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Chicken & Potatoes with Cheddar Sauce
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Chicken & Potatoes with Cheddar Sauce

Chicken & Potatoes with Cheddar Sauce

Elevated Dinners. Impressively Easy.

Our chefs are always working on ways to get you dinner faster, fresher, and tastier all the time. This addition to our Fast & Fresh lineup delivers garlicky seared chicken cutlets with tender steamed potatoes all smothered in a rich, velvety cheddar cheese sauce. On the side is a generous salad of mixed greens dressed in tangy Greek vinaigrette and studded with crisp, nutty sunflower seeds and chewy dried cherries to round it all out. And just like that, you’ve got another 15-minute winner dinner on your hands.

Easy Prep
Easy Cleanup

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time15 minutes


serving amount

10 ounce

Chicken Cutlets

1 teaspoon

Garlic Powder

12 ounce


2 unit


4 ounce

Cream Sauce Base

(Contains Milk)

1 cup

White Cheddar Cheese

(Contains Milk)

4 ounce

Mixed Greens

½ ounce

Sunflower Seeds

1 ounce

Dried Cherries

3 ounce

Greek Vinaigrette

(Contains Eggs, Milk)

Not included in your delivery

1 teaspoon

Cooking Oil

2 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Calories1100 kcal
Fat76 g
Saturated Fat33 g
Carbohydrate53 g
Sugar17 g
Dietary Fiber4 g
Protein52 g
Cholesterol245 mg
Sodium1370 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.


Paper Towel
Large Pan
Plastic Wrap
Large Bowl



• Pat chicken* dry; season with garlic powder, salt, and pepper. • Drizzle oil in a hot large pan. Cook chicken until browned and cooked through, 3-5 minutes per side. Turn off heat; transfer to a plate. Wipe out pan. TIP: If chicken is browning too quickly, reduce heat to medium and cover pan with lid.


• Meanwhile, wash and dry produce. • Dice potatoes into 1-inch pieces (peel if desired). • In a large microwave-safe bowl, season potatoes with salt and pepper. Add 2 TBSP butter (4 TBSP for 4) to bowl and cover with plastic wrap. • Microwave until potatoes are tender and steaming, 6-7 minutes. Remove plastic wrap and stir to combine. TIP: If your potatoes need more time to cook, cover bowl with plastic wrap again and microwave in 1-minute intervals. • Meanwhile, trim and thinly slice scallion greens (save whites for another use). TIP: While potatoes and chicken cook, feel free to toss the salad in Step 4!


• In pan used for chicken, off heat, whisk together cream sauce base, cheese, scallion greens, and a splash of water until thoroughly combined and smooth, 30-60 seconds. TIP: If the cheese isn’t melting, return pan to low heat.


• In a second large bowl, combine mixed greens, sunflower seeds, and dried cherries with as much vinaigrette as you like. • Drizzle chicken and potatoes with as much cheddar sauce as you like. Serve with salad on the side.

Chicken is fully cooked when internal temperature reaches 165°