Creamy Ranch Chicken with Roasted Asparagus and Green Beans

This creamy ranch chicken recipe is all about big flavor in minimal time. Tender chicken cutlets are seasoned with a herby ranch spice blend, then seared until golden and crispy. While the chicken cooks, you’ll roast fresh asparagus and green beans until they’re tender and lightly caramelized.

The real magic happens in the pan sauce: garlic, cream cheese, sour cream, lemon zest and butter come together in minutes to create a rich, tangy sauce that coats every bite. Spoon it over the chicken and serve with the roasted vegetables for a wholesome, satisfying meal that’s ready in a flash.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

ounce CarrotView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView 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

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) with a rack in the top position. Wash and dry all produce. Trim, peel and cut carrots on a diagonal into ½-inch-thick pieces (halve lengthwise if large). Trim green beans if needed. Peel and mince garlic. Zest and quarter the lemon.
2. On one side of a baking sheet, toss carrots with 1 teaspoon Ranch Spice, a drizzle of oil, salt and pepper. Roast on the top rack for 10 minutes.
3. Meanwhile, pat chicken cutlets 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 the pan.
4. After 10 minutes, remove the baking sheet from the oven. Add green beans to the opposite side of the sheet, toss with a drizzle of oil, salt and pepper. Return to the top rack and roast until carrots are browned and green beans are tender, 12-15 minutes more.
5. While vegetables roast, heat a drizzle of oil in the same pan over medium heat. Add garlic and cook until fragrant, about 30 seconds. Whisk in chicken stock concentrate, cream cheese, a squeeze of lemon juice and ⅓ cup water. Cook, whisking, until thickened, 2-3 minutes. Remove from heat. Whisk in sour cream, butter and a pinch of lemon zest until smooth. Season with salt and pepper to taste.
6. Slice the chicken crosswise. Divide chicken, carrots and green beans among plates. Spoon the sauce over the 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. Slice them in half horizontally to create cutlets or pound them to an even thickness for faster cooking.

Can I substitute the green beans or asparagus?

Absolutely! Broccoli, zucchini or bell peppers would work well. Adjust roasting time as needed.

How do I store leftovers?

Store chicken and vegetables separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.