Mushroom-Smothered Chicken Thigh
with Spinach Mashed Potatoes
Protein Plus (50 g protein or more) is based on a per serving calculation of the recipe's protein amount.
Ingredients: Russet potato • Chicken thighs • Mushrooms • Yellow onion • Spinach • Cream cheese (milk) (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) • Garlic puree (garlic, water, soybean oil, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Cream sauce spice blend (wheat) (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
270 g
Chicken Thighs
2 unit(s)
Russet Potato
56 g
Baby Spinach
227 g
Mushrooms
1 tbsp
Garlic Puree
(May contain traces of: Wheat, Crustaceans, Fish, Mustard, Gluten, Sesame, Sulphites, Soy, Milk, Tree nuts, Egg)
3 unit(s)
Cream Cheese
(Contains: Milk)
½ unit(s)
Yellow Onion
1 unit(s)
Chicken Broth Concentrate
10 g
Cream Sauce Spice Blend
(Contains: Wheat May contain traces of: Mustard, Sesame, Sulphites, Soy, Milk, Tree nuts, Peanuts)
Not included in your delivery
¼ tsp
Pepper*
¼ cup
Milk*
1 tbsp
Oil*
¼ tsp
Salt*
3 tbsp
Butter*
(Contains: Milk)
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 425°F.
- Wash and dry all produce.
- Remove brown spots from potatoes, then peel and cut into 1-inch pieces.
- To a large pot, add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) (use same for 4 servings). Cover and bring to a boil over high.
- Once boiling, reduce heat to medium-high. Simmer uncovered for 10-12 min, until fork-tender.
- Meanwhile, pat chicken dry with paper towels. Sprinkle with 1 tsp (2 tsp) Cream Sauce Spice Blend, then season with salt and pepper.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook for 1-2 min per side, until golden.
- Transfer chicken to an unlined baking sheet. Roast in the middle of the oven for 10-12 min, until cooked through.**
- Meanwhile, peel, then cut half the onion into 1/4-inch pieces (use whole onion for 4 servings).
- Cut mushrooms into 1/4-inch slices.
- Roughly chop spinach.
- Return the pan (from step 2 ) over medium. Add 1 tbsp (2 tbsp) butter, then swirl the pan to melt.
- Add onions and mushrooms. Cook for 3-4 min, stirring occasionally, until softened. Season with salt and pepper.
- Sprinkle with remaining Cream Sauce Spice Blend and add garlic puree. Cook for 30 sec, stirring often, until veggies are coated.
- Add cream cheese, chicken broth concentrate and 1/2 cup (1 cup) water. Cook for 2-3 min, stirring often, until sauce thickens.
- Season with salt and pepper.
- Remove the pan from heat.
- Drain and return potatoes to the same pot, off heat.
- Add spinach. Stir constantly for 1 min, until spinach is wilted.
- Mash 2 tbsp (4 tbsp) butter and 1/4 cup (1/2 cup) milk into potatoes until creamy. Season with salt and pepper, if you like.
- Thinly slice chicken.
- Divide spinach mash between plates.
- Top with chicken, then spoon mushroom sauce over top.
If you've opted to get chicken thighs, cook in the same way the recipe instructs you to cook chicken breasts.
