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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.

Allergens:Milk

Always refer to the product label for the most accurate ingredient and allergen information.

Total Time40 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2

potato

1 head

broccoli

1

carrot

3 clove

garlic

1 bunch

dill

1 packet

chicken breast

½ bottle

longlife cream

(ContainsMilk)

1 sachet

vegetable stock powder

Not included in your delivery

olive oil

40 g

butter

(ContainsMilk)

2.5 tbs

milk

(ContainsMilk)

¼ tsp

salt

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 Fiber0 g
Protein48.9 g
Cholesterol0 mg
Sodium714 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

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