Creamy Garlic Chicken Breast and Spinach
with Smashed Potatoes
Tonight's dinner is restaurant worthy! A quick and effortless creamy garlic spinach sauce is draped over golden seared chicken and equally delectable smashed potatoes!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Chicken Breasts
43 g
Cream Cheese
(Contains Milk)
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat)
480 g
Red Potato
2 unit
Garlic, cloves
56 g
Baby Spinach
1 unit
Chicken Broth Concentrate
1.5 tsp
Dijon Mustard
(Contains Mustard)
7 g
Chives
Not included in your delivery
3 tbsp
Unsalted Butter*
(Contains Milk)
½ tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F. 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. Reserve 3/4 cup potato water (dbl for 4 ppl), then drain and return potatoes to the same pot, off heat. Roughly mash 2 tbsp butter and 3 tbsp milk (dbl both for 4 ppl) into potatoes until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!) Season with salt and pepper, to taste.
Heat a large non-stick pan over medium-high heat. While the pan heats, pat chicken dry with paper towels. Season with salt and pepper. When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), 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, 10-12 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 butter (dbl for 4 ppl), then swirl the pan until melted. Add garlic and Cream Sauce Spice Blend. Cook, stirring often, until fragrant, 30 sec. Gradually whisk in reserved potato water, broth concentrate and cream cheese. 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.
