Smart Creamy Mushroom Chicken Thighs
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Smart Creamy Mushroom Chicken Thighs

Smart Creamy Mushroom Chicken Thighs

with Parmesan Potatoes and Fresh Salad

Tonight's recipe features succulent chicken thighs topped with savoury creamy pan sauce paired with tender potato coins and a fresh salad. It's a dinner you won't soon forget!

Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount.

Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount.

Ingredients: Yellow potato • Chicken thighs • Mushrooms • Yellow onion • Roma tomatoes • Cucumber • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Spinach • Parmesan cheese (modified milk ingredients, water, natural flavour, modified corn starch, calcium chloride, lipase, bacterial culture, microbial enzyme, microbial rennet, cheese (milk, bacterial culture, salt, microbial enzyme, annatto), natamycin, ultrafiltered milk and milk ingredients, salt, sodium phosphate, flavour, citric acid, sodium citrate, potassium sorbate, acetic acid, lactic acid, annatto, sorbic acid, anticaking blend (cellulose powder, potato starch, corn starch, dextrose, calcium sulfate, enzyme)) (milk) • Red wine vinegar (wine vinegar, potassium sorbate, sulphites) (sulphites) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat).

Tags:
Calorie Smart
Carb Smart
Allergens:
Milk
Wheat

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

Preparation Time35 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

serving amount

280 g

Chicken Thighs

350 g

Yellow Potato

113 g

Mushrooms

1 unit(s)

Yellow Onion

56 mL

Cream

(Contains Milk)

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

56 g

Baby Spinach

1 unit(s)

Tomato

1 unit(s)

Mini Cucumber

½ tbsp

Red Wine Vinegar

(May contain Wheat, Sesame, Soy, Sulphites, Egg, Milk, Tree nuts, Fish, Mustard)

½ tbsp

Cream Sauce Spice Blend

(Contains Wheat May contain Peanuts, Triticale, Tree nuts, Sesame, Soy, Wheat, Milk, Sulphites, Mustard)

Not included in your delivery

1.5 tbsp

Oil*

¼ tsp

Sugar*

¼ tsp

Salt*

¼ tsp

Pepper*

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Nutrition Values

Calories600 kcal
Fat30 g
Saturated Fat12 g
Carbohydrate45 g
Sugar8 g
Dietary Fiber6 g
Protein39 g
Cholesterol175 mg
Sodium860 mg
Trans Fat0.4 g
Potassium1700 mg
Calcium200 mg
Iron4 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.

Utensils

Parchment Paper
Baking Sheet
Measuring Spoons
Large Bowl
Medium Non-Stick Pan
Aluminum Foil
Measuring Cups

Instructions

Roast potatoes
1
  • Cut potatoes into 1/4-inch-thick rounds. (NOTE: If you don't like potato skins, peel before slicing.)
  • Peel, then cut onion into 1/2-inch-thick slices.
  • Add potatoes, onions and 1/2 tbsp (1 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper. Toss to coat.
  • Roast in the middle of the oven, flipping halfway until tender and lightly golden, 18-22 min.
Finish prep
2
  • Meanwhile, thinly slice cucumber.
  • Thinly slice mushrooms.
  • Cut tomato into 1/4-inch pieces. 
  • Add half the vinegar (use all for 4 ppl), 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) oil to a large bowl. Season with salt and pepper. Stir to mix. (NOTE: This is your dressing!)
Sear and roast chicken
3
  • Heat a medium non-stick pan (large pan for 4 ppl) over medium-high heat. 
  • While pan heats, pat chicken dry with paper towels. Season with salt and pepper.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Pan-fry until golden, 2-3 min per side, then transfer chicken to an unlined baking sheet. Reserve fat in pan.
  • Roast in the middle of the oven until cooked through, 7-10 min.**
Start mushroom sauce and finish potatoes
4
  • When chicken is cooked, transfer to a plate. Loosely cover with foil and set aside to rest, 4-5 min.
  • Reheat the same pan over medium. When hot, add mushrooms and 1 tbsp (2 tbsp) water. Season with salt and pepper. Cook, stirring often until softened, 3-4 min. 
  • While mushrooms cook, carefully nestly roasted potatoes together. Sprinkle Parmesan cheese over top. Roast in the middle of the oven until melted, 3-5 min.
Finish mushroom sauce
5
  • Sprinkle half the Cream Sauce Spice Blend (use all for 4 ppl) over mushrooms. Stir to coat. Add cream, 1/4 cup (1/2 cup) water and any chicken juices from the plate. Cook, stirring often until sauce thickens lightly, 1-2 min. Season with salt and pepper.
Finish and serve
6
  • Add spinach, cucumber and tomatoes to bowl of dressing. Toss to coat.
  • Thinly slice chicken.
  • Divide potatoes, salad and chicken between plates.
  • Spoon mushroom sauce over chicken.
Modularity Step (under step 3)
7

If you've opted to get chicken thighs, cook them in the same way the recipe instructs you to cook the pork chops.**

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