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5.0 from 12 votes

Sheet Pan Creamy Herb Chicken, Potatoes and Green Beans

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!

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. Preheat oven to 425 degrees F.
  2. Arrange the chicken breasts and diced potatoes on the sheet pan. Evenly coat the olive oil over the potatoes, beans, and chicken.
  3. Sprinkle entire pan with nature's seasoning (or salt and pepper)
  4. Place the pan in the oven and bake for 15 minutes.
  5. Remove the pan from the oven and add the green beans and turn the chicken breasts over to cook evenly.
  6. 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.
  7. 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
  8. Stir in the tablespoon of flour and mix well until thick.
  9. Add in the milk and stir until thoroughly mixed.
  10. Then add the 2 ounces of cream cheese, stirring continually until melted and mixed well.
  11. Add in the thyme and oregano.
  12. When chicken has finished cooking, remove the pan from the oven and pour the creamy garlic sauce over the chicken.
  13. Top with parmesan cheese and parsley.
  14. 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

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

% 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.