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A super-quick, healthy take on a classic British family favourite – using some clever shortcuts (ready-diced chicken breast and pre-prepped fresh veg), you can get this one-pot dish on the table in just 20 minutes. If you like, finish with a dollop of mascarpone and a scattering of parsley, then tuck straight in. See method
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Preheat the oven to gas 6, 200°C, fan 180°C. Heat the oil in a large heavy-based pan over a medium-high heat. Add the chicken, mixed herbs and some seasoning. Cook for 4-5 mins, stirring until the chicken is browned on all sides. Add the soup mix ,and fry for a further 2 mins.
Crumble in the chicken stock cube, add 200ml water and stir to mix. Bring to the boil and simmer for 3 mins. Transfer the ingredients to an ovenproof dish and top with the potato slices.
Bake for 10 mins or until the potatoes are crispy and the chicken is cooked through. Scatter with chopped parsley and a dollop of mascarpone to serve, if you like.
Chef's tip:A dollop of mascarpone adds just the right level of creaminess.
Drink pairing:Try with Tesco Finest Chenin Blanc – the lingering finish of this citrussy drink will help you savour the flavours for longer.
See more Chicken recipes
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