Pan-Seared Chicken
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Pan-Seared Chicken

Pan-Seared Chicken

with Peppercorn Sauce, Mashed Sweet Potato, and Roasted Broccolini

After testing hundreds of recipes in the HelloFresh test kitchen, we’ve come up with a formula for the perfect recipe. Meat + sauce + potatoes + veggies! We know, it’s a groundbreaking discovery. This twist incorporates one of our favorite sauces, a creamy peppercorn sauce. It’s great on just about everything!


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

Total Time30 minutes
Prep Time


serving amount

12 ounce

Sweet Potatoes

1 unit


½ ounce

Black Peppercorns

6 ounce

Baby Broccoli

12 ounce

Chicken Breasts

1 unit

Chicken Stock Concentrate

2 tablespoon

Sour Cream

(Contains Milk)

Not included in your delivery

2 teaspoon

Olive Oil





1 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories516 kcal
Energy (kJ)2159 kJ
Fat16 g
Saturated Fat6 g
Carbohydrate48 g
Sugar11 g
Dietary Fiber9 g
Protein48 g
Cholesterol146 mg
Sodium390 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.


Baking Sheet
Large Pan


Prep the potatoes

Wash and dry all produce. Preheat the oven to 400 degrees. Crush the black peppercorns inside the bag with a mallet or heavy pan until finely crushed. Halve, peel, and mince the shallot. Peel and cut the sweet potato into ½-inch cubes. Place them in a pot with enough water to cover by 2 inches. Bring to a boil, and cook for 10-15 minutes, until fork-tender. Drain and return to the same pot.

Roast the broccolini

Toss the broccolini on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Place in the oven for about 15 minutes, until slightly crispy.

Cook the chicken

Heat a drizzle of oil in a large pan over medium- high heat. Season the chicken on all sides with salt. Add to the pan and cook for 3-4 minutes per side, until browned but not yet cooked through. Transfer the chicken to the baking sheet in the oven to finish cooking for about 5 minutes. Let it rest for 5 minutes before serving.

Make the peppercorn sauce

Add the minced shallot to the same pan over medium heat. Cook, tossing for 1-2 minutes, until softened. Add in the stock concentrate and 1 cup water, scraping up the browned bits from the bottom of the pan. Bring to a boil and simmer until thickened and reduced by half. Remove the pan from the heat, then stir in the sour cream and as much black peppercorn as you like. Season to taste with salt and pepper.


Mash the sweet potatoes: Mash the sweet potatoes with a fork or potato masher until smooth. Stir in 1 Tablespoon butter and season to taste with salt and pepper. Reheat over medium heat, if necessary.


Serve: Thinly slice the pan seared chicken and serve alongside the roasted broccolini and mashed sweet potatoes. Drizzle the peppercorn sauce over the dish and enjoy!