Waitrose and Partners
Sticky chicken with colcannon

Sticky chicken with colcannon

Colcannon is a mash made using potatoes and cabbage. The potato adds potassium to the protein-rich chicken in this dish packed with great-value ingredients. Both nutrients help to keep muscles healthy.

4 out of 5 stars(5) Rate this recipe
HealthyHigh protein1 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook15 mins
  • Total time30 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 800g Waitrose King Edward Potatoes, rinsed and cut into 2cm chunks
  • ½ Essential Savoy Cabbage, core discarded and shredded
  • 2 Essential Salad Onions, finely sliced
  • 50g Essential Unsalted Butter
  • 50ml Essential British Free Range Whole Milk
  • 3 tbsp Essential Dijon Mustard
  • 3 tbsp Essential Wholegrain Mustard
  • 2 tbsp Essential Clear Honey
  • 600g pack 4 Essential Higher Welfare British Chicken Breast Fillets


  1. Preheat the grill to medium-high and put a shelf towards the top of the oven. Put the potatoes in a large saucepan and cover with cold water. Bring to the boil, then simmer for 8 minutes. Add the cabbage and simmer for another 4 minutes. Drain in a colander and allow to steam dry for a minute, then tip back into the pan. Add the salad onions, butter and milk; season and mash together

  2. Meanwhile, in a shallow dish, mix both mustards with the honey. Season the chicken breasts on both sides, then add to the honey mustard marinade, turning to coat. Discard any excess marinade and transfer the chicken to a lined baking tray.

  3. Grill the chicken for 4-5 minutes on each side or until fully cooked through, the juices run clear and no pink meat remains. Rest the chicken for a couple of minutes, then slice and serve with the colcannon. Steamed green vegetables go nicely, too, if liked.

Cook’s tip

King Edward potatoes: Step away from the peeler! Potato skin contains lots of healthy fibre – just be sure to give the spuds a good rinse before chopping.


Typical values per serving when made using specific products in recipe


2,376kJ/ 565kcals



Saturated Fat












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