HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCarb Smart Cheesy Smothered Chicken
Carb Smart Cheesy Smothered Chicken

Carb Smart Cheesy Smothered Chicken

with Mushroom Sauce and Mashed Potatoes

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Is there anything better than juicy chicken thighs smothered in mushroom sauce and topped with cheddar cheese? This low carb meal has all that and more, with creamy mash and roasted carrots as the perfect sides.

Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.

Tags:Carb Smart (50g or less)

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

280 g

Chicken Thighs

170 g


113 g


1 unit

Chicken Broth Concentrate

2 unit

Green Onion

300 g

Yellow Potato

¼ cup

Cheddar Cheese, shredded


3 tbsp

Sour Cream


1 tbsp

Cream Sauce Spice Blend


Not included in your delivery

3.5 tbsp


¼ tsp


2 tbsp

Unsalted Butter*


0.13 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories770 kcal
Fat50 g
Saturated Fat17 g
Carbohydrate45 g
Sugar8 g
Dietary Fiber6 g
Protein39 g
Cholesterol175 mg
Sodium960 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Large Pot
Potato Masher
Large Non-Stick Pan
Paper Towel
Aluminum Foil
Measuring Cups
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 425°F. Wash and dry all produce. Peel, then cut carrot into 1/4-inch coins. Thinly slice mushrooms. Quarter potatoes. Thinly slice green onions.


Add carrots and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender-crisp, 16-20 min.


While carrots roast, add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered, until fork-tender, 10-12 min. Drain and return potatoes to the same pot, off heat. Roughly mash sour cream and 1 tbsp butter (dbl for 4 ppl) into potatoes until slightly mashed. Season with salt and pepper.


Pat chicken dry with paper towels, then season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Pan-fry until chicken is cooked through, 4-5 min per side.** Transfer chicken to a plate, then cover with foil to keep warm.


Reheat the same pan over medium. Add 1/2 tbsp oil (dbl for 4 ppl), then mushrooms and green onions. Cook, stirring often, until veggies soften, 2-4 minutes. Sprinkle Cream Sauce Spice Blend over veggies. Cook, stirring often, until coated, 1 min. Stir in broth concentrate and 3/4 cup water (dbl for 4 ppl). Bring to a boil over high. Once boiling, reduce heat to medium-low. Simmer, stirring occasionally, until sauce thickens slightly, 1-2 min. Remove the pan from heat. Stir in 1 tbsp butter (dbl for 4 ppl).


Add chicken back to the pan. Spoon mushroom sauce over chicken, then sprinkle cheese over top. Cover the pan and cook until cheese melts, 1-2 min. Divide chicken, carrots and mashed potatoes between plates. Spoon remaining mushroom sauce in the pan over chicken and mashed potatoes.