One Pan Creamy Roast Chicken & Veggies
A healthy balanced meal of roasted chicken breasts and tender veggies with a light and creamy sauce made simple by using only one pan!
Servings 4
Calories 397kcal
Cost $20
Ingredients
- 1½ pounds boneless, skinless chicken breast
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 tablespoon extra virgin olive oil
- 8 ounces carrots peeled
- 8 ounces cremini mushrooms
- 8 ounces new potatoes cut into bite sized pieces
- 5 stems fresh thyme
- 1 lemon cut into 8 thin slices, seeds removed (zest lemon before slicing)
- 1½ cups whole milk divided (1 cup and ½ cup)
- 1½ tablespoons all-purpose flour
- 1½ teaspoons lemon zest grated
- ¾ cup chicken stock
- 1 tablespoon Italian parsley chopped, for garnish
Instructions
- Preheat oven to 325°F.
- Wash and dry all produce.
- Season chicken with salt and pepper.
- Heat a large skillet over medium-high heat. The largest skillet you can find is best, as it will help the veggies to roast, instead of steam in the pan if they are crowded together. Add olive oil to skillet. Cook chicken in skillet until golden brown on each side. Chicken will cook more later, so it's okay if not done at this point. Remove chicken from skillet.
- Add veggies and thyme to skillet. Put skillet in oven and roast for 12 minutes.
- Add chicken back to skillet and top with lemon slices. Roast for an additional 12 minutes, or until chicken is cooked through. Remove chicken and veggies from skillet.
- While chicken and veggies are cooking, mix ½ cup milk, all-purpose flour and lemon zest. After chicken and veggies have been removed from skillet, place skillet back on stove on medium-high heat. Add milk and flour mixture, the additional 1 cup of milk and the chicken stock. Cook until bubbly and reduced, about 5 minutes. Season with additional salt and pepper to taste. Add chicken and veggies back to pan, and coat with sauce. Thyme stems can be removed. Most of the actual herb should have fallen off and flavored the food.
- Garnish with Italian parsley.
Nutrition
Calories: 397kcal | Carbohydrates: 29g | Protein: 44g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 119mg | Sodium: 639mg | Potassium: 1509mg | Fiber: 4g | Sugar: 10g | Vitamin A: 9815IU | Vitamin C: 35mg | Calcium: 160mg | Iron: 2mg