Steakhouse-Style Chicken
with a Creamy Pan Sauce, Roasted Potatoes & Lemony Broccoli
- Milk
Our chefs gave pork chops a steak-like treatment, transforming the everyday protein into something extraordinary. Tender chops are coated in a bold and savory steak spice, seared, then drizzled with a creamy pan sauce. And like any great steakhouse-style meal, the sides are just as impressive. Roasted potatoes and lemony broccoli round everything out. Now all you need is someone to bring you a dessert menu!
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
12 ounce
Potatoes
1 unit
Onion
8 ounce
Broccoli
1 unit
Lemon
1 unit
Beef Stock Concentrate
1 tablespoon
Bold & Savory Steak Spice
12 ounce
Chicken Cutlets
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Olive Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Dice potatoes into ½-inch pieces. Cut broccoli florets into bite-size pieces if necessary. Halve, peel, and mince half the onion (whole onion for 4). Zest and quarter lemon.
• Toss potatoes on one side of a baking sheet with a drizzle of oil, salt, and pepper. (For 4 servings, spread potatoes out across entire sheet; roast on top rack for 20-25 minutes total.) • Roast on top rack for 5 minutes (you’ll add the broccoli then).
• Once potatoes have roasted 5 minutes, remove sheet from oven. Carefully toss broccoli on opposite side of sheet with a drizzle of oil, salt, and pepper. (For 4 servings, leave potatoes roasting and add broccoli to a second baking sheet; roast on middle rack.) • Return to top rack until potatoes are golden brown and broccoli is tender, 15-20 minutes more.
• While veggies roast, pat pork dry with paper towels; season all over with salt, then coat with as much Steak Spice as will stick. • Heat a drizzle of olive oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. TIP: If crust begins to brown too quickly, reduce heat to medium. • Turn off heat; transfer pork to a cutting board. Wipe out pan.
Swap in chicken or steak for pork. Cook chicken until cooked through, 3-5 minutes per side, or cook steak to desired doneness, 5-7 minutes per side.
• Heat a drizzle of olive oil in same pan over medium heat. Add minced onion; cook, stirring, until softened and lightly browned, 3-4 minutes. • Stir in stock concentrate and ¼ cup water (1/3 cup for 4 servings). Bring to a simmer and cook until slightly reduced, 2-3 minutes. • Remove from heat and stir in sour cream until combined. Season generously with pepper.
• Toss broccoli with lemon zest. • Thinly slice pork crosswise. • Divide pork, potatoes, and broccoli between plates. Spoon pan sauce over pork. Serve with lemon wedges on the side.
Thinly slice chicken or steak against the grain.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the creamy pan sauce and steak seasoning, though some found it too spicy or salty 🍲.
- Ease of prep: Simple to make, though some felt prep time was longer than expected, especially for dicing potatoes.
- Suggestions: Consider using less seasoning on the chicken; try steaming broccoli instead of roasting for better results.
- Portions: Several wished for more sauce, larger chicken pieces, or a higher broccoli-to-potato ratio.
- Veggie options: Some customers requested alternatives to potatoes and broccoli, like rice or other vegetables.
Reviews from our home cooks
This was very good, balancing lower amounts of saturated fat, cholesterol, sodium & sugar with appealing flavor & good portions. The onion sauce was delicious... wondering if there was mustard seed in the steakhouse seasoning blend? Because I thought maybe a dijon sauce would've gone well with it too. The steakhouse seasoning blend would've been better if it was ground more finely, IMO but that's really the only recommendation I would make along with using low-fat sour cream instead of regular... Oh and I added some grated parmesan to the broccoli which added a nice counter note to the lemon.
This was such an easy and tasty recipe! We opted for chicken, and next time I make it, I would go lighter on the steak seasoning. It was a bit overpowering, but still really good!
Potatoes and broccoli were AMAZING! The gravy was also great. The spice on the chicken was a little strong but the gravy helped tone the spice down and complimented it well. The chicken cooked well per instructions- wasn't dry so that was exciting.
Had this tonight. The pan sauce is particularly tasty! Microwaved the broccoli with a little white wine, butter, salt and pepper. I would have added a little of the steak house seasoning to the broccoli, if I had known how good it is.
This was originally a HF pork meal, but we substituted chicken cutlets. It was great, especially the onion sauce. I did make two modifications. First, for the chicken, I cut it into strips and seasoned those individually before the pan-frying. And second, I parboiled the potatoes to have them come out better with the oven roasting.
This one was great. The sour cream burst open and made a couple of the potatoes soft and spoiled, so I had to purchase more potatoes at my local market. I used a tad of cream cheese in place of the sour cream and it came out really good. I steamed the broccoli and didn't add the lemon zest b/c of timing, it was just fine and my kids and I liked it better.
The sauce was so good! I cooked the broccoli and potatoes a little bit longer so they were a tad bit crispier. Definitely getting this one again in the future!
I thought I was going to hate the broccoli because I'm not a fan, but wow, it was delicious! Loved the lemon zest. So delicious! I ordered with chicken (we don't eat pork) and it was such an incredible meal! You guys are amazing, Hello Fresh!
Pleasantly surprised by the sauce. I'm not usually a sauce guy, but a bit of it on the chicken was super good!
Potatoes needed more roasting time and the sauce needs something more to it. The rub for the chicken had a ton of dill in it which wasn't expected for a "steakhouse" flavor profile.
