Ranch Herb Chicken with Roasted Carrots and Green Beans

This ranch herb chicken is a quick and flavorful dinner that comes together in just 35 minutes. The chicken cutlets are coated in a tangy ranch spice blend and seared until golden, then paired with a creamy sauce made from garlic, sour cream, lemon zest and butter. Roasted carrots and green beans add a wholesome, caramelized side.

The key to this dish is the pan sauce: after cooking the chicken, you’ll build a rich sauce in the same pan using chicken stock concentrate, cream cheese and a touch of lemon. It’s an easy way to elevate a simple meal into something special.

Log in to save recipes and build weekly shopping lists.

Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

16 ounce Green BeansView 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

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with a rack in the top position. Wash and dry produce. Trim, peel and cut carrots on a diagonal into ½-inch-thick pieces (halve larger carrots lengthwise). Trim green beans if needed. Peel and mince garlic. Zest and quarter lemon.
2. On one side of a baking sheet, toss carrots 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. Toss green beans on the other side with a drizzle of oil, salt and pepper. Return sheet to top rack and roast until carrots are browned and green beans 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, about 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 melts. 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, you can use boneless skinless chicken breasts. Slice them in half horizontally to create thinner cutlets or pound them to even thickness for faster cooking.

Can I make this dairy-free?

You can substitute the sour cream and cream cheese with dairy-free alternatives and use a plant-based butter or oil. The sauce may have a slightly different texture.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water to loosen the sauce.