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Delicious herb-crusted meat served with roasted baby potatoes on a slate plate.

Cheddar-Crusted Chicken with Creamy Greens and Baby Potatoes

Name: Cheddar-Crusted Chicken with Creamy Greens and Baby Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 servings
Ingredients: 300g Chicken breast halved horizontally to make 2 thinner fillets; 400g Baby potatoes halved; 1 tbsp Cooking oil; 70g Cheddar cheese coarsely grated; 30g Breadcrumbs; 1 tsp Dried thyme; 15g Butter; 1 clove Garlic finely grated or crushed; 160g Frozen peas; 100g Baby spinach; 150ml Milk; 1 pinch Black pepper finely ground; 1 pinch Salt

Golden cheddar-topped chicken breasts with buttery baby potatoes and a quick creamy spinach and pea side.

Created by James Brunwin

British-inspiredChickenHigh fibreHigh protein

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Servings

2

Adjust the recipe

Ingredient amounts update below

Servings

1–12 servings

2

Estimated nutrition per serving

Calories: 693 kcal
Protein: 64.2g
Carbs: 61.5g
Fat: 23.4g

Start cooking

Under 45 minutes

Prep: 15 min
Cook: 30 min
Total: 45 min

Difficulty

easy

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For 2

Ingredients

Chicken and potatoes

300g, halved horizontally to make 2 thinner fillets
400g, halved
1 tbsp

Cheddar crust

70g, coarsely grated
30g
1 tsp

Creamy greens

15g
1 clove, finely grated or crushed
160g
100g
150ml

To finish

1 pinch, finely ground
1 pinch

Get everything ready

Preparation

1
Heat the oven
Heat the oven to 220°C/200°C fan/gas 7. Line a baking tray with baking paper if you have it.
2
Prepare the potatoes
Toss the halved baby potatoes with the oil, a pinch of salt and half the black pepper. Spread them cut-side down on the tray.
Timer available in cooking mode · 5 min
3
Make the topping
Mix the grated cheddar, breadcrumbs and dried thyme in a small bowl. Season with the remaining black pepper.
Timer available in cooking mode · 2 min
4
Prepare the chicken
Place the chicken fillets beside the potatoes and press the cheddar mixture firmly over the tops.
Timer available in cooking mode · 3 min

Step by step

Cooking

1
Roast the tray

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Roast until the potatoes are tender and browned and the chicken is cooked through with no pink remaining in the centre. If the cheese colours too quickly, loosely cover the chicken with foil for the final few minutes.

Timer available in cooking mode · 25 min

2

Start the creamy greens

About 8 minutes before the tray is ready, melt the butter in a large frying pan over a medium heat. Add the garlic and cook briefly until fragrant, without browning.

Timer available in cooking mode · 1 min

3

Cook the peas

Add the peas and milk, then simmer gently until the peas are hot and the milk has reduced slightly.

Timer available in cooking mode · 5 min

4

Wilt the spinach

Stir in the spinach a handful at a time until wilted. Season lightly with salt and pepper.

Timer available in cooking mode · 2 min

5

Serve

Divide the creamy greens and potatoes between two plates. Top with the cheddar-crusted chicken and spoon over any pan juices from the greens.

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Cheddar-Crusted Chicken with Creamy Greens and Baby Potatoes

Ingredients

Chicken and potatoes

Cheddar crust

Creamy greens

To finish

Preparation

Heat the oven

Prepare the potatoes

Make the topping

Prepare the chicken

Cooking

Roast the tray

Cooked this meal?

Best recipe matches

Garlic Chicken and Potato Smash Skillet

Creamy Cheddar Rigatoni

Herb-Crumb Roast Chicken Supper with Stuffing Balls and Onion Gravy

Greek-Style Lemon Roasted Potatoes with Herby Lentils

Start the creamy greens

Cook the peas

Wilt the spinach

Serve