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Pan-Seared Chicken

Pan-Seared Chicken

with Smashed Potatoes, Roasted Green Beans and Rosemary Pan Sauce

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Crispy chicken, a luscious pan sauce, chunky smashed potatoes and fresh green beans make for a savoury winter dish that's comforting and will stick to your ribs!

Preparation Time30 minutes
Cooking difficultyLevel 1
serving amount
serving amount

340 g

Chicken Breasts

56 g

Leek, sliced

170 g

Green Beans

300 g

Red Potato

7 g


6 g


1 unit

Chicken Demi-Glace

(ContainsMilk/Lait, Sulphites/Sulfite)

½ tbsp

All-Purpose Flour


Not included in your delivery

3 tbsp

Unsalted Butter*


2 tbsp



Salt and Pepper*

Nutrition Values
Nutrition Values
Calories754 kcal
Fat42 g
Saturated Fat8 g
Carbohydrate66 g
Sugar5 g
Dietary Fiber9 g
Protein31 g
Cholesterol70 mg
Sodium1162 mg
Large Pot
Measuring Spoons
Large Non-Stick Pan
Baking Sheet
Paper Towel
Garlic Press
Measuring Cups
Potato Masher

Preheat the oven to 400°F (to roast the green beans and chicken). Start prepping when the oven comes up to temperature!

Wash and dry all produce.* Cut potatoes into 1/2-inch pieces. In a large pot, combine potatoes, 2 tsp salt and enough water to cover (approx. 1 inch). (NOTE: Use the same size pot, water and salt amount for 4 ppl.) Cover and bring to a boil over high heat. Once boiling, reduce the heat to medium. Simmer, uncovered, until potatoes are fork-tender, 10-12 min.


Meanwhile, cut stems off green beans, if needed. Pat chicken dry with paper towel. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When pan is hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Sear until golden-brown, 2-3 min per side. Remove pan from heat, then transfer chicken to one side of a baking sheet.


On the other side of the baking sheet, toss beans with 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Roast in middle of the oven, tossing beans halfway through cooking, until beans are golden-brown and chicken is cooked through, 12-14 min. (TIP: Cook to a min. internal temp. of 74°C/165°F, as size may vary.**)


Meanwhile, peel, then mince or grate garlic. Strip a few rosemary leaves from stems and finely chop 2 tsp (dbl for 4 ppl). Heat the same pan over medium heat. When pan is hot, add 1 tbsp butter (dbl for 4 ppl) and swirl pan until melted. Add leeks, garlic and rosemary. Cook, stirring often, until leeks are golden-brown, 2-3 min. Sprinkle over 1/2 tbsp flour (dbl for 4 ppl) and stir to coat, 1 min. Add demi-glace(s) and 1/2 cup water (dbl for 4 ppl). Stir until sauce comes together, 1-2 min. Season with salt and pepper.


When potatoes are fork-tender, drain and return them to the same pot off the heat. Using a fork or potato masher, roughly mash 2 tbsp butter (dbl for 4 ppl) and 3 tbsp milk (dbl for 4 ppl) into potatoes until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!) Season with salt and pepper.


Divide the smashed potatoes, roasted green beans and chicken between plates. Add any juices from the baking sheet to the pan with the rosemary pan sauce and stir together. Spoon the pan sauce over the chicken.