Pan-Seared Thyme Chicken
with Buttery Carrots and Peas
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!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
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*
(Contains Milk)
¼ tsp
Salt and Pepper*
1.5 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
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.
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.
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.
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.
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.
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.
