Sheet Pan Creamy Herb Chicken, Potatoes and Green Beans

Name: Sheet Pan Creamy Herb Chicken, Potatoes and Green Beans
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 serving
Ingredients: 3 chicken breasts; 10 oz green beans; 1 lb. baby golden potatoes; 2 Tablespoon olive oil; 2 Tablespoon Nature’s Seasoning; 1 Tablespoon butter; 1 Tablespoon garlic; 1 Tablespoon all-purpose flour; ½ cup milk; 2 ounces cream cheese; 2 teaspoons dried oregano; 2 teaspoons dried thyme; fresh parmesan cheese; fresh parsley

User Reviews

5.0

12 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings
4
Calories
450 kcal
Course
Main Course
Cuisine
American

Sheet Pan Creamy Herb Chicken, Potatoes and Green Beans

Gary Shields

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This delicious Sheet Pan Creamy Herb Chicken, Potatoes and Green Beans is a one-pan meal coated in a creamy garlic sauce with a side of seasoned potatoes, and crispy green beans that's ready in less than 30 minutes!

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Ingredients

Servings

3 chicken breasts boneless & skinless
10 oz green beans fresh or frozen & thawed
1 lb. baby golden potatoes diced into inch pieces
2 Tablespoon olive oil
2 Tablespoon Nature’s Seasoning or 1 tablespoon salt, 1 tablespoon pepper
1 Tablespoon butter
1 Tablespoon garlic minced
1 Tablespoon all-purpose flour
½ cup milk
2 ounces cream cheese softened and diced
2 teaspoons dried oregano
2 teaspoons dried thyme or 3 sprigs fresh thyme, leaves removed from the stem
fresh parmesan cheese optional garnish
fresh parsley optional garnish

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Instructions

Preheat oven to 425 degrees F.
Arrange the chicken breasts and diced potatoes on the sheet pan. Evenly coat the olive oil over the potatoes, beans, and chicken.
Sprinkle entire pan with nature's seasoning (or salt and pepper)
Place the pan in the oven and bake for 15 minutes.
Remove the pan from the oven and add the green beans and turn the chicken breasts over to cook evenly.
Return the pan to the oven and cook for another 10-12 minutes or until your chicken is no longer pink in the center and internal temperature reaches 160 degrees F.
While chicken, potatoes and vegetable are cooking, heat a medium size skillet over medium heat and add 1 Tablespoon butter and 1 Tablespoon garlic and cook for 1-2 minute until the butter has melted
Stir in the tablespoon of flour and mix well until thick.
Add in the milk and stir until thoroughly mixed.
Then add the 2 ounces of cream cheese, stirring continually until melted and mixed well.
Add in the thyme and oregano.
When chicken has finished cooking, remove the pan from the oven and pour the creamy garlic sauce over the chicken.
Top with parmesan cheese and parsley.
ENJOY!

Notes

Substitute rosemary for either oregano or thyme or add it in as an additional spice.
Substitute boneless skinless chicken thighs for chicken breasts.
Substitute greens beans with asparagus, broccoli or zucchini if desired. For more al dente vegetables, add them half way through cooking time.

Nutrition Information

Show Details

Calories 450kcal (23%) Carbohydrates 30g (10%) Protein 42g (84%) Fat 18g (28%) Saturated Fat 6g (30%) Cholesterol 127mg (42%) Sodium 313mg (13%) Potassium 1342mg (38%) Fiber 5g (20%) Sugar 6g (12%) Vitamin A 791IU (16%) Vitamin C 34mg (38%) Calcium 133mg (13%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 450 kcal

% Daily Value*

Calories	450kcal	23%
Carbohydrates	30g	10%
Protein	42g	84%
Fat	18g	28%
Saturated Fat	6g	30%
Cholesterol	127mg	42%
Sodium	313mg	13%
Potassium	1342mg	29%
Fiber	5g	20%
Sugar	6g	12%
Vitamin A	791IU	16%
Vitamin C	34mg	38%
Calcium	133mg	13%
Iron	3mg	17%