Seared Double Chicken & Creamy Parsley Sauce
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Seared Double Chicken & Creamy Parsley Sauce

Seared Double Chicken & Creamy Parsley Sauce

with Sweet Potato Wedges & Garlicky Veggies

Once you try our recipe for creamy parsley sauce, you'll want to pour it on everything - starting with perfectly seared chicken breast, which we've teamed with the best kind of veggies for a meal that will have everyone wiping their plates clean.

Kid Friendly

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

Preparation Time25 minutes
Cooking Time


Serving amount


sweet potato

1 clove


1 bag


1 bag

Green Veg Mix

2 packet

chicken breast

1 sachet

Nan's special seasoning

1 packet

thickened cream

(Contains Milk;)

Not included in your delivery

olive oil


Nutritional Values

Energy (kJ)2831 kJ
Fat25.4 g
of which saturates11.6 g
Carbohydrate35.2 g
of which sugars14.7 g
Protein75.6 g
Sodium643 mg
The average adult daily energy intake is 8700 kJ


Baking Paper
Large Frying Pan



• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into wedges. • Place wedges on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes. • Meanwhile, finely chop garlic. Roughly chop parsley leaves. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook green veg mix, tossing, until just tender, 5-6 minutes. • Add garlic and cook until fragrant, 1 minute. • Transfer veggies to a bowl. Season to taste. Cover to keep warm.


• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine Nan's special seasoning, a drizzle of olive oil and a pinch of salt and pepper. • Add chicken breast, turning to coat. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken, in batches, until cooked through (when no longer pink inside), 3-6 minutes each side. Transfer to a plate to rest.


• Return pan to medium-low heat. • Cook light cooking cream, parsley and any chicken resting juices, scraping up any meaty bits from the pan, until slightly thickened, 1-2 minutes. Season to taste.


• Slice the seared chicken. • Divide chicken, sweet potato wedges and garlicky veggies between plates. • Drizzle creamy parsley sauce over chicken to serve. Enjoy!