Ranch Herb Chicken with Roasted Carrots and Green Beans

This ranch herb chicken is a complete meal that comes together in just over 30 minutes. Chicken cutlets are seasoned with a tangy ranch spice blend and pan-seared until golden and crispy. Meanwhile, carrots and green beans roast in the oven until tender and caramelized.

The real star is the quick pan sauce: garlic, cream cheese, sour cream, lemon zest and butter create a rich, savory sauce that coats the chicken beautifully. Serve everything together for a wholesome, satisfying dinner that feels special but is simple enough for any night of the week.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Ranch SpiceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Trim, peel and cut carrots on a diagonal into ½-inch-thick pieces (halve carrots lengthwise if large). Trim green beans if needed. Peel and mince or grate garlic. Zest and quarter lemon.
2. 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. Roast on top rack for 10 minutes.
3. 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-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. Transfer to a cutting board to rest. Wipe out pan.
4. After 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.
5. Heat a drizzle of oil in the same pan over medium heat. Add garlic and cook, stirring, until fragrant, 30 seconds. Whisk in stock concentrate, cream cheese, a squeeze of lemon juice and ⅓ cup water (½ cup for 4 servings). Cook, whisking, until thickened, 2-3 minutes. Remove 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. Season with salt and pepper.
6. Slice chicken crosswise. Divide chicken, carrots and green beans between plates. Spoon sauce over chicken. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless skinless chicken breasts. Pound them to an even thickness for even cooking and adjust cooking time as needed.

What can I substitute for ranch spice?

You can make your own blend with dried dill, garlic powder, onion powder, parsley, salt and pepper. About 1 tablespoon should work.

Can I make this dairy-free?

Yes, substitute the sour cream and cream cheese with dairy-free alternatives and use a plant-based butter. The sauce may be slightly thinner but still delicious.