Creamy Garlic Chicken and Vegetables
Servings: 5 servings
Ingredients
- 3 Chicken Breasts - cleaned and trimmed
- 10 oz frozen green beans - thawed
- 1 lb. baby golden potatoes - diced
- 2 TBSP olive oil
- 2 TBSP House Seasoning Blend - or 1 TBSP salt, 1 TBSP pepper
- ½ TBSP butter
- 1 TBSP garlic - minced
- 1 TBSP all-purpose flour
- ½ cup milk
- 2 oz cream cheese - softened and diced
- 2 tsp oregano
- 3 sprigs thyme - remove from stem
- Fresh parmesan cheese - for garnish
- Fresh parsley - for garnish
Instructions
- Preheat oven to 425 degrees F.
- Arrange the diced potatoes, green beans, and chicken breast on the sheet pan. Evenly spread the olive oil over the potatoes, beans, and chicken. Evenly spread the seasoning.
- Transfer your sheet pan to the oven once preheated for about 25 minutes, or until your chicken reaches 160 degrees F.
- While your sheet pan meal cooks, prep a medium sized skillet over medium heat.
- Melt your butter in the skillet. Once melted, add in your garlic for about one minute to release the flavor.
- Add in the flour. Mix well. It will look thick.
- Add in your milk. Mix well.
- Add in your cream cheese. Continue to mix until fully melted and incorporated.
- Add in your thyme, and oregano.
- Once your sheet pan is cooked, remove from oven. While your chicken is still hot, evenly pour your creamy garlic sauce over the chicken. Top with your desired amount of parmesan cheese and parsley.
Notes
- This Recipe Can be Doubled: Simply increase the ingredients proportionately and split it into two baking dishes before baking.
- Add Dry Herbs: No fresh herbs, simply replace with dry.
- Variation tip: Feel free to replace the breast with boneless skinless chicken thighs.
- Pasta: No potatoes? Make some pasta and add different vegetables like grape tomatoes to pan and then make as directed and place the bake over the pasta.
- Cheese: Garnish with parmesan, romano or use a shredded 5 cheese italian blend.
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