Express
Sheet Pan Dijon Chicken
with herbed potatoes and carrots
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk
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Under %{max_calories} caloriesOver 30g protein
- Gluten-Smart
Chef
Laura Alpern
If you’re in search of a meal with minimal clean-up, our Express Sheet Pan meals are perfect for you. These flavorful dishes are quick-cooking and just require one sheet pan. Yes, that’s right, just one. Dinner can be served for you and a loved one in no time, leaving the kitchen close to spot-less. One sheet, little time, lots of flavor.
In Your Box (serves 2)
- 12 oz. Red Potatoes
- 10 oz. Boneless Skinless Chicken Cutlet
- 4 oz. Coin Cut Carrots
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2 oz. Creme Fraiche
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¾ oz. Roasted Garlic & Herb Butter
- 2 Green Onions
- 2 tsp. Chicken Broth Concentrate
- 2 tsp. Grained Dijon Mustard
- 1 tsp. Garlic Pepper
- 1 tsp. Poultry Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) GqnLeV3W
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Calories560
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Carbohydrates46g
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Net Carbs40g
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Fat29g
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Protein35g
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Sodium1880mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Mixing Bowl
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using antibiotic free chicken, pat dry. Cook in a medium non-stick pan over medium heat with 1 tsp. olive oil until chicken reaches minimum internal temperature, 5-7 minutes per side.
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1 Start the Vegetables
Cut potatoes into 1" dice.
Place potatoes, carrots, 1 Tbsp. olive oil, 1/4 tsp. salt, and 1/4 tsp. pepper on prepared baking sheet. Massage oil and seasonings into vegetables. Spread into a single layer.
Roast in hot oven, 15 minutes.
While vegetables roast, continue recipe.
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2 Prepare Green Onions and Add Chicken
Trim and thinly slice green onions, keeping white and green portions separate.
Pat chicken dry. Season both sides with 1 tsp. olive oil, 3/4 the garlic pepper (reserve remaining for sauce), and a pinch of salt.
After 15 minutes, carefully remove baking sheet from oven. Stir white portions of green onions and poultry seasoning into vegetables until combined. Push to one side of sheet. Sheet will be hot! Use a utensil.
Place chicken on now-empty side of sheet.
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3 Finish the Vegetables and Chicken
Roast in hot oven until vegetables are tender and chicken reaches a minimum internal temperature of 165 degrees, 12-16 minutes.
Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.
Carefully remove sheet from oven. Stir chicken base and softened butter into vegetables until combined. Sheet will be hot! Use a utensil.
While dish roasts, continue recipe.
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4 Make Sauce and Finish Dish
In a mixing bowl, combine creme fraiche, mustard (to taste), 2 tsp. water, and remaining garlic pepper. Set aside.
To serve, top chicken with sauce and garnish with green portions of green onions. Bon appétit!
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