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American Recipes
Oven-Baked Chicken

Oven-Baked Chicken

with Creamy Potato Salad and Baby Kale

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Juicy chicken breast and sweet Cajun seasoning come together to create these delicious oven-fried wonders. A creamy potato and kale salad finish off this hearty meal!

Allergens:Egg/OeufMustard/MoutardeSulphites/SulfiteWheat/BléMilk/Lait
Preparation Time40 minutes
Cooking difficultyLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Chicken Breasts

¼ cup

Mayonnaise

(ContainsEgg/Oeuf, Mustard/Moutarde, Sulphites/Sulfite)

6 tbsp

All-Purpose Flour

(ContainsWheat/Blé)

300 g

Yellow Potato

1 tbsp

Cajun Seasoning

(ContainsSulphites/Sulfite)

90 mL

Dill Pickle

3 tbsp

Sour Cream

(ContainsMilk/Lait)

50 g

Shallot

56 g

Baby Kale

¼ cup

Hot Sauce

Not included in your delivery

2 tbsp

Oil*

½ tsp

Sugar*

2 tsp

Salt*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Calories870 kcal
Fat33 g
Saturated Fat7 g
Carbohydrate94 g
Sugar7 g
Dietary Fiber5 g
Protein47 g
Cholesterol150 mg
Sodium2890 mg
Utensils
Utensilsarrow down iconarrow down icon
Measuring Spoons
Large Pot
Shallow Dish
Paper Towel
Silicone Brush
Baking Sheet
Parchment Paper
Strainer
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450°F and wash and dry all produce. Quarter potatoes. Combine potatoes, 2 tsp salt and enough water to cover (approx. 1-inch) in a large pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, uncovered, until fork-tender, 10-12 min.

2

While potatoes cook, finely chop half the pickles. Peel, then thinly slice shallot. Combine Cajun seasoning, flour and 1/2 tsp sugar (dbl for 4 ppl) in a shallow dish.

3

Pat chicken dry with paper towels. Carefully slice each chicken breast through the centre, then continue to cut straight through to the other end. (NOTE: You will have 4 pieces for 2 ppl and 8 pieces for 4 ppl.) Brush both sides of all pieces of chicken, using 1 tbsp mayo (dbl for 4 ppl) for all pieces. Add chicken to the flour mixture. Toss to coat both sides.

4

Add chicken to a parchment-lined baking sheet, then drizzle some oil over each piece. Bake in middle of oven, until chicken is golden-brown and cooked through, 18-20 min.**

5

When potatoes are fork-tender, drain and return to the same pot, off heat. Add sour cream, diced pickles, shallot and remaining mayo. Season with pepper and gently stir to coat. Add kale and stir to combine. Set aside.

6

Divide the chicken and potato salad between plates. Serve chicken with remaining pickles and hot sauce alongside, for dipping.