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Watercress Pesto Chicken Served With Watercress Mash

Watercress Pesto Chicken Served With Watercress Mash

Preparation: 10 mins Cooking: 20 mins Serves: 2
Watercress Pesto Chicken Served With Watercress Mash


  • 2 tbsp. olive oil
  • 2 chicken breasts, skin on
  • 3 sprigs thyme
  • 2 cloves garlic, left unpeeled
  • 30 g unsalted butter
  • 2 tbsp. extra virgin olive oil
  • 600g potatoes, peeled and diced
  • 85 watercress
  • 1 handful pine nuts, lightly toasted
  • 1 handful of parmesan, grated


Preheat the oven to 180C/160C fan/gas 4. Heat the oil in an ovenproof frying pan. Add the chicken breasts, skin-side down, and fry over a high heat for 2-3 minutes on each side, or until browned all over. Season with salt and freshly ground black pepper and add the thyme and garlic cloves to the pan.

Transfer the chicken to the oven and roast for about 10 minutes. Set aside to rest in the pan.

For the watercress mash:

Boil the potatoes until soft enough to mash. Drain and mash. Add olive oil and butter and stir well. Add chopped watercress and season with plenty of salt and black pepper.

For the pesto:

Lightly toast pine nuts in a dry pan then add the chopped watercress, grated cheese and garlic to the food processor and pulse. With the motor running, add the olive oil a little at a time until the mixture is well combined. Set aside until ready to serve.

Place the chicken breasts, watercress and mash onto plates, then pour over any remaining juices from the chicken pan. Finish with a serving of pesto.