Pan-Seared Chicken Thigh
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Pan-Seared Chicken Thigh

Pan-Seared Chicken Thigh

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 Time35 minutes
Cooking Time10 minutes


serving amount

280 g

Chicken Thighs

2 unit(s)

Russet Potato

170 g

Green Beans, trimmed

7 g


2 unit(s)

Sour Cream

(Contains Milk)

½ tbsp

Dijon Mustard

(Contains Mustard May contain Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites, Wheat)

1 unit(s)

Chicken Broth Concentrate

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp


1.5 tbsp


¼ tsp



Nutrition Values

Calories660 kcal
Fat35 g
Saturated Fat14 g
Carbohydrate52 g
Sugar7 g
Dietary Fiber6 g
Protein36 g
Cholesterol180 mg
Sodium740 mg
Trans Fat1 g
Potassium1600 mg
Calcium150 mg
Iron4.5 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
Measuring Cups
Large Non-Stick Pan


Roast potatoes
  • 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 thighs 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.
Finish and serve
  • 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.
Modularity step (under step 2)

If you've opted to get chicken thighs, prepare, cook and plate them in the same way the recipe instructs you to prepare and cook the chicken breasts.