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Pan-Fried Chicken

Pan-Fried Chicken

with Wedges, Roasted Broc and Tomato Basil Sauce

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With just ten minutes hands-on cooking time, this recipe is perfect for those nights when you’ve got a full house and can’t decide what to cook. To give the chicken a lovely crispy coating, we’ve used a technique called dredging - coating the chicken breasts in a dry mix of flour, herbs and seasoning to help preserve moisture during cooking. Minimal effort needed, maximum flavour guaranteed.

Allergens:Gluten
Preparation Time40 minutes
Cooking time10 minutes
Difficulty levelLevel 2
Ingredients
serving amount
Ingredients
serving amount

1 pack(s)

Potato

½ pot(s)

Dried Thyme

1 pack(s)

Broccoli Florets

½ bunch(es)

Fresh Basil

2 unit(s)

Chicken Breast

2 pot(s)

Plain Flour

(ContainsGluten)

½ pot(s)

Garlic Salt

½ pack(s)

Tomato Passata

Nutritional information
Nutritional information
Energy (kJ)2008 kJ
Energy (kcal)480 kcal
Fat5.0 g
of which saturates1.0 g
Carbohydrate59 g
of which sugars9.0 g
Protein50 g
Salt2.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensils
Baking Tray
Rolling Pin
Clingfilm
Mixing Bowl
Frying Pan
Plate
InstructionsPDF
Instructions
1

Preheat your oven to 200°C. Cut the potato into wedges the size and width of your index finger (no need to peel). Pop the wedges on a large baking tray. Drizzle over some oil, a pinch of salt and half the dried thyme.Give your tray a shake to ensure even coating. Roast on the top shelf of your oven for 30-35 mins.

2

Pop the broccoli florets onto another baking tray. Drizzle with oil and a pinch of salt and pepper. Leave to the side. 15 mins before the wedges are ready, add the broccoli to the oven to roast on the middle shelf for the final 15 mins. Pull the basil leaves from their stalks and roughly chop (discard the stalks).

3

Meanwhile, lay one of your chicken breasts between two sheets of clingfilm and bash with either a rolling pin or frying pan until 2cm thick. Repeat with the other breasts. Pop the flour in a mixing bowl with the garlic salt, remaining dried thyme and a good grind of pepper. Add the chicken breasts and mix together with your hands to ensure the chicken is well coated in the seasoned flour. Shake off any excess flour.

4

Heat a glug of oil in a large frying pan on medium high heat. Once the oil is nice and hot, lay in the chicken breasts (you can do this in batches if your pan isn't big enough, you want them in a single layer). Cook until golden and cooked through, 4 mins on each side, then remove to a chopping board and cover with foil. IMPORTANT: The chicken is cooked when no longer pink in the middle.

5

Once your chicken is cooked and removed from the pan. Drain off any excess oil and put your pan back on medium heat. Pour in the passata, season with a pinch of salt, pepper and a pinch of sugar (if you have some). Bring to a simmer, then stir in the basil. Bring back to a simmer then remove from the heat.

6

Slice the chicken into 1cm wide strips and serve on plates with the wedges and broccoli alongside and the sauce on top. Enjoy!