HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCheesy American Chicken
Cheesy American Chicken

Cheesy American Chicken

with Caramelised Onion Potato Salad

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The spice is right on these chicken breasts, which are tossed in our All-American spice blend before being topped with cheese and baked. Serve them with a creamy potato salad with caramelised onion for a touch of sophistication.

Tags:Not Suitable for CoeliacsNaturally Gluten-Free

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes
Cooking difficultyEasy

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

4 unit


1 packet

chicken breast

2 sachet

All-American spice blend

(ContainsSulphitesMay be present Gluten)

1 packet

shredded Cheddar cheese


1 tub

caramelised onion chutney

1 bunch

spring onions

1 packet

sour cream


2 unit


1 unit


Not included in your delivery

olive oil

2 tsp

balsamic vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2410 kJ
Fat23.6 g
of which saturates11.6 g
Carbohydrate36 g
of which sugars9.4 g
Dietary Fibre0 g
Protein51.6 g
Cholesterol0 mg
Sodium654 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 200°C/180°C fan-forced. Bring a medium saucepan of salted water to the boil. Peel the potato and cut into 2cm chunks. Add the potato to the boiling water and cook until soft when pierced with a knife, 10-12 minutes. Drain and run under cold water to cool. Set aside.


While the potato is boiling, place the chicken breast and All-American spice blend in a bowl. Season with salt and pepper and drizzle with olive oil. Toss to coat. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the chicken and cook until browned, 2 minutes each side. Transfer the chicken to an oven tray lined with baking paper and sprinkle with the shredded Cheddar cheese. Bake until cooked through, 6-10 minutes (depending on size of fillet). Set aside to rest. TIP: Chicken is cooked through when it is no longer pink in the middle


Thinly slice the spring onion. In a medium bowl, combine the potato, caramelised onion chutney, spring onion and sour cream. Season generously with salt and pepper and toss to coat. DTIP: Seasoning is key in this dish! Taste and season again with salt and pepper if you think it needs it!


While the chicken is resting, thinly slice the cucumber and tomato into half-moons.


Place the tomato, cucumber and mixed salad leaves in a bowl. Add the balsamic vinegar (for the salad) and a drizzle of olive oil. Toss to coat and season to taste with salt and pepper.


Divide the cheesy American chicken, caramelised onion potato salad and garden salad between plates.