Classic Roasted Chicken Breast Sheet Pan
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Classic Roasted Chicken Breast Sheet Pan

Classic Roasted Chicken Breast Sheet Pan

with Potatoes, Green Beans and Cream of Chicken Gravy

The classic meat-and-potatoes is revamped in this tasty dinner. Roasted creamy 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 the meal off!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time


serving amount

2 unit

Chicken Breasts

300 g

Yellow Potato

170 g

Green Beans

1 tsp

Garlic Salt

1 g

Red Onion

2 unit

Chicken Broth Concentrate

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat)

Not included in your delivery

¼ cup


(Contains Milk)

0.13 tsp


¼ tsp


1.5 tsp


3 tbsp

Unsalted Butter*

(Contains Milk)


Nutrition Values

Calories392 kcal
Energy (kJ)1639 kJ
Fat6 g
Saturated Fat1 g
Carbohydrate40 g
Sugar7 g
Dietary Fiber6 g
Protein44 g
Cholesterol124 mg
Sodium0 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Medium Bowl
Measuring Cups


Prep and roast potatoes

Before starting, preheat oven to 450˚F.Wash and dry all produce. Cut potatoes into 1/2-inch pieces.Add potatoes and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with half the garlic salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-25 min.

Prep and start chicken

Pat chicken dry with paper towels, then season with remaining garlic salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil, then chicken. (NOTE: Cook chicken in 2 batches for 4 ppl, using 1/2 tbsp oil per batch.) Pan-fry until golden-brown, 1-2 min per side. Meanwhile, halve, then peel onion. Cut into 1-inch pieces.

Finish chicken

When flipping potatoes, sprinkle over onions, then place chicken on top. Roast in the middle of the oven until veggies are tender and chicken is cooked through, 8-10 min.**

Prep and cook green beans

Trim green beans.Heat the same pan (used in step 2) over medium-high. When hot, add green beans and 1/4 cup (1/2 cup) water. Cook, stirring occasionally, until water evaporates, 4-5 min. Add 1 tbsp (2 tbsp) butter. Cook, stirring often, until green beans are tender-crisp, 1 min. Season with salt and pepper, to taste.Transfer to a medium bowl, then cover to keep warm.

Make cream sauce

Reduce heat to medium. Add 2 tbsp (4 tbsp) butter to the same pan. Swirl the pan until melted, 30 sec. Sprinkle over Cream Sauce Spice Blend. Cook, stirring constantly, until fragrant, 30 sec. Whisk in 1/4 cup (1/2 cup) water and broth concentrate. Cook, stirring often until slightly thickened, 2-3 min. Whisk in 1/4 cup (1/2 cup) milk, then remove from heat.Season with salt and pepper, to taste.

Finish and serve

Thinly slice chicken. Divide green beans between plates.Divide roasted potatoes and onions between plates. Top with chicken, then cream sauce.

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