Creamy Garlic Chicken Breast and Spinach
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Creamy Garlic Chicken Breast and Spinach

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.

Preparation Time25 minutes
Cooking Time


serving amount

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


Not included in your delivery

3 tbsp

Unsalted Butter*

(Contains Milk)

½ tbsp


¼ tsp


0.13 tsp



Nutrition Values

Calories668 kcal
Fat33 g
Saturated Fat16 g
Carbohydrate47 g
Sugar5 g
Dietary Fiber5 g
Protein47 g
Cholesterol190 mg
Sodium932 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
Potato Masher
Measuring Cups
Measuring Spoons
Baking Sheet
Large Non-Stick Pan
Paper Towel


Cook and mash potatoes

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.

Cook chicken

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.

Start sauce

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.)

Finish sauce

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.

Finish and serve

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.