We're sure your childhood was like ours, in that a creamy sauce on a chicken was a common weeknight dinner, either microwaved out of a box or with a can of soup poured over a tough chicken breast. This dinner takes that basic concept to an elite level. Creamy, cheesy green onion sauce enrobes a juicy chicken breast, with BBQ carrots and turnips on the side adding a zesty sweetness for balance. Put away the can opener, close the microwave… childhood's over, after all and adult dinners are much, much better.
Trim and thinly slice green onions.
Peel, trim, and cut carrot and parsnip into ¼" slices on an angle.
Pat chicken breasts dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Roast the Chicken
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken breasts to hot pan and cook undisturbed until golden brown, 4-6 minutes.
Transfer chicken to prepared baking sheet, seared side up. Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.
Wipe pan clean and reserve.
While chicken roasts, cook vegetables.
Start the Vegetables
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add carrot and parsnips to hot pan and stir occasionally until slightly charred, 4-5 minutes.
Add 2 Tbsp. water and a pinch of salt and pepper. Cover, and reduce heat to medium. Cook until carrot is tender and water has mostly evaporated, 1-2 minutes.
Finish the Vegetables
Remove cover to pan with vegetables and add butter and BBQ spice rub.
Stir constantly until vegetables are glazed and evenly coated in rub, 1-2 minutes.
Remove from burner.
Make Sauce and Finish Dish
Return pan used to cook chicken to medium heat and add 1 tsp. olive oil. Add green onions (reserve a pinch for garnish) and stir constantly until fragrant, 1-2 minutes.
Add cream and bring to a simmer. Stir occasionally until slightly thickened, 2-3 minutes.
Stir in cheese and season with a pinch of salt and pepper. Remove from burner.
Plate dish as pictured on front of card, spooning sauce over chicken and garnishing with remaining green onions. Bon appétit!