Creamy Chicken and Mushroom Fricassee Over Chive Mashed Potatoes

Indulge in a comforting and elegant dish that transforms simple ingredients into a restaurant-worthy meal. Tender chicken and earthy mushrooms are simmered in a luxuriously creamy garlic sauce with fresh spinach, then served over a bed of fluffy chive mashed potatoes.

This recipe is perfect for a cozy weeknight dinner or a special occasion. The combination of savory chicken, rich cream sauce and herb-infused potatoes creates a harmonious balance of flavors and textures that will delight your taste buds.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

16 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

4 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

2.5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

1 unit Mushroom Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. If desired, peel potatoes; dice into ½-inch pieces. Trim and slice mushrooms (skip if your mushrooms are pre-sliced!). Thinly slice chives.
2. Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. Cover to keep warm until ready to use in Step 6.
3. Heat a large drizzle of oil in a large pan over medium-high heat. Add mushrooms, half the thyme (all for 4 servings), salt and pepper. Cook, stirring occasionally, until softened, 2-4 minutes.
4. Meanwhile, open package of chicken and drain off any excess liquid (if necessary, cut any larger pieces of chicken so the pieces are all roughly the same size). Add chicken to pan with mushrooms and cook, stirring occasionally, until partially cooked, 2 minutes.
5. Add spinach, garlic powder, cream cheese, veggie stock concentrate, mushroom stock concentrate and 2 TBSP water (3 TBSP for 4 servings) to pan with chicken and mushrooms. Cook, stirring frequently, until sauce has thickened and chicken is cooked through, 2-4 minutes more. Turn off heat; add 1 TBSP butter (2 TBSP for 4) and stir constantly until melted and smooth.
6. To pot with potatoes, add sour cream, 1 TBSP butter (2 TBSP for 4 servings) and a big pinch of salt; mash until smooth, adding splashes of reserved potato cooking liquid as needed. Stir in half the chives; taste and season with salt and pepper. Divide mashed potatoes between shallow bowls; top with fricassee. Garnish with remaining chives and serve.

Recipe Tips

FAQ

Can I use chicken thighs instead of chicken breast?

Yes, boneless skinless chicken thighs work well. Adjust cooking time as needed.

What can I substitute for sour cream?

Greek yogurt or crème fraîche can be used as a substitute.

Can I make this dish dairy-free?

Use dairy-free cream cheese, butter and sour cream alternatives. The sauce may be slightly thinner.