Pan-Seared Chicken
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Pan-Seared Chicken

Pan-Seared Chicken

with Roasted Potatoes, Green Beans and Creamy Dill Sauce

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
Mustard

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

Preparation Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

serving amount

2 unit

Chicken Breasts

300 g

Yellow Potato

6 tbsp

Sour Cream

(Contains Milk)

170 g

Green Beans

7 g

Dill

½ tbsp

Dijon Mustard

(Contains Mustard)

1 unit

Chicken Broth Concentrate

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

1.5 tbsp

Oil*

1.5 tsp

Salt and Pepper*

½ tsp

Salt*

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Nutrition Values

Energy (kJ)2343 kJ
Calories560 kcal
Fat26 g
Saturated Fat9 g
Carbohydrate36 g
Sugar6 g
Dietary Fiber5 g
Protein44 g
Cholesterol155 mg
Sodium1290 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Measuring Spoons
Medium Pot
Paper Towel
Measuring Cups
Large Non-Stick Pan
Whisk
Strainer

Instructions

ROAST POTATOES
1

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

PREP
2

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

COOK CHICKEN
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.**

MAKE SAUCE
4

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

COOK BEANS
5

Add green beans to the medium pot with boiling water. Cook, stirring occasionally, until green beans are tender-crisp, 1-2 min. Drain green beans and return to the same pot, off heat. Add 1 tbsp butter (dbl for 4 ppl) and season with salt and pepper. Stir to coat.

FINISH AND SERVE
6

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

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