovetop.

Recipe Variations

• Gluten-Free: For a gluten-free option, simply make sure your Dijon mustard and chicken broth are gluten-free. You can also swap out any grains like rice for cauliflower rice to keep things light.
• Vegetarian Option: Skip the chicken and replace it with a hearty vegetable like cauliflower steaks or portobello mushrooms. The creamy sauce will still make it rich and flavorful.
• Spicy: If you like a little heat, try adding some red pepper flakes or a pinch of cayenne pepper to the sauce. It’ll add a nice kick to the dish without overwhelming the flavors.
• With Pasta: If you’re in the mood for pasta, serve the creamy chicken and veggies over a bed of pasta for a comforting and filling meal.

Frequently Asked Questions (FAQ)

1. Can I use chicken thighs instead of chicken breasts? Yes! Chicken thighs are a great alternative, and they tend to stay juicier and more flavorful. If you’re using thighs, make sure to check that they reach an internal temperature of 175°F (80°C) to ensure they’re fully cooked.

2. Can I use frozen vegetables? While fresh vegetables work best in this recipe, you can use frozen vegetables in a pinch. Just be aware that they might release more water, which can affect the texture of the sauce. If using frozen, try to thaw and drain the veggies before adding them to the pan.

3. Can I make this dish dairy-free? Yes! To make the dish dairy-free, substitute the heavy cream with coconut milk or a dairy-free cream alternative, and use nutritional yeast instead of Parmesan cheese. The sauce will still be creamy and delicious!

4. How can I make this recipe spicier? For a spicy kick, try adding red pepper flakes or cayenne pepper to the creamy sauce. Start with a pinch and taste as you go—you can always add more if you like it hot!

5. Can I make this ahead of time? Yes! This dish can be made ahead of time and stored in the refrigerator for up to 3 days. When you’re ready to eat, simply reheat it on the stovetop over low heat, adding a splash of broth or cream if needed to refresh the sauce.

6. Can I make this recipe in a slow cooker? Yes, you can adapt this recipe for the slow cooker. Brown the chicken first, then add everything to the slow cooker and cook on low for 4-6 hours or until the chicken is cooked through and the vegetables are tender. Stir in the creamy sauce ingredients during the last 30 minutes of cooking.

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Conclusion

This One Pan Creamy Chicken and Veggies recipe truly embodies the comfort food we all crave—flavorful, easy, and incredibly satisfying. The combination of tender chicken, crisp vegetables, and a rich, velvety sauce makes for a dinner that’s both hearty and wholesome, without all the hassle of multiple pots and pans. It’s the perfect way to enjoy a delicious meal with minimal cleanup, and it’s so versatile that you can adjust it based on what you have on hand.

Whether you’re looking for a quick weeknight dinner or a dish to impress your guests, this recipe has you covered. With options for customization, from different veggies to making it dairy-free, it’s a meal that everyone can enjoy. Plus, the leftovers are just as tasty, making it ideal for meal prep or easy lunches throughout the week.

So, grab your ingredients and get cooking! I’m sure this one-pan wonder will quickly become a staple in your dinner rotation. You’ll love the creamy sauce, the savory chicken, and the crisp vegetables. It’s simple, it’s delicious, and it’s a meal the whole family will love. Enjoy!