Sheet Pan Chicken and Potatoes with Creamy Dijon Sauce

Servings: 6-8

 

Ingredients:

  • 8 Chicken Breast Cutlets
  • 2 tsp Kosher Salt
  • 1 lb Baby Potatoes, halved
  • 3⁄4 lb Fresh Green Beans
  • 1 TBSP Herban Legend Seasoning + 1 1⁄2 tsp

 

Dijon Cream Sauce:

  • 2 TBSP Butter
  • 1 TBSP Flour
  • 1 1⁄2 TBSP Dijon Mustard
  • 1 1⁄2 tsp Herban Legend Blend
  • 1 Cup Half-and-Half
  • 1⁄4 Cup boiling water from potatoes

Sauce Instructions:

Step 1:

Melt butter in small saucepot pan.

Step 2:

Add flour and whisk together as you cook for 1 minute.

Step 3:

Slowly add Half-and-Half and simmer for 2-3 minutes or until it thickens.

Step 4:

Add Herban Legend Seasoning and Dijon mustard. Stir well & keep warm.

Step 5:

Add 1⁄4 cup boiling water from potatoes.

Sheet Pan Chicken and Potatoes with Creamy Dijon Sauce

Instructions

Step 1:

Preheat oven to 400 degrees F.

Step 2:

Season chicken with 2 tsp Kosher Salt and let rest for 10 minutes.

Step 3:

Bring heavily salted water to a boil in a soup pot.

Step 4:

Carefully drop the potatoes in water and cook for about 5 minutes.

Step 5:

With the potatoes still boiling, add the green beans.

Step 6:

Potatoes should cook for a total of 8 minutes and green beans for about 3 minutes.

Step 7:

Drain water and spread the vegetables onto a sheet pan. Add 1⁄4 cup of dijon sauce and mix throughout.

Step 8:

Lay chicken cutlets over the vegetables and season with 1 TBSP Herban Legend Seasoning.

Step 9:

Cook in oven for about 12-15 minutes or until chicken is cooked throughout.

Step 10:

Pour dijon sauce over chicken right before serving.