Creamy Garden Herb Chicken
with Roasted Carrots & Green Beans
- Milk
You’re about to create so much flavor in so little time—congratulations! First, you’ll coat chicken in our herby, tangy ranch spice and sear in a hot pan for crispy edges. Meanwhile, you’re roasting green beans and carrots until tender and lightly caramelized. And here’s the kicker: a quick pan sauce! Garlic, sour cream, lemon zest, and butter come together harmoniously in mere minutes. You’ll spoon that savory sauce over the chicken and serve with lots of wholesome crisp-tender veggies for a tasty meal that comes together in a flash!
Ingredients
12 ounce
Carrots
6 ounce
Green Beans
1 clove
Garlic
1 unit
Lemon
10 ounce
Chicken Cutlets
1 tablespoon
Ranch Spice
1 unit
Chicken Stock Concentrate
2 tablespoon
Cream Cheese
(Contains: Milk)
1.5 tablespoon
Sour Cream
(Contains: Milk)
Not included in your delivery
Salt
Pepper
4 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces (halve carrots lengthwise if they’re on the larger side). Trim green beans if necessary. Peel and mince or grate garlic. Zest and quarter lemon.
• Toss carrots on one side of a baking sheet with 1 tsp Ranch Spice (2 tsp for 4 servings), a drizzle of oil, salt, and pepper. (You’ll use the rest of the Ranch Spice in the next step.) • Roast on top rack for 10 minutes (you’ll add more to the sheet then).
• Meanwhile, pat chicken* dry with paper towels; season all over with remaining Ranch Spice, salt, and pepper. • Heat a drizzle of oil in a large pan over medium heat. Add chicken and cook until browned and cooked through, 6-8 minutes per side. Turn off heat; transfer chicken to a cutting board to rest. Wipe out pan.
• Once carrots have roasted 10 minutes, remove sheet from oven. Carefully toss green beans on opposite side of sheet with a drizzle of oil, salt, and pepper. • Return sheet to top rack and roast until carrots are browned and green beans are tender, 12-15 minutes more.
• Heat a drizzle of oil in pan used for chicken over medium heat. Add garlic and cook, stirring, until fragrant, 30 seconds. Whisk in stock concentrate, cream cheese, a squeeze of lemon juice, and 1⁄3 cup water (½ cup for 4 servings). Cook, whisking, until thickened, 2-3 minutes. • Remove pan from heat. Whisk in sour cream, 1 TBSP butter (2 TBSP for 4), and a pinch of lemon zest until butter is melted and sauce is combined. Taste and season with salt and pepper.
• Slice chicken crosswise. • Divide chicken, carrots, and green beans between plates. Spoon sauce over chicken. Serve with remaining lemon wedges on the side.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Apr 2026- Flavor: The creamy sauce with lemon and garlic gets rave reviews, though some find the ranch seasoning overpowering or too lemony.
- Ease of prep: Simple and quick to make with straightforward steps, though some wish for clearer instructions on chicken cooking times.
- Suggestions: Use less ranch seasoning to prevent burning; cook green beans for the full carrot roasting time for better tenderness.
- Portions: Many feel portions are small for two people and suggest adding rice, potatoes, or pasta alongside the vegetables.
- Sauce consistency: Some struggle getting the sauce to thicken properly; whisking thoroughly and using lower heat helps achieve creaminess.
Reviews from our home cooks
Just a very competent, tasty chicken dish that easily rises above the ordinary. The secret is the ranch seasoning packet and creamy combo of cream cheese and sour cream - they really elevate this entree. Plus it's the rare dish with carrots that are cooked in a way that I actually enjoy. If you're not confident roasting your vegetables versus sauteeing/boiling them, the skills you develop preparing this recipe will greatly add to your cooking repertoire.
It tasted okay but it was a bit difficult to time everything. The green beans needed more time than was listed. The carrots were soggy and it seemed like too much ranch seasoning on the chicken. I would have added some ranch to the sauce and roasted the green beans longer. Maybe 20 minutes. Maybe also sear the chicken and bake it. The best part was the sauce. I would drink that it was so good. Overall it was good. Could have been user error. Not my favorite to cook.
This was easy to make, the chicken came out perfectly, and the sauce was incredible. I may start steaming my green beans rather than oven roast. I also wish there were sides besides green beans, like peas or asparagus or squash or something sometimes
Not sure why its called garden herb (the ranch seasoning I guess?), but this meal turned out great! I sprinkled some of the extra lemon zest on the green beans! The sauce was so good, too!
This was another hit for us. We loved the fact that there were 2 vegetables. The garden herb sauce was creamy and flavorful without being heavy.
Another fast and easy recipe! The spices for the chicken plus the sauce were outstanding. And who doesn't like roasted carrots and green beans.... Not me!
This meal was very delicious and easy to make. The carrots and green beans were fresh making them yummy when roasted. The seasoned chicken was very delicious as well.
I loved the roasted carrots and green beans with this. I never knew how to roast veggies like that before getting Hello Fresh meals.
Would steam the green beans in a pan with lid, carrots came out great. Chicken was tender and the sauce was yummy.
This was way better than I expected. I'd never roasted carrots and green beans before. I will order this again and again.
