Creamy, savoury and filling, this dish is a winner after a long day on the road or at work. Cooked in the one pan and ready in 20 minutes this is such to be a favourite. Mix and match with vegetables you have available and make it your own.


2 cups milk
1 cup mash potato flakes
1 tablespoon olive oil
2 large chicken breast, cut in half horizontally
2 cloves garlic, crushed
1 cup chicken stock
1 cup of cream
2 tablespoons sun-dried tomatoes
Large handful baby spinach


  1. In a pot heat the milk to a simmer, add potato flakes whilst stirring continuously and mix to remove any lumps. Add oil and season well with salt. Set aside.
  2. Heat a fry-pan over medium high heat with a drizzle of oil and brown the chicken on both sides. Add the garlic cook until fragrant.
  3. Pour stock and cream into pan and stir to combine, add sun-dried tomatoes and season with pepper. Bring to a simmer, cover and leave to cook for 6-7 minutes or until the chicken is cooked through.
  4. Add baby spinach, stir through to wilt and remove from heat. Return mashed potato to the heat and warm, adding more water if it is too thick.
  5. Divide mash between plates, top with chicken and sauce.

Serves 3-4


  • Use milk powder and water for the mash
  • Half a cup of white wine can be added at the end of step 2 if you have some handy


  • Pork chops or fillet work really well with this sauce
  • Use a stock cube to make the chicken stock, vegetable stock can also be used
  • Fresh tomatoes or a squeeze of tomato paste can be used in place of sundried
  • Any greens can be used as a side for this dish, or a crisp leafy salad


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