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Pan-Seared Chicken Breasts
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Pan-Seared Chicken Breasts

Pan-Seared Chicken Breasts

with Shallot Gravy, Broccoli and Buttery Mash


An ideal meal after a long day; this rosemary-seasoned, gravy-smothered pork dish is perfection. Roasted broccoli and mashed potatoes top it off for a comfort-food extravaganza! Bon appetit!


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

Preparation Time35 minutes


serving amount

2 unit

Chicken Breasts

690 g

Russet Potato

1 sprig


1 unit

Chicken Broth Concentrate

50 g


227 g

Broccoli, florets

2 tbsp

Gravy Spice Blend

(Contains Soy, Wheat)

Not included in your delivery

¼ cup


(Contains Milk)

3 tbsp

Unsalted Butter*

(Contains Milk)

1.5 tbsp


0.13 tsp


¼ tsp



Nutrition Values

Calories847 kcal
Fat35 g
Saturated Fat14 g
Carbohydrate85 g
Sugar9 g
Dietary Fiber9 g
Protein52 g
Cholesterol175 mg
Sodium762 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.


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


Cook potatoes

Before starting, preheat the oven to 400°F. Wash and dry all produce. Peel, then cut potatoes into 1/2-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.

Cook chicken

Meanwhile, heat a large non-stick pan over medium-high heat. While the pan heats, pat chicken dry with paper towels, then season with salt and pepper. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Pan-fry until golden, 2-3 min per side. Transfer chicken to an unlined baking sheet. Roast in the middle of the oven until cooked through, 8-10 min.**

Prep and roast broccoli

Meanwhile, finely chop 1 tsp rosemary leaves (dbl for 4 ppl). Peel, then thinly slice shallot. (NOTE: You will use shallots and rosemary for gravy in step 4.)Cut broccoli into bite-sized pieces. Add broccoli, 1 tbsp water and 1 tbsp oil (dbl both for 4 ppl) to another unlined baking sheet. (TIP: The water helps the broccoli to steam through!) Season with salt and pepper, then toss to coat. Roast broccoli in the top of the oven until tender, 10-14 min.

Make shallot gravy

Meanwhile, reheat the same pan (from step 2) over medium. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted, 30 sec.Add shallots and rosemary. Cook, stirring often, until shallots soften, 2-3 min. Sprinkle Gravy Spice Blend over top, then stir to coat, 30 sec. Whisk in 1 cup water (1 1/2 cups for 4 ppl) and broth concentrate. Bring to a simmer. Once simmering, cook, whisking often, until sauce thickens slightly, 2-3 min. (TIP: For a lighter consistency, add more water, 1-2 tbsp at a time, if desired!)

Mash potatoes

When potatoes are fork-tender, drain and return potatoes to the same pot, off heat. Mash 1/4 cup milk and 2 tbsp butter (dbl both for 4 ppl) into potatoes, until smooth. Season with salt and pepper, to taste.

Finish and serve

Slice chicken. Add any chicken juices from the baking sheet to the pan with gravy, then whisk to combine. Divide chicken, mashed potatoes and broccoli between plates. Drizzle shallot gravy over chicken.

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