HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPan Seared Chicken & Creamy Dill Sauce
Pan-Seared Chicken & Creamy Dill Sauce

Pan-Seared Chicken & Creamy Dill Sauce

with Mashed Potato & Garlic Veggies

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We’ve paired succulent chicken with a creamy dill sauce to keep things super simple tonight. With a delicious mash and crisp veggies as the perfect sidekicks, you’ve got a classic meal that’s easy to 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 Time40 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



1 head




3 clove


1 bunch


1 packet

chicken breast

½ bottle



1 sachet

vegetable stock powder

Not included in your delivery

olive oil

40 g



2.5 tbs



¼ tsp


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3610 kJ
Fat56.3 g
of which saturates21.8 g
Carbohydrate35.3 g
of which sugars8.8 g
Dietary Fibre0 g
Protein48.9 g
Cholesterol0 mg
Sodium714 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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Bring a medium saucepan of lightly salted water to the boil. Peel the potato and cut into 2cm chunks. Add the potato to the boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain the potato and return to the saucepan. Add the butter, milk and the salt, then mash with a potato masher or fork until smooth. Cover to keep warm.


While the potato is cooking, cut the broccoli into small florets, then roughly chop the stalk. Thinly slice the carrot (unpeeled) into half-moons. Finely chop the garlic. Finely chop the dill. 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 with a drizzle of olive oil. Add the broccoli, carrot and a splash of water and cook, tossing, until just tender, 5-6 minutes. Add 1/2 the garlic and cook, tossing, until fragrant, 1 minute. Season with salt and pepper. Transfer to a bowl and 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. When the oil is hot, cook the chicken 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 low heat with a drizzle of olive oil. Add the remaining garlic and cook, stirring, until fragrant, 1 minute. Add the longlife cream (see ingredients), vegetable stock powder, dill and any chicken resting juices and cook until warmed and infused with dill flavour, 1-2 minutes. Season to taste.


Slice the chicken. Divide the mashed potato, chicken and garlic veggies between plates. Spoon over the creamy dill sauce.