Crispy Shallot-Topped Chicken Breasts
with Roasted Veggies and Gravy- Soy
- Wheat
- Milk
- Sulphites
This simple but decadent dish is packed with layers of flavour and texture! Tender chicken breasts are smothered in a creamy gravy and topped with crunchy, crispy shallots. Roasted carrots and zucchini round out the plate.
Ingredients
2 unit
Chicken Breasts
2 tbsp
Gravy Spice Blend
(Contains: Soy, Wheat)
460 g
Russet Potato
1 unit
Chicken Broth Concentrate
28 g
Crispy Shallots
(Contains: Sulphites, Wheat)
1 tsp
Garlic Powder
200 g
Zucchini
170 g
Carrot
Not included in your delivery
3 tbsp
Unsalted Butter*
(Contains: Milk)
¼ tsp
Salt*
¼ tsp
Pepper*
3 tbsp
Milk*
(Contains: Milk)
1.5 tbsp
Oil*
Nutrition facts
Utensils
Cooking Steps
Before starting, preheat the oven to 425˚F.Wash and dry all produce. Halve zucchini lengthwise, then cut into 1/2-inch half-moons.Peel, then cut carrot into 1/4-inch rounds.
Peel, then cut potatoes into 1-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min. Drain and return potatoes to the same pot, off heat. Mash 2 tbsp butter and 3 tbsp milk (dbl both for 4 ppl) into potatoes until creamy. Season with salt and pepper, to taste.
Meanwhile, add carrots, zucchini and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with half the garlic powder, salt and pepper, then toss to combine. Roast veggies in the middle of the oven, stirring halfway through, until tender-crisp, 18-20 min.
Meanwhile, heat a large non-stick pan over medium-high heat. While the pan heats, pat chicken dry with paper towels. Season with salt, pepper and half the remaining garlic powder.When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Sear until golden-brown, 1-2 min per side. Remove the pan from heat. Transfer chicken to a plate. (NOTE: Chicken will finish cooking in step 5.)
Add 1 tbsp butter (dbl for 4 ppl) to the same pan, then swirl the pan until melted. Heat the pan over medium. Sprinkle Gravy Spice Blend and remaining garlic powder into the pan, then whisk to combine, 30 sec.Gradually whisk in 3/4 cup water (dbl for 4 ppl) and broth concentrate until smooth. Bring to a simmer, whisking occasionally. Once simmering, add chicken and any juices from the plate. Cover and cook, flipping once, until chicken is cooked through, 6-8 min.** Season with salt and pepper, to taste.
Thinly slice chicken. Divide chicken, mash and veggies between plates. Spoon gravy over top. Sprinkle crispy shallots over chicken.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The gravy is a standout — rich, savoury, and delicious over both the chicken and mashed potatoes. The crispy shallots add a satisfying crunch that many reviewers highlighted as a favourite touch.
- Ease of prep: Most found this a straightforward weeknight meal, though some noted the timing across steps can be tricky to coordinate, particularly with the veggies cooking faster than the chicken.
- Suggestions: Reduce the milk in the mashed potatoes slightly to avoid a watery result, and keep an eye on the gravy — adding a splash of extra water helps prevent it from evaporating before the chicken is fully cooked. Some reviewers also found that roasting the carrots a little longer, or slicing them thinner, helped them reach the right tenderness alongside the zucchini.
- Leftovers: Reviewers noted this dish holds up well and tastes great the next day.
- Saltiness: A number of reviewers found the dish on the salty side, so consider holding back on added salt, especially when seasoning the chicken.
