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Quick and Creamy Chicken

with Cheese, Peas and Buttery Mash
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
613 kcal
Protein
: 
37.5g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Egg
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

450 grams

Potatoes

240 grams

Diced British Chicken Breast

1 unit(s)

Garlic Clove

75 grams

Double Cream

(Contains: Milk)

10 grams

Chicken Stock Paste

20 grams

Unsalted Butter

(Contains: Milk)

120 grams

Peas

25 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

100 milliliter(s)

Water for the Sauce

Energy (kJ)2564 kJ
Energy (kcal)613 kcal
Fat29 g
of which saturates17.4 g
Carbohydrate52.4 g
of which sugars6.8 g
Dietary Fibre8 g
Protein37.5 g
Salt0.2 g
Potassium996.8 mg
Calcium15.8 mg
Iron0.7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Instructions

1

a) Boil a full kettle of water.

b) Chop the potatoes into 2cm chunks (peel first if you prefer).

c) Pour the boiling water into a large saucepan with 0.5 tsp salt for the potatoes.

d) Add the potatoes to the water and cook until you can easily slip a knife through, 15-18 mins.

2

a) Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.

b) Add the chicken, season with salt and pepper and cook until browned all over, 5-6 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

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

3

a) Add the garlic and stir-fry for 1 min.

b) Then add the water for the sauce, double cream and chicken stock paste.

c) Bring to the boil, then lower the heat and simmer gently until the sauce has thickened and the chicken is cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

4

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

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

c) Cover with a lid to keep warm.

5

a) Once the chicken is cooked, add the peas and grated hard Italian style cheese to the frying pan and stir into the sauce.

b) Cook for a further minute then remove from the heat.

c) Taste and season with salt and pepper if needed.


Olivia - is the sauce too salty? does it need this seasoning tip? pls see what everyone thinks.

6

a) Serve the creamy chicken in bowls with the butter mash alongside.

Enjoy!

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