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

This sweet and savory pan-seared chicken recipe is a weeknight winner. Tender chicken cutlets are cooked until golden brown, then topped with a glossy red pepper jam sauce that’s both sweet and tangy. Paired with roasted garlic green beans and dilly carrots, this meal delivers serious wow factor with minimal effort.

The combination of flavors and textures is irresistible. The chicken is juicy and perfectly seasoned, while the vegetables are roasted to tender perfection and tossed with fresh dill and lime zest. A simple yet elegant dinner that’s sure to become a family favorite.

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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

24 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. Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425°F. Wash and dry produce. Trim, peel and cut carrots on a diagonal into ½-inch-thick pieces. Trim green beans if necessary. Peel and mince or grate garlic.
2. Toss carrots on one side of a baking sheet with a drizzle of oil, salt and pepper. (For 4 servings, spread carrots out across entire sheet.) Roast on top rack until slightly browned, 8-10 minutes (you’ll add more to the sheet then). In a large bowl, toss green beans with a drizzle of oil, garlic, salt and pepper; set aside.
3. While carrots roast, pat chicken dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. TIP: If chicken begins to brown too quickly, cover pan and lower heat. Turn off heat; transfer chicken to a plate and tent with foil to keep warm. Wipe out pan.
4. Once carrots have roasted 8-10 minutes, remove sheet from oven; carefully add green beans to opposite side of same sheet. Return to top rack and roast until veggies are tender, 12-15 minutes. (For 4 servings, leave carrots roasting; add green beans to a second baking sheet and roast on middle rack.) Meanwhile, wash and dry bowl used for green beans. Zest and quarter lime. Pick and roughly chop fronds from dill.
5. In pan used for chicken, over medium-high heat, combine ¼ cup water, stock concentrate, jam and juice from one lime wedge (½ cup water and juice from two lime wedges for 4 servings). Bring to a simmer; cook, whisking constantly, until warmed through, 1-2 minutes. Remove from heat; whisk in 1 TBSP butter (2 TBSP for 4) until melted.
6. Once veggies are done, transfer carrots to 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 chicken between plates. Top chicken with pan sauce and serve with any remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, but you may need to pound them to an even thickness for even cooking and adjust cooking time accordingly.

Can I substitute the red pepper jam?

You can use another sweet jam like apricot or fig, but the flavor will differ slightly.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.