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Pan Fried Chicken

Pan Fried Chicken

with Roasted Squash and Garlicky Greens

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This Pan Fried Chicken, Squash & Greens is bursting full of flavours and make the perfect dinner night option, from HelloFresh. Cook up a fresh start!

Tags:Family FriendlyUnder 600 calories

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 conflict 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
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Butternut Squash

1 unit(s)

Garlic Clove

½ unit(s)


1 pot(s)

Ground Coriander

2 unit(s)

Chicken Breast (skin-on)

1 bag(s)

Sliced Spring Greens

1 sachet


(ContainsEgg, Mustard)
Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1552 kJ
Energy (kcal)371 kcal
Fat12.0 g
of which saturates2.0 g
Carbohydrate23 g
of which sugars13.0 g
Protein43 g
Salt1.8 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Garlic Press
Large Bowl
Frying Pan
Instructionsarrow up iconarrow up icon
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Preheat your oven to 220°C. Trim the butternut squash, halve lengthways and scoop out the seeds. Chop it widthways into 1cm wide slices, then chop into 1cm chunks (no need to peel). Lay on a baking tray, drizzle with oil, salt and pepper. Toss to coat, then spread evenly and roast on the top shelf of your oven until soft and golden, 25-30 mins, turn halfway through cooking.


Meanwhile, peel and grate the garlic (or use a garlic press), set aside. Zest and halve the lemon. Put the ground coriander and lemon zest in a large bowl with a pinch of salt and pepper and a drizzle of oil. Mix to combined, then add the chicken breasts to the bowl. Toss to coat in the mixture and then set aside. IMPORTANT: Always wash your hands after handling raw chicken.


Heat a dry frying pan on high heat (no oil). Once the pan is hot, lay in the chicken skin side down and cook until the skin is nice and crispy, about 5-6 mins. Turn and cook for 2 mins on the other side, then transfer to a baking tray. Don't wash out your pan we'll use this later. Roast the chicken in your oven until cooked through, 12-15 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.


When everything is about 6 mins from being ready, pop your frying pan back on medium high heat and add a splash of oil. Add the spring greens, a pinch of salt and pepper and stir fry until softened, 3-5 mins. Add the garlic to the greens, stir and cook for 1 minute. Remove from the heat.


Once the chicken and squash are cooked, remove from the oven and pop your chicken on a board to rest. Stir the squash through the greens either in your baking tray or frying pan - whichever is easiest!


Pop the mayo in a bowl and add a squeeze of lemon and a pinch of salt and pepper. Mix together. Thinly slice the chicken. Serve the squash and greens in bowls with the chicken on top and a dollop of lemony mayonnaise. Enjoy!