Creamy Ranch Chicken with Roasted Carrots and Green Beans

Get ready for a dinner that’s big on flavor and light on effort. Juicy chicken cutlets are seasoned with a zesty 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 and a touch of lemon zest come together in minutes. Spoon it over the chicken and serve with the roasted veggies for a wholesome, satisfying meal that’s ready in no time.

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Ingredients

12 ounce CarrotsView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Ranch SpiceView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

4 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) and position rack in top third. Wash and dry all produce. Trim, peel and cut carrots diagonally into ½-inch-thick pieces (halve lengthwise if large). Trim green beans if needed. Peel and mince garlic. Zest lemon, then cut into wedges.
2. On one side of a baking sheet, toss carrots with 1 teaspoon ranch spice, a drizzle of oil, salt and pepper. Roast on 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 skillet over medium heat. Add chicken and cook until golden and cooked through (internal temperature 165°F), 6-8 minutes per side. Transfer to a cutting board to rest. Wipe skillet clean.
4. After carrots have roasted 10 minutes, remove sheet from oven. Add green beans to the other side of the sheet, toss with oil, salt and pepper. Return to oven and roast until carrots are browned and beans are tender, 12-15 minutes more.
5. Heat a drizzle of oil in the same skillet 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, 1 tablespoon butter and a pinch of lemon zest until smooth. Season with salt and pepper.
6. Slice chicken crosswise. Divide chicken, carrots and green beans among plates. Spoon sauce over chicken. Serve with remaining lemon wedges.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, but you may need to pound them to an even thickness and adjust cooking time.

Can I substitute the ranch spice?

You can use a mix of dried dill, garlic powder, onion powder and a pinch of cayenne.

How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or oven.