HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPan Seared Chicken
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 comforting and savoury dish that will warm you up on a chilly night!


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

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Chicken Breasts

50 g


170 g

Green Beans

300 g

Red Potato

1 sprig


6 g


1 unit

Chicken Demi-Glace

(ContainsMilk/Lait, Sulphites/Sulfite)

1 tbsp

All-Purpose Flour


Not included in your delivery

¼ cup



3 tbsp

Unsalted Butter*


2 tbsp


½ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2845 kJ
Calories680 kcal
Fat37 g
Saturated Fat15 g
Carbohydrate42 g
Sugar10 g
Dietary Fiber6 g
Protein45 g
Cholesterol175 mg
Sodium900 mg
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Baking Sheet
Measuring Cups
Potato Masher
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 400°F.Wash and dry all produce. Cut potatoes into 1/2-inch pieces. Combine potatoes, 2 tsp salt and enough water to cover (approx. 1 inch) in a large pot. Cover and bring to a boil over high heat. Once boiling, reduce the heat to medium. Simmer, uncovered, until fork-tender, 10-12 min.


While potatoes cook, trim beans. Finely chop 2 tsp (dbl for 4 ppl) rosemary leaves. Pat chicken dry with paper towels, then sprinkle with half the rosemary. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Pan-fry until golden, 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 the middle of the oven, tossing beans halfway through cooking, until beans are golden-brown and chicken is cooked through, 12-14 min**.


While chicken cooks, peel, then thinly slice the shallot. Peel, then mince or grate garlic. 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 shallots, garlic and remaining rosemary. Cook, stirring often, until shallots 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 and 1/2 cup water (dbl for 4 ppl). Stir until sauce comes together, 2-3 min. Season with salt and pepper.


When potatoes are fork-tender, drain and return them to the same pot, off the heat. Using masher, roughly mash in 2 tbsp butter and 1/4 cup milk (dbl both for 4 ppl), until slightly mashed. Season with salt and pepper.


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