Classic Roasted Sheet Pan Chicken Breast

Family Friendly

with Potatoes, Green Beans and Cream of Chicken Gravy

8 min

Difficulty: 2/3

Canadian

Classic meat and potatoes are revamped in this tasty dinner. Roasted potatoes and sweet red onions share the same baking sheet as juicy roasted chicken for a super simple clean-up. Tender green beans and a creamy chicken sauce finish off the meal! Ingredients: Yellow potato • Chicken breast • Green beans • Red onion • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Garlic salt (salt, garlic powder, silicon dioxide).

Allergens

Triticale

Soy

Mustard

Wheat

Milk

Sulphites

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Utensils

Baking Sheet

Measuring Spoons

Large Non-Stick Pan

Whisk

Measuring Cups

Medium Bowl

Tags

Family Friendly

Climate-conscious

Ingredients

Chicken Breasts

2 unit(s)

Yellow Potato

350 g

Green Beans

170 g

Garlic Salt

2 g

Red Onion

1 unit(s)

Chicken Broth Concentrate

2 unit(s)

Cream Sauce Spice Blend

10 g

Oil

1.5 tsp

Butter

3 tbsp

Pepper

0.25 tsp

Milk

0.25 cup

Preparation

Before starting, preheat oven to 450˚F.
Wash and dry all produce.
Remove any brown spots from potatoes and cut into 1/2-inch cubes.
To a parchment-lined baking sheet, add potatoes and 1 tbsp (2 tbsp) oil. Season with 1/4 tsp (1/2 tsp) garlic salt and pepper, then toss to coat.
Roast in the middle of the oven for 11-13 min, until tender on one side.

Meanwhile, peel, then halve onion. Cut into 1-inch pieces, then separate into pieces.
Pat chicken dry with paper towels, then season with 1/4 tsp (1/2 tsp) garlic salt and pepper.
Heat a large non-stick pan over medium-high.
When hot, add 1/2 tbsp oil, then chicken. (NOTE: Cook in 2 batches for 4 servings, using 1/2 tbsp oil per batch.)
Pan-fry for 2-3 min per side, until golden. Remove from heat. (NOTE: Chicken will finish cooking in the next step.)

Once potatoes are tender on one side, flip potatoes, then sprinkle over onions, then place chicken on top.
Roast in the middle of the oven for 10-12 min, until veggies are tender and chicken is cooked through.**

Meanwhile, trim beans.
Reheat the same pan (from step 2) over medium-high.
When hot, add green beans and 1/4 cup (1/2 cup) water. Cook for 4-5 min, stirring occasionally, until water evaporates. Add 1 tbsp (2 tbsp) butter. Cook for 1 min, stirring often, until butter coats beans and green beans are tender-crisp. Season with salt and pepper.
Transfer to a medium bowl.

Reduce the heat of the pan to medium.
Add 2 tbsp (3 tbsp) butter to the same pan, then swirl for 30 sec, until melted.
Sprinkle over Cream Sauce Spice Blend. Cook for 30 sec, stirring constantly, until fragrant.
Whisk in 1/4 cup (1/2 cup) water and broth concentrates. Cook for 1-2 min, stirring often, until slightly thickened.
Whisk in 1/4 cup (1/2 cup) milk. Cook for 1 min, until warmed through.
Season with pepper, if you like.