Sheet Pan Chicken Breast and Veggies
with Creamy Mustard Sauce
Nothing says comfort food like pan-roasted chicken and a hearty root veggie medley of potatoes, carrots and onions, all topped with a drizzle of rich mustard-sage sauce. You'll be licking your plate clean!
Ingredients: Yellow potato • Carrots • Chicken breast • Yellow onion • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • 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) • Sage • Garlic salt (salt, garlic powder, silicon dioxide).
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Chicken Breasts
1 unit
Yellow Onion
350 g
Yellow Potato
7 g
Sage
56 mL
Cream
(Contains Milk)
1 tbsp
Whole Grain Mustard
(Contains Mustard May contain Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish)
1 unit
Chicken Broth Concentrate
4 g
Garlic Salt
(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
2 unit
Carrot
Not included in your delivery
1 tbsp
Butter*
(Contains Milk)
2 tbsp
Oil*
0.06 tsp
Salt*
0.13 g
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Strip sage leaves from stems, then finely chop 1 tbsp (2 tbsp).
- Peel, then cut onion into 1-inch pieces.
- Cut potato into 1/2-inch pieces.
- Peel, then cut carrots into 1/2-inch rounds.
- To a parchment-lined baking sheet, add potatoes, onions, carrots, half the sage and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to combine.
- Arrange veggies in a single layer.
- Roast in the middle of the oven for 22-24 min, stirring halfway through, until golden and tender.
- Meanwhile, heat a large non-stick pan over medium-high.
- While the pan heats, pat chicken dry with paper towels, then season with half the garlic salt and pepper.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken. Sear for 1-2 min per side.
- Remove the pan from heat.
- When the veggies are halfway through roasting, carefully remove from the oven and stir.
- Arrange chicken on top of veggies. (NOTE: For 4 servings, use a second parchment-lined baking sheet for chicken.)
- Roast in the middle of the oven for 10-12 min, until veggies are tender and chicken is cooked through.** (NOTE: For 4 servings, roast chicken in the bottom of the oven.)
- Meanwhile, heat the same pan (from step 3) over medium.
- Add 1 tbsp (2 tbsp) butter, then swirl the pan until melted, 30 sec.
- Add mustard, broth concentrate, cream, remaining sage and 2 tbsp (4 tbsp) water. Cook for 2-3 min, stirring often, until sauce is fragrant and slightly thickened.
- Season with remaining garlic salt and pepper.
- Thinly slice chicken
- Divide veggies between plates. Top with chicken.
- Spoon mustard sauce over chicken.
If you've opted to get chicken breasts, season in the same way the recipe instructs you to season pork chops. When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken. Sear for 1-2 min per side.
Arrange chicken on top of veggies. Roast for 10-12 min, in the same way as the pork, until veggies are tender and chicken is cooked through.**