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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.

Tags:Family
Allergens:Milk/LaitMustard/MoutardeSulphites/Sulfite

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Chicken Breasts

300 g

Yellow Potato

6 tbsp

Sour Cream

(ContainsMilk/Lait)

170 g

Green Beans

7 g

Dill

½ tbsp

Dijon Mustard

(ContainsMustard/Moutarde, Sulphites/Sulfite)

1 unit

Chicken Broth Concentrate

Not included in your delivery

1 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

1.5 tbsp

Oil*

1.5 tsp

Salt and Pepper*

½ tsp

Salt*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2301 kJ
Calories550 kcal
Fat26 g
Saturated Fat9 g
Carbohydrate36 g
Sugar6 g
Dietary Fiber5 g
Protein44 g
Cholesterol155 mg
Sodium970 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Medium Pot
Paper Towel
Measuring Cups
Large Non-Stick Pan
Whisk
Strainer
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450°F.Wash and dry all produce. Cut potatoes into 1-inch pieces. On a baking sheet, toss potatoes with 1 tbsp oil (dbl for 4ppl). Season with salt and pepper. Roast in the middle of the oven, until potatoes are golden-brown, 25-28 min.

2

Meanwhile, in a medium pot, add 5 cups water and 1 tsp salt. (NOTE: Use same amount for 4ppl) Cover and bring to a boil over high heat. Meanwhile, finely chop dill. Trim green beans, if needed. Pat chicken dry with paper towel, then season with salt and pepper.

3

Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil, then the chicken. Sear, until chicken is golden-brown, 2-3 min per side. Transfer to another baking sheet. Bake in the top of the oven, until chicken is cooked through, 10-12 min.**

4

While the chicken bakes, heat the same pan over low heat. Add broth concentrate(s), sour cream, mustard, 2 tsp dill and 1/4 cup water (dbl both for 4ppl). Whisk together, until sauce starts to simmer, 1-2 min.

5

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. Add 1 tbsp butter (dbl for 4ppl) and season with salt and pepper. Stir to coat.

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.