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
7 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Toss potatoes, broccoli, and carrots with 1 tbsp oil, salt, and pepper. Spread on a sheet pan and roast at 425°F.
Step 2
Pat chicken dry. Season both sides generously with salt and pepper.
Step 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.
Step 4
Pour wine into the same skillet, scraping up browned bits. Simmer 2 minutes until reduced by half.
Step 5
Whisk in mustard and cream. Return chicken to the pan and simmer 2 minutes until sauce coats the back of a spoon.
Step 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
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
