Description
A convenient one-pan meal featuring roasted chicken breast and seasonal vegetables topped with a rich, velvety mushroom and Parmesan sauce.
Ingredients
Scale
- 4 boneless skinless chicken breasts
- 2 cups broccoli florets
- 2 large carrots, sliced into rounds
- 8 oz sliced mushrooms (cremini or button)
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tsp dried thyme
- Salt and black pepper to taste
- 2 tbsp unsalted butter
Instructions
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- Place chicken breasts, broccoli, and carrots on the sheet pan. Drizzle with olive oil and season with salt, pepper, and dried thyme.
- Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F.
- While chicken roasts, melt butter in a skillet over medium heat. Add mushrooms and sauté until browned and moisture has evaporated.
- Stir in minced garlic and cook for 1 minute. Pour in heavy cream and simmer for 3-5 minutes until slightly thickened.
- Remove skillet from heat and stir in Parmesan cheese until smooth.
- Remove chicken and vegetables from the oven and pour the mushroom sauce evenly over the top.
- Let the dish rest for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American