Creamy Pan-Seared Chicken with Green Beans & Potatoes
Tender chicken breasts in a silky white wine and Dijon cream sauce, plated with buttery green beans and mashed potatoes. Pure French bistro comfort, ready in under 30 minutes.
- Total time
- 28 min
- Servings
- 2
- Calories
- 548
- Protein
- 42g
Ingredients
- 2 pieces (about 6 oz each) boneless, skinless chicken breasts
- 8 oz fresh green beans
- 1 lb russet potatoes
- ½ cup dry white wine
- ½ cup heavy cream
- 1 tbsp Dijon mustard
- 2 sprigs fresh thyme (or 0.5 tsp dried)
Instructions
- 1
Cut potatoes into 1-inch chunks. Boil in salted water until fork-tender, about 12 minutes. Drain, mash with butter and salt.
- 2
Trim green beans, then boil in salted water until tender-crisp, about 5 minutes. Drain and toss with butter and salt.
- 3
Pat chicken dry. Season both sides with salt and pepper. Heat oil in a large skillet over medium-high until shimmering.
- 4
Sear chicken 6 minutes per side without moving. It should be golden brown and cooked through (165°F internal).
- 5
Remove chicken to a plate. Pour white wine into the pan, scraping up browned bits. Add cream, mustard, and thyme.
- 6
Simmer sauce 2 minutes until it coats the back of a spoon. Return chicken to the pan for 30 seconds to glaze.
- 7
Plate chicken with mashed potatoes and green beans. Spoon sauce over the chicken. Serve hot.
Tools you’ll need
- large pot
- colander
- 12-inch skillet
- meat thermometer
- wooden spoon
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