Chicken and Creamy Chive Sauce
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Chicken and Creamy Chive Sauce

Chicken and Creamy Chive Sauce

with Roasted Potatoes and Carrots

Creamy chive sauce envelops tender chicken with delicate onion flavour in this comforting weeknight wonder. Garlicky potato wedges and crisp carrots add the perfect balance to this decadent dinner!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time


serving amount

310 g

Chicken Breast Tenders

460 g

Russet Potato

340 g


1 tbsp

Cream Sauce Spice Blend

(Contains Wheat)

7 g


50 g


1 tsp

Garlic Salt

1 unit

Chicken Broth Concentrate

56 mL


(Contains Milk)

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

2 tsp


¼ tsp


0.13 tsp



Nutrition Values

Calories720 kcal
Fat27 g
Saturated Fat15 g
Carbohydrate73 g
Sugar17 g
Dietary Fiber8 g
Protein47 g
Cholesterol195 mg
Sodium1300 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.


Baking Sheet
Measuring Spoons
Paper Towel
Large Non-Stick Pan
Measuring Cups


Roast potatoes

Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch wedges. Add potatoes, half the garlic salt and 1 tbsp oil to an unlined baking sheet. Season with pepper, then toss to coat. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil and a quarter of the garlic salt per sheet.) Roast in the middle of the oven until golden-brown, 24-26 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)


Meanwhile, peel, then halve carrots lengthwise. Cut carrots into 1/4-inch half-moons. Peel, then finely chop shallot. Thinly slice chives.

Bake chicken

Pat chicken dry with paper towels. Add chicken, remaining garlic salt and 1 tbsp oil (dbl for 4 ppl) to another unlined baking sheet. Season with pepper, then toss to coat. Arrange chicken in a single layer. Bake in the top of the oven until cooked through,12-14 min.**

Cook carrots

Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add carrots, 2 tsp sugar, 1/2 cup water and 1 tbsp butter (dbl all for 4 ppl). Season with salt and pepper, then stir to combine. Simmer, stirring occasionally, until carrots are tender and liquid is absorbed, 8-10 min. Transfer to a plate, then cover to keep warm. Carefully rinse, then wipe the pan clean.

Make chive sauce

Heat the same pan over medium. When hot, add 1 tbsp butter (dbl for 4 ppl), then shallots. Cook, stirring often, until softened, 2-3 min. Sprinkle Cream Sauce Spice Blend over shallots. Cook, stirring often, until coated, 1-2 min. Add cream, broth concentrate and 1/2 cup water (dbl for 4 ppl). Cook, stirring often, until sauce thickens slightly, 2-3 min. Remove the pan from heat, then add half the chives. Season with salt and pepper, then stir to combine.

Finish and serve

Divide chicken, potatoes and carrots between plates. Spoon chive sauce over chicken, then sprinkle remaining chives over top.

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