Garlic and Herb Chicken

Number 4 in our series of One Minute...ish Videos with Nicole Fowler is the Herb & Garlic Chicken! It's served with mashed potato, asparagus and cherry tomatoes in a deliciously creamy sauce. You will want to try this!


  • 2 Chicken Breast Fillets
  • 225g Cherry Tomatoes    
  • 300g Asparagus           
  • 50g Bread Crumbs         
  • 1 Egg
  • 250g White Potatoes
  • 40ml Milk      
  • 20g Butter  
  • 4 Garlic Cloves
  • 50g Flour     
  • 1Tbsp Garlic powder   
  • 10g Parsley fresh     
  • 5g Mixed herbs      
  • 120g Natural Yoghurt
  • 1 Tbsp Dijon Mustard


1. Pre-heat the oven to 180.

2. Boil a large pan of water. Peel and chop some potatoes and place them in to part boil.

3. Then add breadcrumbs, 25 grams of flour, garlic powder, 1 teaspoon of mixed herbs, fresh parsley and 2 garlic cloves into a bowl. Then add some salt and black pepper before mixing it all together!

4. Chop your large chicken breasts into quarters. Whisk an egg in a small bowl and then dip each piece of chick in the egg making sure they are all covered and then place it in the breadcrumb mixture.

5. Time to get your hands in! Mix the chicken in the breadcrumb mixture ensuring that each piece of chicken is covered all over. Place the chicken in the middle of a baking tray and bake for 10 minutes.

6. Whilst they’re cooking, it’s time to make the sauce. Add 20 grams of butter to a pan on a medium heat. Once melted, start adding 25 grams of flour, only add half at first at stir in before adding the rest. This should take around 1 minute.

7. Then add 120 grams of natural yoghurt (you can use low fat!) and get stirring. Once mixed in, you need to start adding the milk. However, like the flour you don’t want to add this in all at once. Pour in gradually and keep stirring.

8. Add 1 tablespoon of Dijon mustard, 5 grams of fresh parsley, some salt and black pepper and keep stirring. Cook the sauce until it thickens.

9. In a pouring jug, 3 tablespoons of olive oil, 2 garlic cloves and some thinly chopped fresh basil.

10. Lift out the chicken from the oven and turn each piece on the baking try. Then add your asparagus and cherry tomatoes to either side of the chicken and drizzle the olive oil mixture all over it. Place the baking tray back in the oven for 15 minutes.

11. Once back in it is time to mash your spuds and get ready for serving! We like to add a bit of butter and black pepper, but everyone likes to make mash their own way!

12. To serve, use a shallow bowl (you can use a plate too) and pour your sauce out 1st. Then place two scoops of your mash in the middle, before adding your cooked chicken on top.

13. Scatter a couple of tomatoes around the edges before placing the asparagus on top! Then grab your cutlery and enjoy!

Find the other One Minute…ish Videos here –