Creamy Lemon-Herb Chicken
with Balsamic-Glazed Brussels Sprouts & Carrots
- Milk
When life gives you lemons… make a creamy lemon sauce! There’s no happier combo than the bright tang of lemon, mixed with the bold, earthy flavors of classic herbs. Here you’ll try the duo with pork chops seared in Italian seasoning, then covered in a buttery, lemony crème fraîche sauce. On the side, roasted carrots and Brussels sprouts are drizzled in a balsamic glaze for even more tang. It’s so positively delish, you may start hoping life will give you lemons more often!
Ingredients
8 ounce
Brussels Sprouts
9 ounce
Carrots
1 clove
Garlic
1 unit
Lemon
1 tablespoon
Italian Seasoning
10 ounce
Chicken Cutlets
1 unit
Chicken Stock Concentrate
2 tablespoon
Cream Cheese
(Contains: Milk)
2 tablespoon
Crème Fraîche
(Contains: Milk)
5 teaspoon
Balsamic Glaze
Not included in your delivery
5 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Trim and halve Brussels sprouts lengthwise (quarter any larger sprouts). Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces (halve any larger carrots lengthwise first). Peel and mince or grate garlic. Zest and quarter lemon.
• Toss Brussels sprouts and carrots on a baking sheet with a large drizzle of oil, half the Italian Seasoning (you’ll use the rest in the next step), salt, and pepper. • Roast on top rack, tossing halfway through, until tender and lightly browned, 20-25 minutes.
• Pat pork dry with paper towels; season all over with remaining Italian Seasoning, salt, and pepper. • Heat a large drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. TIP: Press pork down with a spatula to ensure even browning. • Turn off heat; transfer pork to a cutting board and tent with foil to keep warm. Wipe out pan.
Swap in chicken for pork; cook until browned and cooked through, 3-5 minutes per side.
• Heat a drizzle of oil in pan used for pork over medium heat. Add garlic and cook until fragrant, 30 seconds. Whisk in 1⁄3 cup water (½ cup for 4 servings), stock concentrate, cream cheese, and a squeeze of lemon juice. Simmer, whisking, until thickened, 2-3 minutes. • Remove pan from heat. Whisk in crème fraîche, 1 TBSP butter (2 TBSP for 4), and a pinch of lemon zest until combined. Season with salt and pepper.
• Once veggies are done, transfer to a large bowl. Add half the balsamic glaze and toss until evenly coated.
• Slice pork crosswise. • Divide pork and veggies between plates. Spoon sauce over pork and sprinkle with as much remaining lemon zest as you like. Drizzle veggies with as much remaining balsamic glaze as you like and serve.
Slice chicken crosswise.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the tangy lemon sauce and balsamic-glazed veggies, though some found the flavors competing.
- Ease of prep: Quick and simple for most, but a few noted multiple steps and pans made cleanup more involved.
- Suggestions: Consider adding a starch like rice or potatoes for a more filling meal. Adjust veggie roasting time for desired tenderness.
- Portions: Some found the protein and vegetable portions small; adding an extra side could help satisfy bigger appetites.
- Veggies: Brussels sprouts and carrots with balsamic glaze were a hit 🍲. Many requested more Brussels sprouts.
Reviews from our home cooks
We loved this recipe and would definitely order it again. The carrot and brussels sprout combo was delicious and the glaze on the veggies was amazing. Wonderful sauce combinations for this recipe - future glazes or sauces on the veggies would be much desired since it kicks the flavor up a notch.
Tasty dish. I have never cared for balsamic, but wow that was tasty. The only thing was the portions left me not so full. The chicken breasts could be a couple of ounces bigger. Being that the sprouts and carrots are together its really like one side, not 2. Would have been nice to add another side to this dish to help fill the belly. But again, very tasty flavors. Most likely will not get this one again, but only for portion size, not lack of flavor.
My husband and I both enjoyed the fresh carrots and brussell sprouts roasted that way, and lemon cream sauce is one of our favorites with chicken. This was really great!
Loved the sauce without the italian seasoning. It does not agree with me. Loved the brussel sprouts and carrots in balsamic glaze. We did it with the chicken, we prefer that. Great meal!
We did the chicken swap-in variant for this meal. And rather than cooking the chicken cutlets whole, I've taken to slicing them horizontally into strips, which then holds more spices that way. I find this method also ensures the cutlets are thoroughly cooked. I also added a little Frank's Hot seasoning to the Italian spices for the dredging. Loved the white sauce, and the balsamic glaze for the vegetables was very interesting (in a good way). Very tasty meal.
Absolutely loved everything. We added rice for my husband. Delicious, low carb. Veggies were amazing and the lemon sauce was tasty. I air fried the veggies and they turned out great.
SOOOO good. Love that there was so much sauce and the balsamic for the veggies was delicious.
Balsamic Glaze was surprisingly, and pleasantly, not too sweet! I appreciated that. Lemon sauce was delicious.
So delicious. The balance of balsamic and creamy lemon were outstanding. I'm very impressed thus far.
The best meal of the week. Good veg, not necessary to use that much balsamic glaze as called for. Sauce for the chicken was excellent. Chicken breast arrived in lumps.
