Chicken in Creamy Peppercorn Sauce
with Mash and Roasted Carrots
- Sulphites
- Milk
A steakhouse favourite, it's not only beef steaks that you can pair peppercorn sauce with. Designed by our chefs for a balanced lifestyle, this Chicken in Creamy Peppercorn Sauce is a crowd-pleaser. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.
Ingredients
3 unit(s)
Carrot
450 grams
Potatoes
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
Nutrition Values
Utensils
Cooking Steps
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.
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.
Once 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.
Return to the oven and roast 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 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 cracked black pepper. Cook until fragrant, 1 min. Pour in the cider vinegar and cook until evaporated, 30 secs.
Stir in the chicken stock paste and water for the sauce (see pantry for amount). Simmer until reduced by half, 2-3 mins.
Once reduced, stir through the creme fraiche. Bring to the boil, then remove from the heat.
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.
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.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The peppercorn sauce is a clear highlight, praised for its creamy, well-balanced flavour that pairs well with the chicken and roasted carrots.
- Ease of prep: Most find this a straightforward mid-week cook, though several noted that managing the oven, hob, and sauce simultaneously can feel rushed towards the end.
- Suggestions: If the sauce tastes too sharp, reduce the cider vinegar or use double cream in place of crème fraîche for a milder, more traditional flavour. Adding a little extra cracked black pepper can boost the peppercorn flavour if you prefer a stronger kick.
- Next-day meals: One reviewer cooked two portions and kept one in the fridge for the following day, noting it kept well.
- Vegetables: Some prefer to steam or lightly boil the broccoli rather than roast it, as it can overcook quickly in the oven; the roasted carrots, however, are widely enjoyed cooked this way.
Explore Similar Recipes
