HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconLeek & Mustard Chicken
Leek & Mustard Chicken

Leek & Mustard Chicken

with Potato Mash

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Serve up a comforting meal that's as good as a hug! With tender, flavoursome leeks in a creamy mustard sauce and loads of satisfying mash, this dinner will keep you warm and snuggly for a delicious night in.


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

1 unit


2 unit


1 unit


1 packet

chicken breast

½ tub

pure cream


1 tub

wholegrain mustard


1 head


1 clove


Not included in your delivery

olive oil

40 g



2 tbs



¼ tsp


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3260 kJ
Fat42.3 g
of which saturates22.9 g
Carbohydrate39.8 g
of which sugars11.2 g
Dietary Fibre0 g
Protein54.3 g
Cholesterol0 mg
Sodium992 mg
Utensilsarrow down iconarrow down icon
Chopping board
Medium Bowl
Medium Non-Stick Pan
Potato Masher
Instructionsarrow up iconarrow up icon

Bring a medium saucepan of salted water to the boil. Peel and cut the potato into 2cm chunks. Cut the carrot (unpeeled) into 0.5cm discs. Cut the broccoli into 2cm florets and roughly chop the stalk.Thinly slice the leek. Finely chop the garlic (or use a garlic press). TIP: Cut the veggies to the correct size so they cook in the allocated time.


Add the potato to the boiling water and cook for 15 minutes, or until easily pierced with a knife. In the last 5-6 minutes of cook time, place the carrot and broccoli in a colander or steamer on top of the saucepan, cover with a lid and steam until tender. Season with salt and pepper. Drain the potato, return to the saucepan and cover to keep warm. Transfer the veggies to a medium bowl and cover to keep warm.


While the potatoes are cooking, heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Season the chicken breast with a pinch of salt and pepper on both sides. Add to the pan and cook for 2 minutes on each side, or until lightly browned all over (the chicken will finish cooking in step 4). Transfer to a plate.


Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the leek and garlic and cook for 2-3 minutes, or until softened. Reduce the heat to low and add the pure cream (see ingredients list) and wholegrain mustard and stir to combine. Return the chicken to the pan and spoon over the sauce. Cover with a lid (or foil) and simmer for 12-14 minutes, or until the chicken is cooked through. Season to taste with salt and pepper.


While the sauce is simmering, add the butter, milk, salt and a pinch of pepper to the saucepan with the potato. Mash with a potato masher or fork until smooth.


Divide the potato mash between plates and top with the vegetables and chicken. Spoon over the leek mustard sauce.