topBanner
Pan-Seared Chicken

Pan-Seared Chicken

with Yukon Potatoes, Green Beans, and Creamy Dill Sauce

Read more

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.

Tags:Gluten-free
Allergens:Milk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

12 ounce

Yukon Gold Potatoes

6 ounce

Green Beans

¼ ounce

Dill

12 ounce

Chicken Breasts

2 tablespoon

Sour Cream

(ContainsMilk)

1 unit

Chicken Stock Concentrate

1 jar

Dijon Mustard

Not included in your delivery

1 tablespoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)1878.616 kJ
Calories449 kcal
Fat12 g
Saturated Fat3 g
Carbohydrate38 g
Sugar5 g
Dietary Fiber6 g
Protein47 g
Cholesterol129 mg
Sodium405 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
Large Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
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.

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.

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.

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!