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

This pan-seared chicken recipe brings together tender cutlets with a glossy, sweet-tangy red pepper jam sauce that’s absolutely irresistible. Paired with roasted garlic green beans and carrots tossed with fresh dill and lime zest, it’s a complete meal that feels special enough for company yet simple enough for a weeknight.

The magic happens in one pan: after searing the chicken, you’ll build a quick sauce using red pepper jam, chicken stock concentrate and a touch of butter. The result is a restaurant-quality dish with minimal effort. Serve it up and watch everyone go back for seconds!

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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

1 unit LimeView ingredient guideLike ingredientDislike ingredient

12 ounce Organic Chicken CutletsView 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 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 needed. 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 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. (If chicken browns too quickly, cover pan and lower heat.) Turn off heat; transfer chicken to a plate and tent with foil. 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 dill fronds.
5. In the same pan used for chicken, 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) over medium-high heat. 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 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 quick cooking and adjust the cooking time accordingly.

What can I substitute for red pepper jam?

You can use any sweet pepper jelly or even apricot jam mixed with a pinch of red pepper flakes for a similar sweet-tangy flavor.

Can I make this dish ahead of time?

It’s best served fresh, but you can prep the vegetables and sauce in advance. Reheat gently to avoid overcooking the chicken.