HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPan Seared Thyme Chicken
Pan-Seared Thyme Chicken

Pan-Seared Thyme Chicken

with Buttery Carrots and Peas

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Eating wholesome meals doesn't have to be boring. Tonight's elegant chicken dinner is elevated with a creamy pan sauce, roasted potatoes and a buttery finish of carrots and peas. Bon appetit!


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

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

2 unit

Chicken Breasts

1 unit

Chicken Broth Concentrate

50 g


170 g


56 g

Green Peas

300 g

Yellow Potato

14 g

Parsley and Thyme

Not included in your delivery

2 tbsp

Unsalted Butter*


¼ tsp

Salt and Pepper*

1.5 tbsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2510 kJ
Calories600 kcal
Fat27 g
Saturated Fat10 g
Carbohydrate45 g
Sugar9 g
Dietary Fiber7 g
Protein45 g
Cholesterol155 mg
Sodium650 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Paper Towel
Large Non-Stick Pan
Medium Bowl
Measuring Cups
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450°F. Wash and dry all produce.

Strip 1/2 tbsp thyme leaves (dbl for 4 ppl) from the stem and finely chop. Cut potatoes into 1/2-inch pieces. Toss potatoes with 1 tbsp oil (dbl for 4 ppl) and half the chopped thyme on a parchment-lined baking sheet. Season with salt and pepper. Roast in the middle of the oven, until golden-brown, 20-22 min.


While the potatoes roast, peel, then finely chop shallot. Peel, then cut the carrot into 1/2-inch half-moons. Roughly chop the parsley. Pat the chicken dry with paper towels, then sprinkle over the remaining chopped thyme. Season with salt and pepper.


Heat a large non-stick over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then the chicken. Sear, until chicken is golden-brown, 1-2 min per side. Transfer to another baking sheet. Bake in the top of the oven, until chicken is cooked through, 10-12 min.** Carefully wipe the pan clean.


Re-heat the same pan over medium-high. When hot, add 1 tbsp butter (dbl for 4 ppl) and swirl pan until melted, 1 min. Add carrots, green peas and 2 tbsp water (dbl for 4 ppl). Stir together. Cook, covered, stirring occasionally, until veggies are tender and water has been absorbed, 4-5 min. Season with salt and pepper. Transfer to a medium bowl and cover to keep warm.


Add the shallots, 1 tbsp butter and 1/4 tsp pepper (dbl both for 4 ppl) to the same pan. Cook, stirring often, until fragrant, 1 min. Add broth concentrate and 1/4 cup water (dbl for 4 ppl). Stir together, until sauce thickens, 1-2 min.


Toss the parsley with the veggies. Thinly slice the chicken. Divide the roasted thyme potatoes, veggies and chicken between plates. Drizzle the sauce over the chicken.