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Pan-Seared Chicken

Pan-Seared Chicken

with Roasted Potatoes, Green Beans and Creamy Dill Sauce

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We’ve cracked the code to creating a crowd-pleasing dinner! Everyone loves a good cream sauce — especially one that’s spiked with a touch of mustard and fresh dill! It’s the perfect addition to juicy pan-seared chicken.

Allergens:Milk/LaitMustard/MoutardeSulphites/Sulfite
Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

680 g

Chicken Breasts

600 g

Yellow Potato

9 tbsp

Sour Cream

(ContainsMilk/Lait)

340 g

Green Beans

7 g

Dill

1 tbsp

Dijon Mustard

(ContainsMustard/Moutarde, Sulphites/Sulfite)

2 unit

Chicken Broth Concentrate

Not included in your delivery

3 tbsp

Oil*

3 tsp

Salt and Pepper*

1 tsp

Salt*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Energy (kJ)2134 kJ
Calories510 kcal
Fat21 g
Saturated Fat5 g
Carbohydrate36 g
Sugar6 g
Dietary Fiber5 g
Protein45 g
Cholesterol140 mg
Sodium640 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Measuring Cups
Medium Pot
Paper Towel
Large Non-Stick Pan
Whisk
Strainer
Instructionsarrow up iconarrow up icon
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1 ROAST POTATOES
1 ROAST POTATOES
1

Preheat the oven to 450°F (to roast potatoes). Start prepping when the oven comes up to temperature.

Wash and dry all produce.* Cut potatoes into 1-inch pieces. On a baking sheet, toss potatoes with 2 tbsp oil. Season with salt and pepper. Roast in middle of oven, until potatoes are golden-brown, 25-28 min.

2 PREP
2 PREP
2

Meanwhile, in a medium pot, add 5 cups water and 1 tsp salt. Cover and bring to a boil over high heat. Meanwhile, finely chop dill. Cut stems off green beans, if needed. Pat chicken dry with paper towel, then season with salt and pepper.

3 PAN-SEAR CHICKEN
3 PAN-SEAR CHICKEN
3

Heat a large non-stick pan over medium heat. When pan is hot, add 1 tbsp oil, then chicken. Cook, on one side, until bottom is golden, 6-7 min. Flip chicken over, then cover and cook, until chicken is golden-brown and cooked through, 6-7 min. (TIP: Cook to a min. internal temp. of 74°C/165°F, as size may vary.**)

4 MAKE SAUCE
4 MAKE SAUCE
4

When chicken is done, transfer to a plate and set aside. Heat the same pan on low heat. Add broth concentrates, sour cream, mustard, 2 tsp dill and 1/4 cup water. Whisk together, until sauce starts to simmer, 1-2 min.

5 COOK BEANS
5 COOK BEANS
5

Meanwhile, to the medium pot with boiling water, add green beans. Cook, stirring occasionally, until beans are tender-crisp, 1-2 min. Drain beans and return to the same pot, off heat. Season with salt and pepper.

6 FINISH AND SERVE
6 FINISH AND SERVE
6

Thinly slice chicken. Divide chicken, roasted potatoes and green beans between plates. Drizzle creamy dill sauce over chicken. Sprinkle over any remaining dill, if desired.