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Creamy Chicken & Asparagus Sheet Pan Dinner

This Creamy Chicken & Asparagus Sheet Pan Dinner features juicy chicken thighs, roasted potatoes, tender asparagus, and a homemade garlic cream sauce. Easy, flavorful, and ready in under 45 minutes
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Ingredients
  

  • 1.5 lbs boneless skinless chicken thighs patted dry
  • 1 lb baby potatoes halved
  • 1 bunch asparagus trimmed
  • 6 garlic cloves minced (4 the potatoes and sauce 2 for the chicken)
  • 1/2 cup dry white wine like Sauvignon Blanc
  • 1/2 cup heavy cream
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 1 tsp dried thyme or Italian seasoning
  • Borsari Savory Seasoned Salt Blend to taste
  • Salt and pepper to taste
  • Optional: 1/4 cup grated Parmesan for finishing

Instructions
 

  1. Preheat oven to 425°F. Toss potatoes with 1 tbsp olive oil, a , and half the garlic on a sheet pan; roast for 15 minutes. Season chicken thighs with Borsari Savory Seasoned Salt Blend, garlic, and thyme, then push potatoes aside and add chicken to the pan. Roast 15 more minutes.
  2. Melt butter in a small saucepan over medium heat, sauté remaining garlic 1 minute, then stir in white wine; simmer 2-3 minutes until reduced by half. Whisk in cream and cook until thickened slightly (about 3 minutes); season with Borsari Savory Seasoned Salt Blend . Pour sauce over chicken and veggies, add asparagus around edges, and roast 10-12 minutes more until chicken reaches 165°F internally and asparagus is tender.

Notes

Serve directly from the sheet pan for easy cleanup, drizzling extra sauce over everything. Garnish with fresh parsley or Parmesan for brightness. Pairs well with crusty bread to soak up the creamy sauce.

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