Sheet Pan Creamy Herb Chicken, Potatoes and Green Beans
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4
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Calories
450 kcal
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Course
Main Course
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Cuisine
American
Sheet Pan Creamy Herb Chicken, Potatoes and Green Beans
Description
The recipe starts by coating chicken breasts, potatoes, and green beans on a sheet pan with olive oil and seasoning. The chicken and potatoes roast first before the green beans are added to ensure all components cook properly and evenly. Turning the chicken during cooking ensures even browning and doneness.
Meanwhile, a sauce is prepared by melting butter with garlic, then thickening with flour. Milk and cream cheese are added to create a creamy, thick sauce enriched with dried oregano and thyme, lending an herbal aroma and flavor to complement the roasted ingredients. The sauce can be served alongside or drizzled over the chicken and vegetables.
This dish offers a filling meal with tender chicken, crisp-tender potatoes and beans, and a rich sauce that ties the components together. Optional garnishes with fresh parsley and Parmesan cheese add freshness and savory depth. Substitutions for herbs or proteins allow customization to preference.
For vegetable texture control, adding veggies halfway through cooking keeps them crisp-tender, and swapping herbs like rosemary provides variation. Using chicken thighs instead of breasts offers juicier meat if desired.
Ingredients
- 3 chicken breast boneless & skinless
- 10 oz green beans fresh or frozen & thawed
- 1 lb. baby golden potato 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 oregano dried
- 2 teaspoons thyme or 3 sprigs fresh thyme, leaves removed from the stem, dried
- Parmesan Cheese optional garnish, fresh
- parsley optional garnish, fresh
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
- Rosemary can replace or be added alongside oregano or thyme to vary herb flavors.
- Chicken thighs may be used instead of breasts for a different texture.
- Green beans can be substituted with asparagus, broccoli, or zucchini based on preference.
- For firmer vegetables, add them to the pan halfway through the total cooking time.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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