HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSkillet Chicken With Balsamic Plums
Skillet Chicken with Balsamic Plums

Skillet Chicken with Balsamic Plums

and Thyme Roasted Potatoes

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In this weeknight winner, we've coated juicy plums in balsamic and drizzled them with a chicken pan jus! Thyme-roasted potatoes and fresh-picked basil bring this dish together for a refined take on chicken thighs!


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

Preparation Time25 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Chicken Thighs/Leg

1 unit


2 tbsp

Balsamic Glaze


7 g


460 g

Russet Potato

7 g


50 g


170 g

Green Beans

Not included in your delivery

2 tbsp

Unsalted Butter*


3 tbsp


¼ tsp


¼ tsp


½ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3222 kJ
Calories770 kcal
Fat39 g
Saturated Fat12 g
Carbohydrate65 g
Sugar17 g
Dietary Fiber7 g
Protein41 g
Cholesterol190 mg
Sodium470 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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Paper Towel
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450°F.Wash and dry all produce. Strip 1 tbsp thyme from the leaves. Cut potatoes into 1/4-inch thick wedges.Toss potatoes with half the thyme and 1 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with salt and pepper. Roast in the middle of the oven, until golden-brown, 25-28 min.


Thinly slice the basil. Trim the green beans. Peel, then mince the shallot. Cut four sections off plum, avoiding pit, then cut into 1/4-inch pieces. Pat the chicken dry with paper towels. Season with salt and pepper.


Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4ppl), then the chicken. Sear until golden-brown, 2-3 min per side. Transfer the chicken a baking sheet. Scatter the green beans around the chicken. Season beans with salt and pepper. Bake in the top of oven until chicken is cooked through, 10-12 min.


Re-heat the large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl) to the same pan, then plums and shallots. Cook, stirring often, until plums, soften 2-3 min. Add the balsamic glaze, 1/2 tsp sugar, 2 tbsp water and 2 tbsp butter (dbl all for 4ppl). Cook, stirring until mixture thickens slightly. Remove the pan from the heat and stir in the basil.


Divide the potatoes, beans and chicken between plates. Spoon the balsamic plums over the chicken. Sprinkle over the remaining basil.