Garlicky Smashed Chicken
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Garlicky Smashed Chicken

Garlicky Smashed Chicken

with Pan Gravy and Veggie Medley

Tonight's dinner is a brick chicken fake out! Leave the brick in the garage and get ready for juicy, crispy, pan-seared garlic-smashed chicken, complete with savoury pan gravy, mash and roasted tomatoes and peppers!

Family Friendly

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

Preparation Time25 minutes
Cooking Time


serving amount

2 unit

Chicken Breasts

2 unit

Garlic, cloves

1 sprig


460 g

Russet Potato

160 g

Sweet Bell Pepper

56 mL


(Contains Milk)

1 unit

Chicken Broth Concentrate

1 tbsp

All-Purpose Flour

(Contains Wheat)

113 g

Baby Tomatoes

50 g


1 tbsp

Montreal Spice Blend

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

1.5 tbsp


¼ tsp


0.13 tsp



Nutrition Values

Calories780 kcal
Fat38 g
Saturated Fat16 g
Carbohydrate63 g
Sugar10 g
Dietary Fiber7 g
Protein47 g
Cholesterol195 mg
Sodium880 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.


Large Pot
Measuring Cups
Measuring Spoons
Baking Sheet
Paper Towel
Parchment Paper
Plastic Wrap
Rolling Pin
Large Non-Stick Pan
Small Bowl
Potato Masher


Cook potatoes and prep

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Peel, then 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. While potatoes come to a boil, strip 1 tbsp rosemary leaves (dbl for 4 ppl) from stems, then roughly chop. Peel, then roughly chop garlic. Core, then cut pepper into 1-inch slices.

Prep veggies and chicken

Add tomatoes, peppers and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Set aside. Pat chicken dry with paper towels. Season with salt and pepper. Sprinkle garlic, rosemary and half the Montreal Steak Spice over chicken. Cover each chicken breast with plastic wrap. Using a mallet, rolling pin or heavy-bottomed pan, carefully pound each chicken breast until 1/2-inch thick.

Cook veggies and chicken

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Cook until golden, 1-2 min per side. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed!) Transfer chicken to the baking sheet with veggies. Bake in the middle of the oven until veggies are tender and chicken is cooked through, 6-8 min.**

Make pan gravy

Peel, then thinly slice shallot. Stir together broth concentrate and 1 1/4 cups water (dbl for 4 ppl) in a small bowl. Heat the same pan over medium. When hot, add 1 tbsp butter (dbl for 4 ppl), then shallots. Cook, stirring often, until shallots soften, 1-2 min. Sprinkle flour over shallots. Cook, stirring often, until toasted, 1 min. Add broth mixture and remaining Montreal Steak Spice. Cook, stirring often, until pan gravy thickens slightly, 1-2 min.

Mash potatoes

Drain and return potatoes to the same pot, off heat. Mash cream and 1 tbsp butter (dbl for 4 ppl) into potatoes until creamy. Season with salt and pepper.

Finish and serve

Divide mash, chicken and veggies between plates. Spoon pan gravy over chicken and mash.