Creamy Garlic Chicken and Spinach
with Smashed Potatoes- Milk
- Wheat
- Soy
- Mustard
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
280 g
Chicken Thighs
1 unit(s)
Cream Cheese
(Contains: Milk)
1 tbsp
Cream Sauce Spice Blend
(Contains: Wheat)
350 g
Red Potato
2 unit(s)
Garlic, cloves
56 g
Baby Spinach
1 tbsp
Chicken Stock Powder
(Contains: Soy)
1.5 tsp
Dijon Mustard
(Contains: Mustard)
7 g
Chives
Not included in your delivery
3 tbsp
Unsalted Butter*
(Contains: Milk)
Ā½ tbsp
Oil*
Ā¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Utensils
Cooking Steps
Before starting, preheat the oven to 450ĖF. Wash and dry all produce. Cut potatoes into 1-inch pieces. 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. ļ»æRoughly mash 2 tbsp (4 tbsp) butter and 3 tbsp (6 tbsp) milk into potatoes until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!) Season with salt and pepper, to taste.
Meanwhile, heat a large non-stick pan over medium-high heat.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 until golden-brown, 1-2 min per side.Remove the pan from heat. Transfer chicken to an unlined baking sheet.Roast in the top of the oven until cooked through, 8-10 min.**
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, stirring often, until fragrant, 30 sec.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, stirring often, until sauce thickens slightly, 3-4 min.Add Dijon and any juices from the baking sheet with chicken. Season with salt and pepper, to taste. Cook, whisking often, until Dijon is incorporated, 30 sec.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.
Customer reviews
Review summary
Updated on Aug 2026- Flavour:Ā The creamy garlic spinach sauce is a clear highlight, with many reviewers praising its rich, comforting flavour. Some found the Dijon mustard overpowering; using half the amount helps keep the sauce balanced.
- Ease of prep:Ā Most reviewers found the steps manageable, though actual cook time runs longer than suggested, especially when peeling many small potatoes.
- Suggestions:Ā Use larger red potatoes to reduce peeling time, add a splash of milk to keep the smashed potatoes from drying out, and consider reducing the chicken stock powder slightly to avoid an overly salty sauce. Adding mushrooms or an extra vegetable like broccoli or peas rounds out the dish nicely.
- Leftovers:Ā The dish reheats well, with at least one reviewer noting the second portion was just as good the next day for lunch.
- Portions:Ā Several reviewers found the potato quantity fell short for the stated serving size; having an extra potato on hand is a practical precaution.
