Pan-Seared Chicken
with Roasted Potatoes and Creamy Dill Sauce
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 fresh dill! It’s the perfect addition to juicy, pan-seared chicken.
Tags:
Family Friendly
Allergens:
Milk
•Mustard
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time35 minutes
Cooking Time10 minutes
DifficultyEasy
Ingredients
serving amount
2 unit(s)
Chicken Breasts
2 unit(s)
Russet Potato
170 g
Green Beans, trimmed
7 g
Dill
2 unit(s)
Sour Cream
(Contains Milk)
½ tbsp
Dijon Mustard
(Contains Mustard May contain Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites, Wheat)
1 unit(s)
Chicken Broth Concentrate
Not included in your delivery
1.5 tbsp
Oil*
¼ tsp
Salt*
2 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Pepper*
Nutrition Values
Calories700 kcal
Fat34 g
Saturated Fat14 g
Carbohydrate52 g
Sugar7 g
Dietary Fiber6 g
Protein47 g
Cholesterol175 mg
Sodium680 mg
Trans Fat1 g
Potassium1800 mg
Calcium150 mg
Iron4 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
•Baking Sheet
•Measuring Spoons
•Medium Pot
•Measuring Cups
•Large Non-Stick Pan
•Whisk
Instructions
1
- Cut potatoes into 1-inch pieces.
- Add potatoes and 1 tbsp (2 tbsp) oil 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 potatoes are golden-brown and tender, 25-28 min.
2
- Meanwhile, add 5 cups (10 cups) water and 1 tsp (2 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
- While water comes to a boil, finely chop dill.
- Trim green beans.
- Pat chicken dry with paper towels, then season with salt and pepper.
3
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear until golden-brown, 1-2 min per side.
- Transfer to another unlined baking sheet.
- Bake in the top of the oven until 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 (2 tbsp) butter. Season with salt and pepper, then stir to coat.
5
- Reheat the same pan (from step 3) over medium-low.
- When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl until melted, 1 min.
- Add broth concentrate, sour cream, 1 tsp (2 tsp) Dijon and 1/4 cup (1/2 cup) water, then whisk together.
- Simmer, stirring often, until sauce thickens slightly, 1-2 min.
- Remove from heat, then stir in 2 tsp (4 tsp) dill.
6
- Thinly slice chicken.
- Divide chicken, potatoes and green beans between plates.
- Drizzle creamy dill sauce over chicken.
- Sprinkle any remaining dill over top, if desired.