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Pan-Seared Chicken

Pan-Seared Chicken

with Roasted Potatoes 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 spiked with a touch of mustard and dill! It’s the perfect addition to juicy pan-seared chicken.

Tags:Family Friendly
Allergens:Milk/LaitMustard/Moutarde

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

2 unit

Chicken Breasts

460 g

Russet Potato

170 g

Green Beans

6 tbsp

Sour Cream

(ContainsMilk/Lait)

1 tsp

Dill-Garlic Spice Blend

½ tbsp

Dijon Mustard

(ContainsMustard/Moutarde)

1 unit

Chicken Broth Concentrate

Not included in your delivery

1.5 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)
Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories720 kcal
Fat35 g
Saturated Fat14 g
Carbohydrate53 g
Sugar8 g
Dietary Fiber6 g
Protein49 g
Cholesterol155 mg
Sodium810 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Medium Pot
Paper Towel
Measuring Cups
Large Non-Stick Pan
Colander
Whisk
Medium Bowl
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1-inch pieces. Add potatoes and 1 tbsp oil (dbl for 4 ppl) 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 golden-brown and tender, 25-28 min.

2

Meanwhile, add 5 cups water and 1 tsp salt (dbl for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Meanwhile, trim green beans. Pat chicken dry with paper towels, then season with salt, pepper and half the Dill-Garlic Spice Blend.

3

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

4

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 butter (dbl for 4 ppl). Season with salt and pepper, then stir to coat.

5

Add broth concentrate, sour cream, Dijon, remaining Dill-Garlic Spice Blend and 1/3 cup water (dbl for 4 ppl) to a medium bowl. Season with pepper, then whisk until smooth. Heat the same pan (from step 3) over medium-low. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted, 1 min. Add broth mixture. Bring to a simmer. Simmer, stirring often, until sauce thickens slightly, 1-2 min.

6

Thinly slice chicken. Divide chicken, potatoes and green beans between plates. Drizzle creamy dill sauce over chicken.