Pan-Seared Chicken with Red Pepper Jam Sauce, Garlic Green Beans and Dilly Carrots

This pan-seared chicken recipe delivers restaurant-quality flavor with minimal effort. Chicken cutlets are cooked until golden and juicy, then topped with a glossy red pepper jam sauce that strikes the perfect balance between sweet and tangy. Served alongside roasted garlic green beans and dilly carrots, this complete meal is as beautiful as it is delicious.

Ready in just 30 minutes, this dish is perfect for busy weeknights when you want something special without spending hours in the kitchen. The vibrant colors and bold flavors will impress your family or guests, making it a go-to recipe for any occasion.

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Ingredients

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

8 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Red Pepper JamView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Wash and dry all produce. Trim, peel and cut carrots diagonally into ½-inch-thick pieces. Trim green beans if needed. Peel and mince or grate garlic.
2. On one side of a baking sheet, toss carrots with a drizzle of oil, salt and pepper. Roast on top rack until slightly browned, 8-10 minutes. Meanwhile, in a large bowl, toss green beans with a drizzle of oil, garlic, salt and pepper; set aside.
3. Pat chicken cutlets dry with paper towels; season both sides with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until golden and cooked through, 3-5 minutes per side. If browning too quickly, cover and reduce heat. Transfer chicken to a plate and tent with foil. Wipe pan clean.
4. After carrots have roasted 8-10 minutes, remove baking sheet from oven. Add green beans to the opposite side of the sheet. Return to oven and roast until vegetables are tender, 12-15 minutes. Meanwhile, wash and dry the bowl used for green beans. Zest and quarter the lime. Pick and roughly chop dill fronds.
5. In the same pan over medium-high heat, combine ¼ cup water, stock concentrate, red pepper jam and juice from one lime wedge. Bring to a simmer and cook, whisking constantly, until warmed through, 1-2 minutes. Remove from heat and whisk in 1 tablespoon butter until melted and smooth.
6. When vegetables are done, transfer carrots to the bowl used for green beans. Toss with chopped dill and a pinch of lime zest. Slice chicken crosswise. Divide garlic green beans, dilly carrots and sliced chicken among plates. Spoon pan sauce over chicken and serve with remaining lime wedges.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless, skinless chicken breasts. Slice them in half horizontally to create thinner cutlets or pound them to an even thickness for faster cooking.

What can I substitute for red pepper jam?

You can use any sweet fruit jam or jelly, such as apricot or peach, combined with a pinch of red pepper flakes for heat.

Can I make this recipe dairy-free?

Yes, substitute the butter with a dairy-free margarine or omit it and use a little extra oil in the sauce.