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Sheet Pan Creamy Herb Chicken – Easy Dinner with Roasted Potatoes & Asparagus

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Juicy chicken breasts coated in a creamy, herby sauce roast alongside golden potatoes and crisp-tender asparagus—all on one sheet pan for a fuss-free, flavor-packed dinner. This easy, wholesome meal comes together in under an hour and is perfect for busy weeknights or casual gatherings.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 lbs)
  • 1 lb baby potatoes, halved (Yukon Gold, red, or fingerling)
  • 1 bunch asparagus (about 1 lb), trimmed and cut into 2-inch pieces
  • 2 tbsp olive oil (divided, for tossing veggies and chicken)
  • Salt and freshly ground black pepper
  • 1/2 cup heavy cream (or half-and-half for lighter sauce)
  • 1/3 cup sour cream or Greek yogurt (full-fat preferred)
  • 2 tbsp mayonnaise (optional, for extra richness)
  • 2 large garlic cloves, minced (about 2 tsp)
  • 2 tbsp fresh parsley, finely chopped (plus extra for garnish)
  • 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
  • 1 tbsp fresh chives, chopped (or 1 tsp dried chives or onion powder)
  • 1 tsp dried Italian herbs (or herbes de Provence)
  • 1 tsp Dijon mustard
  • 1 tsp lemon zest (about 1/2 lemon)
  • 1 tbsp lemon juice (fresh is best)
  • 1/2 tsp smoked paprika (optional)
  • Freshly grated Parmesan cheese (optional, for serving)
  • Extra chopped herbs for garnish (optional)
  • Lemon wedges for serving (optional)

Instructions

  1. Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or a silicone mat.
  2. Wash and halve the baby potatoes. In a mixing bowl, toss potatoes with 1 tablespoon olive oil, salt, and pepper. Spread on the prepared sheet pan in a single layer, cut side down. Bake for 15 minutes.
  3. While potatoes roast, whisk together heavy cream, sour cream or Greek yogurt, mayonnaise, minced garlic, parsley, dill, chives, Italian herbs, Dijon mustard, lemon zest, lemon juice, smoked paprika, salt, and pepper to make the creamy herb sauce. Taste and adjust seasoning as needed.
  4. Pat chicken breasts dry with paper towels. Place in a bowl and toss with 1 tablespoon olive oil, salt, and pepper. Spoon about one-third of the creamy herb sauce over the chicken and toss to coat. Reserve the rest of the sauce.
  5. After potatoes have roasted for 15 minutes, remove pan from oven. Stir potatoes, then nestle coated chicken breasts among the potatoes. Spoon another tablespoon of herb sauce over each chicken breast. Return pan to oven and roast for 15 minutes.
  6. While chicken and potatoes roast, toss asparagus with a drizzle of olive oil, salt, and pepper. After the first 15 minutes, scatter asparagus over the pan around the chicken and potatoes. Spoon a bit of the remaining herb sauce over the asparagus if desired.
  7. Return pan to oven and roast for another 12-15 minutes, or until chicken is cooked through (internal temp 165°F), potatoes are golden, and asparagus is just tender. For extra browning, broil for 2-3 minutes at the end, watching closely.
  8. Remove pan from oven and let chicken rest for 5 minutes before slicing. Drizzle with remaining creamy herb sauce, sprinkle with extra fresh herbs and Parmesan if using, and serve with lemon wedges.

Notes

For best results, don’t crowd the pan—use two pans if needed for crisp potatoes and caramelized chicken. Pound chicken breasts to even thickness for even cooking. Potatoes need a head start in the oven; add asparagus later to avoid overcooking. The creamy herb sauce can be made ahead and stored in the fridge. For a dairy-free version, use unsweetened non-dairy yogurt and oat cream. Leftovers keep well and taste even better the next day.

Nutrition

Keywords: sheet pan chicken, creamy herb chicken, roasted potatoes, asparagus, easy dinner, one pan meal, weeknight dinner, gluten-free, healthy chicken recipe, meal prep

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