HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChicken & Creamy Peppercorn Sauce With Mash & Veggies
Chicken & Creamy Peppercorn Sauce with Mash & Veggies

Chicken & Creamy Peppercorn Sauce with Mash & Veggies

Top rated | Available all July

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One taste of this creamy peppercorn sauce and you'll want to slather it on everything! The gentle heat melds beautifully with the decadent cream for a rich and tasty addition to this simple meal. Add some mash and nutty greens for a weeknight dinner that's better than most!

Tags:Kid Friendly
Allergens:MilkTree Nuts

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 Time40 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



1 bag

baby broccoli



½ sachet

black peppercorns

1 packet

chicken breast

1 packet

flaked almonds

(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)

½ bottle



½ sachet

chicken-style stock powder

2 clove


Not included in your delivery

olive oil

¼ tsp


2 tbs



60 g


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3757 kJ
Fat63.6 g
of which saturates34.6 g
Carbohydrate40.6 g
of which sugars10 g
Protein41.2 g
Sodium783 mg
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Bring a medium saucepan of salted water to the boil. Peel the potato and cut into large chunks. Cook the potato in the boiling water until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the salt, milk and 2/3 of the butter and mash until smooth. Cover to keep warm.


While the potato is cooking, trim the baby broccoli. Thinly slice the carrot into half-moons. Finely chop the garlic. Crush the black peppercorns (see ingredients) in a pestle and mortar or in their sachet using a rolling pin. Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks.


Heat a large frying pan over a medium-high heat. Toast the flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl. Return the frying pan to a medium-high heat with the remaining butter and a drizzle of olive oil. Cook the baby broccoli and carrot with a splash of water, tossing, until just tender, 5-6 minutes. Add 1/2 the garlic and cook until fragrant, 1 minute. Season with salt and pepper, then transfer to a bowl. Cover to keep warm.


Return the frying pan to a medium-high heat with a drizzle of olive oil. Season the chicken on both sides with salt. Cook the chicken, in batches, until cooked through, 3-5 minutes each side. Transfer to a plate to rest.

TIP: The chicken is cooked through when it's no longer pink inside.


Return the frying pan to a medium heat with a drizzle of olive oil. Cook the crushed peppercorns and remaining garlic until fragrant, 30 seconds. Reduce the heat to low, then add a dash of water and scrape up any bits stuck to the bottom of the pan. Add the longlife cream (see ingredients) and chicken-style stock powder (see ingredients). Cook, stirring, until the peppercorn flavour has infused and the sauce has thickened, 2-3 minutes. Stir through any chicken resting juices.


Divide the mash, seared chicken and veggies between plates. Spoon over the creamy peppercorn sauce and sprinkle the toasted almonds over the veggies.