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

Pan-Seared Chicken

with Roasted Potatoes, Green Beans and Creamy Dill Sauce

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We've cracked the code to creating a crowd-pleasing dinner! Everyone loves a good cream sauce — especially one that’s accented with a touch of mustard and fresh dill! It’s the perfect addition to juicy pan-seared chicken.


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

Preparation Time35 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

680 g

Chicken Breasts

600 g

Yellow Potato

9 tbsp

Sour Cream


340 g

Green Beans

7 g


1 tbsp

Dijon Mustard

(ContainsMustard/Moutarde, Sulphites/Sulfite)

2 unit

Chicken Broth Concentrate

Not included in your delivery

3 tbsp



Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories490 kcal
Fat18 g
Saturated Fat5 g
Carbohydrate38 g
Sugar4 g
Dietary Fiber6 g
Protein46 g
Cholesterol115 mg
Sodium745 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Measuring Cups
Medium Pot
Paper Towel
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 450°F (to roast potatoes). Start prepping when the oven comes up to temperature.

Wash and dry all produce.* Cut potatoes into 1-inch pieces. On a baking sheet, toss potatoes with 2 tbsp oil. Season with salt and pepper. Roast in middle of the oven, until potatoes are golden-brown, 25-28 min.


Meanwhile, in a medium pot, add 5 cups water and 1 tsp salt. Cover and bring to a boil over high heat. Meanwhile, finely chop dill. Cut stems off beans, if needed. On a clean cutting board, pat chicken dry with paper towel. Season with salt and pepper.


Heat a large non-stick pan over medium heat. When pan is hot, add 1 tbsp oil, then chicken. Cook until bottoms of chicken are golden-brown, 6-7 min. Flip chicken over, then cover and cook until chicken is golden-brown and cooked through, 6-7 min. (TIP: Cook to a minimum internal temp. of 74°C/165°F, as size may vary.**)


When chicken is done, transfer to a plate and set aside. Reduce heat to low. Add broth concentrates, sour cream, mustard, 2 tsp dill and 1/4 cup water to the same pan. Whisk together until sauce starts to simmer, 1-2 min.


Meanwhile, add green beans to the medium pot with boiling water. Cook, stirring occasionally, until beans are tender-crisp, 1-2 min. Drain beans and return to the pot off heat. Season with salt and pepper.


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