Pan-Seared Chicken
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile

Pan-Seared Chicken

with Roasted Potatoes 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.

Family Friendly

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

Preparation Time40 minutes
Cooking Time


serving amount

2 unit

Chicken Breasts

2 unit

Russet Potato

170 g

Green Beans

6 tbsp

Sour Cream

(Contains Milk)

7 g


1 tsp

Dijon Mustard

(Contains Mustard, Sulphites)

1 unit

Chicken Broth Concentrate

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

1.5 tbsp


¼ tsp


¼ tsp



Nutrition Values

Calories0 kcal
Energy (kJ)0 kJ
Fat0 g
Saturated Fat0 g
Carbohydrate0 g
Sugar0 g
Dietary Fiber0 g
Protein0 g
Cholesterol0 mg
Sodium0 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.


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


Roast potatoes

Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1-inch pieces. Add potatoes and 1 tbsp (2 tbsp) oil to an unlined baking sheet. (TIP: Line the baking sheet with parchment for easy clean-up!) Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until potatoes are golden-brown and tender, 25-28 min.


Meanwhile, add 5 cups (10 cups) water and 1 tsp (2 tsp) salt to a medium pot. 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 towels, then season with salt and pepper.

Cook chicken

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

Cook green beans

Meanwhile, add green beans to the boiling water. Cook, stirring occasionally, until tender-crisp, 1-2 min. Drain and return green beans to the same pot, off heat. Add 1 tbsp (2 tbsp) butter. Season with salt and pepper, then stir to coat.

Make creamy dill sauce

Reheat the same pan (from step 3) over medium-low. When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl until melted, 1 min. Add broth concentrate, sour cream, 1 tsp (2 tsp) Dijon and 1/4 cup (1/2 cup) water, then whisk together.Simmer, stirring often, until sauce thickens slightly, 1-2 min.Remove from heat, then stir in 2 tsp (4 tsp) dill.


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

Meal right image

Explore Similar Recipes

Meal left image