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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!

Tags:Quick
Allergens:Milk/Lait

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Chicken Breasts

1 unit

Chicken Broth Concentrate

50 g

Shallot

170 g

Carrot

56 g

Green Peas

300 g

Yellow Potato

14 g

Parsley and Thyme

Not included in your delivery

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

¼ tsp

Salt and Pepper*

1.5 tbsp

Oil*

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
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Paper Towel
Peeler
Large Non-Stick Pan
Medium Bowl
Measuring Cups
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

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.