with Smashed Potatoes
Tonight's dinner is truly restaurant-worthy! A quick and effortless creamy garlic spinach sauce is draped over golden seared chicken and equally delectable smashed potatoes! Ingredients: Red potato • Chicken thighs • Spinach • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) (milk) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Chicken stock powder (salt, sugars (dextrose, corn syrup solids, sugar), chicken fat, corn starch, hydrolyzed vegetable proteins(corn, soy), dehydrated onion, yeast extract, spices and herb, spice extracts, dehydrated chicken, citric acid, turmeric extract, turmeric, disodium inosinate, disodium guanylate, natural flavour) (soy) • Dijon mustard (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) (mustard) • Chives • Garlic.
Allergens
Utensils
Tags
Chicken Thighs
280 g
Cream Cheese
1 unit
Cream Sauce Spice Blend
1 tbsp
Red Potato
350 g
Garlic, cloves
2 unit
Baby Spinach
56 g
Chicken Stock Powder
1 tbsp
Dijon Mustard
0.5 tbsp
Chives
7 g
Pepper
0.125 tsp
Oil
0.5 tbsp
Salt
0.13 tsp
Butter
3 tbsp
- Remove any brown spots from potatoes, then peel and cut into 1-inch pieces.
- To a large pot, add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings). Cover and bring to a boil over high heat.
- Once boiling, reduce heat to medium. Simmer uncovered for 10-12 min, until fork-tender.
- Drain and return potatoes to the same pot, off heat.
- Mash 2 tbsp (4 tbsp) butter into potatoes until creamy. Season with salt and pepper.
- Meanwhile, heat a large non-stick pan over medium-high.
- While the pan heats, pat chicken dry with paper towels. Season with 1 tsp (2 tsp) chicken stock powder, salt and pepper.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Cook for 1-2 min per side, until golden.
- Remove the pan from heat. Transfer chicken to an unlined baking sheet.
- Roast in the top of the oven for 8-10 min, until cooked through.**
- Meanwhile, roughly chop spinach.
- Peel, then mince or grate garlic.
- Thinly slice chives.
- When potatoes are done, heat the same pan (from step 2) over medium.
- When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
- Add garlic and Cream Sauce Spice Blend. Cook for 30 sec, stirring often, until fragrant.
- Gradually whisk in 3/4 cup (1 1/4 cups) water, cream cheese and remaining stock powder. Bring to a simmer, whisking often, until cream cheese is mostly combined. (TIP: It's okay if there are bits of cream cheese. The sauce will smooth out in the next step.)
- Once simmering, add spinach to the pan with sauce. Cook for 3-4 min, stirring often, until sauce thickens slightly.
- Add Dijon and any juices from the baking sheet with chicken. Season with pepper, if you like. Cook for 30 sec, whisking often, until Dijon is incorporated.
- Remove the pan from heat.
- Thinly slice chicken.
- Add half the chives to smashed potatoes, then stir to combine.
- Divide smashed potatoes between plates, then top with chicken.
- Spoon sauce over chicken and potatoes.
- Sprinkle remaining chives over top.
590
kcal
Calories
34
g
Fat
17
g
Saturated Fat
36
g
Carbohydrate
3
g
Sugar
4
g
Dietary Fiber
34
g
Protein
200
mg
Cholesterol
1390
mg
Sodium
1
g
Trans Fat
1400
mg
Potassium
100
mg
Calcium
3.5
mg
Iron
