American · Chicken · Fast & Easy · French · Fusion Dishes · One Dish Meals · Uncategorized · Vegetables

Pan Seared Chicken, Roast Veggies with Mushroom Bechamel Sauce


I am only starting to learn this style of cooking and i think i did quite well!Β  Pan seared chicken breast served with charred and roasted veggies and creamy mushroom bechamel sauce, i’m proud of myself! This is a simple recipe and i am hoping to go into more complex dishes from here πŸ™‚

Click for: Mushroom Bechamel Sauce


  1. Halved baby potaotes, skin on
  2. Pumpkin, cut in big dices
  3. For veggies: drizzle of olive oil, salt, pepper and 2 sprigs of italian parsley
  4. 2 chicken breast
  5. Homemade mushroom bechamel sauce


  1. Toss potatoes and pumpkin in oil, salt and pepper. Place on a baking tray lined with aluminum foil. Place parsley over the veggies.
  2. Bake in a preheated oven at 190deg for about 25-30mins.
  3. Pat dry chicken and rub salt and pepper all over.
  4. In a hot pan with oil, place chicken skin side down and let it cook until brown and crispy.
  5. Flip and sear chicken until brown. Place over vegetables and return to oven for 5 minutes.
  6. Let chicken rest for a few minutes before slicing.
  7. Serve with mushroom sauce.


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