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

Chicken & Creamy Chive Sauce

with Potato Wedges & Garlicky Greens

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

Unfortunately, this week's broccolini was in short supply, so we've replaced it with broccoli. Don't worry, the recipe will be just as delicious!

Tags:Kid Friendly

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



½ head


1 clove


1 bunch


1 packet

chicken breast

1 bag

baby spinach leaves

½ bottle



½ sachet

chicken-style stock powder

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)2413 kJ
Fat30.4 g
of which saturates16.4 g
Carbohydrate29 g
of which sugars4 g
Dietary Fibre0 g
Protein44.1 g
Cholesterol0 mg
Sodium351 mg
Utensilsarrow down iconarrow down icon
Baking Dish
Baking Paper
Medium Pan
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 wedges. Place on an oven tray lined with baking paper. Drizzle with olive oil, season with salt and toss to coat. Spread out in a single layer and roast until tender, 25-30 minutes. TIP: Cut the potato to size so it cooks in time.


While the wedges are roasting, cut the broccoli (see ingredients) into small florets and roughly chop the stalk. Finely chop the garlic. 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. Season the chicken on both sides with salt and pepper. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chicken, in batches, until cooked through, 3-5 minutes each side (depending on thickness). Transfer to a plate and cover to keep warm. TIP: Chicken is cooked through when it's no longer pink inside.


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, tossing, until just tender, 4-5 minutes. Add the garlic and baby spinach leaves and cook until fragrant and wilted slightly, 1 minute. Transfer to a plate.


Return the frying pan to a medium-low heat, then add the longlife cream (see ingredients), chives and chicken-style stock powder (1/2 sachet for 2 people / 1 sachet for 4 people). Cook, scraping up any meaty bits from the pan, until slightly thickened, 2-3 minutes. Season to taste. TIP: If the sauce seems thick, add more water, 1 tsp at a time, until it has your desired consistency. TIP: Add any resting juices from the chicken to the sauce for extra flavour!


Slice the chicken. Divide the chicken, wedges and garlicky greens between plates. Drizzle the creamy chive sauce over the chicken.