Creamy Lemon Herb Chicken with Balsamic Glazed Green Beans and Carrots

Bright, tangy lemon meets earthy Italian herbs in this luscious cream sauce that transforms simple chicken cutlets into a restaurant-worthy dish. Served alongside roasted green beans and carrots glazed with sweet balsamic, every bite is a balance of rich, fresh and savory flavors.

This recipe comes together quickly in one pan, making it perfect for a weeknight dinner that feels special. The creamy sauce, made with crème fraîche and cream cheese, is velvety smooth and perfectly complements the caramelized vegetables.

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Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

2 tablespoon Crème FraîcheView 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

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

9 ounce CarrotView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic GlazeView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

5 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F (230°C) and adjust rack to top position. Wash and dry produce. Trim green beans if needed. Peel and trim carrots, then cut diagonally into ¼-inch thick pieces (halve larger carrots lengthwise first). Mince or grate garlic. Zest and quarter the lemon.
2. On a baking sheet, toss green beans and carrots with a drizzle of oil, half the Italian seasoning (reserve the rest), salt and pepper. Roast on top rack, tossing halfway, until tender and lightly browned, 12-15 minutes.
3. Pat chicken cutlets dry with paper towels. Season all over with remaining Italian seasoning, 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, 4-6 minutes per side. Press down with a spatula for even browning. Transfer to a cutting board and tent with foil. Wipe out the pan.
4. Heat a drizzle of oil in the same pan over medium heat. Add garlic and cook until fragrant, about 30 seconds. Whisk in ⅓ cup water, stock concentrate, cream cheese and a squeeze of lemon juice. Simmer, whisking, until thickened, 2-3 minutes. Remove from heat. Whisk in crème fraîche, 1 tablespoon butter and a pinch of lemon zest. Season with salt and pepper.
5. Once vegetables are done, transfer them to a large bowl. Add half the balsamic glaze and toss to coat evenly.
6. Slice chicken crosswise. Divide chicken and vegetables between plates. Spoon sauce over chicken and sprinkle with remaining lemon zest. Drizzle vegetables with remaining balsamic glaze and serve.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, simply slice chicken breasts horizontally to create cutlets of even thickness or cook whole breasts, adjusting time as needed.

What can I substitute for crème fraîche?

You can use sour cream or Greek yogurt, but the sauce may be slightly less rich. Add it at the end and do not boil.

Can I make this dairy-free?

Replace butter with oil or vegan butter, use dairy-free cream cheese and crème fraîche alternatives and omit the butter. The sauce will still be creamy.