Sheet Pan Creamy Herb Chicken, Potatoes and Green Beans
This delicious Sheet Pan Creamy Herb Chicken, Potatoes and Green Beans is a one-pan meal coated in a creamy garlic sauce with a side of seasoned potatoes, and crispy green beans that's ready in less than 30 minutes!
2teaspoonsdried thymeor 3 sprigs fresh thyme, leaves removed from the stem
Fresh parmesan cheeseoptional garnish
Fresh parsleyoptional garnish
Instructions
Preheat oven to 425 degrees F.
Arrange the chicken breasts and diced potatoes on the sheet pan. Evenly coat the olive oil over the potatoes, beans, and chicken.
Sprinkle entire pan with nature's seasoning (or salt and pepper)
Place the pan in the oven and bake for 15 minutes.
Remove the pan from the oven and add the green beans and turn the chicken breasts over to cook evenly.
Return the pan to the oven and cook for another 10-12 minutes or until your chicken is no longer pink in the center and internal temperature reaches 160 degrees F.
While chicken, potatoes and vegetable are cooking, heat a medium size skillet over medium heat and add 1 Tablespoon butter and 1 Tablespoon garlic and cook for 1-2 minute until the butter has melted
Stir in the tablespoon of flour and mix well until thick.
Add in the milk and stir until thoroughly mixed.
Then add the 2 ounces of cream cheese, stirring continually until melted and mixed well.
Add in the thyme and oregano.
When chicken has finished cooking, remove the pan from the oven and pour the creamy garlic sauce over the chicken.
Top with parmesan cheese and parsley.
ENJOY!
Notes
Substitute rosemary for either oregano or thyme or add it in as an additional spice.Substitute boneless skinless chicken thighs for chicken breasts. Substitute greens beans with asparagus, broccoli or zucchini if desired. For more al dente vegetables, add them half way through cooking time.