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Pan-Seared Chicken

Pan-Seared Chicken

with Yukon Potatoes, Green Beans, and Creamy Dill Sauce

Recipe Development Team
Recipe Development TeamPublished on June 06, 2016
3.9
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We’ve cracked the code to creating crowd-pleasing dinners: sauce! Everyone loves a creamy sauce draped over juicy chicken. This sauce is spiked with a touch of Dijon mustard and fresh dill for brightness.

:
Gluten-free
:
Milk

30 minutes

12 ounce

Yukon Gold Potatoes

6 ounce

Green Beans

¼ ounce

Dill

12 ounce

Chicken Breasts

2 tablespoon

Sour Cream

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1 unit

Chicken Stock Concentrate

1 jar

Dijon Mustard

1 tablespoon

Olive Oil

unit

Salt

unit

Pepper

Calories449 kcal
Energy (kJ)1878.6 kJ
Fat12 g
Saturated Fat3 g
Carbohydrate38 g
Sugar5 g
Dietary Fiber6 g
Protein47 g
Cholesterol129 mg
Sodium405 mg

Baking Sheet
Large Pan

Prep
1

Wash and dry all produce. Finely chop the dill. Cut the potatoes into ½-inch cubes. Toss the potatoes on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Place in the oven for 22-25 minutes, tossing halfway through cooking, until crispy and golden brown. Trim the ends of the green beans.

Cook the chicken
2

Heat a drizzle of oil in a large pan over medium heat. Season the chicken on all sides with salt and pepper. Add the chicken to the pan and cook for 5-6 minutes per side, until golden brown and cooked through. Set aside to rest for 5 minutes.

3

Cook the green beans: Meanwhile, toss the green beans on another baking sheet with a drizzle of oil and a pinch of salt and pepper. Place in the oven to roast for 10-12 minutes, until tender.

Make the creamy dill sauce
4

Reduce the heat to low. Add the sour cream, stock concentrate, 1 teaspoon Dijon mustard, 1 teaspoon chopped dill, and 2 Tablespoons water to the pan and stir to combine. Season with salt and pepper. Thin with a few teaspoons of water, if necessary, to reach the desired consistency. Remove the pan from heat.

Plate and serve
5

Reheat the sauce if necessary. Thinly slice the pan-seared chicken and serve alongside the crispy potatoes and green beans. Drizzle the creamy dill sauce over the plate. Garnish with the remaining dill, if desired, and enjoy!