Cheesy smothered mushroom chicken hello fresh recipe

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Recipes

Carb Smart Cheesy Smothered Chicken

with Mushroom Sauce and Mashed Potatoes

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Is there anything better than juicy chicken thighs smothered in mushroom sauce and topped with cheddar cheese? This low carb meal has all that and more, with creamy mash and roasted carrots as the perfect sides.

Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.

Tags:Carb Smart (50g or less)

Allergens:Milk/Lait•Wheat/Blé

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

Preparation Time30 minutes

Cooking difficultyMedium

Ingredients

1 unit

Chicken Broth Concentrate

¼ cup

Cheddar Cheese, shredded

(ContainsMilk/Lait)

3 tbsp

Sour Cream

(ContainsMilk/Lait)

1 tbsp

Cream Sauce Spice Blend

(ContainsWheat/Blé)

Not included in your delivery

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

Nutrition Values

Nutrition Values

Calories660 kcal

Fat36 g

Saturated Fat13 g

Carbohydrate43 g

Sugar8 g

Dietary Fiber5 g

Protein39 g

Cholesterol174 mg

Sodium870 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

Utensils

•Peeler

•Baking Sheet

•Parchment Paper

•Measuring Spoons

•Large Pot

•Potato Masher

•Strainer

•Large Non-Stick Pan

•Paper Towel

•Aluminum Foil

•Measuring Cups

Before starting, preheat the oven to 425°F. Wash and dry all produce. Peel, then cut carrot into 1/4-inch coins. Thinly slice mushrooms. Quarter potatoes.

Add carrots and 1/2 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender-crisp, 16-20 min.

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

Pat chicken dry with paper towels, then season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Pan-fry until chicken is cooked through, 4-5 min per side.** Transfer chicken to a plate, then cover with foil to keep warm.

Heat the same pan over medium. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then mushrooms. Cook, stirring often, until mushrooms soften, 2-4 min. Sprinkle Cream Sauce Spice Blend over mushrooms. Cook, stirring often, until coated, 1 min. Stir in broth concentrate and 3/4 cup water (dbl for 4 ppl). Bring to a boil over high. Once boiling, reduce heat to medium-low. Simmer, stirring occasionally, until sauce thickens slightly, 1-2 min. Stir in 1 tbsp butter (dbl for 4 ppl).

Add chicken back to the pan. Spoon mushroom sauce over chicken, then sprinkle cheese over top. Cover and cook until cheese melts, 1-2 min. Divide chicken, carrots and mashed potatoes between plates. Spoon remaining mushroom sauce in the pan over chicken and mashed potatoes.