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Chicken Piccata

Chicken Piccata

with Buttery Sauce & Roasted Veggies

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It may sound fancy, but that’s just because we’ve taken inspiration from Italy. This kid-approved combo of flavoursome chicken steaks, roasted veggies and a smooth buttery sauce ticks all the boxes for a tasty and fast dinner, no matter what language you’re speaking!

Preparation Time
45 minutes
Cooking difficulty
Level 1
serving 4 people
serving 4 people

4 unit


2 unit


2 unit


1 bunch


1 unit


1 clove


1 bunch


1 packet

chicken breast

4 sachet

sweet mustard spice mix

(ContainsTraces of Gluten,Traces of Sulphites,May contain traces of allergens)

½ cube

chicken stock

Not included in your delivery

olive oil

2 tbs

plain flour


1 tsp


½ cup


30 g



Nutritional Valuesper serving
Nutritional Valuesper serving
Energy (kJ)2320 kJ
Fat21.1 g
of which saturates7.7 g
Carbohydrate40.7 g
of which sugars9.8 g
Protein46.4 g
Sodium1150 mg
Baking Paper
Baking Tray
Chopping board
Large Bowl
Large Non-Stick Pan
Paper Towel

Preheat the oven to 220°C/200°C fan-forced. Cut the potato (unpeeled) into 1cm chunks. Cut the carrot (unpeeled) into 1cm discs. Cut the zucchini into 2cm chunks. TIP: Cut the veggies to the correct size so they cook in the allocated time! Pick the thyme leaves. Spread the potato, carrot, zucchini and thyme over two oven trays lined with baking paper and drizzle with olive oil. Season generously with salt and pepper, toss to coat and roast for 25-30 minutes, or until tender.


While the veggies are roasting, finely chop the eschalot. Finely chop the garlic (or use a garlic press). Finely chop the parsley.


Place your hand flat on top of a chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. Repeat with the remaining chicken. In a large bowl, combine the plain flour, sweet mustard spice blend, salt (see ingredients list) and a pinch of pepper. One at a time, coat each chicken steak in the flour mixture, making sure each one gets a good coating on both sides


In a large frying pan, heat a generous drizzle of olive oil over a medium-high heat. Once the oil is hot, add the chicken and cook for 3-5 minutes each side, or until cooked through. Transfer a plate to rest. TIP: If your pan is getting crowded, cook in batches for the best results!


While the chicken is resting, wipe out the frying pan with paper towel and return to a medium heat with a drizzle of olive oil. Add the eschalot, garlic and 1/2 the parsley and cook for 1-2 minutes, or until softened and fragrant. Crumble in 1/2 a chicken stock cube and add the water (see ingredients list). Bring to the boil then add the butter. Mix with a whisk or fork for 1-2 minutes or until combined and slightly thickened. Remove from the heat. TIP: Add any resting juices to the sauce for extra flavour if you like!


Thinly slice the chicken. Divide the chicken and roast veggies between plates. Spoon over the buttery sauce. Garnish the adult's portions with the remaining parsley.

TIP: For kids, follow our serving suggestion in the main photo!