Sheet Pan Creamy Garlic Chicken
If you’re looking for an easy dinner recipe that is exploding with flavor than you must try this juicy Sheet Pan Creamy Garlic Chicken recipe!
CREAMY AND JUICY CHICKEN FOR DINNER
Do you have a hankering for a warm and tasty meal that won’t take hours to prepare? Sheet Pan Creamy Garlic Chicken is the perfect dish! With just 15 minutes of prep time, this savory dinner can be ready in just under an hour. Plus, this sheet pan meal uses common pantry staple ingredients, making it an ideal weeknight recipe and one that is also affordable! And best of all, the creamy garlic parmesan sauce makes this chicken truly delectable; everyone will be begging for seconds!
FREQUENTLY ASKED QUESTIONS:
Yes! It’s easy to make ahead of time and store in the refrigerator. You can make it a day ahead and bake it right before serving or even freeze it so that you can have it ready any day. You will have to add on a few extra minutes of baking time if you are cooking it straight from the fridge.
When baking this chicken in the oven, it is not necessary to cover the chicken with foil. We want the sauce to continue to thicken as it bakes and it would take longer to do that with foil on.
We really enjoy with pasta like fettuccini or egg noodles. That way you can really take advantage of the sauce this makes. You can also serve this with a green salad or with any of your favorite vegetables side dish recipes. I think any type of steamed veggie (like broccoli, cauliflower or green beans) would also go well with this meal.
You could technically. However, that is a lot of chicken to fit in one pan and it would be hard to cook it all together and have it cook evenly. Also, as it is spread out on the sheet pan, the flavors get much more concentrated and gives the sauce a chance to thicken. It’s all about the sauce here.
Yes, you could use other cuts of chicken, just know that depending on the cut, you may need to adjust the baking time. I think chicken thighs would work great with this recipe. Always ensure that your internal chicken temperature reaches 165F for white meat and 175F for dark meat.
Leftovers should be stored in an airtight container and kept in the refrigerator for up to 3-4 days. You can freeze leftover chicken and sauce in a freezer safe container for up to 3 months. Thaw and reheat in a sauce pan, you may want to make some extra sauce.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- chicken breasts
- salt and pepper
- garlic powder
- olive oil
- large onion
- garlic cloves
- low sodium chicken stock
- Better than Bouillon chicken base
- heavy cream
- dried thyme
- dried parsley
HOW TO MAKE SHEET PAN CREAMY GARLIC CHICKEN
Season the chicken breasts with salt, pepper, and garlic powder. (Note: please season to your personal taste, these are just estimates)
In a large skillet, heat up 2 Tablespoons olive oil over medium-high heat.
Brown chicken on both sides in batches (about 2-3 minutes per side). Add more olive oil as needed. We’re not cooking the chicken all the way through, just getting a good color on it.
Once browned, place chicken on a rimmed baking sheet.
Add another 2 Tablespoons of oil to the pan (if necessary) and add in the diced onions.
Over medium heat, caramelize the onions for about 5- 6 minutes (until clear and lightly browned) then add in minced garlic cloves. Cook for another minute.
Then add in the chicken stock and Better than Bouillon chicken base. Stir together and cook down for about 10 minutes (until thick.) This will really deepen the flavors.
Then pour in heavy cream and add thyme. Stir together well then allow to thicken for about 8-10 minutes (stirring occasionally). Taste for seasoning to see if you would like additional salt and pepper.
Once thickened, turn off heat and pour cream mixture over chicken breasts in pan.
Bake at 375F degrees for 15 minutes. Top with dried parsley (optional) and serve.
CRAVING MORE RECIPES?
Sheet Pan Creamy Garlic Chicken
Ingredients
- 6 chicken breasts, cut in half – lengthwise
- 1 ½ teaspoons salt
- 1 ½ teaspoons pepper
- 1 ½ teaspoons garlic powder
- ¼ cup olive oil divided use
- 1 large onion, finely diced
- 5 garlic cloves, minced
- 1 cup low sodium chicken stock
- 2 Tablespoons Better than Bouillon chicken base
- 3 cups heavy cream
- ¼ teaspoon dried thyme
- dried parsley (for garnish, optional)
Instructions
- Season 6 chicken breasts, cut in half – lengthwise evenly with 1 ½ teaspoons saltsalt 1 ½ teaspoons pepper and 1 ½ teaspoons garlic powder. (Note: please season to your personal taste, these are just estimates)
- In a large skillet, heat up 2 Tablespoons of the ¼ cup olive oil over medium-high heat.
- Brown chicken on both sides in batches (about 2-3 minutes per side). Add more olive oil as needed. We’re not cooking the chicken all the way through, just getting a good color on it.
- Once browned, place chicken on a rimmed baking sheet.
- Add another 2 Tablespoons of oil to the pan (if necessary) and add in 1 large onion, finely diced. Over medium heat, caramelize the onions for about 5- 6 minutes (until clear and lightly browned) then add in 5 garlic cloves, minced. Cook for another minute.
- Then add in 1 cup low sodium chicken stock and 2 Tablespoons Better than Bouillon chicken base. Stir together and cook down for about 10 minutes (until thick.) This will really deepen the flavors.
- Then pour in 3 cups heavy cream and add ¼ teaspoon dried thyme. Stir together well then allow to thicken for about 8-10 minutes (stirring occasionally). Taste for seasoning to see if you would like additional salt and pepper.
- Once thickened, turn off heat and pour cream mixture over chicken breasts in pan.
- Bake at 375F degrees for 15 minutes (until chicken reaches an internal temperature of 165F degrees.)
- Top with dried parsley (optional) and serve.
Notes
- You can add a bunch of different variations like cheese, bacon, more spices and other things to complete this.
- This dish can be made ahead of time, all the way up until you are supposed to bake it, instead cover it and refrigerate it for up to a day. Then remove, uncover, and bake as usual.
- We like to serve this over a bed of fettuccini or egg noodles.
- Store leftovers in an airtight container in the fridge for up to 3-4 days.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
i made this last night served over egg noodles with wild asparagus. Was absolutely delicious!
my husband & 2 adult sons told me that it’s a keeper recipe & can’t wsit til I make it again!
You are so kind to take the time to come back and leave a comment – thank you Rose!
This chicken dish was amazing! We served it over egg noodles. Pay attention and get low sodium chicken broth, I bought regular on accident and it was almost too salty.
So happy you loved it Danielle!
I have everything I need to make this except the better than bouillon chicken base…but I have homemade chicken stock. Can I skip the bouillon step? Or is it crucial to flavor?
It really adds so much flavor. I imagine you could leave it out and it would be fine but just not as much kick of flavor. 🙂
Yummy and full of flavor!
Thanks so much Pamela!
I’m confused when you say to cut them lengthwise. Do you cut them so that they are thin and cook faster?
Basically yes! The idea really is to have a good chicken to sauce ratio rather than a big fat chicken breast where it doesn’t absorb a lot of that flavor because it’s so thick – if that makes sense. Unless yours are thin cut already then you can skip that step.
This looks delicious. I have a question though…Sheet pan meals are usually cooked all together in the oven, on the same sheet pan – mainly for the convenience of a one-pan meal. This looks like it’s all cooked beforehand on the stove (although the chicken isn’t completely cooked through). Wondering why the need for the sheet pan/putting it in oven. It looks delicious and ready to serve right out of the saucepan (with just a few more minutes to cook the chicken). 🙂
I actually address that exact question above in the FAQ section. You could certainly cook it longer in the pan and serve it. However, it’s a lot of chicken for just one pan. Not many pans can hold 12 pieces of chicken 🙂 Spreading it out helps with even cooking and it concentrates the flavors and thickens the sauce as well. Hope that helps!
Love your cook mode button. Wish this were on all on-line recipes.
Will cut recipe in half and try it soon.
I’m so glad that is helpful! Thanks so much for letting me know! I make these changes and I’m never sure if anyone likes it or finds it useful so feedback is always appreciated!