Chicken in Creamy Peppercorn Sauce
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Chicken in Creamy Peppercorn Sauce

Chicken in Creamy Peppercorn Sauce

with Mash and Roasted Carrots

This Chicken in Creamy Peppercorn Sauce is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Family Friendly
Calorie Smart
High Protein

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Cooking time25 minutes


serving amount

3 unit(s)


450 grams


2 unit(s)

British Chicken Breasts

1 unit(s)

Garlic Clove

1 sachet(s)

Cracked Black Pepper

15 milliliter(s)

Cider Vinegar

(Contains Sulphites)

10 grams

Chicken Stock Paste

75 grams

Creme Fraiche

(Contains Milk)

Not included in your delivery

75 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)2288 kJ
Energy (kcal)547 kcal
Fat16.9 g
of which saturates8.7 g
Carbohydrate58 g
of which sugars12.8 g
Protein46.2 g
Salt1.47 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Large Saucepan
Garlic Press
Aluminum Foil
Potato Masher


Roast the Carrots

Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water with 1/2 tsp salt to the boil for the potatoes.

Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons, then pop onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer, pushing slightly to one side.

When the oven is hot, roast on the top shelf until tender, 20-25 mins. Turn halfway through.

Boil the Potatoes

Meanwhile, chop the potatoes into 2cm chunks (peel first if you prefer).

When your pan of water is boiling, add the potatoes and cook until you can easily slip a knife through, 15-20 mins. 

Heat a drizzle of oil in a large frying pan on medium-high heat. Season the chicken with salt and pepper.

Get Frying

Once the oil is hot, lay the chicken into the pan and cook until browned, 5 mins each side.

Meanwhile, peel and grate the garlic (or use a garlic press).

Once browned, lay the chicken on the other side of the carrot tray. Toast on the top shelf until cooked through, 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

When cooked, remove from your oven, cover with foil and allow to rest for a couple of mins.

Make your Peppercorn Sauce

When the chicken has 5 mins remaining, wipe out your (now empty) frying pan and return to medium heat with a drizzle of oil. 

Once hot, add the garlic and cook until fragrant, 30 secs. Stir in the cracked black pepper and cider vinegar. Allow the vinegar to evaporate, 30 secs.

Stir in the chicken stock paste and water for the sauce (see pantry for amount) and allow it to reduce by about half, 2-3 mins.

Reduce the heat, then stir in the creme fraiche and simmer until slightly thickened, 1-2 mins. Remove from the heat.

Time to Mash

Once the potatoes are cooked, drain in a colander and return to the pan, off the heat.

Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season to taste with salt and pepper.

Finish and Serve

When everything's ready, slice the chicken widthways into 2cm thick slices and share between your plates.

Spoon over the peppercorn sauce (reheat first if needed and add a splash of water if it's a little thick).

Serve the mash and carrots alongside.