Cream Cheese Chicken with Crispy New Potatoes
Cream Cheese Chicken with Crispy New Potatoes



  • 300g small new potatoes
  • 2 tbsp olive oil
  • 2 chicken breasts, skin removed, each sliced into 3 pieces
  • 200g cream cheese with herbs
  • 1 tsp wholegrain mustard
  • 180g cherry tomatoes on the vine
  • Small handful of fresh tarragon, leaves picked
  • Preheat the oven to 200C. Boil the potatoes in salted water for 10 mins, then drain and lightly crush with a fork. Tip into a roasting tin with 1 tbsp of oil and some seasoning, then roast for 20 mins to crisp up.
  • Meanwhile, heat the remaining oil in a frying pan and season the chicken all over. Fry for 5 mins to brown all over, then stir in the cream cheese and mustard to combine. Add the tomatoes and simmer for 5 mins, or until the chicken is cooked through. Serve with the crispy potatoes and some fresh tarragon sprinkled on top.
30 mins
2 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box