Last Tuesday, I found myself frantically rummaging through my pantry, desperately trying to pull a quick dinner together while my kids were on the brink of a full-blown meltdown. You know, one of those evenings when time feels like it’s slipping through your fingers, and everyone is hangry? That’s when I stumbled upon my trusty mixed herb pack and had a lightbulb moment: Herb chicken with sweet potato mash and sautéed broccoli. This dish turned out to be a lifesaver — it’s comforting enough to soothe any midweek chaos but feels just fancy enough to make you proud of your culinary skills. Plus, it’s a breeze to make, with most of the ingredients likely lounging around in your kitchen already.
What You’ll Need
This ingredient list is refreshingly simple, and chances are you already have most of this on hand. Here’s what you’ll need to whip up this delicious meal:
- Broccoli
- Mixed pack of Maggi So Herbs
- Olive oil
- Diced russet potato
- Black pepper and salt
- Skinless boneless chicken breasts
- Diced sweet potatoes
- Unsalted butter
How to Make Herb Chicken with Sweet Potato Mash and Sautéed Broccoli
- Preheat your oven to 350°F (180°C) or 320°F (160°C) if you’re using a convection oven. Cook the chicken following the instructions on the herb pack — it’s as simple as it sounds, and your kitchen will soon smell divine.
- About 15 minutes before the chicken is done, bring a pot of water to a boil. Toss in the diced russet potatoes and let them cook for 5 minutes. Then add the sweet potatoes and continue boiling until both types of potatoes are tender.
- Drain the potatoes and roughly mash them. Add a generous dollop of butter, a pinch of salt, and a sprinkle of black pepper. Mash until everything is smooth and creamy — taste and adjust seasoning if needed.
- While the potatoes are doing their thing, heat a splash of olive oil in a pan over medium heat. Add the broccoli and sauté it quickly until it’s tender and vibrant green. Cover to keep it warm and steamy.
- Once the chicken is done, take it out of the oven and let it rest for a minute. Carefully cut open the cooking bag and gently tip the contents into a serving dish.
- Slice the chicken breasts into chunky pieces, doing your best to keep their original shape. This’ll make for a pretty presentation when served on top of the mash.
- To serve, generously pile the mash onto a plate, top it with sliced chicken and any delicious juices from the cooking bag, and add a side of that bright sautéed broccoli. Enjoy!
Cook’s Notes
Here’s the lowdown on making this dish smoothly. First off, when you’re mashing the potatoes, don’t be shy with the butter — it’s what makes the mash indulgently creamy. If you want to make this meal ahead, you can prep the mash and broccoli earlier in the day and just reheat them when you’re ready to serve. The chicken is best cooked fresh, but if you have leftovers, store them in an airtight container in the fridge for up to two days. Just note that reheated chicken can dry out, so add a splash of water or broth when warming it up.
Make It Your Own
This dish is versatile, so don’t hesitate to put your own spin on it! Here are a few ideas:
- Swap the chicken for crispy tofu to make it vegetarian. Just coat the tofu in herbs before baking.
- Add a handful of grated cheese to the mashed potatoes for an extra creamy, cheesy flavor.
- Throw some sliced almonds or pine nuts into the broccoli for a bit of crunch and nuttiness.
- Use a mix of sweet and smoked paprika in the potatoes for a smoky kick.
If you try this, I’d love to hear how it turns out — drop a comment or tag me on social media. Happy cooking, and may this recipe save your midweek dinner scramble just like it did mine!
Related update: Herb chicken with sweet potato mash and sautéed broccoli