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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.

Allergens:Milk/LaitMustard/MoutardeSulphites/Sulfite

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
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

680 g

Chicken Breasts

600 g

Yellow Potato

9 tbsp

Sour Cream

(ContainsMilk/Lait)

340 g

Green Beans

7 g

Dill

1 tbsp

Dijon Mustard

(ContainsMustard/Moutarde, Sulphites/Sulfite)

2 unit

Chicken Broth Concentrate

Not included in your delivery

3 tbsp

Oil*

3

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
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Measuring Cups
Medium Pot
Paper Towel
Large Non-Stick Pan
Whisk
Strainer
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.**)

4

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.

5

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.

6

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.