There’s something deeply satisfying about a dish that feels both indulgent and clean — a plate that’s rich in flavour, yet light enough to enjoy any day of the week. This Glazed Chicken Breast with Plum Sauce is exactly that.
The chicken is gently seared until golden and brushed with a glossy plum glaze that brings a subtle sweetness and a whisper of tang. Every bite carries that comforting depth of roasted flavour, lifted by the fresh vibrance of the vegetables.
Roasted new potatoes bring warmth and texture, while the roasted celeriac purée adds a velvety creaminess and earthy tone that ties the whole dish together. The roasted peppers add colour and a touch of caramelised sweetness, perfectly balanced by the crisp asparagus and fresh garden peas.
It’s a dish that celebrates balance — sweet and savoury, soft and crisp, comforting and refined. Every element has its place, working in harmony to create something beautiful, both visually and on the palate.
Ingredients (Serves 2)
For the chicken and glaze:
- 2 chicken breasts
- 1 tbsp olive oil
- Salt and black pepper
- 2 tbsp plum sauce (or plum purée with a splash of soy sauce and honey)
- 1 tsp butter for glazing
For the roasted potatoes:
- 200g new potatoes, halved
- 1 tbsp olive oil
- Sea salt, to taste
For the celeriac purée:
- 200g celeriac, peeled and diced
- 1 tbsp butter
- 50ml cream (or milk for a lighter version)
- Salt, to taste
For the vegetables:
- ½ red pepper, roasted or pan-grilled
- ½ yellow pepper, roasted or pan-grilled
- 6 asparagus spears
- 50g garden peas
- 2–3 tenderstem broccoli pieces (optional)
Method
- Prepare the celeriac purée:
- Boil the diced celeriac in salted water until soft (about 15 minutes).
- Drain, then blend with butter and cream until smooth. Season to taste. Keep warm.
- Roast the potatoes:
- Toss the halved potatoes in olive oil and salt.
- Roast at 200°C (fan 180°C) for 25–30 minutes until golden and crisp.
- Cook the chicken:
- Season both sides with salt and pepper.
- Heat olive oil in a pan and sear the chicken until golden on both sides (about 3–4 minutes per side).
- Brush with plum sauce, lower the heat, add a little butter, and continue to glaze until cooked through and beautifully glossy.
- Roast or grill the peppers:
- Lightly season and roast or pan-grill until slightly charred and tender.
- Cook the vegetables:
- Blanch asparagus and peas in salted boiling water for 2 minutes, then cool in ice water to retain their colour.
- To serve:
- Spoon the celeriac purée onto the plate in small, elegant dots.
- Arrange the roasted potatoes, vegetables, and glazed chicken with care.
- Brush a little extra glaze over the chicken for shine and finish with a touch of sea salt.
Nutritional Values (Per Serving):
- Calories: ~520 kcal
- Protein: 46g
- Carbohydrates: 38g
- Fat: 18g
- Fibre: 6g
- Sugar: 10g
Chef’s Note:
There’s something poetic about how simple ingredients — plums, celeriac, a good piece of chicken — can create such harmony on a plate. When I designed this dish, I wanted to show that elegance doesn’t come from complexity, but from balance. The glaze gives life to the chicken, the purée grounds it, and the vegetables add the rhythm. It’s a reflection of my philosophy in the kitchen: every detail matters, but only when they all serve one beautiful purpose — flavour.