Herby Breaded Chicken Breast and Garlic Butter Sauce
with Mash, Garlicky Tenderstem® and Green Beans
From family favourites to show-stopping sides, our Best of 2025 collection brings together some of our most highly rated recipes of the year, such as this Herby Breaded Chicken Breast and Garlic Butter Sauce. Served with creamy mash and garlic tossed veg, it's no surprise so many of you loved this dish.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
10 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
1 sachet(s)
Mixed Herbs
2 unit(s)
British Chicken Breasts
32 grams
Mayonnaise
(Contains: Egg, Mustard)
450 grams
Potatoes
80 grams
Green Beans
80 grams
Tenderstem® Broccoli
2 unit(s)
Garlic Clove
1 unit(s)
Echalion Shallot
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
10 grams
Chicken Stock Paste
Not included in your delivery
½ tbsp
Olive Oil for the Crumb
¼ tsp
Salt for the Breadcrumbs
75 milliliter(s)
Water for the Sauce
30 grams
Butter for the Sauce
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
In a small bowl, combine the breadcrumbs, hard Italian style cheese, mixed herbs and the olive oil and salt for the breadcrumbs (see pantry for amount). Season with pepper and mix well.
Pop the chicken breasts on a baking tray and season them. Spoon the mayo over the top of each breast.
Sprinkle over the herby crumb and press it down with the back of the spoon. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
When the oven is hot, roast the chicken on the top shelf until cooked through and golden on top, 25-30 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, put a large saucepan of water on to boil with ½ tsp salt.
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.
While the potatoes cook, trim the green beans. Halve any thick broccoli stems lengthways. Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the green beans and broccoli to the pan. Stir-fry until starting to char, 2-3 mins. Stir in half the garlic, then turn the heat down to medium and cook for 1 min more. Add a splash of water and immediately cover with a lid or some foil.
Cook until the veg is tender, 4-5 mins. Transfer to a bowl and cover to keep warm.
Meanwhile, halve, peel and thinly slice the shallot.
Return the (now empty) pan to medium heat with a drizzle of oil.
Add the shallot and cook until softened, 4-5 mins. Add the remaining garlic and cook for 30 secs.
Pour in the cider vinegar and allow it to evaporate. Add the water for the sauce (see pantry for amount) and chicken stock paste. Bring to the boil, then lower the heat and simmer until reduced by half, 2-3 mins.
Stir in the butter (see pantry for amount) until melted, 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 with salt and pepper.
When everything's ready, serve the herby breaded chicken with the mash and garlicky veg alongside.
Drizzle over the garlic butter sauce over the chicken to finish.
