Carb Smart Cheesy Smothered Chicken
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Carb Smart Cheesy Smothered Chicken

Carb Smart Cheesy Smothered Chicken

with Mushroom Sauce and Mashed Potatoes

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.

Carb Smart

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

Preparation Time30 minutes
Cooking Time


serving amount

280 g

Chicken Thighs

170 g


113 g


1 unit

Chicken Broth Concentrate

300 g

Yellow Potato

¼ cup

Cheddar Cheese, shredded

(Contains Milk)

3 tbsp

Sour Cream

(Contains Milk)

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat)

Not included in your delivery

1.5 tbsp


¼ tsp


2 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp



Nutrition Values

Calories660 kcal
Fat36 g
Saturated Fat13 g
Carbohydrate43 g
Sugar8 g
Dietary Fiber5 g
Protein39 g
Cholesterol174 mg
Sodium870 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Parchment Paper
Measuring Spoons
Large Pot
Potato Masher
Large Non-Stick Pan
Paper Towel
Aluminum Foil
Measuring Cups



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.

Roast carrots

Add carrots and 1/2 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.

Cook potatoes

Meanwhile, 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 creamy. Season with salt and pepper, to taste.

Pan-fry chicken

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.

Cook mushroom sauce

Heat the same pan over medium. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then mushrooms. Cook, stirring often, until mushrooms soften, 2-4 min. Sprinkle Cream Sauce Spice Blend over mushrooms. 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. Stir in 1 tbsp butter (dbl for 4 ppl).

Finish and serve

Add chicken back to the pan. Spoon mushroom sauce over chicken, then sprinkle cheese over top. Cover 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.