A creamy garlic herb chicken sheet pan dinner with juicy chicken breasts in a cream cheese garlic sauce, diced potatoes, and green beans.
Ingredients
3chicken breaststrimmed
110 ounce frozen fine green beans, thawed
1poundbaby golden potatoesdiced
2Tablespoonsolive oil
salt and pepperto taste
½Tablespoonbutter
1Tablespoonminced garlic
1Tablespoonall-purpose flour
½cupmilk
2ouncescream cheesesoftened and diced
2teaspoonoregano
3-4sprigs thymeremoved from stem and chopped (or 1 teaspoon dried thyme)
shredded parmesan cheeseoptional topping
minced fresh parsleyoptional garnish
Instructions
Preheat the oven to 425°F.
Place the chicken breasts on a sheet pan. Arrange the diced potatoes and green beans around the chicken in an even layer. Pour the olive oil over the potatoes, beans, and chicken and turn to coat. Season everything with salt and pepper.
Bake for 25 minutes, or until your chicken reaches an internal temperature of 160°F.
While your sheet pan meal cooks, prepare the garlic sauce on the stovetop. Melt butter in a medium-sized skillet over medium heat.
Stir in the garlic and cook for 30 seconds-1 minute, or until fragrant.
Sprinkle the flour over the garlic and stir to mix.
Whisk in milk.
Add the cream cheese, whisking continuously until fully melted and incorporated.
Stir in thyme and oregano, letting sauce come to a low simmer.
Serve with the creamy sauce spooned generously over the chicken. Top with a sprinkle of parmesan and parsley, if desired.
Notes
Leftovers can be refrigerated for up to 3 days. Reheat in the microwave, or in the oven covered with foil.