Herby Chicken with Potato and Cauliflower Gratin

Herby Chicken with Potato and Cauliflower Gratin

Ready in 40 minutes Serves 4
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, July 21, 2019.



  • 1 red onion
  • 1 pack sundried tomatoes
  • 1/2 cauliflower
  • 1 cup cream
  • 1 cup chicken stock
  • 1 pack pre-cooked potatoes
  • 1 pack panko breadcrumbs
  • 1 pack Parmesan, grated


  • 1/2 bunch silverbeet
  • 1 pack chicken breasts
  • 1 pack Italian herbs
  • 1 courgette


  1. Prep gratin Slice onion and sundried tomatoes. Cut cauliflower into small florets; remove white stem from silverbeet and thinly slice leaves until you have about 2 cups worth. Heat an oven-proof fry-pan on medium heat.
  2. Cook gratin Melt a knob of butter in fry-pan, add cauliflower and onion to pan. Cook cauliflower with 1/2 tsp salt, stirring occasionally, for about 10 minutes. Add cream, stock and sundried tomatoes, simmer for 3 minutes until slightly reduced. Add potatoes to pan and lightly smash with a fork. Sprinkle over breadcrumbs and Parmesan and grill for about 5 minutes until golden.
  3. Prep chicken Pat chicken dry and cut into steaks. Place your hand flat on top of chicken and slice through horizontally. Toss with Italian spices and season. Cut courgette in half lengthways and thinly slice.
  4. Cook chicken Heat a drizzle of oil in a fry-pan on medium-high heat. Cook chicken for 3-5 minutes each side, depending on thickness, or until cooked through. Remove from pan and set aside to rest. Add courgette, silverbeet and a splash of water to pan and cook for about 2 minutes until tender.
  5. To finish Slice chicken and toss in any resting juices.
  6. Serve chicken and courgette with potato gratin.

Nutritional Information

Energy 2742 kj
655 kcal
Protein 50.0g
Carbohydrate 58.9g
Fat 31.3g