Lemon Chive Chicken with Garlic Mashed Potatoes & Roasted Carrots recipes - Main course

Author: Norma Hammond  

Creamy chive sauce envelops tender chicken with delicate onion flavour in this comforting weeknight wonder. Here, tangy lemon juice, punchy dijon, sour cream, and fresh chives mingle to create a condiment that truly takes seared chicken to the next level.

Creamy Chive Chicken Lightning Prep

Creamy Chive Chicken Lightning Prep
We’re big fans of pan sauces because they’re an easy way to add tons of restaurant-level flavor to your dish. Here, tangy lemon juice, punchy dijon, sour cream, and fresh chives mingle to create a condiment that truly takes seared chicken to the next level. On the side, there’s zesty lemon rice and a green salad that’s bursting with crispy pieces of apple...because you only deserve the best!
Provided by: HelloFresh
Total time: 30 minutes
Yields: 2 servings
Cuisine: American
Number of ingredients: 14
Ingredients:
  • 1 unit Apple
  • ¼ ounce Chives
  • 1 unit Lemon
  • ½ cup Jasmine Rice
  • 2 teaspoon Dijon Mustard
  • 10 ounce Chicken Cutlets
  • 1 unit Chicken Stock Concentrate
  • 2 tablespoon Sour Cream
  • 2 ounce Mixed Greens
  • ½ teaspoon Sugar
  • 5 teaspoon Olive Oil
  • 1 tablespoon Butter
  • Kosher Salt
  • Pepper
Nutrition:
  • Calories: 570 kcal
  • Fat: 26 g
  • Saturated Fat: 8 g
  • Carbohydrate: 53 g
  • Sugar: 8 g
  • Protein: 33 g
  • Fiber: 4 g
  • Cholesterol: 130 mg
  • Sodium: 400 mg
How to cook:
  1. Wash and dry all produce. Zest and quarter lemon (for 4 servings, zest 1 lemon and quarter both). Mince chives. Halve and core apple; quarter one half lengthwise, then thinly slice crosswise into triangles (quarter and slice whole apple for 4).
  2. In a small pot, combine rice, ¾ cup water (1½ cups water for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
  3. While rice cooks, in a medium bowl, combine 1 TBSP olive oil (2 TBSP for 4 servings), juice from half the lemon, half the mustard (you’ll use the rest later), ½ tsp sugar (1 tsp for 4), salt, and pepper. Stir in half the chives. Set aside.
  4. Pat chicken dry with paper towels; season all over with salt and pepper. Heat a large drizzle of olive oil in a large, preferably nonstick, pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. Turn off heat; transfer to a plate. Wipe out pan.
  5. Heat pan used for chicken over medium-high heat. Add stock concentrate, remaining mustard, ¼ cup water (⅓ cup for 4 servings), and a squeeze of lemon juice. Simmer until slightly thickened, 1-2 minutes. Turn off heat. Stir in sour cream and remaining chives. (TIP: If sauce seems too thick, add more water 1 tsp at a time until it reaches a drizzling consistency.) Season with salt and pepper.
  6. Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and lemon zest. Season with salt and pepper. Add mixed greens and sliced apple to bowl with dressing. Season with salt and pepper; toss to combine. Divide chicken, rice, and salad between plates. Drizzle chicken with sauce. Cut remaining lemon into wedges and serve on the side.
Notes: Creamy Chive Chicken Recipe, Creamy Chive Chicken ; Meat. 12 oz Chicken breasts ; Produce. 1/4 oz Chives. 2 oz Greens, Mixed. 1 Unit apple. 1 Unit lemon ; Canned goods. 1 Unit chicken stock

Hello Fresh Creamy Chive Chicken

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Lemon Chive Chicken with Garlic Mashed Potatoes & Roasted Carrots

Lemon Chive Chicken with Garlic Mashed Potatoes & Roasted Carrots
We’re big fans of pan sauces because they’re an easy way to add tons of flavor to your dish. Here, lemon juice and zest, garlic, and fresh chives mingle with the fond--the crispy bits and drippings left by the chicken--to create a condiment that you’ll want to drizzle over everything. Speaking of, we’re serving up sides of garlicky mashed potatoes and simply roasted carrots for maximum dinnertime deliciousness.
Provided by: HelloFresh
Total time: 45 minutes
Yields: 2 servings
Cuisine: American
Number of ingredients: 14
Ingredients:
  • 12 ounce Yukon Gold Potatoes
  • 1 clove Garlic
  • ¼ ounce Chives
  • 12 ounce Carrots
  • 1 unit Lemon
  • 4 tablespoon Sour Cream
  • 2 tablespoon Flour
  • 1 tablespoon Tuscan Heat Spice
  • 10 ounce Chicken Cutlets
  • 1 unit Chicken Stock Concentrate
  • 4 teaspoon Olive Oil
  • 2 tablespoon Butter
  • Kosher Salt
  • Pepper
Nutrition:
  • Calories: 650 kcal
  • Fat: 31 g
  • Saturated Fat: 14 g
  • Carbohydrate: 60 g
  • Sugar: 13 g
  • Protein: 36 g
  • Fiber: 12 g
  • Cholesterol: 155 mg
  • Sodium: 470 mg
How to cook:
  1. • Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry all produce. • Dice potatoes into ½-inch pieces. Peel and mince half the garlic (you’ll use the remaining half in the next step). Thinly slice chives. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Zest and quarter lemon; squeeze 1 TBSP juice into a small bowl. Set aside. • 4 SERVINGS: Zest 1 lemon and quarter both. Squeeze 2 TBSP juice into bowl.
  2. • Place potatoes and remaining garlic in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. • Reserve ½ cup potato cooking liquid, then drain and return potatoes and garlic to pot. Cover to keep warm.
  3. • While potatoes and garlic cook, toss carrots on a baking sheet with a drizzle of olive oil, salt, and pepper. Roast on middle rack until lightly browned and tender, 20-25 minutes. • Toss carrots with half the lemon zest.
  4. • Meanwhile, reserve ½ tsp flour for step 7. On a plate, combine remaining flour, half the Tuscan Heat Spice, salt, and pepper. Pat chicken* dry with paper towels; season all over with salt and pepper. Press both sides of chicken into flour mixture to coat. • In a measuring cup, combine ¼ cup water, stock concentrate, and reserved lemon juice. • 4 SERVINGS: Reserve 1 tsp flour. Use all the Tuscan Heat Spice and 1/3 cup water.
  5. • Heat a large drizzle of olive oil in a large, preferably nonstick, pan over medium-high heat. Add chicken, tapping off any excess flour first. Cook until browned and cooked through, 3-5 minutes per side. • Turn off heat; transfer chicken to a plate. • TIP: If pan seems dry when flipping chicken, add another drizzle of oil.
  6. • While chicken cooks, mash potatoes and garlic with sour cream and 1 TBSP butter until smooth, adding splashes of reserved potato cooking liquid as needed. Stir in half the chives; season with salt and pepper. Keep covered off heat. • 4 SERVINGS: Use 2 TBSP butter.
  7. • Heat a drizzle of olive oil in pan used for chicken over medium heat. Add minced garlic, reserved flour, and remaining lemon zest. Cook until fragrant, 20 seconds. Add stock mixture; simmer until thickened, 1-2 minutes. Turn off heat; season with salt and pepper. Stir in 1 TBSP butter. • Divide chicken, potatoes, and carrots between plates. Top chicken with sauce. Garnish with remaining chives. Serve with any remaining lemon wedges on the side. • 4 SERVINGS: Use 2 TBSP butter.
Notes: Chicken & Creamy Chive Sauce Recipe, With their delicate onion flavour and vibrant colour, chives make a sauce sing! This creamy chive sauce for seared chicken breast is packed with flavour,

Chicken & Creamy Chive Sauce with Sweet Potato Wedges & Garlic Veggies

Chicken & Creamy Chive Sauce with Sweet Potato Wedges & Garlic Veggies
With their delicate onion flavour and vibrant colour, chives make a sauce sing! This creamy chive sauce for seared chicken breast is packed with flavour, and with sweet potatoes and garlicky veggies on the side it makes a meal everyone will love.
Provided by: HelloFresh
Total time: 40 minutes
Yields: 2 servings
Cuisine: ModOz
Number of ingredients: 9
Ingredients:
  • olive oil
  • 1 zucchini
  • 2 sweet potato
  • 1 carrot
  • 1 clove garlic
  • 1 bunch chives
  • 1 packet chicken breast
  • 1 packet light cooking cream
  • ½ cube chicken stock
Nutrition:
  • Calories: 2176 kJ
  • Fat: 19 g
  • Saturated Fat: 11.3 g
  • Carbohydrate: 39.6 g
  • Sugar: 21.8 g
  • Protein: 45.8 g
  • Fiber: 0 g
  • Cholesterol: 0 mg
  • Sodium: 397 mg
How to cook:
  1. Preheat the oven to 240°C/220°C fan-forced. Cut the sweet potato (unpeeled) into 1cm wedges. Place the wedges on an oven tray lined with baking paper. Drizzle with olive oil, season with salt and pepper and toss to coat. Spread out in a single layer and roast until tender, 25-30 minutes. TIP: Cut the potato to size so it cooks in time. Divide the wedges between two trays if they can't fit on a single layer.
  2. While the wedges are roasting, thinly slice the zucchini into half-moons. Thinly slice the carrot (unpeeled) into half-moons. Finely chop the garlic. Finely chop the chives.
  3. Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Season the chicken on both sides with salt and pepper and cook until cooked through, 3-5 minutes each side (depending on thickness). Cook in batches if your pan is getting crowded. Transfer to a plate to rest.
  4. Return the frying pan to a medium-high heat with a drizzle of olive oil if needed. Add the zucchini and carrot, season with salt and pepper and cook, stirring, until just tender, 4 minutes. Add the garlic and cook until fragrant, 1 minute. Transfer to a plate.
  5. Return the frying pan to a medium-low heat and add the light cooking cream, chives and crumbled chicken stock (1/2 cube for 2 people / 1 cube for 4 people). Cook, scraping up any meaty bits from the pan, until slightly thickened, 1-2 minutes. Season to taste. TIP: Add any resting juices from the chicken to the sauce for extra flavour!
  6. Slice the chicken. Divide the chicken, sweet potato wedges and garlic veggies between plates. Drizzle the creamy chive sauce over the chicken to serve.
Notes: Creamy Chive Chicken Recipe, Creamy Chive Chicken Recipe | HelloFresh ; Meat. 12 oz Chicken breasts ; Produce. 1/4 oz Chives. 2 oz Greens, Mixed. 1 Unit apple. 1 Unit lemon ; Canned Goods

Chicken and Creamy Chive Sauce with Parmesan Potatoes and Green Veggies

Chicken and Creamy Chive Sauce with Parmesan Potatoes and Green Veggies
Creamy chive sauce envelops tender chicken with delicate onion flavour in this comforting weeknight wonder. Potato wedges and garlicky greens add the perfect balance to this decadent dinner!
Provided by: HelloFresh
Total time: 35 minutes
Yields: 2 servings
Cuisine: Australian
Number of ingredients: 16
Ingredients:
  • 310 g Chicken Thighs/Leg
  • 460 g Russet Potato
  • 200 g Zucchini
  • 170 g Green Beans
  • 6 tbsp Sour Cream
  • 1 tbsp All-Purpose Flour
  • 7 g Chives
  • 50 g Shallot
  • 1 tsp Garlic Salt
  • 1 unit Chicken Broth Concentrate
  • ¼ cup Parmesan Cheese
  • ½ cup Milk*
  • 1 tbsp Unsalted Butter*
  • 2 tbsp Oil*
  • 0.13 tsp Salt and Pepper*
  • ¼ tsp Salt*
Nutrition:
  • Calories: 780 kcal
  • Fat: 38 g
  • Saturated Fat: 14 g
  • Carbohydrate: 65 g
  • Sugar: 14 g
  • Protein: 48 g
  • Fiber: 7 g
  • Cholesterol: 200 mg
  • Sodium: 1790 mg
  • Serving Size: 748 serving
How to cook:
  1. Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch thick wedges. Toss potatoes with 1 tbsp oil (dbl for 4 ppl) and half the garlic salt on a baking sheet. Season with pepper. Roast in the middle of the oven, until golden brown, 22-24 min. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet. Roast in the middle and bottom of the oven, rotating sheets halfway through cooking.)
  2. While potatoes roast, trim green beans. Cut zucchini into 1/4-inch rounds. Peel, then finely chop shallot. Thinly slice chives. Pat chicken dry with paper towels, then sprinkle with remaining garlic salt. Season with pepper. Combine zucchini and 1/4 tsp salt (dbl for 4 ppl) in a medium bowl. Set aside.
  3. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Cook, until golden-brown, 1-2 min per side. Transfer to another baking sheet. Bake, in the top of the oven, until chicken is cooked through, 10-12 min.**
  4. While the chicken cooks, heat the same pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then green beans and zucchini. Cook, stirring occasionally, until tender-crisp, 4-5 min. Season with pepper. Remove pan from the heat, then transfer veggies to a plate. Cover to keep warm.
  5. Heat the same pan over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then shallots. Cook, stirring often, until softened, 2-3 min. Sprinkle flour over shallots. Cook, stirring often, until coated, 1-2 min. Add 1/2 cup milk (dbl for 4 ppl) and broth concentrate. Cook, stirring often, until sauce thickens slightly, 2-3 min. Remove pan from the heat, then stir in sour cream and half the chives. Season with salt and pepper.
  6. When potatoes are done, sprinkle with Parmesan. Thinly slice chicken. Divide chicken, potatoes and veggies between plates. Spoon chive sauce over chicken and sprinkle with remaining chives.
Notes: Crispy Chicken and Chilli & Chive Sauce Recipe, a) Preheat your oven to 220°C, fill and boil your kettle. b) Heat a drizzle of oil in a frying pan on high heat, season the chicken with salt and pepper. c)
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