Creamy Pan-Seared Chicken with Roasted Vegetables
Tender chicken breast with a silky white wine and mustard cream sauce, served alongside roasted potatoes, broccoli, and carrots. Restaurant-quality comfort in under 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 42g
Ingredients
- 2 breasts (6 oz each) boneless, skinless chicken breasts
- 10 oz baby potatoes, halved
- 8 oz broccoli florets
- 6 oz carrots, cut into 1/4-inch sticks
- ½ cup dry white wine
- 1.5 tbsp Dijon mustard
- ½ cup heavy cream or crème fraîche
Instructions
- 1
Toss potatoes, broccoli, and carrots with 1 tbsp oil, salt, and pepper. Spread on a sheet pan and roast at 425°F.
- 2
Pat chicken dry. Season both sides generously with salt and pepper.
- 3
Heat 1 tbsp oil in a large skillet over medium-high until it shimmers. Sear chicken 6 minutes per side without moving until golden. Remove to a plate.
- 4
Pour wine into the same skillet, scraping up browned bits. Simmer 2 minutes until reduced by half.
- 5
Whisk in mustard and cream. Return chicken to the pan and simmer 2 minutes until sauce coats the back of a spoon.
- 6
Serve chicken and sauce alongside roasted vegetables. Roasted veg should be tender and edges slightly charred.
Tools you’ll need
- sheet pan
- large skillet (12-inch)
- tongs
- whisk
- measuring spoons
- measuring cups
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
