Creamy Garden Herb Chicken
with Roasted Broccoli & 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)
8 ounce
Broccoli Florets
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.
Cut broccoli into bite-size pieces if necessary. (Save carrots for another use.)
• 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).
Swap in broccoli for carrots; roast on top rack for 5 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.
Once broccoli has roasted 5 minutes, remove sheet from oven. Cook through the rest of this step as instructed.
• 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 Dec 2025- Flavor: The creamy sauce was a standout, with many praising its delicious taste and lemon-garlic notes 🍋.
- Ease of prep: Most found it easy to prepare, though some felt the instructions could be clearer, especially for substituted ingredients.
- Suggestions: Consider adding the ranch spice to the sauce for more flavor; adjust garlic and salt to taste.
- Portions: Some found the chicken portions small; others loved the generous amount of vegetables.
- Vegetables: While many enjoyed the roasted veggies, some prefer more variety beyond carrots and green beans.
