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American Recipes
Pan-Seared Chicken

Pan-Seared Chicken

with Peppercorn Sauce, Mashed Sweet Potato, and Roasted Broccolini

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Rated 3.2 / 4out of 5172 ratings
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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!

Tags:Gluten free
Allergens:Milk

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

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Sweet Potato

1 unit

Shallot

½ ounce

Black Peppercorns

6 ounce

Baby Broccoli

12 ounce

Chicken Breasts

1 unit

Chicken Stock Concentrate

2 tablespoon

Sour Cream

(ContainsMilk)

Not included in your delivery

2 teaspoon

Olive Oil

unit

Salt

unit

Pepper

1 tablespoon

Butter

(ContainsMilk)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2158.944 kJ
Calories516 kcal
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.
Utensils
Utensilsarrow down iconarrow down icon
Peeler
Pot
Strainer
Baking Sheet
Large Pan
Instructionsarrow up iconarrow up icon
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Prep the potatoes
Prep the potatoes
1

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
Roast the broccolini
2

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
Cook the chicken
3

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
Make the peppercorn sauce
4

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.

5

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.

6

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!