Lemon Chive Chicken

Lemon Chive Chicken

with Garlic Mashed Potatoes & Roasted Carrots

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We’re big fans of pan sauces because they’re an easy way to add tons of flavor to your dish. Here, lemon juice and zest, garlic, and fresh chives mingle with the fond--the crispy bits and drippings left by the chicken--to create a condiment that you’ll want to drizzle over everything. Speaking of, we’re serving up sides of garlicky mashed potatoes and simply roasted carrots for maximum dinnertime deliciousness.

Tags:Calorie SmartFamily friendly

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

Total Time45 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Yukon Gold Potatoes

1 clove


¼ ounce


12 ounce


1 unit


4 tablespoon

Sour Cream


2 tablespoon



1 tablespoon

Tuscan Heat Spice

10 ounce

Chicken Cutlets

1 unit

Chicken Stock Concentrate

Not included in your delivery

4 teaspoon

Olive Oil

2 tablespoon





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2720 kJ
Calories650 kcal
Fat31 g
Saturated Fat14 g
Carbohydrate60 g
Sugar13 g
Dietary Fiber12 g
Protein36 g
Cholesterol155 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
Small Bowl
Medium Pot
Baking Sheet
Paper Towel
Large Pan
Potato Masher
Instructionsarrow up iconarrow up icon
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• Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry all produce. • Dice potatoes into ½-inch pieces. Peel and mince half the garlic (you’ll use the remaining half in the next step). Thinly slice chives. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Zest and quarter lemon; squeeze 1 TBSP juice into a small bowl. Set aside. • 4 SERVINGS: Zest 1 lemon and quarter both. Squeeze 2 TBSP juice into bowl.


• Place potatoes and remaining garlic in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. • Reserve ½ cup potato cooking liquid, then drain and return potatoes and garlic to pot. Cover to keep warm.


• While potatoes and garlic cook, toss carrots on a baking sheet with a drizzle of olive oil, salt, and pepper. Roast on middle rack until lightly browned and tender, 20-25 minutes. • Toss carrots with half the lemon zest.


• Meanwhile, reserve ½ tsp flour for step 7. On a plate, combine remaining flour, half the Tuscan Heat Spice, salt, and pepper. Pat chicken* dry with paper towels; season all over with salt and pepper. Press both sides of chicken into flour mixture to coat. • In a measuring cup, combine ¼ cup water, stock concentrate, and reserved lemon juice. • 4 SERVINGS: Reserve 1 tsp flour. Use all the Tuscan Heat Spice and 1/3 cup water.


• Heat a large drizzle of olive oil in a large, preferably nonstick, pan over medium-high heat. Add chicken, tapping off any excess flour first. Cook until browned and cooked through, 3-5 minutes per side. • Turn off heat; transfer chicken to a plate. • TIP: If pan seems dry when flipping chicken, add another drizzle of oil.


• While chicken cooks, mash potatoes and garlic with sour cream and 1 TBSP butter until smooth, adding splashes of reserved potato cooking liquid as needed. Stir in half the chives; season with salt and pepper. Keep covered off heat. • 4 SERVINGS: Use 2 TBSP butter.


• Heat a drizzle of olive oil in pan used for chicken over medium heat. Add minced garlic, reserved flour, and remaining lemon zest. Cook until fragrant, 20 seconds. Add stock mixture; simmer until thickened, 1-2 minutes. Turn off heat; season with salt and pepper. Stir in 1 TBSP butter. • Divide chicken, potatoes, and carrots between plates. Top chicken with sauce. Garnish with remaining chives. Serve with any remaining lemon wedges on the side. • 4 SERVINGS: Use 2 TBSP butter.