Sweet 'n' Savoury Baked Chicken Breasts
with Mashed Potatoes and Salad- Mustard
- Sulphites
- Soy
- Peanuts
- Milk
This sweet-and-savoury glaze is inspired by the nostalgic "chili" sauce that you can grab from the grocery store shelves. This homemade version is perfect on chicken and then some! Creamy mashed potatoes and a bright salad rounds out this plate perfect for anyone looking for a little walk down memory lane!
Ingredients
2 unit
Chicken Breasts
1 tbsp
Worcestershire Sauce
2 tbsp
Sweet Chili Sauce
4 tbsp
Tomato Sauce Base
350 g
Yellow Potato
1.5 tsp
Dijon Mustard
(Contains: Mustard)
2 tbsp
Balsamic Glaze
(Contains: Sulphites)
56 g
Spring Mix
160 g
Tomato
28 g
Salad Topping Mix
(Contains: Soy, Peanuts)
1 tsp
Garlic Salt
Not included in your delivery
0.13 tsp
Salt*
¼ tsp
Pepper*
2 tbsp
Oil*
2.5 tbsp
Unsalted Butter*
(Contains: Milk)
3 tbsp
Milk*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F. Wash and dry all produce. 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-high. 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.
Meanwhile, heat a large non-stick pan over medium-high heat. While the pan heats, pat chicken dry with paper towels, then season with pepper and half the garlic salt.When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Pan-fry until golden-brown, 1-2 min per side. While chicken sears, whisk together tomato sauce base, sweet chili sauce, Worcestershire sauce, Dijon and half the balsamic glaze in a small bowl. Remove the pan from heat, then transfer chicken to a parchment-lined baking sheet.
Add sauce to the same pan, then bring to a simmer over medium. Once simmering, add 1/2 tbsp butter (dbl for 4 ppl). Cook, stirring often, until sauce thickens slightly, 30 sec-1 min. Season with salt and pepper, to taste. Transfer half the sauce back to the same small bowl. Set aside. Add chicken to the pan with remaining sauce, then flip to coat. Transfer chicken back to the same parchment-lined baking sheet. Spoon any remaining sauce from the pan over chicken. Roast in the top of the oven until cooked through, 10-12 min.**
Meanwhile, cut tomatoes into 1/2-inch pieces. Add remaining balsamic glaze and 1 1/2 tbsp oil (dbl for 4 ppl) to a large bowl. Season with salt and pepper, to taste, then whisk to combine.
When chicken is almost done, add spring mix and tomatoes to the large bowl with vinaigrette. Toss to combine.
Thinly slice chicken. Season mashed potatoes with pepper and remaining garlic salt, to taste.Divide mashed potatoes, chicken and salad between plates.Sprinkle salad topping mix over salad. Serve reserved sauce on the side for dipping.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: The sauce was a standout, with one reviewer calling it "the best sauce I've ever made." Some found it a bit too sweet.
- Ease of prep: Cooking method for the chicken was praised as "perfect." Consider using larger potatoes to reduce prep time.
- Suggestions: Try adding fresh garden vegetables to enhance the salad. For less sweetness, adjust the sweet chili sauce to taste.
