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Braised Chicken Breast and Mushrooms with Buttery Smashed Potatoes

Here comes the flavour of a slow-cooked homemade supper, in a fraction of the time! Savoury mushrooms make this tender chicken dish taste like it's been bubbling away on the stove all day.

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Easy Clean-up
Prep: 30 mins
Cook: 30 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 2 chicken breasts
  • 350 gr yellow potato
  • 113 gr mushrooms
  • 56 gr yellow onion
  • 56 gr baby spinach
  • 7 gr thyme
  • 2 tbsp gravy spice blend
  • 1 chicken broth concentrate
  • 1 tsp garlic salt
  • 2 tbsp milk*
  • 3 tbsp unsalted butter*
  • 0.125 tsp salt*
  • 0.125 tsp pepper*
  • 4 chicken breasts
  • 700 gr yellow potato
  • 227 gr mushrooms
  • 113 gr yellow onion
  • 113 gr baby spinach
  • 7 gr thyme
  • 4 tbsp gravy spice blend
  • 2 chicken broth concentrates
  • 2 tsp garlic salt
  • 4 tbsp milk*
  • 6 tbsp unsalted butter*
  • 0.25 tsp salt*
  • 0.25 tsp pepper*

Instructions

  1. Before starting, 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. Drain and return potatoes to the same pot, off heat.
  2. Meanwhile, thinly slice mushrooms. Strip 1 tbsp (2 tbsp) thyme leaves from stems. Roughly chop spinach.Peel, then cut half the onion into 1/2-inch pieces (whole onion for 4 ppl).
  3. Pat chicken dry with paper towels, then cut breasts crosswise into 1/2-inch thick slices. Season chicken with half the garlic salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted, 1 min. Add chicken. Cook until golden-brown, 2-3 min per side. (NOTE: Chicken will finish cooking in step 4.)
  4. Add mushrooms and onions to the pan with chicken. Cook, stirring occasionally, until veggies are tender-crisp and chicken is cooked through, 4-5 min.**
  5. Sprinkle Gravy Spice Blend and thyme over chicken and veggies. Cook, stirring often, until coated, 1 min. Add 3/4 cup (1 1/2 cups) water, broth concentrate and remaining garlic salt. Bring to a boil over high. Once boiling, reduce heat to medium. Cook, stirring occasionally, until sauce thickens slightly, 3-4 min. Add spinach. Stir until wilted, 1-2 min. Season with pepper, to taste.
  6. If desired, reheat potatoes over medium-low. Roughly mash 2 tbsp (4 tbsp) butter and 2 tbsp (4 tbsp) milk into potatoes, until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!) Season with salt and pepper, to taste. Divide smashed potatoes between plates. Top with chicken, veggies and sauce.