Ranch Herb Chicken with Roasted Carrots and Green Beans

This ranch herb chicken is a complete meal that comes together quickly, making it perfect for busy weeknights. The chicken cutlets are coated in a tangy ranch spice blend and seared until golden and crispy, while the carrots and green beans roast in the oven until tender and caramelized.

The star of the dish is the easy pan sauce: garlic, cream cheese, sour cream and a touch of lemon zest create a rich, creamy sauce that perfectly complements the savory chicken and sweet roasted vegetables. Serve with lemon wedges for a bright finish.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

8 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. 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 chicken to a cutting board to rest; wipe out pan.
4. After carrots have roasted 10 minutes, remove sheet from oven. Toss green beans on opposite side of sheet with a drizzle of oil, salt and pepper. Return 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 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, but you may need to pound them to an even thickness for even cooking. Adjust cooking time as needed.

What can I substitute for ranch spice?

You can use a mix of dried herbs like dill, parsley, garlic powder, onion powder and a pinch of paprika.

Can I make this dairy-free?

Substitute sour cream and cream cheese with dairy-free alternatives and use oil instead of butter.