HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChicken & Creamy Chive Sauce
Chicken & Creamy Chive Sauce

Chicken & Creamy Chive Sauce

with Oven-Baked Potato Chips & Garlic Greens

Family Friendly
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With their delicate onion flavour and vibrant colour, chives make a sauce sing! This creamy chive sauce on seared chicken breast is packed with flavour, and with baked potato chips and garlicky veggies on the side, it makes a meal everyone will love.


Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

3 unit


1 head


½ clove


1 bunch


1 packet

chicken breast

½ bottle

pure cream


½ sachet

chicken-style stock powder

1 bag

baby spinach leaves

Not included in your delivery

olive oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2860 kJ
Fat39.6 g
of which saturates20.8 g
Carbohydrate29.6 g
of which sugars3.8 g
Dietary Fibre0 g
Protein48 g
Cholesterol0 mg
Sodium177 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm chips. Place the chips on an oven tray lined with baking paper. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Bake until tender, 25-30 minutes.

TIP: Cut the potato to the correct size so it cooks in the allocated time.


While the chips are baking, cut the broccoli into small florets, then roughly chop the stalk. Finely chop the garlic (see ingredients list), or use a garlic press. Finely chop the chives.


Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Season the chicken on both sides with salt and pepper. Add the chicken to the pan and cook until cooked through, 3-5 minutes each side (depending on thickness). Transfer to a plate and cover to keep warm.

TIP: If your pan is getting crowded, cook in batches for the best results!


Return the frying pan to a medium-high heat with a drizzle of olive oil if needed. Add the broccoli, season with salt and pepper and cook, stirring, until just tender, 6-7 minutes. Add the baby spinach leaves and garlic and cook until wilted and fragrant, 1 minute. Transfer to a plate.

TIP: Add a dash of water to the pan to help speed up the cooking process.


Return the frying pan to a medium-low heat and add the pure cream (see ingredients list), chives and chicken stock (1/2 sachet for 2 people / 1 sachet for 4 people). Cook, scraping up any meaty bits from the pan, until slightly thickened, 5-6 minutes. Season to taste.

TIP: Add any chicken resting juices to the sauce for extra flavour!


Thinly slice the chicken. Divide the chicken, potato chips and garlic greens between plates. Drizzle the creamy chive sauce over the chicken.