Crushed potatoes with sizzled chicken

Crushed potatoes with sizzled chicken

  • 1
  • 2
  • 3
  • 4
  • 5
(5 ratings)

Ready in 25-35 minutes


Serves 4
Full of fresh flavour and superhealthy, this quick-to-make chicken dish is a simple summer treat

Nutrition and extra info

  • Healthy


  • kcal453
  • fat11g
  • saturates2g
  • carbs58g
  • sugars0g
  • fibre6g
  • protein35g
  • salt1.48g
Save to My Good Food
Please sign in or register to save recipes.


  • 1.3kg waxy potato such as Desirée, cut into large chunks



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 3 large skinless boneless chicken breast fillets, each sliced into 6-8 pieces
  • 50g SunBlush tomato or sun-dried tomatoes (drained really well)
  • 50g black olive
  • 4 rosemary sprigs



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 1 lemon, grated zest and juice



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 1 tsp wholegrain mustard
  • a couple of handfuls of watercress



    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…


  1. Put the potatoes on to cook in a pan of lightly salted boiling water. When they have been simmering for about 10 minutes, start to cook the chicken.

  2. Measure 2 teaspoons of the olive oil into a large frying pan or wok. Heat it, then add the chicken pieces but don’t stir them immediately – just let them sear for a few seconds over a high heat so they get nice and brown. Now turn them over and sear on the other side. Turn the heat down and cook for a few more minutes until golden.

  3. Add the tomatoes, olives and rosemary sprigs to the pan with the chicken. Stir everything together well and cook gently for a couple of minutes. Season the mixture with black pepper.

  4. Meanwhile, make the dressing by mixing the rest of the olive oil together with the lemon zest, lemon juice and mustard. Season with a little salt and pepper.

  5. Strew the watercress over 4 serving plates. Drain the potatoes then spoon them over the watercress. Crush each potato lightly with a fork. Share out the chicken mixture, piling it on top of the potatoes, then drizzle the lot with the olive oil and lemon dressing.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
24th Jul, 2013
Very nice, easy dinner. I added onion and bacon, left out olives, and then added the potatoes and the dressing to the pan with the chicken to heat through so everything soaked up the flavours.
30th Jul, 2011
Although I made a few changes in cooking and presentation, this turned out just gorgeous. I mixed more greens with the watercress to make a bed on which I served the chicken and potatoes. Also fried some crushed garlic and crushed red pepper in the cooking mixture for extra flavour. LOVED it! Husband was raving about it for 2 days
25th Sep, 2009
I've recently tried this out but made my own version. I added grilled peppers, fried mushrooms with garlic, bacon and left out the olives. It was delicious so I will definately do it again.
13th Nov, 2007
Delicious, made this loads in the summer, go easy on the lemon.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?