Description
A convenient sheet pan meal featuring roasted chicken breast and seasonal vegetables finished with a rich, garlic-infused creamy mushroom sauce.
Ingredients
Scale
- 4 boneless skinless chicken breasts
- 2 cups broccoli florets
- 2 large carrots, sliced into rounds
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 8 oz cremini mushrooms, sliced
- 4 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 tsp fresh thyme leaves
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat your oven to 400°F (200°C).
- On a large sheet pan, toss broccoli and carrots with 2 tbsp olive oil, salt, and pepper. Arrange chicken breasts on the pan, brushing them with the remaining oil and seasoning with salt and pepper.
- Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- While the chicken roasts, melt butter in a skillet over medium-high heat. Add sliced mushrooms and sauté until browned and the moisture has evaporated.
- Stir in minced garlic and fresh thyme, cooking for about 1 minute until fragrant.
- Pour in the heavy cream and simmer gently for 3-5 minutes until slightly thickened.
- Stir in the Parmesan cheese until melted and smooth. Remove from heat.
- Remove chicken and vegetables from the oven. Let the chicken rest for 5 minutes, then spoon the creamy mushroom sauce over the top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American