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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
280 g
Chicken Thighs
2 unit(s)
Russet Potato
170 g
Green Beans
7 g
Dill
2 unit(s)
Sour Cream
(Contains: Milk)
½ tbsp
Dijon Mustard
(Contains: Mustard May contain traces of: 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
Salt*
1.5 tbsp
Oil*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- 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.
- 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.**
- 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.
- 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.
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.
